Food Microbiology

Edited by renowned food microbiologists, the new second edition of Food Microbiology: Fundamentals and Frontiers describes the current state of food microbiology with an emphasis on the molecular and mechanistic aspects of the subject. An advanced text written for research microbiologists, graduate students, and professors of food microbiology, this book offers an in-depth treatment of nine major areas of the field, including factors of special significance to food microbiology, microbial spoilage, foodborne pathogenic bacteria, mycotoxigenic molds, viruses, foodborne and waterborne parasites, preservatives and preservation methods, food fermentations, and advanced techniques in food microbiology. Each of these areas focuses on the "how and why" of food microbiology at a basic scientific level, but with a more quantitative and mechanistic approach to the science. Wherever possible, the detailed mechanisms responsible for the topic being discussed are stressed. Advance