This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume.
* Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety.
* Details the latest scientific knowledge and concerns of food microbiology
* Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food.
* Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.





This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.