Food microbiology : fundamentals and frontiers

Abstract

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.