FOOD MICROBIOLOGY: FUNDAMENTALS AND FRONTIERS

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. Advanced techniques in food microbiology, including risk assessment, predictive modeling, and genetic approaches to pathogen detection, are also discussed. New to this edition are a chapter on the use of probiotics in promoting health and significantly revised chapters on foodborne pathogens that reflect the explosion of new findings. Food Microbiology provides current, definitive factual material written by experts on each subject covered and is the best single source of advanced information on food microbiology available today. Key Features State-of-the-science information with emphasis on molecular and mechanistic aspects In-depth coverage of a wide breadth of food microbiology topics New chapter on the use of probiotics in promoting health Presents the how and why of food microbiology at a basic scientific level Over 5,000 literature citations