Food Microbiology: Fundamentals and Frontiers, 3rd Edition

As public concerns over food safety and quality mount, this long-awaited volume presents the single most authoritative book for scientific information on food microbiology. With subjects ranging from public heath and biodefense to Salmonella and mad cow disease, this heavily updated volume brings together renowned researchers and practitioners who detail the latest scientific knowledge and concerns of food microbiology. The third edition of Food Microbiology provides professionals with indispensable and practical information on this wide-ranging and broad topic.

This authoritative treatment will be a significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies. Organized into ten sections, the book addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. Additionally, the text offers a description of the latest and most advance techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food.