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Edited by renowned food microbiologists, the second edition of Food Microbiology: Fundamentals and Frontiers is the best single source of advanced information on food microbiology available today.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 discusses 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.

probiotics --- General microbiology --- voeding --- Nutritionary hygiene. Diet --- voedselmicrobiologie --- microbiologie --- 579.67 --- Food --- -#abib:almm --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food microbiology --- Microbiology --- 579.67 Food microbiology --- #abib:almm --- Sanitary microbiology --- Bacteriology --- Fungi. --- Fermentation --- Microbiology. --- Bacteria --- Food parasitology