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Explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. Includes the latest information on the basic biology of foodborne organisms as well as on all microbial cells, including their genes and molecules. Covers the history of microorganisms in food; the taxonomy, role and significance of microorganisms in foods; intrinsic and extrinsic parameters of foods that affect microbial growth; microorganisms in fresh and processed meats and poultry, seafoods, fermented dairy products; fresh and fermented fruit and vegetable products, and miscellaneous food products; determining microorganisms and/or their products in foods; food preservation and some properties of psychrotrophs, thermophiles, and radiation-resistant bacteria; microbial indicators of food safety and quality, principles of quality control, and microbiological criteria; foodborne diseases; etc. Of interest to food scientists as well as to students taking a food microbiology course.
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