Modern Food Microbiology

This edition explores the fundamental elements effecting the presence, activity, and control of microorganisms in food. Maintaining the emphasis on 'modern' that has characterized the previous edition, the author includes recent information on the basic biology of foodborne organisms as well as on all microbial cells including their genes and molecules. Revisions from the previous edition include: the taxonomy of foodborne organisms, including foodborne disease syndrome in relation to prevalence, vehicle foods, and pathogenesis; the consolidation of the microbiology of a variety of foods into five chapters, including fresh and processed meats and poultry, seafoods, fermented dairy products, fresh and fermented fruits and vegetable products and other miscellaneous food products; the use of indicator organisms and the HACCP system to improve food safety. This book should be of interest to food scientists; microbiologists; public health professionals; undergraduates and graduates in food science and microbiology.