Fundamental Food Microbiology

Completely revised and updated, this new edition of a highly regarded text reflects recent developments in the field. The book includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance, such as Helicobacter pylori and BSE, and control by novel processing technologies. It contains a new chapter on foodborne disease concerns in ready-to-eat foods, expanded and updated coverage of spoilage bacteria in refrigerated foods, and new sections on fresh-cut fruits and vegetables. Questions and selected readings are presented at the end of each chapter.Ray, Bibek is the author of 'Fundamental Food Microbiology', published 2003 under ISBN 9780849316104 and ISBN 0849316103.