The first book to address the subject, Microbial Stress Adaptation and Food Safety emphasizes the implications of stress adaptation and its consequences for food safety. It covers the basic science, kinetics, mechanisms, assessment, and control of stress adaptation and its impact on the safety of foods produced by minimal processing or non-thermal

chapter 4|30 pages

Microbial Adaptation and Survival in Foods

chapter 6|54 pages

Stress Adaptations of Lactic Acid Bacteria