ABSTRACT
The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to
TABLE OF CONTENTS
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I: Introduct Ion to Microbes in Foods
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II: Microbial Growth Response in the Food Environment
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III: Beneficial Uses of Microorganisms in Food
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IV: Microbial Food Spoilage
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V: Microbial Foodborne Diseases
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VI: Control of Microorganisms In Foods
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VII Microbial Detection and Food Safety