The Food Microbiology series aims to present a state-of-the-art coverage on topics central to the understanding of the interactions between food-/water-borne microorganisms and foods. The series consists of individual volumes, each of which focuses on a particular aspect/group of foodborne microbes and toxins, in relation to their biology, ecology, epidemiology, immunology, clinical features, pathogenesis, diagnosis, antibiotic resistance, stress responses, treatment and prevention, etc. The volume editors/authors are professionals with expertise in respective fields of food microbiology, and the chapter contributors are scientists directly involved in foodborne microbe and toxin research.
Extending the contents of classical textbooks on food microbiology, this series serves as an indispensable tool for food microbiology researchers, industry food microbiologists, and food regulation authorities, wishing to keep abreast with latest developments in food microbiology. In addition, the series offers a reliable reference for undergraduate and graduate students wanting to become competent and consummate future food microbiologists. Moreover, the series provides a trustworthy source of information to the general public interested in food safety and other related issues.