Since its introduction in 1997, Food Microbiology: Fundamentals and Frontiers has served as an advanced reference that explores the breadth and depth of food microbiology. The thoroughly updated Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.
The valuable reference includes sections on:
- Stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms
- Commodity-oriented discussion of types of microbial food spoilage and approaches for their control
- Major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques
- State-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens
- Beneficial microbes used in food fermentations and to promote human and animal health
- Updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment
Food Microbiology: Fundamentals and Frontiers (ASM Books), 5th Edition, is authored by Michael P. Doyle (Editor) and published by ASM Press. The book was released on June 3, 2019.
The ISBN-13 for the book is 978-1683672890.
Read more about this comprehensive guide to food microbiology.