This widely acclaimed text covers the whole field of modern food microbiology.

Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE.

Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food.

Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas.

Contents

1. The Scope of Food Microbiology
2. Micro-organisms and Food Materials
3. Factors Affecting the Growth and Survival of Micro-organisms in Foods
4. The Microbiology of Food Preservation
5. Microbiology of Primary Food Commodities
6. Food Microbiology and Public Health
7. Bacterial Agents of Foodborne Illness
8. Non-bacterial Agents of Foodborne Illness
9. Fermented and Microbial Foods
10. Methods for the Microbiological Examination of Foods
11. Controlling the Microbiological Quality ofFoods

Subject Index

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