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Section I. Introduction to Microbes in Foods. Section II Microbial Growth and Metabolism. Section III. Beneficial Uses of Microorganisms in Food. Section IV. Microbiology of Food Spoilage. Section V. Microbial Foodborne Disease. Section VI. Control of Microorganisms in Food. Sec…
Completely revised and updated, this third edition of a highly regarded text reflects recent developments in the field. The book includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance, such as H.
Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, …