Compendium of the Microbiological Spoilage of Foods and Beverages
by William Sperber
Edition: 1st., 2009
We are further motivated to develop this Compendium because, ultimately, the control of food spoilage means more than simply providing high quality, convenient, processed foods for consumption in economically developed regions of the world.
We must think about feeding people in every region of the world. Food spoilage is a significant threat to food security, our ability to provide an adequate food supply to a large and increasing global human population. Shrinking fossil fuel and water reserves, soil erosion, loss of soil fertility, climate change, and political uncertainty are important factors that collectively threaten food security. If food spoilage and other factors that contribute to the waste of food could be substantially reduced, we would be able to feed more people without increasing primary food production.
In the opinion of a former World Health Organization official, “This large increasing world population needs food and we have a moral obligation to utilize all our skills and technologies to increase not only food production but also to limit food spoilage (italics added for emphasis).”1 Together with many of our colleagues, we share Dr. Käferstein’s sense of professional responsibility. We anticipate that this Compendium will play a role in the global reduction of food spoilage and the accompanying enhancement of food security.