Food Microbiology Fundamentals and Frontiers
by Michael Doyle and Larry Beuchat
Edition: 3rd., 2007
The fi eld of food microbiology is among the most diverse of the areas of study within the discipline of microbiology. Its scope encompasses a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, molds, yeasts, viruses, prions, and parasites; a diverse composition of foods and beverages; a broad spectrum of environmental factors that influence microbial survival and growth; and a multitude of research approaches that range from very applied studies of survival and growth of foodborne microorganisms to basic studies of the mechanisms of pathogenicity of disease-causing, foodborne microorganisms.