FOOD MICROBIOLOGY FUNDAMENTALS, CHALLENGES AND HEALTH IMPLICATIONS

The authors of this book discuss the most recent advancements in food microbiology
research. Chapters include a review on the factors which help to choose the conditions that
assure food microbial stability and contribute to food safety and quality; an examination of
the prevalence of one of the most important food-borne pathogens, L. monocytogenes,
particularly in fruits and vegetables; emerging bacteria detection methods in food and culture
media using mass spectrometry (MS); detection techniques of Salmonella, of which infections
from animal food play an important role in public health and particularly in food safety; and
case studies of yeasts in fruit wine fermentations, which can have important implications for
developing fruit wine and can contribute to an important advancements in any fermentation
products.