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Continuing its mission to cover all three areas of food microbiology: beneficial, spoilage, and pathogenic microbiology, the new edition features illustrations in color and provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different foods.

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.

Emphasizes the occurrence of sublethal injury in the indicator and pathogenic bacteria commonly encountered in foods, water and feed and modifications of the recommended methods for the effective detection of these bacteria. This book is suitable for individuals in the academic institutions, industries, and federal and state regulatory agencies.

Maintaining the high standard set by the previous bestselling editions, this book presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.