At last – a new edition of a widely acclaimed text that covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. The book covers the three main aspects of the interaction between micro-organisms and food – spoilage, food-borne illness and fermentation and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow.
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