The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Mi

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial ag

Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne

Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend prese

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative