Author Description

This book is written with the primary purpose of explaining the interactions between microorganisms and food related to bioprocessing, food damage and foodborne illness. Therefore, it is useful as a text throughout the course of studying food microbiology under various programs and disciplines with wider learning outcomes. In addition, it will be a valuable reference for those directly and indirectly involved in food and microbiology, including individuals in academic institutions, research institutions federal, state and local government agencies, food industry, food consultants and as well as food legislators.