Comprehensive source of information on the complex relationship between foods and the activities of bacteria, fungi, viruses and parasites in the food supply


Coverage has been developed to include details of all the important groups of bacteria, fungi, viruses and parasites, the various methods that can be employed for their detection in foods, the factors that govern the behaviour of the same organisms, together with an analysis of likely outcomes of microbial growth/metabolism in terms of disease and/or spoilage. A further series of articles describes the contribution of microorganisms to industrial fermentations, to traditional food fermentations from the Middle or Far East, as well as during the production of the fermented foods like bread, cheese or yoghurt that are so familiar in industrialized societies. The division of these topics into 358 articles of approximately 4000 words, has meant that the contributing authors have been able to handle their specialist subject(s) in real depth.