This new book presents leading-edge international research in the field of food microbiology. Included in the scope are physiology, genetics, biochemistry, and behaviour of microorganisms that are either used to make foods or that represent safety or quality problems; effects of preservatives, processes, and packaging systems on the microbiology of foods; methods for detection, identification and enumeration of food bourne microorganisms or microbial toxins; microbiology of food fermentations; predictive microbiology; microbial ecology of foods; microbiological aspects of food safety and microbiological aspects of food spoilage and quality.