The control of microbiological spoilage of food requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. "Food Spoilage Microorganisms" focuses on all these issues in the prevention and control of microbial spoilage. The first part of the book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage, with chapters focusing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at...

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