Food Microbiology: Fundam

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Ed

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doyleBuchanan

Food Microbiology:Fundamentals and Frontiers4 t h E d i t i o n

E d i t E d B y

Michael P. Doyle and Robert L. Buchanan

Michael P. doyle is a Regents Professor and Director, Center for Food Safety, University of Georgia, Griffin. Dr. Doyle received his BS, MS, and PhD from the University of Wisconsin–Madison in bacteriology/food microbiology. He has published more than 500 scientific papers on food microbiology and food safety topics and has given more than 800 invited presentations at national

and international scientific meetings. Dr. Doyle is a Fellow of the American Academy of Microbiology, the American Association for the Advancement of Science, the Institute of Food Technologists, and the International Association for Food Protection and is a member of the Institute of Medicine of the National Academies.

Robert L. Buchanan is Director of the University of Maryland’s Center for Food Safety and Security Systems. Dr. Buchanan received his BS, MS, MPhil, and PhD in Food Science from Rutgers University, and postdoctoral training in mycotoxicology at the University of Georgia. He has more than 35 years of experience in teaching, conducting research in food safety, and working at the

interface between science and public health policy, first in academia, then in government service at both USDA and FDA, and most recently at the University of Maryland’s College of Agriculture and Natural Resources. Dr. Buchanan has published extensively on a broad range of subjects related to food safety and is one of the codevelopers of the widely used USDA Pathogen Modeling Program.

This book provides a detailed, sophisticated exploration of the rich science of food microbiology. It balances the importance of the practical and applied needs of food microbiology with the inherent need for scientific exploration of the fundamental issues of genetics, growth, survival, and control of prokaryotic and eukaryotic foodborne agents. —Kali Kniel, Department of Animal and Food Sciences, University of Delaware, Newark

The editors and contributors to the text have done an excellent job of capturing, integrating, synthesizing, and presenting the scientific knowledge we have today, as well as forecasting and providing thoughtful directions for the future. This book provides the reader with a thorough knowledge base, when needed to inform actions today, new risk management strategies for tomorrow, and stimulus for future research.

— Anna M. Lammerding, Laboratory for Foodborne Zoonoses, Infectious Disease Prevention and Control Branch, Public Health Agency of Canada

New, state-of-the-science information on the molecular and mechanistic aspects of food microbiology

This revised edition of Food Microbiology: Fundamentals and Frontiers addresses the field’s major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety.

Chapters authored by renowned researchers and practitioners detail the latest scientific knowledge and concerns of food microbiology and offer descriptions of the most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food.

Specifically, this new edition addresses• Therapidadvancementofourbasicknowledgeoffoodborne

microorganisms, e.g., the differentiation between virulent and avirulent strains

• Theexpansionofthetypesoffoodsassociatedwithfoodbornediseaseevents, e.g., the increased recognition of dried foods and fresh produce as vehicles of pathogenic microorganisms

• Thecontinuedglobalizationofthefoodindustry,andthesearchfornewprevention and intervention technologies to enhance the quality and safety of foods.

This advanced text is an indispensable resource for research microbiologists, graduate students, and professors of food microbiology courses.

Food Microbiology: Fundamentals and Frontiers4 t h E d i t i o n