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Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative
Quantitative Methods for Food Safety and Quality in the Vegetable Industry
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This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitat
Modelling Microorganisms in Food
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While predictive microbiology has made a major contribution to food safety, many uncertainties linger, such as the growing evidence that traditional microbial i
Statistical Aspects of the Microbiological Examination of Foods
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Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative
Advanced Quantitative Microbiology for Foods and Biosystems
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Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbi