Basic Food Microbiology

This updated and revised text contains information on foodborne illnesses, such as listeriosis and an expanded section on campylobacter jejuni. Another feature is the inclusion of flow sheets for food processes. The production of diary products and beer, for example, are depicted with flow diagrams. This book should be of interest to food technologists; quality assurance personnel; microbiologists; both undergraduate and graduate students on food microbiology courses; university libraries.