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The Microbiology Handbook will provide a key resource exploring microbiological food safety issues in different sectors - Dairy Products, Fish and Seafood and Meat. Each of the three books has been thoroughly revised and will provide food microbiologists and scientists with an easy-to-use reference. Coverage includes: initial micro-flora along with sources of contamination, effects of processing on the survival and growth of micro-organisms, s...

Fish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has increased. As catches can often live in contaminated waters, with contamination coming from human and animal sources, fish and seafood can be involved in the transmission of pathogenic microorganisms and toxins. Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists ...