This new book presents leading-edge international research in the field of food microbiology. Included in the scope are • Physiology, genetics, biochemistry, and behavior of microorganisms that are either used to make foods or that represent safety or quality problems; Effects of preservatives, processes, and packaging systems on the microbiology of foods; Methods for detection, identification and enumeration of foodborne microorganisms or microbial toxins; Microbiology of food fermentations; Predictive microbiology; Microbial ecology of foods; Microbiological aspects of food safety and Microbiological aspects of food spoilage and quality.