The Food Microbiology series aims to present a state-of-the-art coverage on topics central to the understanding of the interactions between food-/water-borne microorganisms and foods. The series consists of individual volumes, each of which focuses on a particular aspect/group of foodborne microbes and toxins, in relation to their biology, ecology, epidemiology, immunology, clinical features, pathogenesis, diagnosis, antibiotic resistance, stress responses, treatment and prevention, etc. The volume editors/authors are professionals with expertise in respective fields of food microbiology, and the chapter contributors are scientists directly involved in foodborne microbe and toxin research.
Extending the contents of classical textbooks on food microbiology, this series serves as an indispensable tool for food microbiology researchers, industry food microbiologists, and food regulation authorities, wishing to keep abreast with latest developments in food microbiology. In addition, the series offers a reliable reference for undergraduate and graduate students wanting to become competent and consummate future food microbiologists. Moreover, the series provides a trustworthy source of information to the general public interested in food safety and other related issues.
By Dongyou Liu
April 12, 2021
The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology. Exploiting the power and versatility of ...
By Dongyou Liu
October 23, 2018
Clearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune in recent decades, from once rare and insignificant malaises to headline-grabbing and deadly ...
By Yanbo Wang, Wangang Zhang, Linglin Fu
April 25, 2017
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing ...
By Dongyou Liu
March 21, 2017
Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable ...
By Peter A. White, Natalie E. Netzler, Grant S. Hansman
November 28, 2016
Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations. Foodborne viral pathogens are associated with gastroenteritis and hepatitis, causing widespread epidemics that affect all populations and ...
By R. Russell M. Paterson, Nelson Lima
June 24, 2015
A part of the Food Microbiology Series, Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities between fungi present in/on food and water and those that cause human fungal diseases. The book covers food borne mycotoxigenic fungi in depth and examines food ...
By Lihua Xiao, Una Ryan, Yaoyu Feng
April 06, 2015
While a number of introductory books on basic and molecular biology are available, none highlight the foodborne parasitic pathogens. Until now. A state-of-the-art review, Biology of Foodborne Parasites charts significant progress and outlines key biological techniques applied to foodborne parasitic...