For research microbiologists, graduate students, and professors of food microbiology, Doyle (food safety, U. of Georgia, Griffin) and Buchanan (food safety and security systems, U. of Maryland) offer 43 chapters that outline aspects of food microbiology, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. Focusing on advanced concepts and techniques, an international group of specialists in food science and technology, food safety, agriculture, fermentation, microbiology, and other fields addresses the impact of the food environment on the growth and survival of foodborne microorganisms, antimicrobial resistance, endospores, the use of microbiological criteria and indicator organisms, and the expanding role of food defense in the overall protection of the food supply; microbial spoilage and public health concerns for meat, poultry, seafood, milk and dairy products, fruits and vegetables, and nuts, seeds, and cereals; and all major foodborne microbial agents associated with foods, with information on diseases associated with each pathogen, its epidemiology and etiology, its virulence determinants, and control measures to prevent foodborne disease. These chapters have been expanded to include advances in the control of the pathogen along the food chain. Subsequent chapters address physical, chemical, and biological approaches to food preservation; foods produced by fermentation; and advanced systems to investigate, evaluate, and manage microbiological concerns related, including the application of advanced genomics and proteomics, predictive microbiology and related mathematical modeling, quantitative microbial risk assessment, food safety risk management systems, and molecular source typing and subtyping. Annotation ©2013 Book News, Inc., Portland, OR (booknews.com)