"Food microbiology is a topic of increasing concern to the general public; everything from the genetic modification of crops to food safety in packing plants is now in the news. This three-volume encyclopedia pulls it all together for those with a casual interest in how cheese is porduced to those looking for information on the effectiveness of ultrasound in killing salmonella on chicken skin. Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire." --Eric D. Albright, Duke Medical Center Library; LIBRARY JOURNAL, April 1, 2000

"If you have been searching for an authoritative general resource on topics within the realm of food microbiology, then look no further. The newly published Encyclopedia of Food Microbiology by Academic Press is just what you have been looking for. It is a three-volume work that covers the universe of food microbiology. Topics ranging from food safety to food fermentation to microbial food spoilage are addressed by internationally recognized microbiologists from throughout the world. Each chapter provides a timely treatise of the general state of the knowledge about a specific microbe or microbial process. The beauty of the Encyclopedia is that the essential elements of each article are presented concisely and in language understandable to a general microbiologist. One need not have a degree in food microbiology to comprehend the information provided. Furthermore, for those interested in learning more about a specific topic, a list of general references is provided at the end of each article. The Encyclopedia is a unique reference focused on one of today's most important disciplines related to food. I would highly recommend this resource to anyone who has limited knowledge about the microbiology of foods and is looking for a relevant, up-to-date overview of specific topics related to food microbiology. @source:--Michael P. Doyle DIRECTOR, CENTER FOR FOOD SAFETY AND QUALITY ENHANCEMENT, UNIVERSITY OF GEORGIA, U.S.A.

"The [Encyclopedia of Food Microbiology] is comprehensive, topical, up-to-date and written by authors who are enthusiastic and masters of their chosen fields." --Roland Davies THE UNIVERSITY OF READING, U.K.

"...a multiauhor comprehensive treatise on the very specific field of food microbiology--the preparation of fermented foods, food preservation, and the analysis and prevention of food spoiling. Substantial articles or groups of articles are devoted to each of the different groups of microorganisms involved, each of the various analytical and preparative techniques, and each of the various foods...Clear and authoritative presentations cover the expected topics..." --D. Goodman in CHOICE, September 2000

"...this marvelous, comprehensive, bang up-to-date publication sets a new standard and is a must for any library. With an editorial board of 20 from nine different countries, this is a truly international book. Covering virtually every aspect of food microbiology from food safety through spoilage to microbial foods, set alphabetically (from Acetobacter to Zymomona) and in three volumes with a comprehensive index it will be an invaluable resource for microbiologists and students everywhere...If you are a food microbiologist, seriously consider obtaining this book. Seemingly expensive, the amount of use it will get compared with other books makes it good value."
--Michael Hurst, MICROBIOLOGY TODAY, May 2000

Ordering Information:

Encyclopedia of Food Microbiology
Three-Volume Set with Online Version
Published September 1999
ISBN: 0-12-227070-3