Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitat

Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative

While predictive microbiology has made a major contribution to food safety, many uncertainties linger, such as the growing evidence that traditional microbial i