The Microbiological Quality of Food 2nd Edition

Grasp the science that keeps food safe, stable and market-ready with The Microbiological Quality of Food, 2nd Edition by Antonio Bevilacqua. This authoritative, up-to-date guide translates complex microbiology into practical insight for food scientists, quality managers, regulators and students across Europe, North America, Asia-Pacific and beyond.

Discover clear explanations of foodborne pathogens, spoilage microorganisms, predictive microbiology, and modern approaches to risk assessment and shelf-life determination. The 2nd edition integrates recent research and real-world examples to explain how microbial ecology, preservation techniques and hygiene practices interact to determine product quality. Chapters offer practical guidance on testing strategies, interpreting microbiological data, and designing control measures that align with global food safety expectations and regional regulatory frameworks.

Whether you work in dairy, meat, bakery, beverages or ready-to-eat Books, this book helps you make better decisions about formulation, processing and storage to reduce contamination risk and extend shelf life. Readable yet rigorous, it balances theory with actionable recommendations and troubleshooting tips—ideal for food industry professionals, consultants, laboratory personnel and postgraduate students.

Up-to-date, globally relevant and technically robust, The Microbiological Quality of Food, 2nd Edition is a must-have reference for anyone responsible for maintaining product integrity and consumer safety. Strengthen your food safety program and stay confident in microbial control—order your copy today and bring essential microbiological expertise to your workplace.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.