The book focuses on the occurrence, outbreak, important consequences, control and evaluation of spoilage microorganisms in food. It provides the readers with the necessary basic knowledge in food spoilage consequences and control so as to ensure food safety, in particular in developing countries where food hygiene in storage needs special care. The book distills ideas and applied approaches and is intended both for food scientists/engineers and the non-specialist, especially for those responsible for quality, safety and regulation in food. The first part looks at spoilage microorganisms in plant origin while the second part tackles the spoilage microorganisms in foods of animal origin.
Dr. Yanbo Wang is Assistant Dean of the School of Food Science and Biotechnology and Associate Director of Food Research Center at Zhejiang Gongshang University. He obtained his PhD in 2006 at Zhejiang University, Hangzhou, China, and did a Postdoctorate at the University of Florida, Gainesville, FL, from 2008 to 2010. He is a reviewer for academic journals including Critical Reviews in Food Science and Nutrition.
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