Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only
a global food quality concern for food manufacturers, but it also poses serious health …

Fungal growth and consequent mycotoxin release in food and feed threatens human health,
which might even, in acute cases, lead to death. Control and prevention of foodborne …

The antifungal activity of plant essential oils (EOs) extracted by steam distillation from seven
different species (Cinnamon, Anise, Clove, Citronella, Peppermint, Pepper, and Camphor) …

Lactobacillus plantarum is one of the most versatile species extensively used in the food
industry both as microbial starters and probiotic microorganisms. Several L. plantarum …

Cereal-based fermented products are worldwide diffused staple food resources and cereal-
based beverages represent a promising innovative field in the food market. Contamination …

Maintaining the high standard set by the previous bestselling editions, Fundamental Food
Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing …

Microbial spoilage of bread and the consequent waste problem causes large economic
losses for both the bakery industry and the consumer. Furthermore the presence of …

Lactic acid is an important platform chemical for producing polylactic acid (PLA) and other
value-added products. It is naturally produced by a wide spectrum of microbes including …

Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it
lead to substantial food waste, economic losses, and even brand image damage, but it may …

Salmonella contamination in foods and their formation of biofilms in food processing facility
are the primary bacterial cause of a significant number of foodborne outbreaks and …