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

Predicting microbial inactivation under high pressure and the use of mechanistic models are also covered.

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