xxxix
Preface to the third edition
In the third edition, substantial changes have been made in most of the chapters and in their logical arrangement. In addition, one new chapter has been added. The chapter on microbial stress
has been written to include various manifestations of bacteria under stress and their importance
in food microbiology. As before, this book is written primarily for students taking undergraduate
food microbiology courses. However, it can be used as a reference in other related courses in many
disciplines as well as by professionals engaged directly and indirectly in food-related areas. I thank
Elizabeth Smith for her excellent typing and editing in the preparation of the manuscript. Finally,
I thank my students for their helpful suggestions, especially for the new materials included in this
edition.