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Preface to the Second edition
It is gratifying to find that CRC Press showed interest in a second edition within three years of
the initial publication of Fundamental Food Microbiology. As indicated previously, this book was
written primarily as a text for undergraduate food microbiology courses. The main objective was
to provide basic and applied information in as many areas as possible in about 500 pages. In the
second edition, the materials were carefully edited and new information was included to keep it
up to date. As before, the second edition will be important not only to undergraduate students in
a food microbiology course, but also as a valuable reference book to graduate students in the food
science area and to individuals associated with the science, application, production, and regulation of foods as related to microorganisms in academic institutions, research institutions, and
food-testing laboratories. In addition, short-course organizers, food consultants, food industries,
food regulatory agencies, and food science professionals will find this book valuable to understand
and solve problems associated with microbiological aspects of food. I thank Deb Rogers for her
excellent typing and editing in the preparation of the manuscript and the students in the food
microbiology class for their helpful suggestions, including the new material in the second edition.