xliv  ◾  Preface to the First Edition
algae. In addition, a chapter has been included on emerging pathogens and a chapter on indicators
of pathogens. Section VI discusses different methods used to control undesirable microorganisms
for the safety and stability of food. A chapter on new nonthermal methods and a chapter on the
hurdle concept in food preservation are included.
The materials in each chapter are arranged in logical, systematic, and concise sequences. Tables,
figures, and data have been used only when they are necessary for better understanding. At the end
of each chapter, a limited list of selected references and suggested questions have been included. To
reduce confusion, especially for those not familiar with the constant changes in microbial genera,
three first letters have been used to identify the genus of a species. The index has been prepared
carefully so that the materials in the text can be easily found.
I thank Deb Rogers for her excellent performance in typing the manuscript. Finally, I thank
my students, who, over a period of the past 20 years, have suggested what they would like to have
in a food microbiology course. Their suggestions have been followed while writing this text.