The Microbiological Quality of Food

Dr. Antonio Bevilacqua is a researcher in food microbiology. He has received an MSc in Food Science and Technology and a PhD in Food Biotechnology (University of Foggia); the main topics of his research activity are table olives, fermented meat and micro-encapsulation, predictive microbiology (namely the use of the theory of the Design of Experiments and multivariate approaches), natural antimicrobials and alternative tools for food preservation, microbiology of starter cultures. He is the author of c. 150 papers. Prof. Maria Rosaria Corbo is Associate Professor of Microbiology; she gained an MSc in Biology in the University of Bari (Italy) and a PhD in Food Biotechnology in the University of Foggia. Her research topics covers a wide range in food microbiology (minimally processed foods, fermented meat and fish, fermented vegetables, natural antimicrobials, homogenization and ultrasound as tools for food preservation, predictive microbiology); she is the author of c. 200 papers. Prof. Milena Sinigaglia is the Professor Head of the Section of Predictive Microbiology; she received an MSc in Agricultural Science and a PhD in Food Biotechnology in the University of Bologna (Italy). She is Associate Editor for the Italian Journal of Food Science and her research topics cover a wide range (mathematical modeling of foodborne bacteria, natural antimicrobials and alternative approaches in food preservation, fermented foods). She is the author of c. 250 papers.

• 1. Microbial Spoilage of Foods: FundamentalsPart I: The Spoilers2. Pseudomonas and Related Genera3. Specific Spoilage Organisms (SSOs) in Fish4. Spore-Forming Bacteria5. Yeasts6. MoldsPart II: A Focus on Food Spoilage7. Spoilage of Milk and Dairy Products8. Spoilage of Meat and Fish9. Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage10. Wine Spoiling PhenomenaPart III: Future Trends in Food Spoilers11. The Impact of Biofilms on Food Spoilage12. Food Spoilage and Food Safety: Is There a Link?