Table of contents : Contents......Page 6 Detection and analysis of food spoilage......Page 26 Detection, identification and enumeration methods for spoilage yeasts......Page 53 Detection, enumeration and identification methods for spoilage molds......Page 80 Modelling microbial food spoilage......Page 111 Determining the stability and shelf-life of foods......Page 144 Managing microbial food spoilage: an overview......Page 172 Managing microbial spoilage in the dairy industry......Page 196 Managing microbial spoilage in cereal and baking products......Page 219 Managing microbial spoilage in the meat industry......Page 238 Zygosaccharomyces and related genera......Page 314 Saccharomyces and related genera......Page 331 Candida and related genera......Page 361 Dekkera/Brettanomyces spp.......Page 379 General characteristics of moulds......Page 426 Zygomycetes......Page 440 Penicillium and related genera......Page 462 Aspergillus and related teleomorphs......Page 476 Other types of spoilage moulds......Page 513 Pseudomonas and related genera......Page 532 Lactic acid bacteria......Page 566 Spore-forming bacteria......Page 604 Enterobacteriaceae......Page 649 Other spoilage bacteria......Page 693 Index......Page 719