The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties, and the availability and effectiveness of different preventative measures. Food Spoilage Microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this. The first part of this essential new book looks at tools, techniques, and methods for the detection and analysis of microbial food spoilage. The second part tackles the management of microbial food spoilage, while the following three parts are then dedicated to yeasts, molds, and bacteria.