Microorganisms in Foods 6: Microbial Ecology of Food Commodities is the sixth volume to be published by the International Commission for the Microbiological Specifications of Foods (ICMSF). It is a comprehensive review of the microbiology of specific commodity groups. Each chapter covers the important properties of the food commodity that affect the microbial contents; the initial microbial flora on flesh foods at slaughter or on vegetable foods at harvest; the effects of harvest, transport, processing, and storage on the microbial contents; and the means of controlling the processing and the microbial content. It will be an invaluable reference to those interested in applied aspects of food microbiology, namely food processors, food microbiologists, food technologists, quality safety managers, public health workers and regulatory officials.