The third edition of this bestselling text has been rigorously updated to reflect major new discoveries and concepts since 2011, especially progress due to extensive application of high-throughput sequencing, single cell genomics and analysis of large datasets. Significant advances in understanding the diversity and evolution of bacteria, archaea, fungi, protists, and viruses are discussed and their importance in marine processes is explored in detail. Now in full colour throughout, all chapters have been significantly expanded, with many new diagrams, illustrations and boxes to aid students’ interest and understanding. Novel pedagogy is designed to encourage students to explore current high-profile research topics. Examples include the impacts of rising CO2 levels on microbial community structure and ocean processes, interactions of microbes with plastic pollution, symbiotic interactions, and emerging diseases of marine life. This is the only textbook addressing such a broad range of topics in the specific area of marine microbiology, now a core topic within broader Marine Science degrees. A Companion Website provides additional online resources for instructors and students, including a summary of key concepts and terminology for each chapter, links to further resources, and flashcards to aid self-assessment.

Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.

Microbial Safety of Fishery Products discusses the many aspects of the safety of marine products from a microbiological and toxicological standpoint. This book emphasizes the objectives and requirements for the marketing of safe and wholesome fish and fishery products; status of the sanitary quality of fishery products in the Western Hemisphere; and fishery resources of the Caribbean and their potential. The microbiological considerations in the handling and processing of molluskan shellfish; microbiology of prepared and precooked fishery products; and some toxins occurring naturally in marine organisms are also elaborated. This text likewise covers the enteric pathogens in estuary waters and shellfish; control of prepared fishery products in industry; and aflatoxins as contaminants of feeds, fish, and foods. This publication is a good reference for food scientist and nutritionists researching on the sanitary quality of fishery products.

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods, such as cereals, beans, fruits, and vegetables, and the second part tackles the spoilage microorganisms in animal origin foods like meat, poultry, seafood, powdered milk, and egg products. In each chapter, the taxonomy of spoilage microorganisms, spoilage characteristics, consequences and possible mechanisms, and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control, prevention, and management options for spoilage microorganisms are also presented. In addition, opportunities and challenges are summarized and predicted in the last part of each chapter.

All food products possess their own characteristic microbiology. Nevertheless, out of all the fodder commodities, seafood is considered to have the most complex and diverse microbiology. In contrast to poultry or meat products where a few living species are categorized in each group, the term seafood covers hundreds of species and genera. This book offers a comprehensive investigation of microbiological safety and quality concerns of seafood. The detailed analysis of seafood products in different stages is presented in the book including harvest stage, processing stage and consumption stage. Most of the chapters in the book are comprehensively written based on latest data. An intensive effort has been made to integrate discussions on matters that are both timeless and timely. There are eight chapters in the book in which some of the topics are not essentially "microbiological' in nature; however, these topic are key to any meaningful information on seafood safety; these may include: Parasites, Thermal Processing, De¬puration, and Natural Toxins. This book interprets seafood microbiology and seafood industry from the standpoints of processing influences and environ¬mental influences. It will serve as an impetus for prospective research in these two areas of food industry, and bring the paradigms of safety and quality into effect.