Contents: Preface. 1. The growth of food microbiology. 2. Principles of human nutrition. 3. Fundamentals of microbial control. 4. Significance of clearing and sanitation. 5. Food preservation using high-temperature methods. 6. Food preservation using low-temperature methods. 7. Food preserve action by reducing water activity. 8. Food preservation using radiation methods. 9. Food preservation using organic acids. 10. Food preservation using antimicrobial preservatives. 11. Food preservation by modified atmosphere. 12. Food preservation using physical removal methods. 13. Food preservation using new nonthermal methods. 14. Hurdle concept. 15. Microbial analysis of food. Selected bibliography. Index. Since the 1980s health-conscious consumers, especially in developed countries, have been concerned about the possible adverse effects that "harshly preserved" food might have on their health and on the health of future generations. The philosophy of consumers has changed from, "How long will I live?" to "How well will I lie?" which in turn has shifted the desire of these consumers to nutritious, natural, and minimally processed foods that have not been subjected to "harsh processing" or "harsh preservation" techniques. Due to changes in socio-economic patterns and life styles, many consumers are also interested in foods that have a long shelf-life and take very little time to prepare. The suitability of several nonthermal processing and preservation methods are being searched to produce such foods. Various conventional and modern food preservation methods, are elaborately explained and discussed in this book. The book should prove to be an useful source of information for the students of food microbiology, food science and technology, food biotechnology, home science, agriculture, horticulture, environmental sciences, hotel and catering management as well as other food related curses.