Food Microbiology

An abundant and safe food supply is the minimum expectation from our agricultural industry. Fulfilling this demand is a complex process involving plant cultivation, soil and water management, animal husbandry, harvesting, processing, storage and transport. The impact of microorganisms permeate every stage of this process � both positively and negatively � and understanding their role will be crucial to sustaining and improving food production, quality and safety. In this series of articles, Nature Reviews Microbiology explores the latest developments in the field of food microbiology.

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2006

May 2006 Vol 4 No 5

Engineered bacteriophage-defence systems in bioprocessing

Joseph M. Sturino and Todd R. Klaenhammer

March 2006 Vol 4 No 3

Designer probiotics for prevention of enteric infections

Adrienne W. Paton, Renato Morona, James C. Paton

January 2006 Vol 4 No 1

Modelling strategies for the industrial exploitation of lactic acid bacteria

Bas Teusink and Eddy J. Smid

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2005

October 2005 Vol 3 No 10

Bacteriocins: developing innate immunity for food

Paul D. Cotter, Colin Hill & R. Paul Ross

April 2005 Vol 3 No 4

Biological control of soil-borne pathogens by fluorescent pseudomonads

Dieter Haas, Genevi�ve Défago

January 2005 Vol 3 No 1

The spores of Phytophthora: weapons of the plant destroyer

Howard S. Judelson, Flavio A. Blanco

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2004

August 2004 Vol 2 No 8

The UK foot-and-mouth disease outbreak — the aftermath

Daniel T. Haydon, Rowland R. Kao, R. Paul Kitching

June 2004 Vol 2 No 6

Salmonella, stress responses and food safety

Tom Humphrey

May 2004 Vol 2 No 5

The future of anti-infective products in animal health

Thomas R. Shryock

February 2004 Vol 2 No 2

Pathogenic Escherichia coli

James B. Kaper, James P. Nataro, Harry L. T. Mobley