Dr. Peter J. Taormina is Principal Microbiologist at John Morrell Food Group, Corporate Food safety, Cincinnati, Ohio.

"The book is unique, presenting food microbiological research and development from an industry perspective, providing a wide range of practical information in a format that is readily understandable for both the technical and managerial staff. ... It is not a simple methods book, but a primer for executives, regulators, and academics addressing industry research-including uncommon advice in setting up a laboratory, the importance of addressing a financial return on investment, and creating understandable and usable reports, that effectively communicate food microbiology research. This volume will definitely find a prominent and welcome home on any food professional's bookshelf." -Keith W. Gates, University of Georgia, in Journal of Aquatic Food Product Technology

• The case for microbiological research and development. Building research and development capabilities. Food process validations. Food product validations. Competitive research and development on antimicrobials and food preservatives. Competitive research and development on food-processing sanitizers and biocides. Research during microbial food safety emergencies and contaminant investigations. Predictive modeling: Principles and practice. Detection and identification of bacterial pathogens in food using biochemical and immunological assays. Microbiological growth-based and luminescence methods of food analysis. Nucleic acid-based methods for detection of foodborne pathogens. Reporting food microbiology research outcomes.