Encyclopedia of Food Microbiology
- 3rd Edition - July 1, 2026
- Latest edition
- Editor: Carl A. Batt
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 2 6 5 4 0 - 2
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 6 5 4 1 - 9
Although food microbiology and food safety have, in recent times, become major concerns for government and industry worldwide, as previous editions of this Encyclopedia noted,… Read more
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Although food microbiology and food safety have, in recent times, become major concerns for government and industry worldwide, as previous editions of this Encyclopedia noted, yeasts and bacteria have long provided the basis for common foodstuffs such as breads, beers and cheese. As more emphasis is being placed on the nutritional potential of microbiology, the range of interest and application of microbiology continues to expand, with that in mind this new edition, written by the world's leading scientists and spanning over 400 articles in three volumes, of the Encyclopedia of Food Microbiology, will be a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the previous edition was published in 2014. For this edition the articles will include a fully cited list of references to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. The articles in this key work, are heavily illustrated and are fully revised to reflect the key advances in the field since the previous edition in 2014, highlighting advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. This book is designed to allow these disparate approaches and interests to access accurate and objective information about the microbiology of foods.
• This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods • Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety • Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products • A templated approach ensures consistency in presentation of material across all articles, making the product more accessible for users
The core market for this Work will be academic, government and corporate libraries. Organizations around the world will purchase for lab, library, and other research use. Nutritionists and dieticians, as well as food scientists working in functional food products value the Encyclopedia because it encompasses not only the dangers, but the potential benefits of microbes in food.
The table of contents will remain largely unchanged. Previous editions have been set out alphabetically. The new edition may change to a more thematic layout style (split into sections), depending on how the content is divided amongst the editorial board
- Edition: 3
- Latest edition
- Published: July 1, 2026
- Language: English
CB
Carl A. Batt
Carl A. Batt joined the faculty in the College of Agriculture and Life Sciences at Cornell University in 1985. He is the Liberty Hyde Bailey Professor in the Department of Food Science. Prof. Batt also serves as Director of the Cornell University/Ludwig Institute for Cancer Research Partnership, he is a co-Founder of Main Street Science, and the founder of Nanooze, an on-line science magazine for kids. He is also the co-Founder and former co-Director of the Nanobiotechnology Center (NBTC) – a National Science Foundation supported Science and Technology Center. Currently he is appointed as an Adjunct Senior Scientist at the MOTE Marine Laboratory in Sarasota Florida. His research interests are a fusion of biology and nanotechnology focusing on cancer therapeutics.
Prof. Batt received his Ph.D. from Rutgers University in Food Science. He went on to do postdoctoral work at the Massachusetts Institute of Technology. Throughout his 25 years at Cornell, Prof. Batt has worked at the interface between a number of disciplines in the physical and life sciences seeking to explore the development and application of novel technologies to applied science problems. He has served as a scientific mentor for more than 50 graduates students and over 100 undergraduates, many of whom now hold significant positions in academia, government and the private sector, both in the United States and throughout the world. Partnering with the Ludwig Institute for Cancer Research, Prof. Batt has helped to establish a Good Manufacturing Practices Bioproduction facility in Stocking Hall. This facility, the only one at an academic institution in the United States, is a state-of-the-art suite of clean rooms which is producing therapeutic agents for Phase I clinical trials. One therapeutic, NY-ESO-1 is in clinical trials at New York University and Roswell Park (Buffalo, NY). A second therapeutic SM-14 is about to enter clinical trials in Brazil.
Prof. Batt has published over 220 peer-reviewed articles, book chapters and reviews. In addition, from 1987–2000 he served as editor for Food Microbiology, a peer-reviewed journal and editor for the Encyclopedia of Food Microbiology that was published in 2000. In 1998, Prof. Batt cofounded a small biotechnology research and development company, Agave BioSystems, located in Ithaca, NY and continues to serve as its Science Advisor. From 1999–2002, Prof. Batt was the President of the Board of Directors of the Ithaca Montessori School, an independent, progressive community-based school. In 2004, he co-founded Main Street Science, a not-for-profit organization to develop hands-on science learning activities to engage the minds of students.
Prof. Batt has been a champion of bringing science to the general public, especially young students, and making difficult concepts approachable. Prof. Batt is the founder and editor of Nanooze, a webzine and magazine for kids that is focused on nanotechnology and has a distribution of over 100,000 in the United States. Prof. Batt is also the creator of Chronicles of a Science Experiment which is co-produced by Earth & Sky. He headed a team that developed two traveling museum exhibitions to share the excitement of emerging technology with the general public. The first exhibition, ‘It’s a Nanoworld’ is currently on tour in the United States and has made stops including a six-month stay at Epcot in Disney World. The second exhibition, ‘Too Small to See’ began its tour at Disney World and is continuing to tour throughout the United States. More than two-million visitors have seen these exhibits. A third exhibition for long-term display at Epcot called ‘Take a Nanooze Break’ opened in February 2010 with a fourth ‘Nanooze Lab’ that opened at Disneyland in Anaheim CA in November 2011. The two Disney exhibits will reach in excess of 10M visitors each year
Affiliations and expertise
Cornell University, Department of Food Science, Ithaca, New York, U.S.A.