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“For this Compendium, the editors have succeeded in bringing together a team of highly competent authors comprising 28 experts from the fields of university research, regulation, and legislation. …For the first time, general information on the prevention and avoidance of food spoilage has been published in one comprehensive book devoted to this topic. …In summary, this is an excellent and highly topical publication on ‘food microbiology and safety’ that is enthusiastically recommended to all those interested in the subject.” (Leopold Jirovetz, University of Vienna, in Die Ernährung/Nutrition)