Probiotics in Food Safety and Human Health

Our understanding of foodborne pathogens has dramatically increased over the past two decades, including the discovery of microorganisms previously not known to cause foodborne illness, making it necessary to reconsider traditional approaches to preservation. This timely volume presents an in-depth characterization of probiotic strains and explores their mechanism of action in humans. It also discusses the development of products that promote health by guarding against gastrointestinal diseases. Unique in its coverage of our emergent understanding of probiotics, it paves the way for creating opportunities to develop foods with specific health benefits for different subpopulations.