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Experts in Food Microbiology
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.
- Beuchat, Larry
- Debevere, Johan
- Devlieghere, Frank
- Korkeala, Hannu
- Doyle, Michael
- Sofos, John
- Van Impe, Jan
- Nychas, George-John
- Uyttendaele, Mieke
- Sanchis, Vicente
- Smith, Gary
- Holzapfel, Wilhelm
- Jaykus, Lee-Ann
- Tauxe, Robert
- De Vuyst, Luc
- Geeraerd, Annemie
- Berrang, Mark
- Ramos, Antonio
- Griffiths, Mansel
- Cocolin, Luca
- Kendall, Patricia
- Marín, Sonia
- Mossel, D A A
- Wiedmann, Martin
- Comi, Giuseppe
- Holley, Richard
- Luchansky, John
- Abriouel, Hikmate
- Belk, Keith
- Cox, Nelson
