This issue of Microbiology Australia focuses on an aspect of microbiology increasingly becoming important to us microbiologists – the applied and industrial microbiology. The majority of microbiologists in the global context are in the business of dealing with the challenges that microorganisms bring to society involving processes and products that are of major economic, environmental and social importance. These include production of valuable microbial products via fermentation processes such as fermented foods, beverages and dairy products as well as direct application of microorganisms or their products in environmental and biotechnological operations. In addition, over the past 20 years, many traditional and established industrial fermentation processes have advanced through the contribution of genetic engineering, which has facilitated the development of many novel processes and products.
Provides comprehensive and practical guidance on how to control food safety hazards.