"This is a must-have book for any tertiary institution teaching food science with food microbiology but should also be a reference book in any laboratory doing food microbiology. This book has everything you need to ensure that you can practise and perfect classical laboratory microbiological techniques, from preparation of smears and staining, introduction and classification of different media, numeration and plating techniques and cultivation of bacteria, to case studies, quizzes and practice activities, to antibiotic susceptibility testing and isolation of phages.The book covers all aspects of general food microbiology and is set out in 25 chapters that are easy to read and follow.... What is really useful about this book is that the various steps are described with the aid of photographs or diagrams, which make it very easy to understand.... I would highly recommend this book as a guide to any food microbiology practical class." --FST Magazine