This handbook provides a comprehensive overview of the science and technology behind animal-based fermented food and beverage production. It details the history, microorganisms involved, quality assurance practices, and manufacturing guidelines essential for producing safe and high-quality fermented products. The text is updated with new sections on fermented seafood and current U.S. standards, offering an in-depth review for professionals in the field.

This second edition of the Handbook of Animal-Based Fermented Food and Beverage Technology is a revised and updated resource for professionals in the food science industry. It incorporates new developments and standards, particularly concerning fermented seafood. The inclusion of expert insights from a global panel ensures a thorough examination of fermentation processes, quality control, and regulatory compliance.