Library

General food microbiology
James M. Jay; M.J. Loessner, D.A. Golden: Modern food microbiology (seventh edition)

Food spoilage and pathogenic microorganisms
Clive de W. Blackburn (ed.): Food spoilage microorganisms.
Marianne D. Miliotis, Jeffrey W. Bier (eds.): International handbook of foodborne pathogens.
Ronald G. Labbé, Santos García: Guide to foodborne pathogens.
Andreas H. W. Hauschild, Karen L. Dodds: Clostridium botulinum. Ecology and control in foods.
Elliot T. Ryser, Elmer H. Marth: Listeria, listeriosis and food safety.
Chris Bell, Alec Kyriakides: Listeria - A practical approach to the organism and its control in foods.
R.A. Samson, E.S. Hoekstra, J.C. Frisvad: Introduction to food- and airborne fungi.
Sagar M. Goyal: Viruses in foods.

Food safety & preservation
P. Michael Davidson, John N. Sofos, A. L. Branen: Antimicrobials in food.
Kees van der Heijden, Maged Younes, Lawrence Fishbein, Sanford Miller: International food safety handbook.
Ahmed E. Yousef, Vijay K. Juneja: Microbial stress adaptation and food safety.
R. Steele: Understanding and measuring the shelf-life of food.
Peter Zeuthen, Leif Bøgh-Sørensen: Food preservation techniques.
Erich Lück, Martin Jager: Antimicrobial food additives. Characteristics, uses, effects.
Sibel Roller: Natural antimicrobials for the minimal processing of foods.
A.S. Naidu: Natural food antimicrobial systems.
M. Shafiur Rahman: Handbook of food preservation.
N.J. Russel, G. W. Gould: Food preservatives.
Barbara M. Lund, Tony C. Baird-Parker, Grahame W. Gould: The microbilogical safety and quality of food (vol. I, II).

Food microbiology
N.A. Michael Eskin, David S. Robinson: Food shelf life stability. Chemical, biochemical and microbiological changes.
Dominic Man, Adrian Jones: Shelf-life evaluation of foods.
Alan H. Varnam, Jane P. Sutherland: Meat and meat products. Technology, chemistry and microbiology.
John S. Novak, Gerald M. Sapers, Vijay K. Junejua: Microbial safety of minimally processed foods.
H. Allan Bremner: Safety and quality issues in fish processing.
B.A. Law: Microbiology and biochemistry of cheese and fermented milk.
Richard K. Robinson: Dairy microbiology handbook: The microbiology of milk and milk products.

Food oxidation
Edwin N. Frankel: Antioxidants in food and biology, facts and biology  
Edwin N. Frankel: Lipid oxidation
J.C. Allen, R.J. Hamilton: Rancidity in foods

Reference books
International Food Information Service: Dictionary of food science and technology.
Paul Singleton, Diana Sainsbury: Dictionary of microbiology and molecular biology.
Ronald M. Atlas: Handbook of microbiological media for the examination of food.