本书系统介绍了目前果蔬生产与加工领域影响新鲜与加工果蔬制品的微生物学质量与安全的热点问题和最新的研究发现和成果。全书共分5个部分：果蔬的微生物菌相状况及污染、果蔬的微生物腐烂、果蔬的食品安全问题、降低果蔬发生腐烂和食源性疾病风险的干预措施、果蔬的微生物学评价等。（The book systematically introduces the current hot issues and latest research findings and achievements in the field of fruit and vegetable production and processing, which affect the quality and safety of microbiology of fresh and processed fruit and vegetable products. The whole book is divided into five parts, including microflora status and pollution of fruits and vegetables, microbial rot of fruits and vegetables, food safety problems of fruits and vegetables, interventions to reduce the rot of fruits and vegetables and the risk of foodborne diseases and microbiological evaluation on fruits and vegetables.）