MODERN FOOD MICROBIOLOGY

Book Details

• Publisher: Scientific International Pvt. Ltd.

• ISBN: 9789386800022

• Author: Aneja K. R.

• Subject: Life Science

• Language: English

• Binding: Paperback

• Copyright Year: 2018

About the Book

Modern Food Microbiology is an essential textbook for students of food science, microbiology, biotechnology, public health, nutrition, dietetics, and veterinary science. This book explores the relationship between microorganisms and food, focusing on food contamination, spoilage, preservation, bioprocessing, and legislation.

The content is structured in 19 comprehensive chapters, providing students with valuable insights into the following key areas:

• Scope and historical development of food microbiology

• Characteristics and sources of microorganisms in food

• Factors affecting microbial growth in food, including intrinsic and extrinsic factors

• Methods for detecting and identifying foodborne organisms (e.g., bacteria, fungi, protozoa, helminths, and prions)

• Types of foodborne illnesses, including intoxication, infections, toxicoinfections, and mycelisms

• Fermented foods, probiotics, and edible mushrooms

• Preservation techniques, focusing on microbial control and combined methods

• Predictive modeling, hazard analysis, and critical control points (HACCP)

With practical and easily accessible information, the book is perfect for quick revisions, self-assessment, and in-depth learning. It serves as an important reference for both undergraduate and postgraduate students, researchers, and professionals in the fields of food microbiology, food safety, and food science.