Description

Food Microbiology: An Introduction offers a comprehensive exploration of the microorganisms that influence food safety, quality, and production. This book delves into the roles of bacteria, fungi, yeasts, and viruses in food ecosystems, examining their beneficial applications and potential hazards. Key topics include microbial growth, spoilage mechanisms, foodborne pathogens, and the principles of fermentation and probiotic development. The text emphasizes modern techniques in detecting, controlling, and mitigating microbial contamination to ensure food safety, including HACCP and other regulatory frameworks. It also explores innovations such as microbial biotechnology and the role of micro biomes in enhancing food quality and nutrition. Rich with practical examples, case studies, and problem-solving exercises, Food Microbiology: An Introduction bridges the gap between theoretical knowledge and real-world application. This resource is ideal for students, researchers, and professionals in food science, microbiology, and public health committed to understanding and managing the microbiological aspects of food systems.