Introduction To Food Microbiology

Authoritative coverage presented in a format designed to facilitate teaching and learning.

Presents issues in food microbiology.

The study of microorganisms that create or contaminate food is known as food microbiology. It is primarily the study of microorganisms that cause food spoilage and pathogens that can cause disease. The possibility of food getting spoilt becomes higher if it is improperly cooked or stored. Food items that are used to produce fermented foods such as cheese, yogurt, beer, wine, bread, and others also get spoilt soon. Various pathogens such as bacteria and viruses are directly transmitted through food. Proper preparation of food, including proper cooking, reduces most pathogens. Many biopolymers which are used in the food industry, are synthesized using microbes. The book aims to shed light on some of the unexplored aspects of food microbiology. While understanding the long-term perspectives of the topics, the book makes an effort in highlighting their impact as a modern tool for the growth of the discipline. This book is a complete source of knowledge on the present status of this important field.

Today Food Microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illness and food fermentations. This book covers almost all the aspects of modern food microbiology in the context of changing global scenario. It has been divided into 16 chapters which mainly cover role of microorganisms, effects of food processing and preservation on microorganisms, methods of detecting microorganisms, microflora of different foods, food spoilage, food borne illness, role of probiotics in health and disease, food hygiene and sanitation, food safety and HACCP etc. The most current works on these aspects have been chosen that can provide a greater overview to the primary literature. This book is directed primarily for the students of Food Microbiology, Food Biotechnology and Food Science and Nutrition but can also be a ready reference for research scholars. Contents Chapter 1: Introduction; Chapter 2: The Role of Microorganisms in Foods; Chapter 3: Effect of Food Preservation on Microorganisms; Chapter 4: Microorganisms in Meat and Meat Products; Chapter 5: Influence of Microorganisms on Food Products; Chapter 6: Bacterial Food Poisoning; Chapter 7: The Examination of Foods; Chapter 8: The Methods of Detecting Microorganisms; Chapter 9: Non-bacterial Illness; Chapter 10: Food Hazards and Illness; Chapter 11: Food Spoilage and the Microflora; Chapter 12: The Fermented Foods; Chapter 13: Probiotic Fermented Foods: The New Face of an Old Tradition; Chapter 14: Food Borne Diseases, Food Hygiene and Sanitation; Chapter 15: Food Borne Illness: Implications for the Future; Chapter 16: Food Borne Disease Control: A Transnational Challenge.

Food Microbiology is the study of action of microbes on food. The book discusses in a narrative style, the interaction between microbes, food and the environment besides tracing the beneficial and harmful effects of microbial growth in food. The contents of the book have been sequentialy divided into 5 units giving a detailed account of the various aspects of food as an ecosystem, preservation techniques? both traditional and advanced, importance of microbial degradation and fermentation of food along with the prevalent food-borne diseases. The laboratory diagnosis of the food-borne pathogens and their isolation, identification and characterization would be useful for students, researchers and teachers.