About the Book

Food Microbiology

Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. Food Microbiology study microorganisms and their reaction to foods and their environments. Areas of emphasis are: understanding of the ecology for microbial spoilage and pathogenicity, predicting microbial growth and death with computer models, developing new detection methods, finding and using natural microbial inhibitors, understanding the genetic basis for pathogenicity, and the reaction of microorganisms to new preservation methods. Food acts as good medium for transmission of many diseases. If the food is contaminated by pathogenic microorganisms, they can grow and increase their population and cause diseases on consumption of such food. Some time microorganisms may not grow in food but they are transported through food. Therefore, food act as good medium for spread of diseases. Several food born diseases are the result of microorganism present in food or their growth in them. This is a comprehensive book useful for the teachers and industry of agriculture and food technology. CONTENTS : (1)Introduction (2)Food Biotechnology (3)Yeast Production (4)Genetically Modified Food and Food Security (5)The Microbiology of Food Preservation (6)Production of Healthier Food (7)Food Security, Safety and Protection (8)Food-borne Pathogens (9)Dairy Industry.