Food Microbiology

Contents: Preface. 1. Introduction. 2. The role of microorganisms in foods. 3. Effect of food preservation on microorganisms. 4. Microorganisms in meat and meat products. 5. Influence of microorganisms on food products. 6. Bacterial food poisoning. 7. The examination of foods. 8. The methods of detecting microorganisms. 9. Non-bacterial illness. 10. Food hazards and illness. 11. Food spoilage and the microflora. 12. The fermented foods. 13. Probiotic fermented foods: the new face of an old tradition. 14. Food borne diseases, food hygiene and sanitation. 15. Food borne illness: implications for the future. 16. Food borne disease control: a transnational challenge. Bibliography. Index.

"Today food microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illnesses 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, effect of food processing and preservation on microorganisms, methods of detecting microorganisms, microflora of different foods, food spoilage, food borne illnesses, 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." (jacket)