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About the Book
Food microbiology have been characterized by multidisciplinary interests that have confirmed the increasing amount of evidence that has implicated microorganisms in different areas, including food technology, food safety and hygiene, food poisoning, food genomics, and, more generally, food omics, functional foods, and probiotics, besides emerging methodologies that have been applied to food analyses. Probiotics research and innovation in functional food production deserves particular attention. The book has been divided into 20 chapters which mainly cover history and development of food microbiology, role of microorganisms in food, effect of food processing and preservation on microorganisms, bacterial food poisoning, non-bacterial illness, enumeration of microorganisms in food, methods of detecting microorganisms, microflora of different foods, food spoilage, food borne illnesses, fermented foods, role of probiotics in health and disease, food hygiene and sanitation, cleaning and sanitizing food premises and food equipment, food safety and HACCP, food borne illness: implications for the future etc. Substantial changes have been made in most of the chapters and in their logical arrangement in this new edition. In addition, new chapters have also been added. The authors chose the most current works on these aspects that could provide a greater overview and where necessary to the primary literature. Efforts have been made to include the recent topics in this book.This book shall be very useful and an indispensable resource for students, academicians, and anyone interested in learning about food microbiology.
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