Burnett, Reese.
Introduction to food microbiology / by Reese Burnett. - New York, NY : Larsen and Keller Education, 2023. - viii, 211 pages : col. illus. ; 27 cm.
Includes bibliographical references and index.
Chapter 1. What is food microbiology? --
Chapter 2. Fermentation --
Chapter 3. Microbes in food and beverages --
Chapter 4. Probiotics --
Chapter 5. Foodborne pathogens --
Chapter 6. Food preservation and safety.
"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." -- Provided by publisher
9781641722223
Microbiology.
Food microbiology.
Ref 664.001 B93i 2023.
Introduction to food microbiology / by Reese Burnett. - New York, NY : Larsen and Keller Education, 2023. - viii, 211 pages : col. illus. ; 27 cm.
Includes bibliographical references and index.
Chapter 1. What is food microbiology? --
Chapter 2. Fermentation --
Chapter 3. Microbes in food and beverages --
Chapter 4. Probiotics --
Chapter 5. Foodborne pathogens --
Chapter 6. Food preservation and safety.
"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." -- Provided by publisher
9781641722223
Microbiology.
Food microbiology.
Ref 664.001 B93i 2023.