Food microbiology is the science that comprises the details about various microorganisms associated with food in beneficial and harmful aspects. Spoilage of food by microorganisms has become a problem for many people around the world as foods act as a nutrient source for microorganisms. The past ten years have seen a shift in the field of epidemiology of microbial illness caused by food. This shift has been attributed to the emergence of newly identified foodborne pathogens as well as to changes in lifestyle factors, such as convenience foods, more adventurous eating, and less time spent preparing meals. It is critical to control foodborne illnesses at every stage of the supply chain, from food manufacturing and preparation to customer delivery. Foodborne hazard control can be aided by both established technology and novel strategies like Hazard Analysis Critical Control Point (HACCP) programs and radiation hazard analysis. However, rising microbiological food safety concerns will remain a major public health concern because of microorganisms and the continual evolution of products, processes, and food handling methods.

KEY FEATURES

To understand the basic information and applied aspects of food microbiology.
To provide comprehensive knowledge about food spoilage and foodborne pathogens.
To update readers with modernized food preservation methods and the biotechnology involved, along with quality control standards.
To describe the latest research ongoing in food fermentation, food safety standards, and emerging issues in the field.

This book is designed for students and research scientists working in the field of food safety and food microbiology, including graduate and postgraduate students, scholars, academicians, scientists, and professionals in food and dairy technology, life sciences, agriculture, pharmaceutical sciences, and biomedical sciences.

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Yes, you can access Harnessing Microbes for Sustainable Food Systems by Priya Sutaoney,Priyambada Singh,Durgesh Nandini Chauhan,Nagendra Singh Chauhan,Kamal Shah in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biology. We have over one million books available in our catalogue for you to explore.

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Index

Cover
Half Title
Title
Copyright
Contents
Foreword
Preface
About the Editors
List of Contributors
Chapter 1 Introduction to Food Microbiology
Chapter 2 Microbiome of Fresh Fruits and Vegetables
Chapter 3 An Overview of Microflora in Dairy and Meat Products
Chapter 4 Fungi as Phytopathogens in Fruits and Vegetables: Emerging Control Methods
Chapter 5 Bacteriological Spoilage and Detection in Food Products
Chapter 6 Fungal Spoilage and Detection in Food Products
Chapter 7 Mycotoxins in Cheese: Types, Sources, and Controlling Strategies
Chapter 8 Conventional Techniques of Food Preservation
Chapter 9 Recent Developments in Food Preservation Techniques
Chapter 10 Microbial Dynamics: Classification and Functional Roles in Fermented Foods
Chapter 11 Food Factors Influencing Microbial Development
Chapter 12 Combating Foodborne Fungal Infections: Diagnostics, Control Measures, and Future Directions
Chapter 13 Safeguarding Public Health: Effective Management and Emerging Solutions for Foodborne Viral Diseases
Chapter 14 Foodborne Parasitic Diseases Diagnostic and Control Measures
Chapter 15 Antimicrobial Resistance in Poultry Pathogens: Implications for Food Safety and the Need for Enhanced Quality Control Standards
Chapter 16 A Closer Look at Food Testing Agencies, Acts, Regulations, and Patents
Chapter 17 Microbial Contribution to Fermented Foods and Quality Enhancement
Chapter 18 Food Protein Production through Recombinant Microbial Technology
Chapter 19 Nanomaterials-Incorporated Intelligent Food Packing for the Detection and Prevention of Microbial Contamination and Spoilage
Index

About this book

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