Description
Food Microbiology: An Introduction is a foundational text authored by Adam M. and Dick M., offering readers an accessible entry point into the complex world of microorganisms in food. This book systematically explores the microbial ecology of food products, examining how bacteria, fungi, and viruses interact with food matrices.
The comprehensive coverage includes microbial growth factors, spoilage mechanisms, and food preservation methods that inhibit microbial proliferation. Readers will gain insights into pathogenic microorganisms responsible for foodborne illnesses and learn about detection and control strategies essential for food safety management.
Published by Scientific International Pvt. Ltd., this introduction combines theoretical knowledge with practical applications relevant to food scientists, technologists, and industry professionals. The text serves as an invaluable resource for understanding the critical role of microbiology in maintaining food quality, extending shelf life, and protecting consumer health throughout the food supply chain.
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