Food Microbiology: An Introduction - by Conard Nash (Hardcover)

About the Book

Food microbiology refers to the study of microorganisms residing in, producing, or contaminating food. This field includes the study of food spoilage, food-borne illnesses, and the microorganisms and pathogens responsible. Pathogens, including bacteria and viruses, can easily spread through food, leading to contamination. However, certain microbes such as bacteriophages and probiotic bacteria, along with their byproducts, can be utilized to combat these pathogens. Another significant aspect of food microbiology is the exploration of microbes for producing fermented foods and probiotics. Microbial biopolymers like alginate and poly-g-glutamic acid serve as thickeners in the food industry, while yeast is employed in brewing beer, winemaking, and bread leavening. Lactic acid bacteria play a vital role in the production of yogurt, cheese, fermented sausages, pickles, and kimchi. This book provides significant information of this discipline to help develop a good understanding of food microbiology and related fields. It unfolds the innovative aspects of this area which will be crucial for the holistic understanding of the subject matter. This textbook, with its detailed analyses and data, will prove immensely beneficial to students involved in this area at various levels.

Book Synopsis

Food microbiology refers to the study of microorganisms residing in, producing, or contaminating food. This field includes the study of food spoilage, food-borne illnesses, and the microorganisms and pathogens responsible. Pathogens, including bacteria and viruses, can easily spread through food, leading to contamination. However, certain microbes such as bacteriophages and probiotic bacteria, along with their byproducts, can be utilized to combat these pathogens. Another significant aspect of food microbiology is the exploration of microbes for producing fermented foods and probiotics. Microbial biopolymers like alginate and poly-g-glutamic acid serve as thickeners in the food industry, while yeast is employed in brewing beer, winemaking, and bread leavening. Lactic acid bacteria play a vital role in the production of yogurt, cheese, fermented sausages, pickles, and kimchi. This book provides significant information of this discipline to help develop a good understanding of food microbiology and related fields. It unfolds the innovative aspects of this area which will be crucial for the holistic understanding of the subject matter. This textbook, with its detailed analyses and data, will prove immensely beneficial to students involved in this area at various levels.