Food Microbiology: An Introduction 4th Edition By Thomas J Montville

Publisher: FOOD SCIENCE & TECHNOLOGY

Availability: In Stock
SKU: 46726
Number of Pages: 455

Rs.950.00

Rs.1,295.00

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Description
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Description

Food Microbiology: An Introduction, 4th Edition, authored by Thomas J. Montville, Karl R. Matthews, and Kalmia E. Kniel, provides a comprehensive overview of the microbiology of food, covering essential topics from microbial growth and food spoilage to foodborne pathogens and food safety.

Key Points

Microbial Growth in Food Microorganisms such as bacteria, fungi, and viruses can proliferate in food under suitable conditions of pH, temperature, and moisture.
Food Spoilage Various microorganisms cause food spoilage, leading to changes in taste, texture, and odor, rendering food unfit for consumption.
Foodborne Pathogens Pathogenic bacteria like Salmonella, Listeria, and E. coli can contaminate food and cause illnesses when consumed by humans.
Food Preservation Techniques Methods such as refrigeration, freezing, canning, and pasteurization are employed to prevent microbial growth and extend shelf life.
HACCP (Hazard Analysis Critical Control Point) HACCP systems are implemented in food processing to identify and control potential hazards at critical stages to ensure food safety.
Detection Methods for Microorganisms Techniques like PCR (Polymerase Chain Reaction) and ELISA (Enzyme-Linked Immunosorbent Assay) are used to detect pathogens in food samples.
Fermentation in Food Microbial fermentation is utilized in the production of foods like yogurt, cheese, and fermented beverages.
Emerging Issues in Food Microbiology Challenges include antibiotic resistance in foodborne pathogens and the impact of climate change on food safety.
Regulatory Standards and Guidelines Governments and international organizations establish regulations to monitor and ensure the safety of food products.
Future Trends in Food Microbiology Advances in biotechnology and genomics are expected to revolutionize food safety and quality assurance measures.

In conclusion, "Food Microbiology: An Introduction, 4th Edition" offers a foundational understanding of how microorganisms interact with food, influencing its safety, quality, and preservation methods in the context of evolving scientific and regulatory landscapes.

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