Learning Resource and Development

Food microbiology : an introduction / Conard Nash.

By: Material type: TextTextPublisher: Forest Hills, New York : Callisto Reference, 2024Description: 186 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781641167523
Subject(s): DDC classification:
  • 664.001579 N171f 23
LOC classification:
  • QR115 .N374 2024
Contents:
Key microorganisms in food microbiology -- Microbial causes of food spoilage -- Microbiology of food fermentation processes -- Foodborne illness caused by microbes.
Summary: "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 by products, 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"-- Back cover
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Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Circulation Section CIR 664.001579 N171f 2024 (Browse shelf(Opens below)) 1-1 Available 031259

Includes bibliographical references and index.

Key microorganisms in food microbiology -- Microbial causes of food spoilage -- Microbiology of food fermentation processes -- Foodborne illness caused by microbes.

"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 by products, 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"-- Back cover

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