Fundamentals of Food Microbiology.

Format:

Book

Author/Creator:

Stanimirovic, Byron.

Language:

English

Subjects (All):

Food spoilage.

Microorganisms.

Physical Description:

1 online resource (237 pages)

Edition:

1st ed.

Place of Publication:

Lanham : Arts & Science Academic Publications (ASAP), 2022.

Summary:

Fundamentals of Food Microbiology, edited by Byron Stanimirović, is a comprehensive text exploring the scientific study of microorganisms in food and their applications in the food industry. The book covers critical topics such as foodborne pathogens, food spoilage, food preservation, and legislation related to food safety. It emphasizes both intrinsic and extrinsic factors affecting microbial growth and highlights key indicators like Escherichia coli and Enterococcus spp. The text is designed for students, researchers, and professionals in food science, providing insights into microbial quality management, ancient health foods, and new microbiological techniques. It aims to advance understanding of the role of microorganisms in food production and safety, offering a rich source of information on the applications of food microbiology across various industries. Generated by AI.

Contents:

Cover

Half Title

Title

Copyright

About the Book

About the Author

Preface

Contents

Chapter 1 An Ontology-Based Approach to Diagnosis and Classification for an Expert System in Health and Food

Chapter 2 Antimicrobial Resistance of Common Zoonotic Bacteria in the Food Chain: An Emerging Threat

Chapter 3 Animal Welfare Considerations in Food-Producing Animals

Chapter 4 Food Quality Management Systems in the Dairy Industry: A Case Study on the Application of Predictive Microbiology in the Microbial Quality of Milk

Chapter 5 An Overview of Global Flavonoid Intake and its Food Sources

Chapter 6 Antihypertensive Peptides from Food Proteins

Chapter 7 Microbiological Contamination of Homemade Food

Chapter 8 Antimicrobial Resistance of Bacteria in Food

Chapter 9 Allium Species, Ancient Health Food for the Future?

Chapter 10 Microorganism-Produced Enzymes in the Food Industry

Citation.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

9781839372209

1839372206

OCLC:

1455753974