Food Microbiology & Food Safety Control

This book offers a detailed and practical insight into food microbiology and food safety control, combining scientific principles with practical applications. It discusses the impact of microorganisms in food, both positive and negative, and outlines important biochemical mechanisms of microbial growth, metabolism, spoilage, lipid oxidation, proteolysis and fermentation. Furthermore, the book discusses laboratory methods for food microbiology, such as sampling, total plate count, coliform, pathogens, yeasts and molds, with reference to standard methods. It also covers contemporary food preservation methods, quality assurance and quality control, and new approaches to food safety management, such as HACCP. The latter part of the book focuses on international food standards, regulatory frameworks and emerging technologies such as rapid methods and biotechnology of food safety. This book is intended to be a practical and academic resource for students, professionals and researchers in the fields of food science, microbiology and related areas.