The Microbiology of Food

Food microbiology is the discipline focused on studying microorganisms responsible for creating or contaminating food. It primarily examines microorganisms that trigger food spoilage and pathogens capable of causing diseases. Inadequately cooked or stored food is more likely to get spoilt. Food items utilized in the production of fermented foods, such as bread, beer, yogurt, wine, cheese, among others, are also prone to spoilage if not properly handled or stored. Several pathogens, including viruses and bacteria, can be directly transmitted through food. Adequate food preparation, including thorough cooking, is crucial in reducing the presence of most pathogens. Microbes play a significant role in the synthesis of many biopolymers used in the food industry. This book aims to shed light on some of the unexplored aspects of food microbiology. It presents the complex subject of food microbiology in the most comprehensible and easy to understand language. It will prove to be immensely beneficial to students and researchers in this field.