Food microbiology is the science that comprises the details about various microorganisms associated with food in beneficial and harmful aspects. Spoilage of food by microorganisms has become a problem for many people around the world as foods act as a nutrient source for microorganisms. The past ten years have seen a shift in the field of epidemiology of microbial illness caused by food. This shift has been attributed to the emergence of newly identified food-borne pathogens as well as changes in lifestyle factors such as convenience foods, more adventurous eating, and less time spent preparing meals. It is critical to control food-borne illnesses at every stage of the supply chain, from food manufacturing and preparation to customer delivery. Food-borne hazard control can be aided by both established technology and novel strategies like Hazard Analysis and Critical Control Point (HACCP) programmes and radiation hazard analysis. However, rising microbiological food safety concerns will remain a major public health concern because of microorganisms and the continual evolution of products, processes, and food handling methods.

Key features:

· To understand the basic information and applied aspects of food microbiology.

· To provide comprehensive knowledge about food spoilage and food borne pathogens.

· To update readers with modernized food preservation methods and biotechnology involved along with quality control standards.

· To describe the latest research ongoing in food fermentation, food safety standards and emerging issues in the field.

This book is designed for students and research scientists working in the field of food safety and food microbiology, including graduate and postgraduate students, scholars, academicians, scientists, and professionals in food and dairy technology, life sciences, agriculture, pharmaceutical sciences, and biomedical sciences.