Microbiological Aspects of Food Processing

Description

Bacteria are the most essential microorganisms to the food processor. Mostly are harmless and many are highly advantageous, some indicate the probable presence of filth disease organisms, spoilage and a few cause disease. There are thousands of species of bacteria and mostly commonly are Clostridium Perfringens, Campylobacter, Norovirus and Salmonella. Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products. Being food is the primary and essential component for surviving life, it is necessary to have the knowledge about processing and factors affecting food. This present book “Microbiological Aspects of Food Processing” emphasizes on food safety awareness practices as found within the food service and food processing industries, to make it as practical and relevant for learners as possible. It also provides detailed steps and effective visual presentations with microbial morphology that are designed to be easily understood. Users will learn more about the characteristics of microorganisms in medicines, the food industry, and analysis of problems and solutions of the food industry.