This volume provides up-to-date and detailed scientific information
on recent developments and new approaches in food microbiology,
focusing on microbial food pathogens. The volume presents the
fundamental aspects of food and microorganisms, and also addresses
food systems and measures to prevent and control food, foodborne
diseases, etc. According to the editors, every minute, there are
about 50,000 cases of gastrointestinal diseases from food-mediated
infections and food poisoning, and many individuals, especially
children, die from these infections. The most important preventive
measures are for the development and continuous implementation of
effective interventions to improve overall food safety. The book
helps to meet the challenge of food safety issues by focusing on
the fundamental aspects of food and microorganisms. Each section
consists of detailed information on the particular aspects of each
topic, including basic microbiology, safety, pathogenic
microorganisms, food conservation, sanitization, and hygiene
procedures. The microbial diversity found in food is described from
the classification by kingdoms and the main groups of
microorganisms present in them. Although the main issue is
microbial food pathogens, the book also covers another important
aspect of food microbiology: food systems and measurements to
prevent and control food, foodborne diseases, etc. Quantitative
Methods Quantitative Methods and Analytical Techniques in Food
Microbiology: Challenges and Health Implications will be a valuable
resource for scientists, researchers, faculty, students, and others
in various sectors in food science and technology. The scope of
food microbiology is highly inclusive, as it interacts with all
subdisciplines of microbiology, such as public health microbiology,
microbial genetics, fermentation technologies, microbial physiology
and biochemistry, and food microbiologists have been at the
forefront of many microbiological concepts and advances.
General
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