Food Microbiology / N. Ramanathan

1. Basic Principles of Food Microbiology 2. Food Preservation 3. Food Safety and Quality Management 4. Fermented Food Products 5. Dairy Microbiology 6. Microbial Foods (SCP) and FOOD Chemicals 7. Mushrooms Cultivation 8. Microbial Enzymes 9. Contamination and Spoilage of Foods 10. Contamination, Preservation and Spoilage of Cereals and Cereal Products, Sugar and Sugar Products 11. Contamination, Prerservation and Spoilage of Fruits and Vegetables 12. Contamination, Preservation and Spoilage of Meat and Meat Products 13. Contamination, Preservation and Spoilage of Fish and Sea Foods 14. Contamination, Preservation and Spoilage of Eggs and Poultry 15. Contamination, Preservation and Spoilage of Milk and Milk Products 16. Contamination, Preservation and Spoilage of Canned Foods & Bottled Beverages 17. Food Poisoning 18. Mycotoxins 19. Genetically Modified Foods 20. Experiments in Food and Dairy Microbiology

Food microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of world¬wide food crisis, a food saved is a food produced. The book embodies twenty chapters covering the types and sources of microorganisms in food, factors influencing microbial growth in foods; Preservation of food by high temperature, low temperature, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging; Food safety and quality management, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes. Bacterial food poisoning, mycotoxin and impact of genetically modified foods with descriptive and objective questions. In addition, procedures for fifteen practical experiments in food and dairy microbiology and glossary are included. The overall objective of this book on 'Food Microbiology' is to bring together information on different areas of food microbiology in a single source.