Modern Food Microbiology/ Permod Kumar.

1. Introduction. 2. Climate Change and Food Security. 3. Bacterial Fermentations of Food. 4. Chemical Hazards Associated with the Food Supply. 5. Modern Microorganisms and Biotechnology. 6. Spoilage Microorganisms of Raw Milk. 7. Food Safety. 8. Modern Food Technology. 9. Food Spoilage. 10. Food Presevation.

Food microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illnesses and food fermentations. the focus of food microbiology is on the detection and analysis of foodborne spoilage microorganisms. Food microbiology is the study of food micro-organism; how we can make use of their activities. microbes are single-cell organisms so tiny that millions can fit into the eye of a needle. they are the oldest form of life on earth. microbe fossils date back more than 3.5 billion years before to a time when the earth was covered with oceans that regularly reached the boiling point, hundreds of millions of years before dinosaurs roamed the earth. Food microbiology explores the fundamental elements affecting the presence, activity, and control of microorganism in food. the subject also includes the key concepts required to meet the minimum standards for degrees in food science with a wealth of practical informayion about the most essential factors and principles that affect microorganisms in food. this book covers almost all the aspects of modern food microbiology in the context of changing global scenario.