📘 Summary

A manual on food microbiology covers the principles of microbial ecology, safety, and quality in food systems. It explains how microorganisms influence fermentation, spoilage, fermentation, and shelf life, with practical controls to ensure safety. The text outlines detection, enumeration, and identification methods, along with standard pasteurization, sanitation, and HACCP principles. It emphasizes common foodborne pathogens, risk assessment, and regulatory guidelines to protect public health. Analytical techniques, culture methods, and rapid tests are described for routine lab work and quality control. The manual integrates theory with hands-on procedures to equip students and professionals for responsible food microbiology practice.

Product Details

• Publisher: Pencil Bitz Publications
• Edition: 1st Edition
• Language: English
• Binding: paperback
• Pages:40
• Dimensions: 24 x 18 x 1.5 cm
• Weight: 320g