Food Microbiology

“Food Microbiology” comprehensively explores the science of microbiology in food. The book covers topics such as food-related parasites, fungi and bacteria, and their role in food safety and food quality. The book describes modern techniques for investigating and monitoring microbes in food, including detection, classification and evaluation techniques. It also addresses practical solutions to control microbes in the food supply chain and improve the quality of food products. The book is an essential reference for students and professionals in food, nutrition, and public health, and provides deep insights into the challenges and innovations in food microbiology.