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This book is written with a view to discuss Food Microbiology in detail. The book discusses under several topics relation of food and microbes, role of micro-organisms in preparation of several food items, spoilage of different food items by micro-organisms, preservation of food from attacking micro-organisms causing spoilage and diseases which are associated with contaminated foods. THe book promises to be extremely useful to Undergraduate and Post-graduate students of Biochemistry, Microbiology, Biotechnology, Medical, B. Tech and Hotel Management. Contents - Part - I: Micro-Organisms and Food 1. Micro-organisms Important in Food Microbiology 2. Conditions Required for Growth of Microbes in Food Part - II: Food Preservation 3. Preservation by using Temperature 4. Preservation by Drying 5. Preservation by using Radiation 6. Preservation by Adding Chemicals/Additives 7. Preservation byCanning Part - III: Role of Micro-Organisms in Food Preparation 8. Fermented Foods Produced by Micro-organisms 9. Single Cell Protein 10. Enzymes Produced by Micro-organisms used in Food Microbilogy Part - IV: Spoilage of Food 11. Food Contamination and Spoilage 12. Spoilage of Fruits and Vegetables 13. Spoilage of Meat and Meat Products 14. Spoilage of Fish and Shellfish 15. Spoilage of Poultry and poultry Products 16. Spoilage of Milk and Milk Products 17. Spoilage of Heated Canned Foods Part - V Contamination of Food and Diseases 18. Food Borne Diseases 19. Bacterial Food Borne Diseases 20. Non-Bacterial Food Borne Diseases Bibliography
