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Food microbiology unites the disciplines of microbiology and food technology facilitating advances in providing safer food for the world. Developments in food technologies and consumer demand for foods that are minimally processed organic have low levels of additives or extended shelf-life create challenges to ensuring food safety. Food microbiologists investigate all aspects of the existence survival and behaviour of microorganisms in order to better understand their impact on the safety and stability of our food system. An important issue that leads to food contamination is food storage temperature. The preparation of food long before its consumption storage at ambient temperature inadequate cooling and reheating contaminated processed food and undercooking are identified as the main reasons that
contribute to food poisoning outbreaks. Food spoilage is a disagreeable change or departure from the food‘s normal state can be detected with the senses of smell taste touch or vision. Changes that occur in food are based on the composition of food and the microorganisms present in it. Also on the chemical reactions relating to the metabolic activities of microorganisms as they grow in the food determine its contamination. The book gives updated information on various issues related to hygiene and quality control in food processing sector. It explores the fields of food microbiology and processing technology
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