Food Micro Biology and Food Processing Alfonso Manning

The scope of food microbiology is vast and spreading very rapidly. The study of microorganisms which have both positive and negative effects on the quality and safety of raw and processed foods. Microbiology and Food Safety course will provide the fundamentals of food microbiology and provide an understanding of how microorganisms behave and how to control them. It will raise awareness of the importance of process control, hygiene, and sanitation in the food processing environment. Bacteria are the most important microorganisms to the food processor. Most are harmless, many are highly beneficial, some indicate the probable presence of filth, disease organisms, spoilage and a few cause diseases.There are thousands of species of bacteria, but all are single-celled and fall into three basic shapes: spherical, straight rods, and spiral rods. Food processing is a procedure in which food is prepared for consumption. People often use this term to refer specifically to making packaged foods, but technically anything which transforms raw ingredients into something else is a form of food processing, ranging from grilling vegetables in the backyard to making television dinners in a food manufacturing facility. The food processing sector employs large numbers of people, many of whom are unskilled laborers. This book will be proved as a useful reference to get first hand information of food microbiology for the people who are working in food-processing industries, state and local government agencies and in academic institutions.