Description

This book focuses on cutting-edge developments to provide microbiologically safe foods for our global dinner table. Every component includes the most recent scientific findings, particularly in the areas of food preparation, pre- and post-harvest food security, quality assurance, and administrative information. The book opens with a general discussion of microbial dangers and the ramifications for everyone's health. In order to identify potential sources of human food borne diseases, it then moves on to review the production processes of numerous food types, including dairy, eggs, beef, chicken, and products of the soil. The designers target the expanding market for handled foods as well as cutting-edge mediations, such as imaginative food packaging and inventions to reduce waste life forms and lengthen time of usability. Each section also includes information on waste management, pathogens of concern, sources of contamination, factors affecting the survival and growth of pathogens and deterioration life forms, indicator microorganisms, strategies for maintaining product quality and reducing destructive microbial populations, microbiological guidelines for finished result testing, routine microbiological and subatomic procedures, and administrative issues.