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Practical Food Microbiology

J P Soman (Author)

Food Microbiology is the study of the microorganisms that inhabit, create or contaminate food. Of major importance is the study of microorganisms causing food spoilage. Good bacteria however such as probiotics are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt other fermented foods bread beer and wine. Food safety is a major focus of food microbiology. Pathogenic bacteria viruses and toxins produced by microorganisms are all possible contaminants of food. However microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria including those that produce bacteriocins, can kill and inhibit pathogens.

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Bibliographic information

Title Practical Food Microbiology
Author J P Soman
Format Hardcover
Date published: 22.08.2012
Edition 1st ed.
Language: English
isbn 9789380995472
length vi+265p., 22cm.