Food Microbiology 2nd Rev edn

by Neelam Khetarpaul, Anshu Sharma

ISBN: 9789371704298
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Imprint : Daya Publishing House
Year : 2027
Price : Rs. 24995.00
Biblio : ix+518p., tabls., figs., ind., 29 cm

Author Profile

Dr. (Mrs.) Neelam Khetarpaul presently working as Emeritus Professor (ICAR) and former Dean and HOD (Foods and Nutrition), College of Home Science at CCS Haryana Agricultural University, Hisar is the recipient of many awards viz., Distinguished Teacher Award-2000, Young Investigator Award, Ms. Manju Utreja Gold Medal and cash award for doing the best research work in the University and Best Research Paper Award by AFST (I) Hisar Chapter. She is the recipient of various Visiting Fellowships abroad funded by different national and international agencies and visited USA, Australia, UK, Hungary and Netherlands for academic pursuits. She was the country Coordinator of Indo-Netherlands Tailoring Biotechnologies project programme being funded by the Department of Biotechnology, Ministry of Science and Technology, Govt. of India and the Wageningen University, The Netherlands. She has published more than 260 research papers in various journals of national and international repute and 23 books in the discipline of Food Science and Human Nutrition. Dr. Anshu Sharma is currently teaching as Assistant Professor in the Food & Nutrition and Food Technology Department at Institute of Home Economics, University of Delhi. Prior to this, she has worked with Nutrition Foundation of India, for almost two decades, on various projects which were funded by many governmental and non-governmental organizations. She has also been a visiting faculty in various institutes. She was the recipient of the Young Scientists' Senior Award at the XXXVIII Annual conference of Nutrition Society of India in 2006. She had been the editor of NFI Bulletin for two decades and is life-member of National Organizations like NSI and IDA. She has quite a few publications in peer reviewed journals and is a co-author of the Food-Exchange list brought out by the Institute of Home Economics.

About The Book

Food microbiology have been characterized by multidisciplinary interests that have confirmed the increasing amount of evidence that has implicated microorganisms in different areas, including food technology, food safety and hygiene, food poisoning, food genomics, and, more generally, food omics, functional foods, and probiotics, besides emerging methodologies that have been applied to food analyses. Probiotics research and innovation in functional food production deserves particular attention. The book has been divided into 20 chapters which mainly cover history and development of food microbiology, role of microorganisms in food, effect of food processing and preservation on microorganisms, bacterial food poisoning, non-bacterial illness, enumeration of microorganisms in food, methods of detecting microorganisms, microflora of different foods, food spoilage, food borne illnesses, fermented foods, role of probiotics in health and disease, food hygiene and sanitation, cleaning and sanitizing food premises and food equipment, food safety and HACCP, food borne illness: implications for the future etc. Substantial changes have been made in most of the chapters and in their logical arrangement in this new edition. In addition, new chapters have also been added. The authors chose the most current works on these aspects that could provide a greater overview and where necessary to the primary literature. Efforts have been made to include the recent topics in this book.This book shall be very useful and an indispensable resource for students, academicians, and anyone interested in learning about food microbiology.

Table of Contents

1. Introduction 1 2. History and Development of Food Microbiology 5 3. The Role of Microorganismsin Foods 13 4. Effect of Food Preservation on Microorganisms 21 5. Microorganisms in Meat and Meat Products 57 6. Factors Influencing Growth of Microorganisms in Food Products 79 7. Bacterial Food Poisoning 103 8. Enumeration of Micro-organisms in Food 157 9. Modern Methods of Detecting Microorganisms 177 10. Non-Bacterial Illness 197 11. Food Hazards and Illness: Economic Burden 267 12. Food Spoilage and the Microflora 281 13. The Fermented Foods 335 14. Probiotic Fermented Foods: The New Face of an Old Tradition 389 15. Food Borne Diseases, Food Hygiene and Sanitation 411 16. Food Safety and Quality through Food Hygiene and Sanitation Practices 435 17. Cleaning and Sanitising Food Premises and Food Equipment 453 18. HACCP: A State-of-the-Art Approach to Food Safety 467 19. Food Borne Illness: Implications for the Future 479 20. Food Borne Disease Control: A Transnational Challenge 487 Bibliography 493 Index 547