خرید و دانلود نسخه کامل کتاب Laboratory Methods in Food Microbiology BY Abraham – Orginal Pdf

Food and Dairy Microbiology–A new title presents a through and accessible account of various microbes associated directly or indirectly with the food and dairy products. Food microbiology is mainly concern with production of food, beverages, cheese, yogurt, tempeh, kimchi, beer and wine, etc. with the use of microbes. As most people are aware, microbes can also cause food spoilage. This area of food microbiology is of major economic importance. Food microbiology also deals with the detection and prevention of food-borne disease. Some of the organisms commonly involved in foodborne outbreaks include Escherichia coli, Staphylococcus aureus, Listeria and Salmonella, etc. Food microbiology is the study of microorganisms that inhabit and helps to create or damages the food. Similarly, the microorganisms contribute in order to continue different food chains occurring in different ecosystems. the keeping quality and safety of food will depend on upon the success of preventing the entry of microorganism, and of restarting their growth. in contrast to this, certain foods are inoculated with a large number of specific microorganisms. Microorganisms are of the great importance in the food and in the production of food items. Microorganisms are of great significance to foods due to various reasons some of them are. A professional in dairy field is incomplete without the fundamental knowledge of Dairy Microbiology, which covers the important area of quality management of raw materials and finished products and help in checking the processing efficiency. It also helps in dairy product manufacture through use of selected microorganisms (as starter cultures) and prevent the entry of harmful pathogens to the products, thereby proving the need and importance of Dairy Microbiologists. Important food items produced in a whole or part by the biochemical activities of microorganisms include pickles, olives,