Food Microbiology

This collection covers various aspects of food microbiology, including food safety practices, hygiene, contamination sources, spoilage mechanisms, and preservation techniques. It explores the roles of microorganisms in foodborne illnesses, the history and impact of food microbiology, and the significance of good hygiene in food handling. Additionally, it discusses fermented foods, single cell proteins, and innovative technologies such as biosensors used for detecting pathogens, emphasizing the importance of maintaining food safety standards to minimize health risks and ensure food quality.