Food Microbiology

The subject of food microbiology has undergone many developmental changes, which have been implemented in various university syllabi. To keep this edition abreast with the growing demands of the subject, it has been updated with discussions on latest advancements in the subject like Probiotics, Food Additives, HACCP, etc.
The content of the present edition caters to the needs of undergraduate and postgraduate students of food and dairy microbiology, food technology, and food sciences. Further, it has been provided with enhanced pedagogical features such as review questions and multiple-choice questions at the end of each chapter along with, case studies pertinent to Indian scenario.
Salient Features
The salient features of this edition are the following:
• Provides comprehensive coverage of all the important topics such as Food as a Substrate for
Microorganisms, Contamination of Foods, Principles of Food Preservation, Contamination,
Preservation and Spoilage of Different Kinds of Foods, Enzymes Produced by
Microorganisms, Foods in Relation to Disease, Food Sanitation, Control, and Inspection
• Latest update on seven principles of HACCP
• Updated content on latest developments in the subject such as Probiotics, Food Additives,
and Foods of Indian Origin
• Case Studies emphasizing on Preservation of Foods by Irradiation, Enzymes in Food, and
Food Safety
• Rich pedagogy:
▪ Illustrations: 160
▪ Chapter-end Review Questions: 160
▪ Multiple-Choice Questions: 282