Harnessing Microbes for Sustainable Food Systems

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English | 2026 | ISBN: 1032888768 | 405 Pages | PDF EPUB (True) | 20 MB
Food microbiology is the science that comprises the details about various microorganisms associated with food in beneficial and harmful aspects. Spoilage of food by microorganisms has become a problem for many people around the world as foods act as a nutrient source for microorganisms. The past ten years have seen a shift in the field of epidemiology of microbial illness caused by food. This shift has been attributed to the emergence of newly identified foodborne pathogens as well as to changes in lifestyle factors, such as convenience foods, more adventurous eating, and less time spent preparing meals. It is critical to control foodborne illnesses at every stage of the supply chain, from food manufacturing and preparation to customer delivery. Foodborne hazard control can be aided by both established technology and novel strategies like Hazard Analysis Critical Control Point (HACCP) programs and radiation hazard analysis. However, rising microbiological food safety concerns will remain a major public health concern because of microorganisms and the continual evolution of products, processes, and food handling methods.