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The book “Principles
of Food Microbiology” was written
based on an extensive review of relevant
domestic and international literature,
as well as the author’s research
experience, to provide readers with
knowledge and understanding of the
principles of food microbiology and to
enable them to apply this knowledge in
their future professions. The contents
include an introduction to the
fundamentals of food microbiology,
microorganisms and food spoilage,
microorganisms and foodborne diseases,
the effects of food processing
technologies on microbial cells, the
utilization of microorganisms and
microbial products in the food industry,
techniques for the detection and
analysis of microorganisms in foods, and
microbiological food safety
standards. Read More
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