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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ray, Bibek | - |
| dc.contributor.author | Bhunia., Arun | - |
| dc.date.accessioned | 2026-10-20T08:58:13Z | - |
| dc.date.available | 2026-10-20T08:58:13Z | - |
| dc.date.issued | 2008 | - |
| dc.identifier.isbn | 978-0-8493-7529-3 | - |
| dc.identifier.isbn | 0-8493-7529-0 | - |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/773 | - |
| dc.description | Fundamental Food Microbiology, Fourth Edition is an educational textbook that explains how microorganisms interact with food and how these interactions influence food quality, safety, preservation, and processing. Written by Bibek Ray and Arun K. Bhunia, the book presents fundamental concepts in an organized and accessible manner, making it suitable for undergraduate students and useful for postgraduate students and food industry professionals. The book is organized into seven main sections covering the introduction to microorganisms in food, microbial growth and responses to food environments, beneficial uses of microorganisms, microbial food spoilage, foodborne diseases, control of microorganisms, and microbial detection and food safety. Major topics include: Food microorganisms: Their characteristics, sources, growth, metabolism, and significance in foods. Beneficial microorganisms: Their applications in fermented foods, starter cultures, probiotics, biopreservation, and food biotechnology. Food spoilage: The causes of microbial deterioration and its effects on food quality and shelf life. Foodborne diseases: Pathogenic microorganisms, their mechanisms of causing disease, and the risks they pose to consumers. Microbial control and preservation: Methods used to prevent or reduce microbial growth, including heating, refrigeration, chemical preservatives, irradiation, and combined preservation techniques. Microbial detection and food safety: Conventional and rapid detection techniques, food safety monitoring, predictive microbial growth modelling, and Hazard Analysis and Critical Control Points (HACCP). The fourth edition expands the discussion of emerging foodborne pathogens and modern detection technologies. Its illustrations, chapter summaries, references, and review questions support learning and help readers apply microbiological principles to practical food safety and quality control challenges. | en_US |
| dc.description.abstract | Fundamental Food Microbiology, Fourth Edition, by Bibek Ray and Arun K. Bhunia, provides a comprehensive introduction to the principles of food microbiology and the role of microorganisms in food production, preservation, spoilage, and safety. The book examines the characteristics, sources, growth, metabolism, and survival of microorganisms in different food environments. It explains the beneficial applications of microorganisms in food fermentation, starter cultures, probiotics, biopreservation, and the production of food ingredients and enzymes. The text also explores microbial food spoilage and foodborne diseases, including infections, intoxications, toxicoinfections, and emerging foodborne pathogens. In addition, it discusses methods for controlling microorganisms through heat treatment, refrigeration, reduced water activity, acidity, antimicrobial preservatives, irradiation, and other processing technologies. Particular attention is given to conventional and advanced microbial detection methods, including biosensor- and nanotechnology-based techniques. Through illustrations, references, and review questions, the book provides an important foundation for understanding food quality, food safety, and microbiological risk management. It is a valuable resource for students, researchers, and professionals in food science, microbiology, food processing, and public health. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | CRC Press | en_US |
| dc.subject | Food Microbiology | en_US |
| dc.subject | Food Poisoning prevention and control. | en_US |
| dc.title | Fundamental food microbiology. 4th Edition | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Environmental Health | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Fundamental Food Microbiology.pdf | 40.45 MB | Adobe PDF | View/Open |
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