TECHNIQUES IN FOOD MICROBIOLOGY: Innovations in Pathogen Control and Fermentation

Techniques in Food Microbiology: Innovations in Pathogen Control and Fermentation is a cutting-edge guide for students, professionals, and researchers in food science. This comprehensive resource explores the role of microorganisms in food systems—highlighting both the beneficial microbes behind fermentation and the pathogens responsible for foodborne illnesses.
From PCR and next-gen sequencing to CRISPR-based detection and sustainable microbial biotechnology, this book covers modern methods that ensure safety, quality, and innovation in food microbiology. Learn how to harness the power of microbial communities for safer, more sustainable food systems while mastering strategies for controlling threats like Salmonella, Listeria, and E. coli.
Whether you're optimizing fermentation processes, detecting antimicrobial resistance, or monitoring biofilms in food processing, this text provides both the theoretical foundations and real-world applications to succeed in the modern food industry.