Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The subject also includes the key concepts required to meet the minimum standards for degrees in food science with a wealth of practical information about the most essential factors and principles that affect microorganisms in food. Food microbiology is mainly concern with production of food, beverages chesse, yogurt, Tempeh, kimchi, beer and wine, etc. with the use of microbes. As most people are aware, microbes can also cause food spoilage. This area of food microbiology also deals with the detection and prevention of food-borne disease. Some of the organisms commonly involved in food0borne outbreaks include Escherichia coli, Staphylococcus aureus, Listeria and Salmonella, etc.. Industrial microbiology is often linked with food microbiology as food production using microbes is part of the food industry. Also some food additives and food supplements, such as citric acid and amino acids, respectively, are produced industrially using microbes are also used to produce important products not related to food. Each year over 100,000 tons of antibiotics are produced world-wide by bacteria and fungi in huge tanks some with volumes in excess of 100,000 liters. Microbes also produce steroid hormones, enzymes for detergents and emulsifiers.
ABOUT THE AUTHOR A. Bohra
He obtained M.Sc. (Botany( degree with specialization in Plant Pathology (1969) and Ph.D (1975) form Jodhpur university (now J.N. Vyas university). He worked as Lecturer in Rajasthan Government and then Joined Jodhpur University in 1972. He worked on Rhizosphere mycoflora of some economic plants of Rajasthan. In 1989, he became Associate Professor in the same University. He has published more than 80 research and review papers in various National and International Journals. He has 35 years of teaching experience and guided nine Ph.D students. He is the fellow of Indian Phytopathology (FPSI), Mycology and Plant Pathology (FSMPI) and Society of salinity research Scientists.
ABOUT THE AUTHOR Pradeep Parihar
Dr. Pradeep Parihar obtained M.Sc. (Botany) and Ph.D. degree with specialization in Microbiology from Jai Narain Vyas University, Jodhpur. He worked as Lecturer in Buddha Institute of technology and Science Research College, Jodhpur and presently working as Associate professor in Dr. Tanveer Malawat College of Biosciences, Bikaner. He worked on rhizosphere microflora and antimicrobial activities and published more than 35 research papers and review articles in bvarious National and International Journals. He has been awarded Dr. Salgax national APSI Award in 2003 by Academy of Plant Science India. He is the expert and member of Editorial Boars of various societies and fellow of Academy pf Plant Science India.
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