Food Microbiology /
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorg...
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| Format: | software, multimedia |
| Language: | eng |
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Delhi, India : Research World,
2012
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| Online Access: | http://repository.library.utm.my/id/eprint/3959 |
| _version_ | 1796763500338479104 |
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| author | Kohn, Isabell, author 648829 |
| author_facet | Kohn, Isabell, author 648829 |
| author_sort | Kohn, Isabell, author 648829 |
| collection | OCEAN |
| description | Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, other fermented foods, bread, beer and wine. Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins, can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking. eliminates most bacteria and viruses. However, toxins produced by contaminants may not be heat-labile, and some are not eliminated by cooking. Fermentation is one way microorganisms can change a food. Yeast, especially Saccharomyces cerevisiae, is used to leaven bread, brew beer and make wipes. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi. A common effect of these fermentations is that the food product is less hospitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life. |
| first_indexed | 2024-03-05T16:56:43Z |
| format | software, multimedia |
| id | KOHA-OAI-TEST:597248 |
| institution | Universiti Teknologi Malaysia - OCEAN |
| language | eng |
| last_indexed | 2024-03-05T16:56:43Z |
| publishDate | 2012 |
| publisher | Delhi, India : Research World, |
| record_format | dspace |
| spelling | KOHA-OAI-TEST:5972482023-11-27T00:51:07ZFood Microbiology / Kohn, Isabell, author 648829 software, multimedia Electronic books 631902 Delhi, India : Research World,2012©2012engFood microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, other fermented foods, bread, beer and wine. Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins, can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking. eliminates most bacteria and viruses. However, toxins produced by contaminants may not be heat-labile, and some are not eliminated by cooking. Fermentation is one way microorganisms can change a food. Yeast, especially Saccharomyces cerevisiae, is used to leaven bread, brew beer and make wipes. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi. A common effect of these fermentations is that the food product is less hospitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life.Chapter 1. Food Microbiology -- Chapter 2. Probiotic -- Chapter 3. Alginic Acid -- Chapter 4. Protozoa -- Chapter 5. Mycotoxin -- Chapter 6. Staphylococcus Aureus -- Chapter 7. Listeria Monocytogenes -- Chapter 8. Escherichia Coli -- Chapter 9. Clostridium Butolinum -- Chapter 10. Fermentation (Food) -- Chapter 11. Detection of Genetically Modified Organisms -- Chapter 12. Food Safety.Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, other fermented foods, bread, beer and wine. Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins, can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking. eliminates most bacteria and viruses. However, toxins produced by contaminants may not be heat-labile, and some are not eliminated by cooking. Fermentation is one way microorganisms can change a food. Yeast, especially Saccharomyces cerevisiae, is used to leaven bread, brew beer and make wipes. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi. A common effect of these fermentations is that the food product is less hospitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life.Foodhttp://repository.library.utm.my/id/eprint/3959URN:ISBN:9788132331834Remote access restricted to users with a valid UTM ID via VPN. |
| spellingShingle | Food Kohn, Isabell, author 648829 Food Microbiology / |
| title | Food Microbiology / |
| title_full | Food Microbiology / |
| title_fullStr | Food Microbiology / |
| title_full_unstemmed | Food Microbiology / |
| title_short | Food Microbiology / |
| title_sort | food microbiology |
| topic | Food |
| url | http://repository.library.utm.my/id/eprint/3959 |
| work_keys_str_mv | AT kohnisabellauthor648829 foodmicrobiology |