This PDF covers
the following topics related to Introduction to Food Microbiology : Food
Microbiology, Microbial Growth, Fermentation and Spoilage, Foodborne Illnesses,
Sanitation, Personal Hygiene, Pests, and Cross-Contamination, Microbial Barriers
for Food Preservation, Assessing Risk in Food Recipes and Determining Control
Points, Food Identity, Food Standards, and Certification.
This book
explains the following topics: Microorganisms, Pathways of Discovery in
Microbiology, The Modern Era of Microbiology, General Characteristics of
Microorganisms, Bacteria, Fungi, Algae, Protozoa, Virus, Microbial Metabolism,
Microbial Genetics, Environmental Microbiology, Industrial Microbiology, Medical
microbiology and Immunity.
This note
covers the following topics: microbiology, Microbial taxonomy, Bacterial cell
structure, The growth, Nutritional types of microorganisms, Immunology,
Microbial genetics, Pathogenic microorganism, Food microbiology, Soil
microbiology, Aquatic microbiology and air microbiology.
This note will provide
an introduction to microbiology. It also focuses on the evolution, diversity and
taxonomy of microbes and their ecological significance. Topics covered includes:
Cell or Molecular Biology and Molecular Genetics, Physiology and Metabolism,
Evolution and Diversity, Ecology.