Applied Food Microbiology
A Guide to Laboratory Practices, Safety Assessment and Predictive Technologies
- 1st Edition - June 1, 2027
- Latest edition
- Authors: Richa Salwan, Vivek Sharma
- Language: English
Applied Food Microbiology: A Guide to Laboratory Practices, Safety Assessment, and Predictive Technologies is a comprehensive resource designed to bridge the gap between theore… Read more
Description
Description
Applied Food Microbiology: A Guide to Laboratory Practices, Safety Assessment, and Predictive Technologies is a comprehensive resource designed to bridge the gap between theoretical knowledge and practical skills in food microbiology. While many textbooks focus on fundamental concepts, there is a pressing need for a structured laboratory manual that integrates modern analytical techniques, international quality standards, and current experimental methodologies. This book addresses that need by providing detailed protocols, illustrations, and expertise to support precise and accurate microbial analysis in both academic and industrial settings. The book covers essential topics, including sampling procedures, microbial detection, enumeration, pathogen identification, food safety testing, fermentation processes, rapid microbial identification, shelf-life assessment, and the role of AI in food microbiology. It emphasizes practical applications such as food quality control, toxin detection, preservation techniques, and microbial stress responses, offering a hands-on approach aligned with current industry standards and research needs.
Applied Food Microbiology: A Guide to Laboratory Practices, Safety Assessment, and Predictive Technologies is an invaluable guide for undergraduate and postgraduate students in Food Microbiology, Food Science, Biotechnology, and Microbiology, as well as faculty members and researchers seeking standardized protocols and effective training tools. It equips users with the skills needed for precise microbial analysis, ensuring safety, quality, and innovation in food systems.
Applied Food Microbiology: A Guide to Laboratory Practices, Safety Assessment, and Predictive Technologies is an invaluable guide for undergraduate and postgraduate students in Food Microbiology, Food Science, Biotechnology, and Microbiology, as well as faculty members and researchers seeking standardized protocols and effective training tools. It equips users with the skills needed for precise microbial analysis, ensuring safety, quality, and innovation in food systems.
Key features
Key features
- Provides detailed, standardized protocols for microbial detection, enumeration, and identification in food products
- Integrates modern analytical techniques and AI tools for accurate, rapid food microbiology assessments
- Supports quality control, safety testing, and shelf-life evaluation with practical laboratory procedures
- Facilitates training for students, researchers, and industry professionals with hands-on experiments and illustrations
- Ensures compliance with international standards for food microbiology and safety assessments
Readership
Readership
Undergraduate and Postgraduate Students enrolled in B.Sc. and M.Sc. programs in Food Microbiology, Food Science and Technology, Biotechnology, and Microbiology, Faculty Members, Scientists and researchers involved in teaching, laboratory supervision, and curriculum design in food microbiology
Table of contents
Table of contents
1. Introduction and importance of Microbiology and international guidelines in Food Microbiology
2. Sampling guidelines, purpose, procedure, sampling plan, and sample preparation for analysis 3. General Food Analyzing Practices
4. Detection and enumeration of different microbial groups from food products
5. Detection of indicator and pathogenic microorganisms
6. Food safety, quality control, and microbiological examination of food products
7. Fermentation-based food products
8. Rapid Identification of microorganisms in food products
9. Preparation of microbe-based food products
10. Methods of preserving different food products
11. Antibiotic Resistance and Microbial Stress Response in Food Systems
12. Microbial toxin and Food health
13. Experiments on Product Shelf-Life and Preservation Techniques
14. Role of AI in food microbiology
2. Sampling guidelines, purpose, procedure, sampling plan, and sample preparation for analysis 3. General Food Analyzing Practices
4. Detection and enumeration of different microbial groups from food products
5. Detection of indicator and pathogenic microorganisms
6. Food safety, quality control, and microbiological examination of food products
7. Fermentation-based food products
8. Rapid Identification of microorganisms in food products
9. Preparation of microbe-based food products
10. Methods of preserving different food products
11. Antibiotic Resistance and Microbial Stress Response in Food Systems
12. Microbial toxin and Food health
13. Experiments on Product Shelf-Life and Preservation Techniques
14. Role of AI in food microbiology
Product details
Product details
- Edition: 1
- Latest edition
- Published: June 1, 2027
- Language: English
About the authors
About the authors
Richa Salwan
Author
Dr. Richa Salwan is currently an Assistant Professor of microbiology at the Department of Food Science and Technology (Dr. YS Parmar University of Horticulture and Forestry), Neri, Hamirpur, Himachal Pradesh, India. Dr. Salwan’s research interests and contributions are on the diversity of psychrotrophic bacteria from the Western Himalayas and their utilization for industrial applications. She has also worked on the exploration of extremophiles for industrially relevant enzymes and plant beneficial microbes for agricultural benefits. She has published two books and numerous research papers in several international journals. Dr. Salwan serves as an Academic Editor for PLOS ONE and is also a recognized reviewer for several journals including MDPI Genes, MDPI Diversity, MDPI Foods, BMC Microbiology, Journal of Plant Growth Regulation, and Microbial Ecology.
Affiliations and expertise
Assistant Professor, Department of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, IndiaVivek Sharma
Author
Dr. Vivek Sharma is currently an Assistant Professor at the University Centre for Research and Development at Chandigarh University, Mohali (PB). He has more than 12 years of research experience exploring molecular attributes of Trichoderma. His research also involves examining the molecular aspects of microbes beneficial to plants such as Streptomyces and Bacillus. He has published several research papers in international journals, serves as an Academic Editor for PLOS ONE, a review editor for Frontiers in Bioengineering and Biotechnology, an associate editor of Chemical and Biological Technologies in Agriculture, and is also a member of the editorial board of Current Proteomics. He is also a recognized reviewer for the Journal of Advanced Research, Applied Microbiology and Biotechnology, Environmental Research, the Journal of Proteomics, BMC Genomics, BMC Plant Biology, AMB Express, Molecular Biotechnology, MDPI Pathogens, Folia Microbiology, Physiological and Molecular Plant Pathology and Archives of Microbiology.
Affiliations and expertise
Assistant Professor, University Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, India