Addison Solis 
Food Microbiology 

Food microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of world-wide food crisis, a food saved is a food produced. 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, cheese, 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 is of major economic importance. Microbiology is the science which includes the study of the occurrence and significance of bacteria, fungi, protozoa and algae which are the beginning and ending of intricate food chains upon which all life depends. These food chains begin wherever photosynthetic organisms can trap light energy and use it to synthesize large molecules from carbon dioxide, water and mineral salts forming the proteins, fats and carbohydrates which all other living creatures use for food. Within and on the bodies of all living creatures, as well as in soil and water, micro-organisms build up and change molecules, extracting energy and growth substances. Today food microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illnesses and food fermentations.