Description

About the Book: Food Micro Biology and Food Processing

Food microbiology is the study of the microorganisms that inhabit,
create, or contaminate food, including the study of microorganisms
causing food spoilage. 1 “Good” bacteria, however, such as probiotics,
are becoming increasingly important in food science. Food processing is
the transformation of raw ingredients, by physical or chemical means
into food, or of food into other forms. Food processing combines raw
food ingredients to produce marketable food products that can be easily
prepared and served by the consumer. Food processing typically involves
activities such as mincing and macerating, liquefaction, emulsification,
and cooking (such as boiling, broiling, frying, or grilling); pickling,
pasteurization, and many other kinds of preservation; and canning or
other packaging. (Primary-processing such as dicing or slicing, freezing
or drying when leading to secondary products are also included.