Microbes in Food - B, Prakash;K, Ashok Kumar;G, Abirami
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Microbes in food deal with the relationships between microbiology and food, bacterial contamination and food spoilage, and methods for lowering the microbial population in food. Food is a requirement for all living organisms. In some capacity, germs are present in all food items. Microorganisms are present in fruits, vegetables, and other naturally occurring foods. Foods can become contaminated with pathogens by any of the following mechanisms: Foods get contaminated while being handled, harvested, transported, and stored. owing to food-gathering methods. owing to cooking and preparation…mehr

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Produktbeschreibung
Microbes in food deal with the relationships between microbiology and food, bacterial contamination and food spoilage, and methods for lowering the microbial population in food. Food is a requirement for all living organisms. In some capacity, germs are present in all food items. Microorganisms are present in fruits, vegetables, and other naturally occurring foods. Foods can become contaminated with pathogens by any of the following mechanisms: Foods get contaminated while being handled, harvested, transported, and stored. owing to food-gathering methods. owing to cooking and preparation techniques During the consumption and storage of prepared foods. according to the soil in which they are grown Food products provide an ideal environment for the growth of microbes.
Autorenporträt
Prakash Balu working as a Professor and Head in the Department of Biotechnology, School of Life Sciences Vels Institute of Science, Technology and Advanced Studies (VISTAS) Pallavaram, Chennai.