Food Microbiology

Foodborne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. Such contamination usually arises from improper handling preparation or storage of food. Foodborne illness can also be caused by adding pesticides or medicines to food or by accidentally consuming naturally poisonous substances like poisonous mushrooms or reef fish. Contact between food and pests, especially flies, rodents and cockroaches is a further cause of contamination of food. Some common diseases are occasionally foodborne main through they are usually transmitted by other routes. These include infections caused by Shigella, Hepatitis A, and the parasites Gioardia lamblia and cryptosporidium parvum. Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins, can kill and inhibit pathogens. Alternatively purified bacteriocins such asnisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria can be used to kill bacterial pathogens. This is a comprehensive book useful for the teachers and industry of agriculture and food technology. The book will be highly useful for the industrialists, teachers, students and other persons who are interested in this subject. About the Author A seasoned teaching having over 20 years professional standing Dr. Satish Kumar Sinha has obtained M.Sc., Ph.D., FMSET and FICCB degree. He is Senior Lecturer in the Department of Botany at Samta College, Jandaha (Vaishali). He has authored many books and his research papers have been published in reputed journals. Dr. Ashok Kumar Sharma