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Microbiological analysis is important to determine the safety and quality of food. For many years, detection and identification of microorganisms in foods, animal feces, and environmental samples have relied on cultural techniques. Food Microbiology focuses on a wide variety of current research on microbes that have both beneficial and deleterious effects on the safety and quality of foods, and are thus a concern of public health. Microbial contamination of food can be due to raw materials which are naturally contaminated by microorganisms originating from air, water, soil, and animal/human carriers, or linked to food processing and work environment. This text highlights the risks of microbial contamination and is an invaluable goto guide for anyone working in Food Health and Safety.
