Description

Microbial Control and Food Preservation: Theory and Practice provides a thorough and practical guide to the science behind keeping food safe, stable, and free from spoilage. This book explains how microorganisms behave in different types of foods and presents effective strategies to control their growth using both traditional and modern preservation methods.

Covering essential topics such as thermal processing, refrigeration, drying, fermentation, chemical preservatives, packaging technologies, hurdle technology, and emerging non-thermal methods, the book helps readers understand how each preservation approach works and when it should be applied. It also examines microbial risks, spoilage mechanisms, foodborne pathogens, and industry standards for ensuring product quality and safety.

Designed for students, food technologists, microbiologists, and quality control professionals, this resource bridges scientific theory with real-world applications in the food industry. With clear explanations and research-based insights, it serves as a valuable reference for anyone involved in food production, safety, and preservation.