Academic Press Microbiological Analysis of Foods and Food Processing Environments

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals. Review An in-depth overview of microbiological analysis techniques in foods and food products From the Back Cover <p><i>Microbiological Analysis of Foods and Food Processing Environments</i> is a well-rounded text focused on food microbiology laboratory applications and is accessible to those with or without a background knowledge in laboratory techniques. Its laboratory procedures are written detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. The book provides information about the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. It is also a source for understanding the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry.</p> <p>Food safety, application of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful formany industry professionals. <i>Microbiological Analysis of Foods and Food Processing Environments </i>is a fundamental and comprehensive resource for anyone interested in different branches of general food microbiology, general microbiology, and clinical microbiology. </p> About the Author Osman Erkmen is professor of food microbiology in the Department of Food Engineering, Gaziantep University. Gaziantep, Turkey. He started his career as a research assistant at the Department of Food Engineering in 1985 and later became an assistant professor in 1994 and associate professor of food microbiology in 1999. He has been working as a professor in this department since 2004, where he teaches courses in general microbiology, food microbiology, food sanitation, and food toxicology. His research focuses on the uses of nonthermal processes and natural antimicrobials in food preservation; the production of fermented foods; the microbial production of lycopene, thiamin, alcohol, and citric acid from industrial wastes; and microbial inactivation and modeling. He studies the combined effect of nonthermal processes, natural antimicrobials in the destruction of microbial cells and spores, and its application in food preservation, as well as characteristics of white and red wines production from Gaziantep grapes. Professor Erkmen has published over 150 research articles, reviews, book chapters, proceeding articles, and popular articles, edited two books, and authored three books in the ?elds of food microbiology, general microbiology, food toxicology and food sanitation, with more than 3,500 citations. He has more than 10 patents, organized more than 20 international scientific symposiums, and participated in more than 65 international symposiums.