Food Microbiology

Author: Dong Mingsheng
Publisher:
Publish Date: 2006-09-01
Features: With the rapid development of modern biotechnology centered on genetic engineering technology, the face of traditional microbiology has undergone significant changes. We are facing the arrival of a new era in microbiology, where we will our familiar yet unfamiliar microorganisms at the molecular level. Currently, food safety issues caused by microorganisms have become a global public health problem. Even in developed countries, approximately one in three people suffers from foodborne illnesses each year. Moreover, food biocontamination related to microorganisms shows a trend of new and old alternations and recurring diseases, such as the newly emerged avian influenza, SARS, and mad cow disease, as well as the resurgent tuberculosis, cholera, meningitis, and plague, all of which still threaten human health. In the face of the development of microbiology and the current food safety situation, as a microbiology textbook primarily aimed at food safety, how to balance the relationship between fundamentals and the forefront? How to bridge the gap between systematic microbiology knowledge and food safety microbiology? With limited space, the authors aim to impart systematic microbiology knowledge to students while systematically organizing microorganism-related knowledge relevant to food safety. This is the main purpose of the authors in compiling this textbook. Additionally, many universities in China have already established or are preparing to establish majors in food quality and safety. Although microorganisms are closely related to food safety, there has been no specialized textbook until now that elaborates on the relationship between microorganisms and food safety.