FOOD MICROBIOLOGY

Microbiology is the science that studies living beings of very small dimensions, known as microbes or microorganisms. Within that group, some microbes are considered beneficial and others harmful. For example, there are bacteria that are used for the manufacture of yogurt, cheese, wine, beer, etc., such as Streptoccocus thermophilus, Lactobacillus bulgaricus, Saccharomyces cerevisiae, etc. And on the contrary, there are others that cause diseases and poisoning, such as coliform bacteria, salmonella, listeria, clostridium, etc. In this book we are going to study bacteria, yeasts, molds and viruses, their structure, their types, their applications, the poisoning and problems they can cause. The case of viruses is very special, as we are seeing with Covid-19. We will also study them since they are a problem in some agri-food industries. The subtitle of this book is: Training course. This is so because it can be used as a basis for food microbiology courses. Solved practical exercises are included that can help a lot in the pedagogical work of teachers. It is also a very useful book for all food professionals,