Microbiological Control Techniques

Description

Microbiological Control Techniques presents a comprehensive and applied framework for ensuring microbiological safety and quality in food systems. The book integrates theoretical foundations with practical laboratory protocols, focusing on essential processes such as sampling, enumeration, identification, and implementation of microbiological control throughout the food production chain.

It highlights both classical and advanced analytical methods, including rapid detection technologies, and emphasizes the importance of preventive systems such as HACCP in managing food safety risks. Designed primarily for third-year undergraduate students in microbiology and food sciences, the book also serves laboratory professionals and quality control specialists by bridging academic knowledge with real-world applications in the food industry.