Food microbiology: fundamentals and frontiers
The history of civilization is intimately linked with the ability of humankind to acquire sufficient food so that we could devote time and resources to pursue the arts and sciences. While historians tend to focus on the contributions of agricul- ture, those gains would have been for naught if means for preserving foods had not been developed, first by techniques developed over the centuries by observa- tion and trial-and-error, and more recently by the ever increasing application of science and engineering. At the core of these advances is our knowledge of food microbiology. Well before Antonie van Leeuwenhoek described his “living animalcules,” many of the conditions that controlled microbiological spoilage had been identified empiri- cally. However, it was the emergence of the science of microbiology that moved food preservation from an art to a science, allowing foods to be processed, dis- tributed, and marketed with a high degree of confidence in terms of both the product’s quality and safety. Thus, food microbiology has been a major part of the discipline since its very earliest days.
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Clasificación: QR 115 F65 2013
Editorial: ASM Press