TECHNIQUES IN FOOD MICROBIOLOGY: Innovations in Pathogen Control and Fermentation offers a comprehensive exploration of the microorganisms that shape food safety, quality, and preservation. From lactic acid bacteria and yeasts to molds and viruses, this book examines both beneficial and harmful microbes and the roles they play in food systems.

Designed for students, researchers, and professionals in food science and microbiology, this guide presents advanced methods for detecting and managing foodborne pathogens like Salmonella, E. coli, and Listeria, while also highlighting cutting-edge innovations in fermentation technology. Topics include microbial behavior in food environments, probiotic applications, fermentation byproducts, spoilage organisms, and microbial diversity across different food matrices.

Emphasizing both theoretical knowledge and practical application, this book provides actionable insights for improving food safety protocols, extending shelf life, and enhancing product quality. Whether you're involved in food production, public health, or academic research, this book is an essential reference for mastering modern food microbiology.