Microbiological Quality Aspects in Food and Beverage Industry

There is an expanding worry about the sustenance security and the waste causing factor on the handled nourishment. The earth encompassing, temperature, sterile gear all assumes a noteworthy part in microbiological nature of the nourishment. A portion of the organisms show completely advantage the sustenance and refreshment industry eg. Lactobacillus while certain organisms make deterrent the development of safe nourishment. This session incorporate quantitative microbial hazard appraisal, sub-atomic based nourishment borne pathogens discovery, and sustenance bio safeguarding, importance of bio control specialists, bacteriophage sustenance added substances, and furthermore examination of modern yeast strains.

  • Food bio deterioration
  • Packaging material and method
  • Significance of bio control agents
  • Quantitative microbial risk assessment
  • Molecular based Food borne pathogens detection
  • Intervention techniques
  • Food bio preservation

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