Sanitary microbiology of food products of food microbiology of food products. Textbook for SPO

The textbook consists of two parts. The first part provides modern data on general microbiology, sets out materials on the role of microorganisms in the technology of production and processing of agricultural products, the principles and methods of sanitary-microbiological studies of animal products: meat, eggs, milk and their processing products, as well as the main provisions of the doctrine of the doctrine On infection and immunity, microflora and soil microbiology, manure, epiphytic microflora of fruits and vegetables, fermentation, such as brewing, winemaking, obtaining vinegar, microbiological processes are described in the production of hay, silage, hay and yeast of feed. The second part of "Laboratory classes" - methods of microbiological control of the quality of finished products and raw materials of animal origin are given. At the end of the book is a dictionary of special terms and test tasks.
A textbook is intended for students of technical schools and colleges studying in the specialties included in the UGS "Industrial Ecology and Biotechnology" and the specialty "Technology for the production and processing of agricultural products"