Fundamentals of microbiology. Textbook

Modern data on the morphology and physiology of microorganisms, biochemical processes caused by them, and the influence of environmental factors on microflora, which develops in food during transportation, storage, sale and processing of raw materials, is also given. The role of microorganisms in the process of forming and changing the quality of food products and the occurrence of a number of diseases caused by pathogenic and conditionally pathogenic species is shown. Microbiological processes are presented, leading to a decrease in the quality and loss of food value. Ways, methods and measures are recommended to prevent these processes or significantly reduce them.
For students of institutions of secondary vocational education studying in specialties on 38.02.05 "Initiations and quality expertise of consumer goods", 43.02.15 "cook and confectionery".
5th edition, corrected and supplemented