TECNOLOGIA E MICROBIOLOGIA SOB A PERSPECTIVA DA SEGURANÇA DE ALIMENTOS - VOLUME 2

Abstract

This work entitled "Technology and Microbiology from the Perspective of Food Safety" was conceived to gather bibliographic material that can be a reference source for academic institutions and the food industry, compiling several scientific works and literature reviews developed by students of technical courses, undergraduate and graduate, as well as researchers and extension workers. The information contained in this volume covers topics such as food safety microbiology, predictive microbiology applied to foods, product development of microorganisms, and microbiological quality of food, among others. It aims to provide a broad approach to how safe food is to be produced and how technology can contribute to this process. We thank the authors for their commitment, availability, and dedication to the development and completion of this work. We hope that this work will serve as a didactic-pedagogical tool for students, professors at different levels of education, and professionals in the Science, Technology, and Food Engineering areas, as well as anyone interested in different fields of the food study, helping them to gain new perspectives.