Food and dairy microbiology explores the role of microorganisms in food production, spoilage, and preservation. This book provides insights into microbial contamination, foodborne pathogens, and beneficial microbes used in fermentation. It categorizes foods based on stability and highlights preservation techniques such as pasteurization, refrigeration, drying, and chemical treatments.Dairy microbiology focuses on the microbial dynamics in milk and dairy products, emphasizing spoilage factors, lactic acid bacteria, and probiotic applications. Key safety measures, including pasteurization and...