Food Microbiology and Safety

Food microbiology ensures food safety, preservation, and quality control. Research focuses on detecting and controlling pathogens like Salmonella, Listeria, and E. coli. Advances in probiotics, fermentation, and bio preservation enhance nutritional value and shelf life. Rapid pathogen detection and antimicrobial coatings improve food safety. Sustainable food production relies on microbial biotechnology for contamination prevention, ensuring global food security and reducing foodborne illness risks.

 

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