Food Preservation and Microbiology with Emphasis

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The present book introduces the reader to the concept of food preservation and microbiology with emphasis on traditional methods and fish preservation, in particular, the methods used in Sudan. In this book the reader will read, among other things, about: What causes food spoilage, enzymes, bacteria, moulds, yeast.Intrinsic or extrinsic factors that affect food spoilage or regulate microbial growth such as moisture and water activity, osmotic pressure and salt tolerance, light, time, temperature, pH, oxidation/reduction potential, biological barriers, and others. What happens to living organisms after death, autolysis, purification. Food preservation methods including traditional ones. Control of autolysis, microbial growth, pests, insects.. Why is fish flesh more perishable than meat? Fish curing, drying, salting, pickling, smoking, fermentation, packaging. Cured fish food products in the world and in Africa. Hygienic practices and quality assurance measures in fish and fish products. Buyer criteria for judging freshness of fish. Laboratory fish quality assessment. Fin fish resources in Sudan. Traditionally cured fish products in Sudan: dried, salted, fermented, Faseekh.