Detection of Microbial Contaminants in Food and Food Products

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dc.contributor.authorOgwu, Matthew Chidozie
dc.contributor.authorTonjock, Rosemary Kinge
dc.contributor.authorEl Malah, Soumia
dc.contributor.authorOjija Fredrick
dc.date.accessioned2025-11-06T09:38:59Z
dc.date.available2025-11-06T09:38:59Z
dc.date.issued2025
dc.descriptionThis Journal Articles was Published by IGI Global Scientific Publishing in 2025
dc.description.abstractThe detection of microbial contaminants in food and food products is a cornerstone of public health protection and food safety assurance. As foodborne diseases con- tinue to pose a global burden, with pathogens such as Salmonella, Escherichia coli, Listeria monocytogenes, and norovirus accounting for millions of illnesses annually, the need for robust and reliable detection methodologies has become increasingly urgent. This chapter provides a comprehensive overview of the evolving landscape of microbial detection in food systems. It begins by exploring the sources and path- ways of microbial contamination across the “farm-to- fork” continuum, highlighting critical control points and microbial risk factors. Emphasis is placed on sampling strategies, including representative sampling, sample preparation, and enrichmen
dc.description.sponsorshipMbeya University of Science and Technology, Tanzania
dc.identifier.issn10.4018/979-8-3373-3982-5.ch004
dc.identifier.urihttps://repository.must.ac.tz/handle/123456789/498
dc.language.isoen
dc.publisherIGI Global Scientific Publishing
dc.titleDetection of Microbial Contaminants in Food and Food Products
dc.typeArticle
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