Food Microbiology


Food microbiology is the study of the microorganisms which spoils and contaminates the food. The diseases caused by pathogens or the microorganism are mainly because of the food which is improperly cooked or stored. It cultivates microorganisms that have both useful and harmful impact on food quality and safety and may therefore be of concern to public health. Preparation of food, including proper cooking, kills most microorganisms which cause infections in the food. However, some toxins formed by contaminants may not be reason to convert into non-toxic forms by heating or cooking the contaminated food. Temperature plays very crucial role in controlling the microbial growth. To ensure food safety some microbial tests for pathogen and spoilage microorganisms is required.


  • Microbiology of fermented foods and beverages
  • Food Mycology
  • Predictive Microbiology
  • Microbial aspects of food spoilage and quality
  • Industrial Microbiology
  • Nutritional availability in foods
  • Applications of indicator organisms
  • Factors affecting the growth of food micro-organisms
  • Adoption of biofilms in food
  • Sym’Previus (an integrated database and predictive software)

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2nd World Plant and Soil Science Congress

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7th Global Food Security Food Safety and Sustainability

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Food Microbiology Conference Speakers

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