Food microbiology


Food microbiology is the study of the microorganisms causing food spoilage and contaminates the food. The pathogens or the microorganism that may cause disease especially if food is improperly cooked or stored. It incorporates microorganisms that have both useful and injurious impacts on food quality and safety and may therefore be of concern to public health. Preparation of food, including appropriate cooking, kills most microorganisms and infections in the food. However, toxins formed by contaminants may not be reason to change into non-toxic forms by heating or cooking the contaminated food. Temperature plays very vital role to control microbial growth. To ensure food safety some microbial test for pathogen and spoilage microorganisms is required. In this manner the risk of contamination under usual conditions can be examined and food contamination can be prevented.

 

  • 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

 


 


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