Food Microbiology

Food microbiology is the study of the microorganisms which spoils and contaminates the food. The disease caused by pathogens or the microorganism are main because of the food which is improperly cooked or store. It cultivates microorganisms that have both useful and dangerous impact on food quality and safety and may therefore be of concern to public health. Preparation of food, including proper cooked, kills most microorganisms which cause infections in the food. Still, some poisons formed by pollutants may not be reason to convert intoning-toxic forms by hosting or cooking the defiled food. Temperature plays very pivotal part in controlling the microbial growth. To ensure food safety some microbial tests for pathogen and corruption microorganisms is needed.

Predictive microbiology

Industrial microbiology

Nutrition availability in foods

Application of indicator organism

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