Microbiological Aspects of Food Safety


When you listen to “food safety,” this is a natural tendency to think primarily of microbiological issues. Microbiological hazards are one of the most major cause of food poisoning. Many microorganisms contaminate the foodstuffs and that may cause a variety of illnesses. Food is our basic need, can cause scary impacts dirty with pathogenic microbial toxins. Modern food safety has its sources in food preservation methods. These food safety methods of preservation and control are used commonly in food sector as part of HACCP plans to regularly produce food for an intake with high quality and safety. Microbiology testing and chemical analysis will continue to move toward more rapid and sensitive methods and techniques. It is an important sector in many quality and safety programs

  • Physical injury due to freezing, drying, burning, pressure, radiation
  • Activity of indigenous enzymes in plant and animal tissues
  • Chemical changes not induced by microbial or naturally occurring enzymes
  • Growth and activity of microorganisms: bacteria, yeasts, and molds



 


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