Food microbiology
Food Microbiology is the scientific study of the microorganisms that inhabit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; as well as, pathogens that may cause disease especially if food is improperly cooked or stored. Those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine are also part of this study.
Overview[edit | edit source]
Food Microbiology is a sub-discipline of Microbiology that is focused on the application of microorganisms in food production and preservation. It also involves the study of microorganisms that can cause foodborne illness or food spoilage. The field encompasses various aspects of food processing, food safety, and food quality.
Foodborne Pathogens[edit | edit source]
Foodborne Pathogens are a significant aspect of Food Microbiology. These are the harmful microorganisms that cause foodborne illnesses. Some of the most common foodborne pathogens include Salmonella, E. coli, and Listeria. These pathogens can contaminate food at any point during its production, processing, or serving.
Fermentation[edit | edit source]
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In food production, it is the conversion of sugars into alcohol by yeast under anaerobic conditions. Fermentation is used in the production of various food products such as bread, yogurt, and alcoholic beverages.
Food Preservation[edit | edit source]
Food Preservation is another important aspect of Food Microbiology. This involves the use of various techniques to prevent food spoilage and extend its shelf life. Some of the most common methods of food preservation include canning, freezing, and drying.
Food Safety[edit | edit source]
Food Safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.
See Also[edit | edit source]
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