Food microbiology

Food microbiology is the study of the microorganisms that constrain, generate, or contaminate food. This contains the study of microorganisms triggering food spoilage; as well as, pathogens that might cause disease especially if food is improperly cooked or stored. Those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine. Then those researchers with other useful roles such as producing probiotics. Food safety is a chief focus of food microbiology. Many agents of disease and pathogens are voluntarily transmitted via food which comprises bacteria and viruses. Microbial toxins are also possible contaminants of food; however, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce Bacteriocins can kill and inhibit pathogens. Instead, purified Bacteriocins such as nisin can be added directly to food products.



 


  • Polymerase Chain Reaction
  • Incubation period
  • Infectious dose

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