Food Microbiology

Food microbiology includes the study of microorganisms causing food spoilage; as well as, pathogens that may cause disease especially if food is improperly cooked or stored. It includes microorganisms that have both beneficial and deleterious effects on food quality and safety and may therefore be of concern to public health. Thorough preparation of food, including proper cooking, eliminates most bacteria and viruses in the food. However, toxins produced by contaminants may not be liable to change to non-toxic forms by heating or cooking the contaminated food. Temperature plays very crucial role to control microbial growth. To ensure safety of food products, some microbiological tests such as testing for pathogens and spoilage organisms is required. In this way the risk of contamination under normal usage conditions can be examined and food poisoning can be prevented.

 

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