Microbiology and Clinical Research

Food Microbiology

Food microbiology is the study of microorganisms, both in food and used to produce food. This includes microorganisms that contaminate food, as well as those utilized in its production. Microorganisms are of great significance to foods for the subsequent reasons: microorganisms can cause spoilage of foods, microorganisms are used to manufacture a wide variety of food products, and microbial diseases can be transmitted by foods. Foods can be considered as a medium for microbial growth. Considering the vast array of sources, substances, and methods with which food is produced, practically all kinds of microbe could be a potential contaminant. Food safety is a major focus of food microbiology. Numerous agents of disease and pathogens are readily transmitted via food which incorporates bacteria and viruses. Microbial toxins are also possible contaminants of food. Microorganisms and their products can also be used to combat these pathogenic microbes.

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