Food Microbiology

Food microbiology is a branch of microbiology that studies a variety of microorganisms involved in the spoilage of food, manufacture of food, and transmission of diseases via food.

• Food safety is an important part of food microbiology as food continues to act as a mode of transmission of various infectious agents.
• Spoilage of food by microorganisms has become a problem for many people around the world as foods act as a nutrient source for microorganisms.
• Food microbiology focuses not only on the detection of food spoilage but also on the preservation of food against such microorganisms.
• Preservation techniques like radiation, dry and moist heat sterilization, filtration uses physical and chemical methods in food microbiology.
• Results from various studies have shown the opportunity of using microorganisms as a means for manufacturing different new foods.
• The use of Lactobacillus in the production of curd, cheese, and butter is an important example of this.
• Food microbiology is closely related to other disciplines like biotechnology and basic microbiology, which enables the use of genetic recombination for the manufacturing of high-protein containing food for ill and immune-compromised individuals.
• The use of probiotics has increased all over the world as useful microorganisms can give instant energy and protein to the body. Other immune booster foods have also found a large market due to advancements in food microbiology.
• The application of food microbiology in agriculture has shown to increase harvest and prevention of plant diseases.
• Different microbiologically produced polymers like alginate have potential application in the manufacture of new forms of food.
• The diagnosis of food-related diseases and detection of infectious agents in food samples interconnect areas like clinical medicine to food microbiology, increasing its scope.
• Pasteurization of milk is yet another example of food microbiology used since ancient times to prevent food-related diseases.