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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.

Microbial Spoilage of Canned Foods: Causes & Prevention

April 9, 2025February 7, 2025 by Sanjogta Thapa Magar
Microbial spoilage of canned foods and its preservation

The microbial spoilage of food depends upon the pH of food therefore based on pH canned food can be divided as Spoilage of Canned food and its causes 1. Physical … Read more

Food Additives and Preservatives: Types, Functions, Examples

October 3, 2024 by Prativa Shrestha
Food Additives and Preservatives

A food additive is any substance that is added intentionally to foods to manipulate the appearance, taste, texture, and odor of foods. It aims to increase the shelf life of … Read more

Functional Foods: Types, Examples, Production, Benefits

August 16, 2024 by Prativa Shrestha
Functional Foods

Food is the source of vitamins and minerals consumed as cell substrates for energy, cell differentiation, and proliferation. It maintains, supports, and provides benefits to the human body. A Food … Read more

Probiotics: Properties, Sources, Mechanisms, Types, Uses

May 23, 2024 by Prativa Shrestha
Probiotics

Probiotics are live microorganisms (bacteria and yeasts) present in foods, such as yogurt and sauerkraut, and supplements, which are innocuous (not harmful) to our human health and host. History of … Read more

Malnutrition in Nepal with 5 major causes of high rate

August 3, 2023August 3, 2023 by Sanjogta Thapa Magar
Malnutrition in Nepal

Malnutrition in Nepal Despite several efforts, the situation of malnutrition in Nepal is alarming. Malnutrition is a serious problem in Nepal and is a major threat to the health of … Read more

Yogurt: Definition, Process, Microbes, Types, Uses

July 22, 2023 by Sanjogta Thapa Magar
Yogurt

According to FDA, yogurt is defined as theย โ€œfood produced by culturing one or more of the optional dairy ingredientsย (cream,ย milk, partially skimmed milk,ย and skim milk)ย with a characterizing bacteria culture that contains … Read more

High-Pressure Processing (HPP): Food Preservation

June 23, 2023 by Prabhat Dhakal
High-Pressure Processing (HPP)

High-pressure processing (HPP) is a novel food preservation technology in which food is subjected to a pressure ranging between 40 and 1000 Mpa for a certain period (milliseconds to minutes) … Read more

Food Irradiation: Principle of Food Preservation Technique

June 13, 2023 by Prabhat Dhakal
Food Irradiation

Food irradiation is the food preservation technique in which food is exposed to ionizing radiation beams (gamma rays, electron beams, and X-rays) to eliminate food spoilage and pathogenic microorganisms, pests, … Read more

Single Cell Protein (SCP): Microbes, Production, Uses

June 6, 2023 by Sanjogta Thapa Magar
Single Cell Protein (SCP)

Single Cell Protein is the dried cells of microorganisms consumed as a protein supplement by humans or animals. The protein is derived from cells of micro-organisms such as yeast, fungi, … Read more

Heat Treatment as a Food Preservation Technique

June 5, 2023 by Prabhat Dhakal
Heat Treatment as a Food Preservation Technique

Heat treatment or thermal treatment in food preservation can be defined as treating food at a high temperature for a specific period to kill or reduce the load of microorganisms … Read more

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