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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.

Pasteurization- Definition, Types, Process, Comparison, Uses

March 16, 2023 by Sanjogta Thapa Magar
Pasteurization

Pasteurization History Purpose of Pasteurization Pasteurization of different foods and their purpose S.N. Food Main Purpose Sub-purpose Conditions of processing 1 Fruit juice (pH < 4.5) Enzyme inactivation (pectinesterase, polygalacturonase)  … Read more

Bioengineering, Bioreactor, and Food Technology

March 16, 2023 by Sanjogta Thapa Magar
Bioengineering, Bioreactor and Food Technology

The field of bioengineering integrates natural sciences and engineering sciences to utilize organisms, cells, and molecular analogs to improve products and services. Biological systems are integrated with chemical engineering principles … Read more

Food Preservation- Chemical Preservatives with Types, Examples

September 30, 2022September 25, 2022 by Prabhat Dhakal
Chemical Preservatives as Food Preservation

Chemical preservatives are intentional food additives incorporated into food to prevent or retard food spoilage caused by microbiological, enzymological, or chemical reactions. These chemical preservatives should be nontoxic to humans … Read more

Drying Method of Food Preservation with Types, Examples

September 3, 2022 by Prabhat Dhakal
Drying Method of Food Preservation

The preservation of foods with heating is one of the most important methods in food processing. Drying can be defined as the process of making a product dehydrated by evaporating … Read more

Gastrointestinal Amebiasis by Entamoeba histolytica

September 2, 2022 by Sushmita Dura
Gastrointestinal Amebiasis by Entamoeba histolytica

Entamoeba histolytica is a microscopic one-celled intestinal protozoan parasite that infects the large intestine and causes amoebic dysentery or amoebiasis, leading to increase mucus production, diarrhea, bleeding, and intestinal ulcers. … Read more

Food Preservation method by Low-Temperature Treatment

September 1, 2022 by Prabhat Dhakal
Food Preservation method by Low-Temperature Treatment

Temperature management is an important tool to control both physical and biological deteriorations in foods.  Low-temperature treatment applied during handling, transportation, and storage is the easiest and most effective method … Read more

Bovine Spongiform Encephalopathy (BSE)- Mad Cow Disease

September 2, 2022August 28, 2022 by Sushmita Dura
Bovine Spongiform Encephalopathy (BSE)

Bovine spongiform encephalopathy is a transmissible fatal neurogenerative disease caused by proteinaceous agents leading to neuronal loss, spongiform lesions, astrogliosis, and the disappearance of inflammatory reactions. It is also known … Read more

Seafood Toxins and Fish & Shellfish Poisoning

September 2, 2022August 24, 2022 by Sushmita Dura
Seafood Toxins and Fish & Shellfish Poisonings

Seafood toxins and poisoning are caused by consuming marine fish, bivalve shellfish, and freshwater fish that contain toxins and are responsible for causing foodborne illness worldwide. Fishes contain a full … Read more

Clostridium perfringens Enterotoxins and Food poisoning

September 20, 2022June 24, 2022 by Sushmita Dura
Clostridium perfringens Enterotoxins and Food poisoning

Introduction Clostridium perfringens are gram-positive rod-shaped bacteria that cause frequent foodborne diarrheal disease reported every year. It is one of the most commonly occurring foodborne diseases mainly in industrialized nations. … Read more

Vibrio parahaemolyticus Food Poisoning- Gastroenteritis

June 18, 2022June 5, 2022 by Sushmita Dura
Vibrio parahaemolyticus Food Poisoning

Vibrio parahaemolyticus is one of the leading causative agents of human acute gastroenteritis and occur usually from the consumption of raw, undercooked, and cross-contaminated seafood products. They are inhabitants of … Read more

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