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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.

Foodborne Infection by Shigella- Shigellosis Food Poisoning

January 13, 2023May 14, 2022 by Sushmita Dura
Food-borne infection by Shigella- Shigellosis

What is Shigella infection? Shigella species are responsible for causing acute gastrointestinal tract infections that damage the ileal and colonic epithelium and cause bacillary dysentery. Shigella infection is mainly reported … Read more

Foodborne Giardiasis- Food Poisoning by Giardia species

May 11, 2022 by Sushmita Dura
Foodborne Giardiasis- Food Poisoning by Giardia species

Parasites are widely spread in the environment and are responsible for causing diseases associated with diarrheal illness. Food-borne and water-borne parasites are mainly associated with the disease and are the … Read more

Foodborne Viruses- Food Poisoning by Viruses

May 11, 2022May 10, 2022 by Sushmita Dura
Foodborne Viruses- Food Poisoning by Viruses

Human enteric viruses are the major cause of nonbacterial gastroenteritis also known as stomach flu and are transmitted via food and waterborne route. Foodborne viruses include the human noroviruses (HNoV), … Read more

Toxigenic Algae And Algal Food Poisoning- An Overview

May 11, 2022May 9, 2022 by Sushmita Dura
Toxigenic Algae And Algal Food Poisoning

Toxigenic algae are the major concern of algal poisoning for aquatic animals, amphibians, reptiles, birds, mammals as well as humans and are found in marine, brackish and freshwater habitats. Some … Read more

Toxigenic Fungi And Fungal Mycotoxins In Food- An Overview

May 6, 2022 by Sushmita Dura
Toxigenic Fungi And Fungal Mycotoxins In Food

Fungi are the most widely distributed free-living organisms on Earth with about 1,44,000 known species to date and many other unknown species are yet to be identified. Some of the … Read more

Yersinia enterocolitica Food Poisoning (Yersiniosis)

April 28, 2022April 21, 2022 by Sushmita Dura
Yersinia enterocolitica Food Poisoning (Yersiniosis)

Yersinia enterocolitica is a pathogenic species belonging to the Enterobacteriaceae family that causes diseases like acute gastroenteritis and bubonic plague known as Black Death. After Campylobacter and Salmonella species infection, … Read more

Preservation of milk and milk products from microbial spoilage

May 4, 2022March 28, 2022 by Sanjogta Thapa Magar
Preservation of milk and milk products

Milk and its products consist of numerous nutrient content, it serves as an excellent growth medium for all of the microorganisms. Thus, various preservation methods are used to eliminate the growth … Read more

Microbial Spoilage of Milk and Milk Products (Cream, Butter, Cheese, Yoghurt, Ice-cream)

November 22, 2022March 24, 2022 by Sanjogta Thapa Magar
Spoilage of Milk and Milk Products (Cream, Butter, Cheese, Yoghurt, Ice-cream)

Contamination source of milk The milk source is the mammals such as cows, buffalo, sheep, and goats. Milk is not sterile when obtained from animals. The source of milk contamination … Read more

Vibrio cholerae Food Poisoning- Cholera toxin (CT)

March 24, 2022March 20, 2022 by Sushmita Dura
Vibrio cholerae Food Poisoning

Vibrios are inhabitants of the marine environment and are aquatic bacteria that can be found as planktons. They are normally present in aquatic animals and seafood products and only a … Read more

Factors affecting the growth of microorganisms in food

September 20, 2022March 16, 2022 by Sanjogta Thapa Magar
Factors affecting the growth of microorganisms in food

Introduction Foods of plant and animal origin play an important role in microbial growth. The ability of microorganisms to grow or multiply in such food depends on the food environment. … Read more

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