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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.

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

Bacillus cereus food poisoning with foodborne toxins

September 20, 2022May 23, 2022 by Sushmita Dura
Bacillus-cereus-food-poisoning-with-foodborne-toxins

What is Bacillus cereus? Bacillus cereus is a pathogenic food-borne illness-causing organism that is widely distributed in nature such as on plants, soils, and GI tracts of insects and mammals. … Read more

Botulism Food Poisoning by Clostridium botulinum

September 20, 2022May 19, 2022 by Sushmita Dura
Botulism Food Poisoning by Clostridium botulinum

What is Botulism Food Poisoning? Botulism is a life-threatening food-borne disease that causes neuroparalysis from the consumption of botulinum neurotoxins (BoNTs). Botulism is a rare disease but has a high … Read more

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)

July 17, 2024April 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 yersiniosis. After Campylobacter and Salmonella species infection, Yersinia enterocolitica is the third … Read more

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