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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 Beverages and their preservation

June 20, 2021 by Sanjogta Thapa Magar
Microbial spoilage of Beverages and its preservation

Introduction Beverages can be defined as any drinkable liquid other than water. Commercially, there are mainly four types of beverage (hot drinks, milk drinks, soft drinks, and alcoholic drinks). However, … Read more

Spoilage of chocolate and confectionery and its preservation

May 15, 2021 by Sanjogta Thapa Magar
Spoilage of chocolate and confectionery and its preservation

What is a Chocolate? Chocolate originates from the processing of cacao beans. Cocoa beans are the seeds of the tree Theobroma cacao and they are in pods surrounded by sterile … Read more

Spoilage of sugar and sugar products and their preservations

May 9, 2021May 9, 2021 by Sanjogta Thapa Magar
Spoilage of sugar and sugar products and their preservations

Sugar is the widely used sugar in the food industry as a food product as well as a food preservative.  Sucrose is the widely used sugar and is easily available … Read more

Preservation of egg and egg products from microbial spoilage

May 2, 2021 by Sanjogta Thapa Magar
Preservation of egg and egg products from microbial spoilage

Introduction Eggs are a highly nutritious food that contains proteins, minerals, fats, iron, phosphorus vitamins (A, B, D, E, and K) needed by human beings. The fully mixed egg contains … Read more

Microbial spoilage of egg and egg products

April 30, 2021April 30, 2021 by Sanjogta Thapa Magar
Microbial spoilage of egg and egg products

Introduction Eggs are a highly nutritious food that contains proteins, minerals, fats, iron, phosphorus vitamins (A, B, D, E, and K). The eggs most commonly consumed by humans are the … Read more

Lactobacillus acidophilus- An Overview

April 24, 2021 by Anupama Sapkota
Lactobacillus acidophilus

What is Lactobacillus acidophilus? Lactobacillus is a taxonomically diverse group of Gram-positive, non-sporing rods that are defined by the formation of lactic acid as the sole end product of carbohydrate … Read more

Preservation of meat and meat products from microbial spoilage

April 22, 2021April 19, 2021 by Sanjogta Thapa Magar
Preservation of meat and meat products from microbial spoilage

Meat 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 of spoilage-causing … Read more

Microbial spoilage of meat and meat products

April 22, 2021April 18, 2021 by Sanjogta Thapa Magar
Microbial spoilage of meat and meat products

Introduction Meat and its product are highly nutritious food that is widely consumed by people all over the world. Meat can be obtained from various birds (chicken, turkey, ducks, etc.) … Read more

Microbial spoilage of canned foods and its preservation (Canning)

April 22, 2021April 5, 2021 by Sanjogta Thapa Magar
Microbial spoilage of canned foods and its preservation

Classification of the food based on pH The microbial spoilage of food depends upon the pH of food therefore based on pH canned food can be divided as Low-acid canned … Read more

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