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.