Food Microbiology

Food Microbiology

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Food microbiology refers to a branch in microbiology that studies the role of microorganisms in food spoilage, food manufacturing, and food transmission.

Food safety is an important aspect of food microbiology because food can still transmit various infectious agents. Many people have become concerned about the sporilage of food microorganisms. Foods are a source of nutrients for microorganisms. Food microbiology is not just about the detection of food spoilage, but also the preservation of food against these microorganisms. Preservation techniques such as radiation, dry heat sterilization and filtration are all used in food microbiology. Multiple studies have demonstrated the potential of microorganisms being used to produce new foods. This is evident in the use of Lactobacillus for the production of butter, curd, and cheese. Food microbiology is closely linked to other disciplines, such as biotechnology and basic mikrobiology. This allows the use of genetic mutations for the production of high-protein foods for sick and immuno-compromised people.
Probiotics are becoming more popular all around the globe as these beneficial microorganisms provide instant energy and protein. Due to advances in food microbiology, other immune booster foods also have a large market.
Food microbiology has been shown to improve harvest and prevent plant diseases. There are many different microbiologically-produced polymers, such as alginate, that could be used in the production of new forms.
Food microbiology and clinical medicine are interconnected, increasing the scope of diagnosis. Pasteurization of milk is another example of food microbiology that has been used since antiquity to prevent food-related illnesses.









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    Food Microbiology

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