The study of microorganisms that inhabit, create, or contaminate food.
Ensures food safety, enhances food preservation, and discovers beneficial microbes for health.
Lactic acid bacteria in yogurt, yeast in bread, and probiotics in fermented foods.
Harmful bacteria like E. coli, Salmonella, and Listeria can cause foodborne illnesses.
Microbes play a role in methods like fermentation, pickling, and canning.
Microbes convert sugars into alcohol or acids, creating foods like wine, beer, and sauerkraut.
Microorganisms can cause food to rot, leading to off-flavors, textures, and odors.
Laboratories test food products for harmful microbes to ensure consumer safety.
Beneficial bacteria in foods like yogurt and kefir promote a healthy digestive system.
Research is ongoing to find new ways microbes can enhance food quality, safety, and health benefits.
From the food we eat to our overall health, microbes play an essential role in our daily lives.