Author(s):
1. Shanza Anwar:
Department of Human Nutrition and Dietetics, University College of Montgomery Sahiwal,Pakistan
2. Shakeel Hussain:
Department of Human Nutrition and Dietetics, University College of Montgomery Sahiwal,Pakistan
Abstract:
Food microbiology refers the role of microorganisms in foods. Some microorganisms can be considered useful, if the change due to their growth in foods are considered beneficial. Many microorganisms naturally present in foods, sometimes as contaminants. Bacteria plays role as both the pathogens and as spoilage microorganisms. Like pseudomonas spp can be responsible for the reduction of shelf life of high protein, chilled food stored under aerobic conditions such as meat and dairy products. Addition to bacteria, fungi are also very important group to be concerned with, fungi involve only in food production but also their spoilage and mycotoxin production, which may have several adverse effects to human and animal health. Fungi may gain access to foods through different routes such as in the field (pre and post harvest during processing and storage). Storage at low temperature is one of the most important way of slowing microbial metabolic activity in foods. It is most established that most microorganisms grow better in pH values close 7.0, although few can grow in pH values below 4.0. Except for a sterile food, all foods harbor one or more types of microorganisms some of them have desirable roles in food such as in production of naturally fermented food.
Page(s):
31-31
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
bacteria
,
microorganisms
,
fungi
,
microbial metabolic activity
,
food microbiology
References:
References are not available for this document.
Citations
Citations are not available for this document.