Abstract:
Food microbiology studies the role of microorganisms in foods. It incorporates aspects of microbial ecology in food as well as the use of microorganisms for manufacturing of ingredients and foods. Moreover, some microorganisms represent a major challenge for public health due to their potential to cause diseases. Microorganisms most commonly related with foods are described, together with intrinsic and extrinsic parameters of foods that influence microbial growth. Microbiology is important for food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products. Food loss by either spoilage or infected food affects food industry and consumers leading to economic losses and enlarged hospitalization costs. The harmful microorganism's bacteria, yeasts, molds, virus, and parasites involved in food spoilage or contamination. Spore-forming bacteria involved in the spoilage of several refined foods. This type of bacteria is considered a vital threat in heat-treated foods. The use of microorganisms to attain dissimilar types of food, such as beer, wine, bread, cheeses, and fermented milk is very old. Yeasts are fungi that extend as solitary cells that reproduce by budding. Molds are concerned in the spoilage of foods where moldy or mildewed foods are considered unhealthy to eat. Various parasites can be transferred by food including many helminthes and protozoa. Developments in the study of infectious disease, microbial ecology, plant and animal pathology, and biotechnology promise to upgrade human life and the well-being of the environment, and new opportunities have come about through social and scientific substitutes.
Page(s):
66-66
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:
Parasites
,
Sporeforming bacteria
,
Spoilage
,
Molds yeasts