Volume : 09, Issue : 12, December – 2022
Title:
49.A REVIEW ON FOOD- SAFETY AND MICROBIOLOGY
Authors :
Mr. V. S. Chandrasekaran, Miss. Chappali Naziya*, Dr. K. Umasankar, Dr. M. Kishore Babu
Abstract :
Food Microbiology deals with the study about the microorganisms that cause spoilage of food. The major focus of food microbiology is food safety. Microbial toxins are also possible contaminants of food. pathogenic microorganisms can cause infections and include bacteria viruses, parasites and moulds. There are many different types of bacteria that contribute to food spoilage and of course, there are specific types of bacteria that are used beneficially for fermentation various foods have inherent antimicrobial components that prevent the attack of various foodborne pathogens. Food is the best source of nutrition for microbial growth. The scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. Microorganisms play in the production, preservation and safety of foods. Food preservation aims at inactivating and controlling the growth of spoilage and pathogenic Microorganisms, insuring shelf stable and healthy foods.
Food storage and preservation methods helps prevent outbreaks of foodborne illness, resulting from the consumption of contaminated food.
Keywords: Food microbiology, Microbial enzymes, Toxins, Nutrition, Spoilage.
Cite This Article:
Please cite this article in press V. S. Chandrasekaran et al, A Review On Food- Safety And Microbiology.., Indo Am. J. P. Sci, 2022; 09(12).
Number of Downloads : 10
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