FOOD

MICROBIOLOGY

By: Suhani Bhatia

(500122438)
B.Sc. FND
 TABLE O F CONTENTS

FOOD MICROBIOLOGY: INTRODUCTION

01
BASICS OF FOOD MICROBIOLOGY
02

03 IMPORTANCE

04 KEY FEATURES

APPLICATIONS
05
 FOOD MICROBIOLOGY:
INTRODUCTION

Food microbiology is a branch of microbiology that studies a

variety of microorganisms involved in the spoilage of food,
manufacture of food, and transmission of diseases via food.

It is the study of the microscopic entities that inhabit, create, or

contaminate food (Fratamico and Bayles, 2005).

Besides the micro-organisms that cause loss of food quality and

safety, it also includes those that help to preserve the food and
keep other organisms at bay.
 BASICS OF FOOD
MICROBIOLOGY

The term ‘micro-organism’ In Food Microbiology, we delve into the

describes a group of living cells world of these 'invisible' life-forms and
that are incredibly diverse. their interaction with food.
Microorganisms have both beneficial
They are found all over the earth: and harmful impacts on food.
on our bodies and in our food to Some microorganisms, like certain
the most extremely hostiles areas, bacteria and fungi, are beneficial for
deep under the oceans, in the food processing. They work as
freezing snow, and in hot springs biological catalysts to produce
from geysers. fermented foods such as cheese,
yoghurt, bread, beer, and wine. On the
other hand, some can cause food
spoilage and foodborne illnesses, posing
a serious health risk.
 BASICS OF FOOD MICROBIOLOGY

For instance, Lactobacillus,

a type of bacteria, helps in Conversely, bacteria like
the production of yoghurt, Salmonella, E. coli, and Listeria
sourdough bread, and can cause severe illnesses when
pickles while mould (a type they contaminate food.
of fungus) contributes to
cheese production.
 IMPORTANCE

An understanding of food microbiology is important for the

food processor, as it covers the micro-organisms that
contaminate or create food, causing food spoilage and good
micro-organisms that are essential for the production of foods
such as cheese, yoghurt, other fermented foods, bread, beer,
and wine.
 KEY FEATURES

Food safety is an important part of food

microbiology as food continues to act as a mode of
transmission of various infectious agents.

Spoilage of food by microorganisms has become a

problem for many people around the world as
foods act as a nutrient source for microorganisms.

Food microbiology focuses not only on the

detection of food spoilage but also on the
preservation of food against such microorganisms.
 KEY FEATURES

Preservation techniques like radiation, dry and

moist heat sterilization, filtration uses physical and
chemical methods in food microbiology.

It provides an opportunity of using

microorganisms as a means for manufacturing
different new foods. The use of Lactobacillus in
the production of curd, cheese, and butter is an
important example of this.

Food microbiology is closely related to other

disciplines like biotechnology and basic
microbiology, which enables the use of genetic
recombination for the manufacturing of high-
protein containing food.
 KEY FEATURES

The use of probiotics & immune booster foods has

increased all over the world as useful
microorganisms can give instant energy and
protein to the body due to advancements in food
microbiology.

The application of food microbiology in

agriculture has shown to increase harvest and
prevention of plant diseases.

The diagnosis of food-related diseases and

detection of infectious agents in food samples
interconnect areas like clinical medicine to food
microbiology, increasing its scope.
 APPLICATIONS

1. Food preservation:

One of the most important applications of

experimental food microbiology is food
preservation.
The growth of microorganisms can cause spoilage
and reduce the shelf life of food products. It helps to
preserve food and control the growth of pathogenic
and spoilage microorganisms to ensure healthy and
shelf-stable foods according to a research conducted
by Hungaro et al., 2014.
Some of the commonly used strategies for food
preservation include the use of preservatives, low-
temperature storage, and packaging techniques.
2. Food production:
It aids in food production
processes built on the activity of
microorganisms such as
production of wine, beer, yogurt,
cheese, and many other fermented
products.
3. Food safety assurance:

Food safety is a major concern for

consumers and the food industry. By
understanding the behavior and
ecology of pathogenic
microorganisms, scientists can
develop strategies to prevent their
growth and reduce the risk of
foodborne illness. It assures the safety
and the quality of our food, but it
often manipulates these tiny
organisms to create or enhance
certain characteristics in food that we
eat and enjoy .
4. Food spoilage prevention:
Food spoilage is a major problem in the
food industry. Spoiled food products can
pose a health risk to consumers and can
lead to financial losses for food producers.
Experimental food microbiology is used to
understand the factors that contribute to
food spoilage and to develop strategies to
prevent it. By understanding the behavior
and ecology of microorganisms in food
systems, scientists can develop strategies
to prevent microbial growth and reduce
food spoilage.
5. Home Cooking:
Proper handling and cooking of food are
crucial to reduce risks of foodborne
illnesses caused by microbes. The use of
proper temperature during cooking ensures
killing of potential pathogens.

6. Food Storage:
Improving food storage techniques is
another way food microbiology impacts
daily life. Efficient refrigeration prevents
growth of spoilage bacteria, thus
prolonging the shelf-life of food.
7. Maintaining Standards and Regulations:

Food microbiologists help establish safety standards

and guidelines to minimize contamination during
production, processing, and storage.

8. Understanding Food Labels:

Food microbiology aids in comprehending 'use by' or

'sell by' dates on food labels. These dates are provided
by manufacturers based on when they estimate
microorganisms may start to affect the product's quality.
 CONCLUSION

In conclusion, food microbiology is a vital field of

study in the food industry. The techniques and
strategies developed through it have helped to make
the food we consume safer, more accessible and
sustainable for future generations. Their study helps
us to maintain food safety, increase shelf-life, and
develop novel food products.
Overall, food microbiology is essential for ensuring
food safety, enhancing quality, enabling
preservation, and fostering innovation in the food
industry. Its applications impact public health,
economic stability, and the overall sustainability of
food systems.
 THANKS
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