FOOD MICRIBIOLOGY

Food microbiology is the scientific study of microorganisms that is used both in food and for the food production. This includes microorganisms those spoils food, as well as those which are used in food production; for example production of alcohols, production of juices, production of yoghurt and cheese etc. This is the study of microorganisms that inhibit, create, or contaminate food. Some of the microorganisms causing food spoilage, pathogens caused contamination in food as they are improperly cooked or they stored in unhygienic manner. Some of the microbes (Acetobacter aceti, Lactobacillus acedophillus etc) are useful as they help us in production of alcohols, breads, dairy products, and in manufacturing of probiotics.

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