Food Microbiology


Food microbiology is the study of microorganisms that are used in food and in the processing of food. This involves microorganisms that ruin food as well as those that are used in food processing, such as those used in the production of alcohols, juices, yoghurt, and cheese. Microorganisms that inhibit, build, or contaminate food are studied in this field. Some of the microorganisms that cause food spoilage, bacteria, cause contamination in food when it is cooked incorrectly or stored in an unsanitary manner.  Some microbes (Acetobacter aceti, Lactobacillus acidophilus, and others) are beneficial since they aid in the processing of alcohols, breads, dairy products, and probiotics


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