Food microbiology
From Wikipedia, the free encyclopedia
Food microbiology is the study of the microorganisms which inhabit, create or contaminate food. It is a subdiscipline of food science.
[edit] Food safety
Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those which produce bacteriocins can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophage, viruses which only infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking will kill most bacteria and viruses. However, toxins produced by contaminants may not be heat-labile, and some will not be eliminated by cooking.
[edit] Fermentation
Fermentation is one way microorganisms can change a food. Yeast, especially S. cerevisiae, is used to leaven bread, brew beer and make wine. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles and dishes such as kimchi. A common effect of these fermentations is that the food product is less hospitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life.
Some cheese varieties also require mold microorganisms to ripen and develop their characteristic flavors.
An organization that deals with food microbiology issues in the United States is the Institute of Food Technologists in Chicago, Illinois.
[edit] External links
- Food Pathogens (Flash Animation)
- Institute of Food Technologists Food Microbiology Division
- Food Microbiology Glossary
| Food Science |
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| Food allergy • Food chemistry • Food engineering • Food law • Food microbiology • Food packaging • Food processing • Food quality • Foodservice • Food technology • Nutrition • Product development • Sensory analysis |
