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Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Food-borne bacteria, in large enough numbers, may cause food poisoning, symptoms similar to gastroenteritis or "stomach flu" (a misnomer, as true influenza primarily affects the respiratory system). Some of the symptoms include stomach cramps, nausea , vomiting , diarrhea , and fever . [ 8 ]
In addition to lactic acid bacteria, yeasts also have been reported to have a biopreservation effect due to their antagonistic activities relying on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds exhibiting large spectrum of activity against food spoilage microorganisms, but also ...
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1 ]
The average bacteria colony count of the fast-food locations was a little over 20,000; the average colony count of the three fine-dining establishments was more than 2.7 million. RELATED: The 25 ...
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell, and texture. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, and the presence of preservatives or ...
Use by date on a packaged food item, showing that the consumer should consume the product before this time in order to reduce chance of consuming spoiled food. Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of ...