Food microbiology is the study of micro-organism that inhabits, create or contaminate food. However, bacteria is important in food science as they are essential for the production of foods such as yoghurt, beer etc and fermented foods as bread. It is also the study of food micro-organisms, how we can identify and culture them, how they live, how some infect and cause disease and how we can make use of their activities. They are also single cell organisms so tiny that millions can fit into the eye of a needle.
They are the oldest form of life on earth. Microbe fossils date back more than 3.5billion years to a tone when the earth with oceans that regularly reached the boiling point.
In food microbiology you will learn about the detection and quantification of pathogenic organisms how they survive in food processing environment how to characterize those that are emerging. You will also discover microbiology of health and wellness foods learn about quality control issues and much more. It is a field that can include not only microbiology but also sanitation.
Food microbiology can be broken down into three areas, first is food production. Many foods and beverages, such as yoghurt, beer and wine are produced with the help of microbiology as most people know that it can as well cause food spoilage, the third area of food microbiology concerns the detection and prevention of food borne diseases, some of the organisms involved in food outbreaks are E. coli, staphylococcus aureaus, salmonelia etc.
More also, some food additives and food supplements such as citric acid, and amino acid respectively are produced industrially using microbes. They also produce steroids, hormones, enzymes for detergents and emulsifiers.
SOME ASPECT OF FOOD MICROBIOLOGY
1. Microbiology of food fermentation.
2. Predictive microbiology
3. Microbiological aspects of food safety.
4. Microbiological aspects of food spoilage and quality.
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