RELEVANCE OF FOOD MICROBIOLOGY | MARTINS LIBRARY

Food microbiology in food processing: Every food may be contaminated from outside resources on the way from the field to the processing plant or during storage and distribution. There are thousands of micro-organisms in air, soil, and water and consequently on foods. Fortunately the majority of micro-organisms performs useful functions in the environment and also in some branches of food processing e.g.

a.     Production of wine

b.    Production of beer

c.     Production of bakery product.

d.    In dairy product.

e.      In ripening of food fruits.

f.       In drug production as probiotic and prebiotic are use in micro encapsulation in alginate-chitosan capsule which improves survival in stimulated gastrointestinal conditions.