Food Microbiology

Introduction

The relationship between food, humans and microorganisms is a long and interesting history that began well before recorded history. Unknowingly, man has used microorganisms for the preservation of certain foods, and also without knowing the man was the victim of several food-borne infections from consumption of food containing certain microorganisms .

effects microorganisms have begun to be understood that since the work of Pasteur on Spontaneous Generation, fermentation and disease, that is to say from 1860. Before this time the man was suffering the effects of microorganisms without understanding them. So since that time, the knowledge of microbiology continue to grow.

microbes, or microorganisms, are microscopic organisms found in water, air, soil, skin, objects in the digestive tract, food, etc.. Many of them are useful to man, who uses it to manufacture food, or the production of antibiotics and other active ingredients. However, other microorganisms are the cause of disease, sometimes fatal.

Food Microbiology is the branch of microbiology is the study of microorganisms associated with foods: the origin and role of microbes in the production, conservation and spoilage, the different types of food poisoning and the methods of analysis and detection of microorganisms in different types of food.

Document Content

Document relating to food microbiology is composed of the following sections: