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    Food Microbiology Scope

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    ProbioticsAnywhere
    Food microbiology emerged as a discipline in the late 1800s when it was established that microorganisms were responsible for food spoilage and fermentation processes. Pasteur and Schwann's observations in the mid-1800s that microbes caused alcoholic fermentation and chemical changes in foods laid the foundation for food microbiology. Knowledge of microbes' roles in food preservation, spoilage, and poisoning then accelerated, leading food microbiology to become a distinct field. Food microbiology now studies topics like food fermentations, spoilage, hygiene, and disease, with a focus on bacteria, moulds, yeasts, and viruses and their associations with food production, processing, and consumption.

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    Food Microbiology Scope

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    ProbioticsAnywhere
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    Food microbiology emerged as a discipline in the late 1800s when it was established that microorganisms were responsible for food spoilage and fermentation processes. Pasteur and Schwann's observations in the mid-1800s that microbes caused alcoholic fermentation and chemical changes in foods laid the foundation for food microbiology. Knowledge of microbes' roles in food preservation, spoilage, and poisoning then accelerated, leading food microbiology to become a distinct field. Food microbiology now studies topics like food fermentations, spoilage, hygiene, and disease, with a focus on bacteria, moulds, yeasts, and viruses and their associations with food production, processing, and consumption.

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    Food microbiology emerged as a discipline in the late 1800s when it was established that microorganisms were responsible for food spoilage and fermentation processes. Pasteur and Schwann's observations in the mid-1800s that microbes caused alcoholic fermentation and chemical changes in foods laid the foundation for food microbiology. Knowledge of microbes' roles in food preservation, spoilage, and poisoning then accelerated, leading food microbiology to become a distinct field. Food microbiology now studies topics like food fermentations, spoilage, hygiene, and disease, with a focus on bacteria, moulds, yeasts, and viruses and their associations with food production, processing, and consumption.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    1K views2 pages

    Food Microbiology Scope

    Uploaded by

    ProbioticsAnywhere
    Food microbiology emerged as a discipline in the late 1800s when it was established that microorganisms were responsible for food spoilage and fermentation processes. Pasteur and Schwann's observations in the mid-1800s that microbes caused alcoholic fermentation and chemical changes in foods laid the foundation for food microbiology. Knowledge of microbes' roles in food preservation, spoilage, and poisoning then accelerated, leading food microbiology to become a distinct field. Food microbiology now studies topics like food fermentations, spoilage, hygiene, and disease, with a focus on bacteria, moulds, yeasts, and viruses and their associations with food production, processing, and consumption.

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    © All Rights Reserved
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    FOOD MICROBIOLOGY- ITS ORIGINS AND SCOPE

    Although processes of food spoilage, and methods of food preservation and food
    fermentation have been recognized since ancient times, it was not until the 1800s that the
    relationship between foods and microorganisms was established. In 1837 Schwann
    proposed that the yeast which appeared during alcoholic fermentation was a miscoscopic
    plant, and between 1857 and 1876 Pasteur showed that microorganisms were responsible
    for the chemical changes that take place in foods and beverages. Their observations laid
    the foundation for the development of food microbiology as we know it today. Soon after
    these early discoveries were made, knowledge about the role that microorganisms play in
    food preservation, food spoilage and food poisoning accelerated rapidly until food
    microbiology gradually emerged as a discipline in its own right. Food microbiology is
    now a highly developed area of knowledge with the main areas of interest highlighted as
    follows:
    Food
    Laboratory
    fermentations
    management
    Food
    hygiene
    Water quality

    Food
    preservation

    TOPICS OF MAJOR
    INTEREST TO THE
    FOOD
    MICROBIOLOGIST

    Food
    spoilage

    Food-borne
    disease

    Quality
    control

    TOPICS OF MAJOR INTEREST TO THE FOOD MICROBIOLOGIST


    Not all groups of microorganisms are of equal interest to the food microbiologist.
    Bacteria come very much top of the list with moulds and yeasts also of considerable
    importance and viruses less so. The associations that these organisms have with the
    manufacture, and consumption of foods are summarised below:

    Bacteria

    Food-borne disease
    Food spoilage
    Food fermentations
    Production of food additives and enzymes
    Food-borne disease

    Moulds

    Yeasts

    Viruses

    Food spoilage
    Production of single cell protein
    Food fermentations
    Production of enzymes
    Food spoilage
    Food fermentations
    Production of food additives and enzymes
    Food-borne diseases
    Identification of food poisoning bacteria
    Failure of dairy fermentations

    Protozoa and algae have very little direct impact on the production, processing and
    consumption of food. Food-borne disease can be caused by some protozoa and others
    belonging to this group are important in the treatment of wastes. Algae are used to
    produce alginates, some have the potential for use in the production of single-cell protein
    and some marine species produce toxins that can be consumed with seafoods.

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