Food Microbiology

Food microbiology is the scientific study of the microorganisms that contaminate the food. Food spoilage is defined as the damage or injury to food resulting in form which is unsuitable to human consumption. Classification of foods by ease of spoilage:

1.  Non-perishable foods: These foods which do not spoil except handled carelessly .Example: sugar, flour and dry beans.

 2. Semi perishable foods: If these foods are suitably handled and stored, they will persist as unspoiled for a long period. Ex: Potatoes, apples etc.

 3. Perishable foods: It includes most essential regular foods that spoil readily Ex: Meats, fish etc.

It also includes the study of microbes  which cause food decay, pathogens that  cause disease specially if food is inappropriately cooked or stored, and microbes which are used to produce fermented foods such as cheesebreadbeer, and wine and yogurt etc.

  • Sources of microorganisms in food
  • Microbiology of food preservation
  • Microbial food decay
  • Control of microorganisms in food

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12th World Congress on Plant Biotechnology & Agriculture

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13th International Veterinary Congress

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European Food and Beverage Expo

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International Conference on Food Biotechnology

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2nd European Food Chemistry & Nutrition Congress

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22nd Global Summit on Food Processing , Safety and Technology

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Food Microbiology Conference Speakers

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