Abstract

Food microbiology studies the role of microorganisms in food. Aspects of microbial 
ecology in food include the use of microorganisms to produce materials and food. In 
addition, some microorganisms are a major public health concern due to their ability to 
cause disease. Food preservation aims to inactivate and control the growth of 
spoilage and pathogenic microorganisms, ensuring a stable and healthy food. Thus, 
there is an ongoing effort among the food industry, government, and the public to 
improve statistical sampling tools and microbiological techniques to understand the 
mechanisms that affect the fate of microorganisms in food. Food can be considered a 
medium for the growth of microbes. Because of the large number of sources, 
materials, and methods for producing food, almost any type of microbe can become a 
contaminant. Microbes that are allowed to grow will cause changes in the 
appearance, taste, smell and other properties of the food. The changes vary based on 
the type of food that is damaged, but can be summarized by examining the fate of the 
main nutrients in the food: protein, carbohydrates and fat.Food microbiology
focuses on the general biology of microorganisms present in food: growth 
characteristics, identification, and pathogenesis. Areas of special interest in 
food microbiology are: food poisoning, food spoilage, food preservation and 
food law.