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.