Food Microbiology

Food Microbiology

Food microbiology is the study of microorganisms that create, inhibit and contaminate food.  Food microbiology involves negative and positive interactions into microbes and food. Microbiology includes studying microorganisms that cause foods to spoil; as well as, pathogens that cause illnesses, especially if foods are stored and cooked improperly (USDA FSIS,2018). Apart from studying on food spoilage and disease, we also view microbiology in production of foods by the use of beneficial microorganisms. In this review, I will discuss the importance of food microbiology study, Factors that contribute to microbe growth in food, safety measures of food and reasons for choosing this study.

Studying food microbiology is important to everyone because one will acquire knowledge on the cause of food spoilage, in manufacturing products of food, the transmission of food illness by foods. The positive benefits of studying the microbiology of food are in industrial fermentation such as in the production of dairy products and alcohol by the use of yeast and antibiotic production such as penicillin (Saxena, 2015). Production of enzymes such as Taq Polymerase and finally contributes to animal and human health after consumption of robotics.

Food in this food microbiology study is defined as a medium where microbes grow. For the positive and negative microbes to grow in food, three factors contribute to their growth. Intrinsic, extrinsic and implicit factors affect the growth of microbes. Intrinsic factors are the internal factors (physical and chemical characteristics) of food. These intrinsic factors include PH of the food, water activity of food, redox potential, components of food products, anti-microbial substances in food and biological structures. Extrinsic factors are the environmental properties in which the food is stored relative humidity, temperature and gases present—finally, the implicit factors which bring mutual interactions competition, growth stimulation, and a symbiotic relationship..

Besides the study of factors that contribute to microorganism growth, review of food microbiology creates awareness and knowledge on food-borne diseases. The following are food-borne illnesses E.coli, campylobacter, clostridium perfringens, Salmonella, Staphylococcus aureus and Toxoplasma (Rutledge, 2016). By learning these diseases, you study their prevention measures to avoid contracting one of the food-borne illnesses.

For the food to be safe and free from microbes that cause illnesses, the following measures should be followed; cleaning of surfaces often and maintaining regular washing of hands before handling food. Separating cooked foods from uncooked foods to avoid cross-contamination, cook food to proper temperatures and refrigerate promptly in the right degree ranges. For foods to be free from contaminations and harmful microbes, hygiene is the key factor that will contribute to food safety (Division of Agriculture, n.d.).

I choose this study because it gives knowledge on how to prevent people from acquiring illness related to food spoilage and the growth of harmful microbes in the food. This study also helps in storage of foods in the right environment with the required extrinsic factors ranges to avoid food spoilage and microorganisms growth. This study will also help to use beneficial microbes such as yeast, bacteria and moulds in food production and food ingredients production.

In conclusion, the study of food microbiology will help food producers, consumers and processors to save costs incurred because of food spoilage daily. Productivity loss from food-borne illnesses will be reduced throughout the world. Food microbiology study will also create awareness on the measures to control food spoilage and food-borne illnesses that occur after the consumption of food products with harmful microbes. Through this study wellness and health of communities is enhanced.

References

Division of Agriculture, U. Introduction to Food Safety and Microbiology, 66. Retrieved 4 March2020,from:https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.firstnations.org/wpcontent/uploads/2018/11/IntroductiontoFoodMicrobiologyA.pdf&ved=2ahUKEwjdi9zcsoDoAhXBkFwKHdarBEMQFjAMegQIBhAB&usg=AOvVaw237oNqjU43mlVBJT9317WO.

USDA FSIS. (2018). Fundamental Food Microbiology, 23. Retrieved 4 March 2020, from: https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.fsis.usda.gov/wps/wcm/connect/144f40592c2841508a88a8a7da993629/10_IM_Food_Micro.pdf%3FMOD%3DAJPERES&ved=2ahUKEwjdi9zcsoDoAhXBkFwKHdarBEMQFjACegQIAhAB&usg=AOvVaw2pmKvShY1yb1P64o-L9pj6.

Saxena, D. (2015). Beneficial Role of Microorganisms in Food Industry. Lab-Training.com. Retrieved 4 March 2020, from:https://lab-training.com/2015/03/11/beneficial-role-of-microorganisms-in-food-industry/.

Rutledge, S. (2016). Top 8 Deadliest & Most Common Types of Food Borne Illnesses. Stop Foodborne Illness. Retrieved 4 March 2020, from: https://stopfoodborneillness.org/fsn-8-common-deadly-foodborne-pathogens/.