Of course, some useful bacteria may be important because they change the functional properties of food stuffs resulting in new tastes, odors or textures. Moreover, they may be important from the aesthetic point of view. However, the inherent inaccuracies in enumeration processes, and the natural variation found in all bacterial populations complicate the microbiologist’s job. The primary tool of microbiologists is the ability to identify and quantitate food-borne microorganisms. Infact food microbiologists are concerned with the practical implications of the microflora of the food and the food microorganisms that can cause spoilage of food and disease in humans. It is important to understand the relationships among the various microorganisms making up the microflora of a food. The field of food microbiology is a very broad one, encompassing the study of microorganisms which have both beneficial and deleterious effects on the quality and safety of raw and processed foods. It is considered one of the agricultural sciences, and it is a field which is entirely distinct from the field of nutrition. Food science is a discipline concerned with all aspects of food - beginning after harvesting, and ending with consumption by the consumer.
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