BioTechnology: An Indian Journal
ISSN (PRINT): 0974-7435

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Food Microbiology Journals

Food microbiology is the analysis of the microorganisms that stop, create, or contaminate food. This comprises the study of microorganisms causing food spoilage as well as, pathogens that may cause illness especially if food is improperly cooked or stored. Those used to make fermented foods such as cheese, yogurt, bread, beer, and wine. Then those researchers with other useful roles such as making probiotics.   Food safety is a major topic of food microbiology. Numerous agents of illness and pathogens are readily transmitted via food which includes bacteria and viruses. Microbial toxins are also probable contaminants of food. Microorganisms and their products can also be utilized to fight these pathogenic microbes. Probiotic bacteria, including those that make bacteriocins can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria can be used to finish bacterial pathogens. Thorough preparation of food, including proper cooking, killing most bacteria and viruses. However, toxins produced by contaminants may not be liable to change to non-toxic forms by heating or cooking the contaminated food due to other safety issues.

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Citations : 875

BioTechnology: An Indian Journal received 875 citations as per Google Scholar report

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