Microbial Grouping
The microbial groups important in foods consist of several species and types of bacteria, yeasts, molds and viruses.
Bacteria, yeasts, molds and viruses are important in food for their ability to cause foodborne diseases and food spoilage to produce food and food ingredients.
Many bacterial species and some molds and viruses, but not yeasts are able to cause foodborne disease.
Most bacteria, molds and yeasts, because of their ability to grow in foods (viruses cannot grow in foods, can potentially cause food spoilage.
Several species of bacteria, molds and yeasts are considered safe of food grade or both and are used to produce fermented foods and food ingredients.
Among the four major groups, bacteria constitute the largest group. Because of their ubiquitous presence and rapid growth rate even under condition where yeast and molds cannot grow, they are considered the most important in food spoilage and foodborne disease.
Prion or proteinaceous infectious a particles have been identified to cause transmissible spongiform encephalopathies (TSEs) in humans and animals.
Microbial Grouping
The Most Popular Post
-
Anethole is primarily extracted from plants like anise, fennel, and star anise through various methods, with steam distillation and solvent...
-
Protein C and protein S are glycoproteins, predominantly synthesized in the liver, that are important components of the natural anticoagulan... -
Solid/liquid extraction is sometimes called leaching. When the soluble component is incorporated in a liquid, liquid/liquid extraction may b... -
Water in Food Preservation and Shelf Life Drying and freezing are common food preservation techniques. Foods are dehydrated or frozen the av... -
Food contamination by various agents can result in over 250 distinct foodborne diseases, posing a significant public health and economic cha...
