Annals of Clinical Trials and Vaccines Research

Food Microbiology Peer Review Journals

Food microbiology is the study of the microorganisms that inhabit, produce or contaminate food, including the study of microorganisms that spoil food. However, "healthy" bacteria, such as probiotics, are becoming ever more important in food science. Micro-organisms are involved in food spoilage, food poisoning, food preservation and food production as well. Bacteria, moulds, yeast, and viruses are the most common micro-organisms.Many of the major food sources of micro-organisms include insects, animals that invade the intestinal tract and skin, air , water , soil, machinery, flies, etc. Both intrinsic and extrinsic food factors affect the growth of the microbials. PH, moisture content, oxidation-reduction potential, nutrient content, antimicrobial constituents and biological structures are commonly considered intrinsic factors. Extrinsic factors commonly include storage temperature, environmental relative humidity, gas concentration and other microorganism activity. The Escherichia coli, Enterococcus spp., and Staphylococcus aureus are among the most important food safety indicators.

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