Food microbiology
Food microbiology studies microorganisms in food and their effects on safety, spoilage, fermentation, and preservation.
Food safety: Food safety is the handling and preparation of food to prevent illness or injury. Food microbiology identifies biological hazards and methods for controlling them.
Microbial growth: Microbial growth is an increase in the number of microbial cells in a population. Temperature, nutrients, acidity, and water availability govern growth in foods.
Microbiology: Microbiology is the study of microscopic organisms and biological agents, including bacteria, archaea, fungi, and viruses. Food microbiology applies microbial concepts to foods and food production.
Lactobacillus delbrueckii subsp. bulgaricus: Lactobacillus delbrueckii subsp. bulgaricus is a lactic acid bacterium used in yogurt fermentation. It acidifies milk alongside Streptococcus thermophilus during yogurt production.
Pasteurization: Pasteurization is a heat treatment that reduces pathogens and spoilage organisms without sterilizing food. It contrasts with sterilization by lowering microbial loads rather than eliminating all viable microbes.
Food spoilage: Food spoilage is the deterioration of food that makes it undesirable or unsuitable to eat. Microbial growth is a major cause of changes in flavor, texture, and appearance.
Water activity: Water activity measures how available water is for chemical reactions and microbial growth in a material. Drying, salting, and sugaring preserve foods partly by reducing available water.
Bacteriology: Bacteriology is the study of bacteria. Bacteria include major food fermenters, spoilage organisms, and foodborne pathogens.
Saccharomyces cerevisiae: Saccharomyces cerevisiae is a yeast used in baking and alcoholic fermentation. Its food uses illustrate how controlled microbial metabolism transforms ingredients.
Commercial sterility: Commercial sterility is the condition in which processed food contains no microorganisms capable of growing under normal storage conditions. It sets a different processing target from pasteurization for shelf-stable foods.