MICROBIAL FOOD SPOILAGE DISORDERS (DISEASES) AND ITS CONTROL

MICROBIAL FOOD SPOILAGE DISORDERS (DISEASES) AND ITS CONTROL

ABSTRACT

Foods and microbes have deep and intriguing relationships which developed well before the beginning of recorded history. Foods are not only nutritious to humans, but are also excellent suppliers of nutrients for microbial development. Depending on the bacteria present, foods may deteriorate or be preserved by fermentation. Foods can operate as a reservoir for disease transmission, and so identification and management of pathogens and spoilage organisms are significant topics of food microbiology. During the entire sequence of food handling from the producer to the ultimate consumer, germs can alter food quality and develop potential health repercussions for humans. Food spoiling is a metabolic process that causes foods to be unwanted or unsatisfactory for human consumption due to changes in sensory properties (tactile, visual, olfactory or flavour). A variety of bacteria that consume food for carbon and energy mediate chemical processes that induce disagreeable sensory changes in foods. These creatures include bacteria, fungus, protozoa, and viruses. Many physical and chemical approaches are used to restrict the growth of specific bacteria on foods, preventing spoiling.