Top Research Papers on Food Microbiology

A brief introduction on food microbiology is presented, concerned with the effects microbes or organisms can have on the quality and safety of food products.

This paper presents a meta-modelling study of the determinants of food spoilage in arid regions of Spain and Northern Europe over a 10-year period in the period of May 21 to 29, 1997.

Background: Food is imperative for continuation of life. However, it is also an important vehicle of entry of infections. Bacterial, viral and parasitic agents, causing these infections can all spread by food. Bacteria can produce many toxins and also be invasive sometimes, which can lead to diarrhoea and dysentery, respectively. This contamination takes place by risks like cooking food at improper temperature and keeping food open after cooking. These risks lead to various hazards. Also, microbes can help prepare different foods like fermented foods and kombucha tea. Modern society relies hea...

The practices of preparing traditional foods in the Arctic are rapidly disappearing. Traditional foods of the Arctic represent a rarity among food studies in that they are meat-sourced and prepared in non-industrial settings. These foods, generally consumed without any heating step prior to consumption, harbor an insofar undescribed microbiome. The food-associated microbiomes have implications not only with respect to disease risk

Traditional foods of the Arctic represent a rarity among food studies in that they are meat-sourced and prepared in non-industrial settings and harbor an undescribed microbiome, which has implications not only for disease risk but also for food-associated microbiomes.

: E. coli and Salmonella spp. are two important foodborne pathogens that rapidly develop antimicrobial resistance (AMR) and frequently contaminate animal products, particularly chicken meat. In Sri Lankan small scale poultry operations, substandard hygienic practices are common. The current study reports and compares two consecutive studies conducted in 2010-2011 and 2020-2021, which investigated AMR E. coli and Salmonella spp. contamination in chicken meat sold at small-scale farm shops in the Kandy district, Sri Lanka. The first study included 72 chicken meat samples collected from 10 out of...

The practices of preparing traditional foods in the Arctic are rapidly disappearing. Traditional foods of the Arctic represent a rarity among food studies in that they are meat-sourced and prepared in non-industrial settings. These foods, generally consumed without any heating step prior to consumption, harbor an insofar undescribed microbiome. The food-associated microbiomes have implications not only with respect to disease risk

Probiotics is one of the most significant feeding stuff research aspects and focuses on a wide range of existing microbial research that has both beneficial and deleterious effects on food safety and quality, and is therefore a public health issue.

This paper explains the structural similarities and/or differences among Gram-positive and Gram-negative bacteria as well as their isolation and identification using serological, biochemical, and molecular techniques, and describes their physiology and pathogenicity.

Fish Microflora: Basic Microbiological Techniques and Standard Plate Counts Microscopic Examination of Yeast, Mold, and Bacteria Enumeration ofYeast and Molds from Foods Coliforms and E. coli from Water: MPN Methods and Petrifilma Ground Beef Micro Flora.

A knowledge of food micro biology would lead to better understandings of the cleanliness in the preparation and service of food.

Review of: Food Microbiology: an Introduction, 3rd ed.; Thomas J. Montville, Karl R. Matthews, and Kalmia E. Kniel; (2012). ASM Press, Washington, DC. 570 pages.

This book introduces green and sustainable food technology and its use during a pandemic, and covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety.

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This impressive new volume introduces the genetics and mechanisms important to specific issues in food microbiology, and encourages today's students to acquire the understanding and skills necessary for food safety in the future.

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Introduction Concepts of Industrial Microbiology Microbial Products of Industrial Use Energy Generating Pathways: Fermentations and Respiration Regulation of Metabolic Pathways Screening of Microbes Culture Preservation Strain Development Strategy Microbial Growth and its Kinetics Fermentor & Fermentation Process Fermentation Media Inoculum Development Downstream Processing Commercial Production of Penicillin (Sub Merged Fermentation) Commercial Production of Citric Acid (Solid state fermentation) Microbial Biomass Production: Bakers yeast Enzyme / Cell Immobiliztion

CONTENTS Dairy Starter Culture Definition Functions of starter culture Types of starter culture Metabolic activities Propagation and maintenance of cultures Fermented Dairy Products Nutritional and therapeutic value of fermented milk products Yoghurt Acidophilus milk Dahi Cultured butter milk Butter or Makhan Cheese Probiotic Cultures Definition Health benefits of probiotics Potential probiotic cultures Mechanism of action and desirable properties of probiotic organisms

Examination of food from suspected food poisoning incidents PHLS ref facilities and EQA schemes, and confirmatory biochemical tests.

A discussion of some of the fundamental principles that are involved in food microbiology and the factors that contribute to initial and inplant contamination.