Food and Dairy Microbiology

Food Microbiology is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored) microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics.

This deals with the study of Microorganisms that inhibit, create or contaminate food and dairy products. The main goal of food and dairy microbiology is to use microorganisms to enhance or produce new food products and to study the disease or infection causing microorganisms and their prevention.



 


  • Foodborne Pathogens: Microbiology and Molecular Biology
  • Microbiology of Food, including Spoilage, Fermentation and Probiotics
  • Bacillus cereus, Clostridium, Shigella, Salmonella, Listeria monocytogenes, Campylobacter, Staphylococcus aureus, Vibrio spp., Yersinia enterocolitica

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