What are the Objectives of food microbiology?

         There are some objectives of food microbiology

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1.             To identify the causative agent in food known as microorganisms

     2       Understand the mechanism of their reaction in food to make it unsuitable for                consumption
     3      To describe how some microbes proved to be beneficial in the production of                  food products
     4     To describe how some bacteria are used in the preservation of food rather than                spoil it
     5     To identify the sources and causes of microbes causing food spoilage
     6     Describe their growth pattern and which factors affect their growth rate
     7     Explain methods to control pathogens

        Names of food deteriorating microbes

·        Bacteria
·        Viruses
·        Fungi
·        Prions
·        Parasites

Factors affecting growth of microbes

•   Moisture
•   Temperature
•    Oxygen
•    Time
•    PH
•    Food composition

         Sources of microorganisms

1.     Microbes are very small in size and are found everywhere around us

2.     Intestines of animals contain large amount of bacteria that can affect meat quality

3.     Air and dust

4.     People can also transfer these food spoiling microorganisms

5.     Water supply in food manufacturing plants contain most of microorganisms

6.     Equipment used for manufacturing of food products

7.     Animal hides

8.     Improper handling and deficient hygienic measures are responsible for transfer of microbes

         Control measures

·        Apply good manufacturing practices

·        Sanitation

·        Salting the meat products

·        Drying of meat products to reduce the moisture content

·        Vacuum packaging to reduce oxygen availability

·        Temperature to kill microorganisms