Chemical and Microbial aspects of Food

Food microbiology is to discuss all the microbial aspects of food spoilage and quality. During harvesting, food processing and downstream operations food may become contaminated with a wide range of microorganisms. The primary factors associated with food spoilage are associated with intrinsic food properties which include endogenous enzymes, substrates, sensitivity for light, oxygen and cross contamination during harvesting, slaughter and processing in combination with temperature abuse. Food microbiology includes the following aspects:

Spoilage and HACCP

Quantitative detection and identification methods for microbial spoilage

Detection, identification and enumeration methods for spoilage yeasts

Detection, identification and enumeration methods for spoilage molds

Modelling microbial food spoilage

Determining the stability and self-life of foods

Managing microbial food spoilage