Food production (Microbial cultures) - EFFCA (2024)

FAQs

How does microbiology affect food production? ›

Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products.

Microbial cultures can also be used to influence flavour development in cheeses such as Brie, Danablu, Jarlsberg, Havarti, etc. Microbial cultures are also used in the production of wine, bread, fermented vegetables and meat to preserve, affect the flavour, acidify, etc.

Food manufacturers continue to use micro-organisms today to make a wide range of food products by a process known as fermentation. Fermentation not only gives food a good taste, texture and smell, but it causes changes that reduce the growth of unwanted food microbes. This improves the food's storage life and safety.

According to the Journal Citation Reports, the journal has a 2022 impact factor of 5.4.

Summary. When microorganisms grow in food they cause varying degrees of change in the food's characteristics as a result of metabolic activity. Some of these changes, like those taking place during fermentation, are desirable, while others, like those resulting in food spoilage and food poisoning, are undesirable.

Microbial food cultures are considered to be safe based on their traditional historical use, but they are not safe per se. They are safe if used properly in traditional food matrices, but crossover fermentation, as suggested by a team at Wageningen University,1 is not safe by design.

Microbial cultures are used to determine the type of organism, its abundance in the sample being tested, or both. It is one of the primary diagnostic methods of microbiology and used as a tool to determine the cause of infectious disease by letting the agent multiply in a predetermined medium.

'' Spoilage microorganisms are those that can grow in a food and cause undesirable changes in flavor, consistency (body and texture), color, or appearance. Also bacterial enzymes may effect slow deterioration of frozen or dried foods during long-time storage.

Contaminated food will usually look, smell and taste normal. Food poisoning bacteria can grow and multiply on some types of food more easily than others. Potentially high-risk foods include: raw and cooked meat - such as chicken and minced meat, and foods containing them, such as casseroles, curries and lasagne.

Various foods have specific nutrients that help in microbial growth. Foods such as milk, meat and eggs contain a number of nutrients that are required by microorganisms. These foods are hence susceptible to microbial spoilage.

What temperature kills bacteria in food? ›

It is a myth that bacteria are killed at temperatures below 40 degrees. In fact, bacteria growth is slowed, but not stopped. The only way to kill bacteria by temperature is by cooking food at temperatures of 165 degrees or more. Bacteria also die in highly acidic environments like pickle juice.

Microorganisms play a crucial role in the food industry as they contribute to the production, spoilage, and preservation of various food products. Dairy products like cheese, yogurt, and fermented milk rely on microorganisms to transform milk into delicious and nutritious foods.

Some cheeses (blue cheese, Stilton, Gorgonzola, and so forth) use molds to aid in ripening and provide characteristic flavoring. Other uses include citric acid production by fungi, the addition of probiotic supplements in yogurt and drinks, and the production of vinegar.

Microbial production is considered as a potential process for the biosynthesis of several natural ingredients, such as flavors, esters, vitamins, phenolic compounds, and so on; fungi are the most widely used for this purpose.

Food Safety Assurance: Food microbiologists are responsible for assessing and monitoring the microbiological quality of food products throughout the production process. They conduct microbiological tests, analyze samples for pathogens, and develop protocols to ensure food safety standards are met.

Microorganisms play a crucial role in the food industry as they contribute to the production, spoilage, and preservation of various food products. Dairy products like cheese, yogurt, and fermented milk rely on microorganisms to transform milk into delicious and nutritious foods.

Industrial Microbiology has significant applications in agriculture and food production. Microorganisms are used in the production of fermented foods where their activity results in a desirable change in the final product. This includes food and drink products like cheese, yoghurt, bread, wine, and beer.

By carefully utilising the antimicrobial properties of naturally occurring food microbes and/or their safe-use metabolites, bio-preservation prolongs the shelf life of food. Bio-preservation also enables the production of various other food products also.