Journal of Food: Microbiology, Safety & Hygiene
Open Access

Food Preservation and its Safety

Himeli Gupta^{* *}Correspondence: Himeli Gupta, Department of Food Science, Nutrition and Technology College, Home Science CSK Agricultural University, Palampur, India, Email:

Author info »

Description

Food microbiology is the study of the microorganisms that contaminate food. This includes the study of microorganisms inflicting food spoilage; pathogens that will cause illness (especially if food is not stored properly); microbes produce fermented foods like cheese, yogurt, bread, beer, wine and microbes with different helpful roles like manufacturing probiotics. Microorganisms are of good significance to foods for the subsequent reasons:

• Microorganisms will cause spoilage of foods.

• Microorganisms are used to manufacture a good type of food products and

• Microorganism diseases will be transmitted by foods.

Foods will be thought-about as a medium for microorganism growth. Considering the immense array of sources, substances, and ways with that food is made, practically every kind of microbe may be a potential contamination. Giving a chance to grow, microbes can turn out changes in appearance, flavour, odour, and different qualities of the food. The changes vary in step with the sort of food degraded however, it will be summarized by examining fates of the foremost nutrients found in food: proteins, carbohydrates, and fats. Microbial food cultures are live bacterium, yeasts or moulds utilized in food production. Microorganism food cultures perform the fermentation method in foodstuffs. As of 1995, fermented food portrayed between 1/4th and 1/3rd of food consumed in Central Europe. More than 260 completely different species of microorganism food culture are known and described for their use in fermented food product globally, showing the importance of their use.

Food safety may be a major focus of food microbiology. Varied agents of illness and pathogens are transmitted via food which incorporates bacterium and viruses. Microorganism toxins are potential contaminants of food; however, microorganisms and their products may also be used to combat these microbes. Probiotic bacterium, as well as those that produce bacteriocins can kill and inhibit pathogens. As an alternative, purified bacteriocins like nisin will be more on to food products. Finally, bacteriophages, viruses that solely infect bacterium can be used to kill microorganism pathogens. Thorough preparation of food, as well as proper cooking, eliminates most bacterium and viruses. However, toxins made by contaminants might not be liable to modification to non-toxic forms by heating or preparation the contaminated food due to different safety conditions.

Microbial food cultures preserve food through formation of restrictive metabolites like organic acids (lactic acid, acetic acid, formic acid, and propionic acid), ethanol, bacteriocins, etc., usually in combination with decrease of water activity. Further, microorganism food cultures facilitate to boost food safety through inhibition of pathogens or removing of toxic compounds. Microorganism food cultures improve the nutritional worth and organoleptic quality of the food.

Food preservation includes food process practices that stop the growth of microorganisms, like yeasts (although some ways work by introducing benign bacterium or fungi to the food), and slow the oxidation of fats that cause rancidity. Food preservation may additionally include processes that inhibit visual deterioration, like the enzymatic browning reaction in apples when they are cut during food preparation. By preserving food, food waste will be reduced, that is a very important way to decrease production prices and increase the potency of food systems, improve food security and nutrition and contribute towards environmental property. For instance, it can reduce the environmental impact of food production.