This presentation is about food microbiology, very important and useful branch in the field of microbiology. This presentation discusses about some of the common microbes used in food microbiology and applications of food microbiology. It gives an insight about some well-known researches and patents.

1. FOOD
MICROBIOLOGY

2. INTRODUCTION
• Food microbiology is the study of the microbes
that inhabit, create, or contaminate food
including the study of microbes which causes
food spoilage.
• Microbes help in food production, prevention etc.

3. • ASPERGILLUS
(Aspergillus niger) :
It is the leading species
important for food
microbiologists. Selected
strains are used for
commercial production of
citric and gluconic acids.
COMMON
MICROBES USED

4. Citric Acid Gluconic Acid
Produced by Aspergillus

5. • YEASTS :
Most widely used microbes
in the food industry due to
their ability to ferment
sugars to ethanol and
carbon-dioxide. Some
types of yeast, like baker’s
yeasts are grown
industrially, and some may
be used as protein
sources, mainly in animal
feed.

6. • PENICILLIUM
(Penicillium camemberti):
greyish conidia, useful in
the ripening process of
camembert cheese.
(Penicillium roqueforti):
used in ripening of blue
cheeses,

7. • RHIZOPUS
(Rhizopus nigricans) :
Sometimes called
“bread mold”, is very
common and is involved
in the spoilage of many
foods such as berries,
fruits, vegetables,
bread, etc.

8. • MUCOR
(Mucor racemosus,
Mucor rouxii):
Mucors are involved in
the spoilage of some
foods and in the
manufacture of others
e.g. oriental fermented
foods.

9. Applications

10. FOOD SAFETY
The concept of food safety objective has
been proposed to provide a target for
operational food safety management,
leaving flexibility in the way equivalent
food safety levels are achieved by
different food chains.

11. A microbiologist working in a
biosafety laboratory.
, Microorganisms and
their products can also
be used to combat
these pathogenic
microbes. Probiotic
bacteria, including
those that produce
bacteriocins, can kill
and inhibit pathogens..

12. CURRENT FOOD
SAFETY ISSUES
COUNTRY/
DATE
COMPANY DESCRIPTION
USA
JULY 2016
Mc Donald’s Cyclospora parasite – in Salad
Over 100 customers were infected with
cyclosporiasis
USA
SEP 5 ,18
Del Monte Cyclospora parasite - in pre cut
vegetables and dip tray product
USA, BRAZIL
2019
JBS Salmonella was spread through Beef.
SOUTH
AFRICA
2017-18
Tiger Brands Listeria monocytogens strain ST6 – in
ready to eat processed Meat

13. FOOD
PRESERVATION.
.
Food preservation may be defined as the process of
treating and handling food in such a way as to stop, control,
or greatly slow down spoilage and, of course, to minimize
the possibility of foodborne illness while maintaining the
optimum nutritional value, texture, and flavor.
Foods preserved by combined methods remain stable and
safe even without refrigeration, and are high in sensory and
nutritive properties due to the gentle processes applied.

15. FERMENTATION
Fermentation is a metabolic process in which an
organism converts a carbohydrate, such as starch or a
sugar, into an alcohol or an acid. For example, yeast
performs fermentation to obtain energy by converting
sugar into alcohol. Bacteria perform fermentation,
converting carbohydrates into lactic acid.

17. Beer production by
fermentation

18. SOME PATENTS
PRODUCT
NAME
COMPANY
NAME
COUNTRY
/DATE
DESCRIPTIO
N
Coco Loko Legal Lean Flourida
July 14 ,2017
Snortable choclate
Marketed as raw
cacao snuff
Starbucks
Confection
Chocolate
Starbucks USA
October,2018
Good taste and
quality, unique
design
Barley Carlsberg and
Heinken
EUROPE
July17,2017
Simplify brewing
process, save
energy, improved
taste of beer

19. THANK
YOU