Food microbiology is the study of microorganisms that inhabit, create, or contaminate food. It focuses on pathogens that can cause disease if food is improperly handled, microbes used to produce fermented foods, and ensuring safety through tests for pathogens and spoilage organisms. Common bacterial pathogens include Clostridium botulinum, Escherichia coli, Listeria, Salmonella, Vibrio cholerae, and Cronobacter spp., while parasitic pathogens include Cryptosporidium, Entamoeba histolytica, Giardia, and Trichinella. Viral food pathogens comprise enteroviruses, hepatitis A, norovirus, and rotavirus.

1. Food microbiology
• Presented By :Khushbu’s Microbiology

2. DEFINATION
Food microbiology :
the study of the
microorganisms
that inhibit,
create, or
contaminate food.

3. FOOD MICROBIOLOGY
Study of microorganisms causing food spoilage;
 Pathogens that may cause disease
Especially if food is improperly cooked or stored;
microbes used to produce
Fermented foods e.g.
Cheese,
Yogurt,
 Bread,
Beer
Wine

5. Food safety
• Food safety : focus of food microbiology.
• Numerous agents of disease
and pathogens are readily transmitted via
food which includes bacteria and viruses.

6. Food testing
To ensure safety of
food products,
microbiological
tests for
 pathogens
 spoilage
organisms are
required.

7.  BACTERIA Pathogen
Clostridium botulinum
Escherichia coli
Listeria
Salmonella
Vibrio cholerae
Cronobacter spp
 Parasitic pathogens
Cryptosporidium
Entamoeba histolytica
Giardia
Trichinella
• Viral pathogens
Enterovirus
Hepatitis A
Norovirus
Rotavirus