Microorganisms In Food Processing
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Microorganisms In Food Processing
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The food producing period dates from about 8,000 to 10,000 years ago
and, of course, includes the present time.It is presumed that the problems of spoilage and food
poisoning were encountered early in this period. With the advent of prepared food, the problem
of dieseas transmission by food and of faster spoilege cause by improper storage made their appearance.
The practice of making pottery was brought to Western Europe about 5000 BC from the Near East.The first person
to appreciate and understand the precense and role of microorganisms (m/o) in food was Louise Pasteur.In 1837, he
showed that the souring of milk was caused by microorganisms, and in about 1860 he used heat for the first
time to destroyed undesirable organisms in wine and beer.
The interaction between m/o, plants and animals are natural and constant. The ecological role of m/o and their
importance in all geochemical cycles in nature is well documented. Since man food supply consist basically of
plants and animals or products derived from them, it is understandable that our food supply can contain
m/o in interaction with the food.
In most cases, m/o use our food supply as a source of nutrients for their own growth. This, of course can
result in deterioration of teh food. By increasing their numbers, utilizing nutrients, producing enzymetic changes
contributing off-flavors by breakdown of a product or synthesis of new compounds, they can "spoil" a food. However,
interaction between m/o and our food are sometimes beneficial, as exemplified by the many cultured products
consumed and enjoyed. Here we are going to study about the importance of m/o in food processing.
Beware!There's microb in your food!
Microb from various natural sources
Plants
Animals
Water Click here
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Microb in food production
Cheese click here
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