• Microbes play a key role – bacteria and fungi – in food spoilage and decomposition • Many types can live at low temperatures as mold on food in the refrigerator • Food preservation techniques as salt and high acid affect microbes Contamination of Fresh Foods – Food is considered contaminated when unwanted microorganisms are present. 1. Introduction. Since these micro-organisms are everywhere in nature, they are present on the surface of nearly all fresh food products. Nutri Food Sci Int J. Bacteria are single-celled living bodies. Nutrition ood cience Interntionl ournl the Kefir grains and it has been shown that there are specific Bacteria, yeasts, and molds cause enormous losses in the food industries. 4. Uses of Microorganisms in Agriculture, Industry and Medicine 2017; 3(3): 555612. Clean utensils and work areas etc in between working raw and cooked product. DOI: 10.19080/NFSIJ.2017.03.555612. Acidification has been largely applied in the food industry and even at the domestic level, as a method able to increase the foods shelf life. bacteria, parasites and viruses are killed quite easily with heating to 160F. The recent … Micro-organisms, in relation to food, can have one of these 3 roles: Pathogenic micro-organisms can cause infections or intoxications; Saprophytic micro-organism play a role in biodegradation and cause food spoilage; Cultured micro-organisms like probiotic bacteria are used in food processing. Pickle production and other acidified vegetables are fundamentally based on the inhibition of microbial growth due to the use of a low pH level. As long as the plant or animal is alive and in good condition it has the ability to prevent the action of the micro-organisms on its tissues, but growth in a food processing environment causes dangerous problems as a result of food spoilage organisms [13]. Microorganisms produce a vast array of useful products Chemical diversity is a function of microbial diversity Diversity of microorganisms is extremely high The hypothesis By screening microorganisms broadly many new products and processes will be discovered. Keep raw food totally separated from cooked product. The use of microbes for fermentation is In food microbiology, it is well 003 How to cite this article: Anil K, Nikita C. Role of Microbes in Dairy Industry . The first realization that microorganisms were involved in food production processes was in 1837, when scientists discovered the role of yeast in an alcoholic fermentation. 2)Avoid Cross-Contamination- Do not cross-contaminate one food with another. microorganisms in food. CONTENTS: Role of Microorganisms in Preparation of certain foods In spoilage of food Food born intoxications & infections Methods of preservation 3. The production of fermented foods is one of the oldest food processing technologies known to man. Varying in length from 1/25,000 to 1/1,000 of an inch, they are among the smallest living creatures known. Bacteria are the most important and troublesome of all the microorganisms for the food processor. On the other hand, microorganisms play a beneficial role in food industry as they are used in production of various food products. Constantly be thinking of how microorganisms get from raw to FOOD MICROBIOLOGY Food Microbiology is the study of microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage. Role of Microbes in Food and Industrial Microbiology Kumar A* School of Biotechnology, Devi Ahilya University, India Editorial Microorganisms, particularly the bacteria and fungi, have served humans since hundreds of years for the purpose of food, drugs, and other high-value chemical products. Of preservation 3 growth in a food processing environment causes dangerous problems a. 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