Microbial Food Spoilage Disorders (diseases) And Its Control

Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent sources of nutrients for microbial growth. Depending on the microorganisms present, foods may spoil or be preserved by fermentation. Foods can act as a reservoir for disease transmission, and thus detection and control of pathogens and spoilage organisms are important areas of food microbiology. During the entire sequence of food handling from the producer to the final consumer, microorganisms can affec…