Food Microbiology: Introduction
Food is a fundamental need of man than even shelter and clothing. It is the source of nutrients and offers the energy need for all activities of a human body, like growth, repair of the damaged tissues, reproduction and sustenance. Therefore the food must be free from micro-organisms. The first person to appreciate and understand the existence and role of micro-organisms in food was Pasteur. In the year 1837, he showed that souring of milk was caused by microorganisms and he also employed the heat for the first time to demolish undesirable organisms in milk, wine and beer. This procedure is well known now as pasteurization. Food is an indispensable substrate for all living organisms. All food items are related with micro-organisms in one form or other. Some of the naturally taking place foods like fruits and vegetables consists number of microorganisms. Foods get contaminated during harvest, handling, transport and storage. Food forms ideal culture medium for the augmentation of the microorganisms. The study of micro-organisms related with food, food poisoning and their role in the welfare of human beings both in injurious and helpful ways form the subject of food microbiology.
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