Essays on Food Microbiology

Before the 16th century, the existence of micro-organism had not been discovered. It was until a microscope was invented that micro-organism become a subject of discussion (Barnett 2003). Microbiology is the study of microorganisms or microbes. Microorganisms are the smallest living organisms that cannot be observed with our naked hence they need to be magnified using magnification tools such as microscope. Examples of micro-organisms are bacteria, virus and fungi. Fermentation in simple terms is the conversion of sugar into acid, gases and alcohol by enzymes that act as catalysts (Pumphrey and Julie 1996). Fermentation is a process that occur takes place in ...

The History and Modernization of Poultry Inspection Systems in the United States and the Food Safety Hazards that are Being Diminished because of Those Systems

Abstract

The accessibility, health benefits and low cost have kept the demand for poultry consumption up and poultry slaughter production plants moving forward; however, up until recent years there has been a lack of quality inspection standards leading to an increased amount of food safety issues. The pathogens that contaminate raw poultry products for human consumption are an issue in the United States. There have been new advances in technology which has led to an improvement ...

Introduction

Ice cream, a milk-based good, is an excellent medium for microbial growth owing to high nutrient value, virtually neutral pH value (~pH 6–7), and elongated storage interlude of ice cream. The components of ice cream may be of a diversity of amalgamations of milk, cream, condensed milk, dried milk, colouring materials, flavours, fruits, nuts, sweetening agents, eggs, and eggs products, and stabilizers. Any of these could add to microorganisms’ growth and influence the quality of the goods as evaluated by its bacterial load or the presence of different explicit bacteria species. Time reliant heating throughout the ice cream creation decreases ...