Food Spoilage, Preservation and Quality Control

Abstract

Microorganisms (bacteria, yeasts, molds, viruses, etc.) are living entities too small to be seen by the naked eyes. They are ubiquitous and affect ecosystems on Earth and the atmosphere. This article describes their activities directly and indirectly related to our food supplies. Food Microbiology involves studies on techniques of isolation, enumeration, identification, and characterization of microbes in solid, liquid, surface, and air samples. The intrinsic and extrinsic parameters of foods related to microbial spoilage and control of vegetables, fruits, meats, poultry, eggs, seafood, fish and shellfish, sugar, spices, beer, wine, and other food commodities are discussed. Food preservation methods such as drying, dehydration, lyophilization, low temperatures (cooling, chilling, refrigeration, freezing, and thawing), and high temperatures (heating, pasteurization, sterilization, and canning) are discussed. The importance and use of alpha, beta, gamma rays, electronic beams irradiation, UV, and microwave treatments as well as food-grade chemicals against microorganisms in foods and fermentation are explored. The article ends with a presentation of microbial quality control and assurances of foods using internationally established statistical sampling plans and models to ensure safety of all 15 food categories and cases for human consumption. Which living group shall eventually inherit the Earth–Insects, Microorganisms, or Human Beings? Readers decide.