Commentary - Microbiology: Current Research (2021) Volume 5, Issue 4

Quality assurance in food microbiology and Use of reference materials in quality assurance programmes

Food microbiology is described because the take a look at of the microorganism that inhibit, create, or contaminate meals. This consists of the take a look at of microorganisms inflicting meals spoilage; pathogens which can motive disease (particularly if meals is wrongly cooked or stored); microbes used to supply fermented meals consisting of cheese, yogurt, bread, beer and wine and the beneficial function of microbes in generating probiotics [curd made from lactobacillus].

Author(s): Jesse Rotival

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