Food Microbiology

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A group of organisms, which includes bacteria, yeasts, moulds and parasites, can contaminate food easily. Common foodborne pathogens include Salmonella spp., Cronobacter spp., Campylobacter spp., and Listeria monocytogenes, which can easily capable of causing serious disease outbreaks through contaminated food, as soon as possible it should be detected and treated.
We have to monitor the quality indicators, such as Escherichia coli, Listeria spp, yeasts and moulds. A huge variety of technologies are been used to identify these microbes in food, from traditional culture-based methods and molecular detection using polymerase chain reaction (PCR) assays, to increase the sophisticated analytical techniques. The ability which identifies the microorganisms at the genus or species level enables a deeper level of screening the researchers and test manufacturers are finding the advanced technique or methods to do the tests faster with correct accuracy and sensitivity.

Regulations are constantly becoming higher in the food industry, with pressure applied to test
on food products.

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