Food Microbiology

Features of probiotics & reported modes of action of probiotics

Microorganisms must meet stringent criteria to be used as probiotics, including being non-pathogenic, non-toxic, and able to survive stomach acid and pancreatic secretions. Probiotics confer health benefits such as enhancing the immune system, producing vitamins, preventing GI infections, and aiding in lactose digestion, potentially treating conditions like IBS and eczema.

Features of probiotics & reported modes of action of probiotics Read More »

Biotechnology, Food Microbiology, ,

DESIGN AND OPERATION OF THE FERMENTER

A fermenter or bioreactor is simply defined as an apparatus that maintains optimal conditions for the optimum growth of microorganisms used in large-scale fermentation and in the commercial production of economically useful products. Fermenter can also mean fermentation vessel (i.e. an apparatus in which microbes including bacteria, yeasts and moulds causes fermentation to take place).

DESIGN AND OPERATION OF THE FERMENTER Read More »

Biotechnology, Food Microbiology, Industrial Microbiology, , , ,

MICROBIAL ENUMERATION OF FOOD PRODUCTS

Food meant for human or animal consumption should be certified safe and hygienically acceptable after production; and it is critical that food and food products undergo some series of microbiological tests including toxicological tests which test for the presence of microbial toxins in food or food products. Contaminated food and food products could serve as

MICROBIAL ENUMERATION OF FOOD PRODUCTS Read More »

Food Microbiology

POTENTIALS OF MICROBES IN FOOD PRODUCTION

Microorganisms inclusive of bacteria and fungi play tremendous roles in sustainable agriculture. And these organisms used for food production including bacteria and fungi have been found to improve the health status of the consumers. Due to the prevailing shortage of food or food scarcity in some parts of the world; microbes are currently being applied

POTENTIALS OF MICROBES IN FOOD PRODUCTION Read More »

Food Microbiology, Industrial Microbiology,

PRINCIPLES OF FOOD HYGIENE: sources of contamination in food industries

Food meant for human and animal consumption must meet certain quality and safety criteria to be adjudged safe for consumption after production. And this is only possible if the production process follows certain guidelines which are all geared towards ensuring the safety and hygiene of the final product. Several factors affect the quality of food

PRINCIPLES OF FOOD HYGIENE: sources of contamination in food industries Read More »

Food Microbiology, Industrial Microbiology

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

Hazard analysis critical control point (HACCP) is an internationally recognized food safety system that is employed in the production line of food and food products in food processing industries to ensure food safety, food hygiene and good food quality. It is a quality assurance technique or system that is used especially in food processing and

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) Read More »

Pharmaceutical Microbiology, Food Microbiology,

INDICATOR ORGANISMS

Indicator organisms are microorganisms that signify the possible contamination of food or food products as well as other materials or environment. They are organisms whose presence in a material or environment serves to indicate the condition or quality of the material or environment. To meet the local and internationally established microbiological criteria for safe and

INDICATOR ORGANISMS Read More »

Pharmaceutical Microbiology, Environmental & Soil Microbiology, Food Microbiology,

SINGLE CELL PROTEINS

Thepopulation of the world is increasing at an alarming rate, and this calls for sustainable ways of food processing and production in order to contain the current food scarcity in some parts of the world especially in sub-Saharan Africa. The big question is: “how can microorganisms help to feed the worlds teeming population?” Microorganisms have

SINGLE CELL PROTEINS Read More »

Biotechnology, Food Microbiology, Industrial Microbiology, ,

FOOD POISONING

Food poisoning/food infection is defined as the microbial infection or disease that is caused by the ingestion of food/food products that contains pathogenic microorganisms. It is an acute or chronic gastroenteritis that is caused by the consumption/ingestion of foods contaminated with pathogenic microorganisms including bacteria, fungi, viruses and even microbial toxins. Food poisoning can also

FOOD POISONING Read More »

Food Microbiology,

FOOD BORNE DISEASES

Food borne diseases are diseases caused by the ingestion of food borne pathogens. They are generally regarded as gastrointestinal infections that occur when microbes are ingested via contaminated foods or food products. In cases of food borne diseases, the ingested food borne pathogen grows within the gastrointestinal tract (GIT) or gut of the affected individual;

FOOD BORNE DISEASES Read More »

Food Microbiology, , ,