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
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
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) 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 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
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 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 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
Microbial contamination of food is almost inevitable owing to the ubiquity of microorganisms – which are found everywhere and even where life rarely exists. The soil, air, water, animals and animal products, plants and plant products, food handlers, food processing equipment and food storage vessels or platforms are some typical examples of various sources of
SOURCES OF MICROBIAL CONTAMINATION OF FOOD Read More »
Food Microbiology
Extrinsic factors of food spoilage are the non-substrate factors that affect the spoilage of foods and food products and which are not innately found in the foods. These factors are the environmental factors that are implicated in food spoilage occurrences. They are different from the intrinsic factors that cause food spoilage. The extrinsic factors are
EXTRINSIC FACTORS OF FOOD SPOILAGE Read More »
Food Microbiology