Food Microbiology

Food microbiology is the study of the micro-organisms that inhibit, create or contaminate food, including the study of microorganisms causing food spoilage. Fermentation is one of the methods to preserve food and alter its quality. Especially, yeast is used to leaven bread, brew beer and make wine. From the meat and poultry regulatory perspective, we will be addressing bacteria as the main source of food contamination. Bacteria are the most important microbes to the food processor. Human illness caused by foodborne microorganisms are mainly referred to as food poisoning.

  • Origin of microbes in food
  • Beneficial microorganisms
  • Microbiological poisons
  • Advanced microbiological techniques
  • Innovative paths for food processing
  • Role of antibiotics in agriculture

    Related Conference of Food Microbiology

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    18thAsia Pacific Pathology Congress

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    Food Microbiology Conference Speakers

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