Tag: Food microbiology

According to the World Health Organization (WHO), over 600 million people fall ill annually from contaminated food. Correctly knowing how to take food samples for testing is a critical first step in ensuring food safety and protecting public health.

Used for decades across more than 50 countries, nisin has a long history as a food preservative. But is nisin preservative safe for consumption? The safety profile of this naturally derived ingredient is backed by major international regulatory bodies, offering a viable alternative to synthetic chemicals.

Studies show that bacteria in the human gut are a significant source of hydrogen sulfide (H₂S) production, particularly after consuming certain proteins. This gas, known for its rotten-egg odor, is also naturally present in some foods and is produced during decomposition and fermentation.

According to the Centers for Disease Control and Prevention (CDC), outbreaks linked to raw milk consumption resulted in hundreds of illnesses and hospitalizations over a two-decade period. This statistic underscores the critical importance of understanding which bacteria contain in milk, as the microbial content varies dramatically between raw and pasteurized products.

An estimated 600 million people worldwide fall ill from consuming contaminated food each year, a fact that powerfully illustrates why food safety is important in microbiology. This critical scientific discipline serves as the first line of defense against harmful microorganisms in our food supply.

Nisin has been recognized as a safe biological food additive by the FAO/WHO expert committee since 1969, and its role in meat preservation has been extensively studied. So, what is nisin in meat products? It is a natural antimicrobial peptide that helps extend the shelf life and improve the safety of various processed meats by inhibiting the growth of specific bacteria.

The global food industry is a multi-trillion dollar market, and behind every product is the intricate discipline of food science. This field uses principles from chemistry, biology, and physics to study the properties of food, the causes of deterioration, and the processes used to improve food safety and quality. Understanding the basics of food science demystifies everything from how bread rises to how a longer shelf life is achieved.

According to food microbiology research, raw cow's milk naturally contains a diverse microbial population, including bacteria and, in lower numbers, yeast. However, pasteurized dairy milk does not contain active yeast, as the heating process is designed to eliminate these and other microorganisms to ensure safety and extend shelf life. Understanding this distinction is key to differentiating between fermented products and spoilage.

Recent microbiological studies have shown that while yeast can be present on some meat products, it is not typically found in high enough quantities to cause spoilage in raw ground beef. The primary culprits for meat spoilage are bacteria, not yeast. This article explores the science behind microbial growth in ground beef, separating fact from common misconceptions about food spoilage.

An apple contains around 100 million bacteria, challenging the notion of completely sterile food. So, are there microorganisms in everything we eat? The short answer is almost everything, and that's not always a bad thing. Our food is an entire microbial ecosystem, a complex world of beneficial, neutral, and sometimes harmful organisms.