Food Microbiology

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Many bacteria can cause spoiled food. Processes have been "discovered" that can prevent food spoilage such as canning, drying, cooling, and fermenting. Canning and refrigeration were not available centuries ago, so the most common ways of preserving food were drying and fermentation. Adding salt to meat and sugar to fruits to make jams and jellies, reduces the water content and inhibits the activity of many harmful microbes. Fermentation selects for the growth of one or more bacteria which then inhibit the growth of harmful microbes. Often the product of these reactions alters the flavor and texture of some foods. Many of the foods you eat are made with microbes. Some of the flavors and textures of food can directly be attributed to the bacteria and the chemicals they produce as a result of feeding on our food. These foods include yogurt, cheese, buttermilk, sour cream, salami, coffee, olives, pickles, sauerkraut, soy sauce, alcoholic beverages, and vinegar. To find more about these products select and option from the menu below.