Food microbiology and toxic components

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, and other fermented1 foods such as bread, beer and wine. Besides, the good, bacteria are also bad as they produce various toxins. Food contaminants are substances included unintentionally in Foods Some are harmless and others are hazardous because of the toxicological risks from their intake to the consumers.

  • Heavy metals
  • Nitrate
  • Dioxins
  • Mycotoxins
  • Pesticide residues
  • Packaging materials
  • Biotoxins

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