SYNERGIZING FOOD SAFETY, QUALITY AND GENETIC IMPROVEMENT: THE INTERSECTION OF FOOD MICROBIOLOGY AND PROCESSING
DOI:
https://doi.org/10.54112/bbasr.v2023i1.44Keywords:
Salmonella, food processing techniques, Listeria monocytogenes, food safety, microbiologyAbstract
The fusion of food microbiology and processing has given rise, to a field that encompasses food safety, quality and genetic enhancement. This convergence plays a role in ensuring the safety, nutritional value and overall superiority of the food we consume. By integrating knowledge of microbiology with genetic improvement strategies significant progress has been made in preservation methods and food processing techniques. Innovative processing technologies have proven effective in mitigating the presence of microorganisms and extending the shelf life of food products thereby enhancing food safety. Techniques such as high pressure processing pulsed fields and ultraviolet light have gained recognition for their ability to regulate microbial populations and maintain the nutritional integrity of food. This comprehensive approach to food safety combines principles from both microbiology and processing to address challenges and safeguard health. Concurrently strategies in the realm of food microbiology and processing strive to enhance the quality and nutritional value of our meals. Probiotics, which are microorganisms that offer health benefits are employed to promote wellbeing, bolster function and overall vitality. Through engineering probiotics can be customized to target health advantages. The presence of antibiotic microorganisms like Listeria monocytogenes and Salmonella poses a risk, to food safety. To tackle this problem various approaches are utilized, such as enhancement, focused antimicrobial techniques and rigorous compliance, with safety protocols. The utilization of rapid microbiological methods, such as PCR and metagenomics, enables improved monitoring and detection of evolving microorganisms, thereby enhancing food safety. DNA-based techniques are used to combat microbial food fraud, authenticate products, detect adulteration, and trace the origins of ingredients, all of which contribute to consumer trust and the integrity of the food supply chain.
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