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FOOD MICROBIOLOGY-I:
Characteristics of Predominant
Microorganisms in Food
Prof Dr. Nihat AKIN
Selcuk University, Food Engineering Department
42031, Konya/TURKEY
Characteristics of Predominant
Microorganisms in Food
ØThe microbial groups important in foods consist of several species and types of bacteria, yeasts, molds, and viruses.
ØBacteria, yeasts, molds, and viruses are important in food for their ability to cause foodborne diseases and food spoilage and to produce food and food ingredients.
ØMany bacterial species and some molds and viruses, but not yeasts, are able to cause foodborne diseases. Most bacteria, molds, and yeasts, because of their ability to grow in foods (viruses cannot grow in foods), can potentially cause food
spoilage.
ØSeveral species of bacteria, molds, and yeasts are considered safe or food grade, or both, and are used to produce fermented foods and food ingredients. Among the four major groups, bacteria constitute the largest group. Because of their ubiquitous presence and rapid growth rate, even under conditions where yeasts and molds cannot grow, they are considered the most important in food spoilage and foodborne diseases.


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