Applied Microbiology: Open Access
Open Access

Advancing Food Safety through Microbial Insights: From Pathogens to Probiotics

Carreiras Allain^{* *}Correspondence: Carreiras Allain, Department of Food Microbiology, Sorbonne University, Paris, France, Email:

Author info »

Description

The study of microbes that develop on, contaminate, or survive in food is designated as food microbiology. This includes the study of Food-Spoiling microorganisms, pathogenic micro- organisms (especially when food is cooked or stored improperly), the microbes that produce fermented foods like yogurt, dairy products, bread, beer, and wine, and other beneficial organisms that produce probiotics.

Bacteria subgroups that have an effect on food

Important groups in the analysis of food bacteria have been classified based to various parameters. There's no taxonomic significance to these groupings:

• Bacteria that generate lactic acid via the use of carbohydrates as fuel. The main genera are Streptococcus thermophilus, Leuconostoc, Pediococcus, and Lactobacillus.

• Acetic acid is generated by acetic acid bacteria, like Acetobacter aceti.

• Dairy products are pasteurized using bacteria which produce propionic acid, such as Propionibacterium freudenreichii.

• Extracellular proteinases are generated by proteolytic bacteria that hydrolyze proteins. Butyric acid is generated by certain kinds of Clostridium, such as Clostridium  butyricum, Micrococcus in, staphylococcus, Bacillus, Clostridium, Pseudomonas, Alteromonas, Flavobacterium, and Alcaligenes genera, as well as a lesser amount of species from the Enterobacteriaceae and Brevibacterium genera, are included in this type of bacteria.

• Lipolysis bacteria break down triglycerides by generating lipases outside of their cells. Bacteria species belonging to the genera Micrococcus, Staphylococcus, Pseudomonas, Alteromonas, and Flavobacterium are included in this group.

• Complex carbohydrates are hydrolyzed by succinolytic bacteria. Bacteria species belonging to the genera Bacillus, Clostridium, Aeromonas, Pseudomonas, and Enterobacter are included in this group.

• Thermophilic bacteria, such as species related to the genera Bacillus, Clostridium pneumonia Pediococcus, Streptococcus, and Lactobacillus, can survive at temperatures above 50 degrees Celsius. Spores and other thermoduricid bacteria are resistant to pasteurization. Psychotropic bacteria comprise species from several genera, such as Alcaligenes, Serratia, Leuconostoc, Carnobacterium,Listeria, and Yersinia, and are defined as those that grow in temperatures below 5 degrees Celsius.

• Bacteria that are halotolerant can withstand salt concentrations higher than 10%. Several species from Corynebacterium and Vibrio are included in this. Low pH allows acid uric bacteria to thrive.

• Although lesser osmophilic compared to yeasts and molds, osmophilic bacteria may withstand an environment that is comparatively more osmotic. Anaerobes are hindered by oxygen, whereas aerobes need it for survival. Anaerobes that are facultative can grow both in and devoid of oxygen.

• While some bacteria make gasses during their breakdown of nutrients, others use the synthesis of polysaccharides to produce slime.

• Coliforms, especially fecal coliforms (such as E. coli), are employed as a measure of sanitation.

Testing of food

Microbiological tests, such as those for microbes and spoilage organisms, are necessary to guarantee the safety of food products. In this manner, outbreaks of food poisoning can be avoided and the danger of contamination under typical use settings can be investigated. Because potential product defects can arise at any point throughout the production process, testing food items and their components is crucial throughout the whole supply chain. Microbiological tests are not only useful for identifying spoilage but also for identifying germs, yeasts, molds, and Salmonella. Scientists are also working on quick and portable technology that can recognize distinct Salmonella strains.

A fast and low-cost technique for producing several copies of a DNA fragment at a certain band is the Polymerase Chain Reaction (PCR) Because of this, researchers are use PCR to identify various bacteria or viruses, including anthrax and HIV, based on their distinct DNA sequences. Commercial kits are available to assist in the extraction of nucleic acids from food pathogens, PCR identification, and differentiation .For everyone on the planet, the identification of bacterial strains in food products is crucial because it lowers the risk of foodborne illness. For the purpose of to amplify and track the existence of pathogen strands in various processed foods, PCR is acknowledged as a DNA detector.

Importance of food microbiology

• Food hygiene is a important aspect of food microbiology since food is still a means of spreading different infectious pathogens.

• Since food serves as a source of nutrients for bacteria, food spoilage caused by microbes has become a concern for a large number of people worldwide.

• Food microbiology is concerned with protecting food from harmful microbes as well as identifying food spoilage.

• In food microbiology, preservation procedures such as radiation, dry and wet heat sterilization, and filtration employ physical and chemical processes.

Various studies' findings have demonstrated the potential of employing microbes to produce novel cuisines.

• Because food microbiology and other fields like biotech and basic microbiology are intimately related, it is possible to use genetic recombination to create high-protein foods for sick and immune-compromised people.

• Due to the fact that beneficial microbes can provide the body with immediate energy and protein, the usage of probiotics has grown worldwide. Improvements in food microbiology have also led to a significant market for other immune-boosting foods.

• Research on the use of dietary microbiology for agricultural purposes has demonstrated increased yield and plant disease control.

• A variety of polymers created by microbiology, such as alginate, may find use in the production of novel food types.

Conclusion

Food microbiology places a lot of importance on food safety. Food can easily spread bacteria and viruses, among other diseasecausing chemicals and pathogens. Food may potentially include microbial poisons; however microorganisms and their byproducts can also be employed to fight off harmful germs. Pathogens can be killed and inhibited by probiotic microbes, including those that make bacteriocins. As an alternative, food items can already include purified bacteriocins like nisin. Lastly, bacterial infections can be eliminated by using bacteriophages, viruses that exclusively infect bacteria. Cooking food to the right temperature and preparation removes the majority of bacteria and viruses. However, due to additional safety concerns, cooking or heating the contaminated food may not be able to convert the toxins created by the pollutants into non-toxic forms.