Microorganisms of importance in food

Yeoh Q.L., . Microorganisms of importance in food. pp. 71-77. ISSN 0127-4171

Awareness of the importance of microorganisms in food and food processing among the general public needs to be improved. Usually the presence of microorganisms is only exposed when there are problems of food spoilage or sickness due to food poisoning. However it should also be remembered that microorganisms are responsible for the production of fermented foods and the many useful and necessary products required for food processing. This article discusses in general the microorganisms important in food and food processing.

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Abstract

Awareness of the importance of microorganisms in food and food processing among the general public needs to be improved. Usually the presence of microorganisms is only exposed when there are problems of food spoilage or sickness due to food poisoning. However it should also be remembered that microorganisms are responsible for the production of fermented foods and the many useful and necessary products required for food processing. This article discusses in general the microorganisms important in food and food processing.

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Item Type:	Article
Additional Information:	3 tables; 9 ref. Summary (En Ms)
AGROVOC Term:	ENFERMEDADES TRANSM POR ALIMENTOS
AGROVOC Term:	HIGIENE DE LOS ALIMENTOS
AGROVOC Term:	PRODUCTOS FERMENTADOS/ ENVENENAMIENTO
AGROVOC Term:	FERMENTACION
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:55
URI:	http://webagris.upm.edu.my/id/eprint/20013

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