Food Microbiology Third_Edition_1_-pages-15-33-chater-1-2

The science that studies the occurrence and significance of bacteria, fungi, protozoa, and algae in food chains.

Intricate systems that begin with photosynthetic organisms trapping light energy and synthesizing large molecules, which are then used as food by other living creatures.

Bacteria, fungi, protozoa, and algae that build up and change molecules, extract energy and growth substances, and help control population levels of higher animals and plants.

The process in which plants and animals die, their antimicrobial systems cease to function, and smaller molecules are released for re-use by plants.

Techniques developed to arrest or retard the natural processes of decay in order to store food for longer periods of time.

Illness caused by micro-organisms present in food that can manifest through spoilage or by causing illness in humans.

The transformation of a food's properties in a beneficial way through the action of micro-organisms.

The study of the interactions between micro-organisms and their environment, including the factors influencing microbial activity in food.

The natural flora of bacteria, yeasts, and fungi present on the surfaces of plant structures and the guts of animals.

Bacteria that are able to survive and disperse through the atmosphere, although they cannot grow and multiply in the air.

Bacillus is a genus of bacteria that forms spores and can survive in aerobic conditions.

Streptomyces is a genus of bacteria that forms tough colonies and belongs to the group of actinomycetes.

Microorganisms with pigments can be protected from damage by visible and ultraviolet radiation from sunlight.

Gram-positive bacteria have thick cell walls that provide protection from desiccation.

Bacillus produces endospores, which are highly resistant to damage and can survive in the air.

The open air factor enhances the effects of radiation and desiccation, leading to rapid death of sensitive Gram-negative organisms.

Bacteria become airborne through physical disturbances, aerosol formation, and skin shedding.

Actinomycetes, especially Streptomyces, produce dry spores that can survive in the atmosphere and cause diseases like farmer's lung.

Fungi disperse their spores into the air through physical disturbance, rain droplets, and changes in humidity.

Soil is a rich reservoir of bacteria, fungi, protozoa, and algae that participate in organic and nitrogenous compound recycling.

Freshwater and marine environments contain microorganisms adapted to these habitats, including bacteria and fungi.

Shellfish can filter-feed and concentrate enteric organisms from polluted coastal waters, leading to foodborne illnesses.

Escherichia coli is used as an indicator organism to infer the presence of pathogens in fresh water, as it is abundant in human feces.

The diverse environments where micro-organisms can be found, including terrestrial fungi, aquatic photosynthetic micro-organisms, and plant surfaces.

The process by which micro-organisms can cause deterioration or decay of food products, leading to changes in quality and safety.

A group of aquatic photosynthetic micro-organisms, also known as blue-green algae, that can produce toxic metabolites and impact food quality and safety.

The specialized micro-organisms that inhabit the surface of plant leaves, including molds and yeasts.

The micro-organisms that colonize the surface of plant roots.

Bacteria that produce enzymes capable of breaking down pectin, a complex plant material, and may cause spoilage problems in plant products during storage and transport.

A fungus that can infect plants, such as strawberries, and cause "grey mould" on harvested fruits.

Fungi that infect senescent plant structures carrying cereal grain in the field, and are replaced by storage fungi after harvest.

The complex microbial community that inhabits the gut of animals, including humans, and plays a role in digestion and overall health.

The specialized micro-organisms that colonize the surface of the skin and are acquired from the environment, usually from the mother, at a young age.

The moist linings of the nose and throat that are colonized by a different group of micro-organisms, some of which have the potential to cause disease.

The process by which micro-organisms can cause deterioration or decay of food products, leading to changes in quality and safety.

The assurance that food is free from harmful micro-organisms and safe for consumption.

The increase in the number of micro-organisms in a given environment, influenced by environmental and nutritional factors.

The methods and techniques used to prevent or hinder the growth and activity of micro-organisms in food products.