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Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
The Canadian Journal of Microbiology is a monthly peer-reviewed scientific journal covering all aspects of microbiology. It was established in 1954 and is published by NRC Research Press . The editors-in-chief are Kari Dunfield ( University of Guelph ) and Christopher K. Yost ( University of Regina ). [ 1 ]
In food preparation, microorganisms are reduced by preservation methods such as cooking, cleanliness of utensils, short storage periods, or by low temperatures. If complete sterility is needed, as with surgical equipment, an autoclave is used to kill microorganisms with heat and pressure.
Microbial metabolism is the means by which a microbe obtains the energy and nutrients (e.g. carbon) it needs to live and reproduce.Microbes use many different types of metabolic strategies and species can often be differentiated from each other based on metabolic characteristics.
Coagulation can physically trap invading microbes in blood clots. Also, some products of the coagulation system can contribute to the innate immune system by their ability to increase vascular permeability and act as chemotactic agents for phagocytic cells. In addition, some of the products of the coagulation system are directly antimicrobial.
Microbial mats use all of the types of metabolism and feeding strategy that have evolved on Earth—anoxygenic and oxygenic photosynthesis; anaerobic and aerobic chemotrophy (using chemicals rather than sunshine as a source of energy); organic and inorganic respiration and fermentation (i..e converting food into energy with and without using ...
Eat certain foods. Certain foods have also been shown to help clear congestion, says Dr. Mercola. “Raw garlic, when chopped or crushed to release its beneficial compounds, can help fight ...
The International Journal of Food Microbiology is a peer-reviewed scientific journal publishing research papers, short communications, review articles, and book reviews in area of food microbiology and relates fields of mycology, bacteriology, virology, parasitology, and immunology.