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Microbiology Terms Applied to Food Safety

  • Anup Kollanoor-Johny
  • Sangeetha Ananda Baskaran
  • Kumar VenkitanarayananEmail author
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

Living organisms are broadly classified as prokaryotes and eukaryotes. All bacteria are unicellular and are prokaryotes. They are grouped as either Gram-positives or Gram-negatives based on their cell wall’s capacity to retain crystal violet dye. Gram-positive bacteria retain the dye, whereas Gram-negatives do not. Normally in foods, there exists a mixed population of microorganisms, including bacteria, fungi, yeasts, and molds. Among the microorganisms, bacteria are the most commonly implicated in foodborne outbreaks. Foodborne diseases can be classified into infections, intoxications, and toxicoinfections. Some bacteria are often used as indicators of possible food contamination. Their presence in food or water indicates the potential presence of pathogens. Several intrinsic and extrinsic factors determine the growth of microorganisms in foods. Although a number of bacterial species encountered in foods are either spoilage or pathogenic organisms, there are several others that are beneficial to food.

Keywords

Lactic Acid Bacterium Botulinum Toxin Bovine Spongiform Encephalopathy Foodborne Pathogen Clostridium Botulinum 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Anup Kollanoor-Johny
    • 1
  • Sangeetha Ananda Baskaran
    • 1
  • Kumar Venkitanarayanan
    • 1
    Email author
  1. 1.Department of Animal ScienceUniversity of ConnecticutStorrsUSA

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