Microbiology

Microbiology is the science of microorganisms: bacteria, yeasts, molds, viruses, and parasites too small to see with the naked eye. Food microbiology applies this science to everything from fermentation and probiotics to spoilage and foodborne disease. It provides the methods for detecting pathogens, the principles behind pasteurization, canning, and drying, and the understanding of how microbes behave under different conditions of temperature, pH, water activity, and atmosphere. No modern food-safety system, from HACCP to shelf-life testing to environmental monitoring, can function without its tools and concepts, and every food plant depends on microbiological thinking for daily decisions.