Microbiology and Its Significance to Food Safety - Research Paper Example

Microorganisms mean they are so small to be observed by a bare eye. When we talk about microbiology, we should say that it is a very broad field of study and various researches are still going on in order to discover different species which come under the category of microorganisms.  The significance of microbiology can be understood in the sense that not all microorganisms are harmful to human health; some of them are rather used in various beneficial processes. These beneficial processes include the production of vinegar and dairy products.

Some other useful productions include enzymes and some antibiotics. Amino acids, biopolymers, and polyamides are also produced by the biotechnological use of different microorganisms (Roberts and Greenwood 43). While talking about the benefits of microorganisms, we must also mention that the results of some latest researches in the field of microbiology indicate that the disease of cancer may also be treated by the use of microorganisms. So we can say that despite the fact that microorganisms are harmful to our health, there also exist some major benefits which we can get from microorganisms.

Microbiology and Food safetyTalking about microbiology, we should also talk about the relation between microbiology and food safety. This relation can be judged by the fact that the safety and purity of food depend upon food microbiology as food safety is one of the most important focal points of food microbiology. Some of the reasons for the growth of microorganisms in food products are that they can easily be detached, can tolerate severe conditions, and can also contaminate (Jay, Loessner, and Golden 18).

Properties of the food and its storage conditions define the behavior of the microbial population in any sort of food (Wilson and Droby 35). We can say that food safety not only depends on the minimization of the preliminary level of microbial infectivity but also on limiting and preventing the growth of microbial populations in food. These days, the foodborne disease has significantly increased despite the promulgations of regulations regarding food safety and the introduction of the concept of HACCP (Hazard Analysis and Critical Control Points).

Several changes in the food processing practices, eating habits, and an increase in international trade in food have caused the disease of foodborne.Recent developments regarding microbial food safetyIf we talk about the recent developments regarding microbial food safety, we come to know that researchers of this specific field of study are intensively studying the microbiological aspects of food safety. In the year 2002, food safety standards, was implemented which is a new section of the Australia-New Zealand food standards code.

Essential requirements for food businesses are included for the purpose of meeting minimum standards related to food safety practices. Many basic food safety guidelines are incorporated into the standards to ensure the maximum level of microbial food safety. Researchers of this field are encountering the risks which have occurred due to the changing characteristics of the relevant microorganisms, a rise in the global trade of foodstuffs, and changing methodologies of production.