An Insight Into The Field Of Food Microbiology

Are you interested in learning about the world of microbes? Do you want to know what difference these tiny, microscopic organisms can make in our life? Have you heard of good bacteria or healthy microbes before? Ever wondered how the daily basic foods we consume, such as alcoholic beverages, curd, Idli batter, and breads, are made of?

If you are seeking answers to the above questions and are interested in going to the food specialisation of microbiology, then you are on the right page. Let’s dive deeper into the world of good microbes and how they are utilised to procure various food items that we consume on a day-to-day basis. In this article, we will discuss what the field that drives these operations, i.e., food microbiology, entails.

What is Food Microbiology?

Microbes, which are invisible to the naked eye but have incredible influence, share an intricate and paradoxical relationship with humanity. They are both healers and predators, shaping our well-being and challenging our resilience. Dwelling within our bodies as the microorganism, they build the balance between digestion, strengthen our immunity and some of them even contribute to our moods. Yet, some of these microorganisms have the power to unleash terrible stories that have caused plagues and pandemics throughout history. One of the most famous ones is ‘lactobacillus’, responsible for curdling of milk and then there is COVID-19, which has recently devastated the human race with its terror.

What do food microbiologists do?

Here the role of food microbiology comes into action where it delves into the study of invisible creatures who have the capacity to influence our taste senses or cause culinary disasters. They study microorganisms present in food, including bacteria, viruses, yeasts, moulds, and parasites. It focuses on comprehending how microbes interact with food and how that affects food quality, safety, and preservation. They play a crucial role in the food industry as the supervisors of food safety.

Food microbiologists make sure that products abide by government standards for health and safety. Their main objective is to investigate how foodborne illnesses spread in order to stop it from happening in the future. As a food microbiologist, you will study food samples to check for the presence of listeria, salmonella (responsible for causing listeriosis and Typhoid) and other microbes that might infect people with illness. For the sake of health and safety procedures, food microbiologists share their findings with other researchers, food producers, and the general public.

Food Microbiology In India

Food microbiology is highly relevant in India due to its significant impact on public health, food safety, and the overall food industry. Each part of India has its own distinct culinary practices and microbiological impacts. Indian cuisine features an array of fermented foods such as yoghurt, dosa, idli, pickles, and more. These foods are not only delicious but also contribute to gut health due to their probiotic content. Food microbiology also explains the unique microbial ecosystems that are responsible for flavours, textures, and preservation practises in each region of India, from the spicy curries of the south to the relishing foods of the north. They also elucidate the microbial communities that cause fermentation, bridging traditional culinary techniques with modern scientific understanding.

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Different Sectors In Food Microbiology

Food Processing Industry

Food microbiologists play an important part in the food processing industry. They serve in quality control and assurance departments, where they monitor and evaluate the microbial safety and quality standards of raw materials, intermediate products, and finished food products. They assist in developing and implementation of food safety management systems, HACCP (Hazard Analysis and Critical Control Points), and other quality assurance programmes.

Food Testing

Both public and private food testing laboratories employ food microbiologists. They perform microbiological testing on food samples to assess their safety and quality. This includes the detection and counting of foodborne pathogens, spoilage microorganisms, and the analysis of indicator organisms. They might also take part in tasks such as method development, validation, and accreditation. Food microbiologists can work in these laboratories as testing specialists, research scientists, or laboratory managers.

Government and Regulatory Agencies

Food Safety and Standards Authority of India (FSSAI), State Food and Drug Administration (FDA), Indian Council of Medical Research (ICMR), Central Food Technological Research Institute (CFTRI) and others are some government and regulatory agencies in India where food microbiologists can make their career in. They assist in the development of food safety standards, regulations, and policies. They also conduct inspections, audits, and enforcement activities to ensure compliance with food safety regulations.

Research and Development

Food microbiologists are commonly employed in research and development (R&D) departments of food companies, research institutions, or universities. They conduct research on various aspects, such as studying microbial interactions, developing new preservation techniques, exploring probiotics and functional foods, and investigating the impact of processing on microbial safety and quality.

Other than that food microbiologists can also employ in consulting and advisory services and operate as consultants, offering expertise on managing food safety, quality control, regulatory compliance, and resolving microbiological problems. They can also work as faculty members in various institutes to teach food microbiology courses, supervise students' research projects, and contribute to scientific publications and advancements in the field.

Contribution To Indian Food Industry

India has a vast and diverse food industry, including various sectors such as agriculture, food processing, food services, and food retail. The food processing sector, in particular, has been growing consistently in recent years. According to the Ministry of Food Processing Industries in India, the food processing industry was valued at around USD 322 billion in 2020.

The food microbiology sector is an integral part of the food processing industry, as it plays a crucial role in ensuring food safety, quality, and innovation. Food microbiology laboratories, research institutions, and regulatory bodies are actively involved in monitoring and controlling microbial hazards in food products. In recent years, there has been an increased focus on food safety regulations and standards in India. FSSAI (Food Safety and Standards Authority of India) is the regulatory body responsible for setting standards, regulating and supervising the food industry, including aspects related to food microbiology. FSSAI has been implementing various initiatives to strengthen food safety practices and encourage compliance across the food sector.

Additionally, with the rising awareness of health and wellness, there is a greater demand for probiotics, functional foods, and food supplements in India. This creates opportunities for the food microbiology industry to play a role in research, product development, and quality assurance in these areas.

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