Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored. Due to food spoilage, one-third of the world's food produced for the consumption of humans is lost every year. Bacteria and various fungi are the cause of spoilage and can create serious consequences for the consumers, but there are preventive measures that can be taken.
Bacteria are responsible for the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process. While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. There are two types of pathogenic bacteria that target different categories of food. The first type is called Clostridium botulinum and targets foods such as meat and poultry, and Bacillus cereus, which targets milk and cream. When stored or subjected to unruly conditions, the organisms will begin to breed apace, releasing harmful toxins that can cause severe illness, even when cooked safely.
Journal Focus: Articles related to but not limited to Medical microbiology, pathogenic microbes, Pharmaceutical microbiology (antibiotics, enzymes, vitamins, vaccines) Industrial microbiology, Microbial biotechnology, Plant pathology, Veterinary, Food, Agricultural, Soil, Environmental Microbiology, etc.
Applied Microbiology: Open Access, a broad-based journal was founded on two key tenets: To publish the most exciting researches with respect to the various topics of Microbiology. Secondly, to provide a rapid turn-around time possible for reviewing and publishing and to disseminate the articles freely for research, teaching and reference purposes.
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Applied Microbiology Open Access