Food Microbiology

International trade is rapidly growing. Raw foods and prepared foods are distributing internationally. Some food industries have been seeking international cooperation and have different plants all over the world and that would increase the distribution of local foods. Importance of microbiology of these foods will be increasing. To avoid importing  foodborne pathogens or to avoid exporting foods containing pathogen, more intensive monitor of foodborne pathogens is required. Microbial quality control of the central kitchens of the chain system is becoming very important. Foodborne diseases may increase in the coming years as a consequence of increased globalization of our food supply. To minimize the risk of pathogens we have to determine the risk of pathogens in different food under different condition. The advancement of modern biotechnology has great impacts on the food industry. Food industry is giving first priority to ensure a wholesome food supply that is free of pathogen and toxin. Quick detection methods are developed for various toxins and pathogens based mainly on the immunoassay and molecular methods. Rapid and sensitive detection methods based on the development of DNA probes and polyclonal antibodies and monoclonal antibodies have begun to replace classical microbial techniques for detection of potentially pathogenic microorganisms. Kits are also available for detection of foodborne pathogens and toxins. Polymerase chain reaction (PCR) will dramatically increase the sensitivity of DNA probe-based assay systems. Biosensors are developed for preventing the threat of bioterrorism and emerging foodborne diseases. New technologies are being developed, that include controlled atmosphere in the packaging of meats or other foods, asceptic packaging, extrusion, ultrafiltration, etc. New technologies lead to the generation of novo food products, and new microbiological problems. Food may be a source of risk to human by accidental (food safety) or an intentional (food defense) contamination. Accidental food contaminations are associated with innate pathogenic microorganisms and their natural proliferation pathways. Intentional contamination, on the other hand, is associated with a selected group of unfamiliar agents that have high mortality rates. While both have the potential to inflict harm and cause significant economic losses. A terrorist attack against the food supply chain would target access point that would render the greatest impact—the goal being to cause high morbidity and mortality, widespread economic disruption, and fear.

  • International trade
  • Development of new technology
  • Food supply against food terrorism event
  • Green movement
  • Development of new ingredients
  • Food microbiology education

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Food Microbiology Conference Speakers

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