Bacteriology Food

Food bacteriology (sanitary-nutritional bacteriology) is the science of the most general laws of the saprophytic flora of food products related to their nutritional value and general physiological response in humans. This science studies microorganisms dangerous to human and animal life contained in numerous types of food raw materials. The main task of bacteriological examination of food raw materials is to determine the presence of microorganisms in it, their number, as well as to determine whether these microorganisms belong to sanitary indicative or pathogenic species and groups. Conducting bacteriological examination is of great importance for improving the quality of food products. Bacteriological examination of food raw materials, semi-finished products, and finished food products must be carried out according to certain rules, observing the accepted quality control system, with strict differentiation of research objects according to the gradation of the risk of infection by their microflora. Such a differentiated approach to monitoring the health of products makes it possible to increase the accuracy of the research and reduce to a minimum the number of incorrect product rejections and manufacturing defects.