Bacteriology Sanitary and Food

Food bacteriology is an important field of science that deals with the study of bacteria that may be present in food and cause disease in humans. These bacteria can be either harmful or beneficial to humans, so it is important to know which bacteria are safe and which can cause illness.

Food sanitary bacteriology includes the study of various types of bacteria, their properties and characteristics, as well as methods for their detection and control. She also develops methods and technologies to prevent food contamination from bacteria.

One of the main areas of sanitary food bacteriology is the identification and control of bacteria that cause food poisoning and diseases. These bacteria can enter food through the hands of personnel, dirty equipment or raw materials. To prevent food contamination by bacteria, it is necessary to maintain good hygiene and use special food processing methods.

In addition, sanitary food bacteriology deals with the study of bacteria that are used in the food industry to produce various products. For example, bacteria used to make cheeses, yoghurts and other dairy products can be beneficial to human health if they are present in acceptable quantities. However, if the number of bacteria exceeds the norm, this can lead to illness.

In general, food bacteriology plays an important role in ensuring food safety and protecting human health. It allows us to identify and control bacteria that can lead to disease and develop methods to combat them.

Sanitary bacteriology (bacteriology of sanitary examination) is one of the branches of microbiology that studies microorganisms and their properties in sanitary and epidemiological terms, that is, the quality of food, sources of pollution and patterns of distribution of anthropogenic microorganisms in nature and in animals and humans, methods for controlling these phenomena and opportunities to develop interventions against pathogenic agents.

B. s. is one of the special disciplines of epidemiology; its data are the basis for sanitary and hygienic standards for food production. Biology, sometimes called food microbiology, is one of the branches of sanitary microbiology and sanitary technology.