Fundamental Food Microbiology

Abstract

Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic of COVID-19 and continual routine outbreaks with traditional foodborne pathogens. In addition, climate change and global warming also affect agriculture and food production, in turn shifting microbial ecology. Such changes will affect pathogen behavior, spoilage, and microbial growth, impacting food safety and quality. Health-conscious consumers are also looking for foods with alternative protein sources from plants and insects, such as fermented,  antioxidant, and micronutrient-rich superfoods.  All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing incredibly. What was once a simple process of counting colonies has become a s