Food Microbiology
Microorganisms, which include bacteria, yeasts, fungi, and certain protozoa, are widespread in nature. Bacteria, in particular, along with yeasts and fungi, can be found in a wide range of environments—ranging from the frigid conditions of the Antarctic, to refrigeration temperatures of 1–5°C, to the extreme heat of hot springs at 100°C, and even in deep-sea hydrothermal vents where high pressures allow organisms to thrive at temperatures up to 160°C and beyond. Various microorganisms, including viruses, bacteria, yeasts, protozoa, and worms, play significant roles in the food industry.
The study of microbial growth, including methods for measuring it, is crucial to understanding food safety. Key bacterial agents responsible for foodborne illnesses, such as Clostridium botulinum, are a central concern in this area.
Related Conference of Food Microbiology
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Food Microbiology Conference Speakers
Recommended Sessions
- Food Analysis
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- Food Nano Technology
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- Food Additives
- Food Adulteration
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- Food Waste and Recycling
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