Food Microbiology- Editorial

Abstract

Food microbiology comprehends the study of microorganisms that colonise, modify, and process, or contaminate and spoil food. It is one of the most diverse research areas within microbiology. It comprises a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, moulds, yeasts, viruses, prions, and parasites. It deals with foods and beverages of diverse composition, combining a broad spectrum of environmental factors, which may infuence microbial survival and growth. Food microbiology includes microorganisms that have benefcial or deleterious efects on food quality and safety and may therefore be of concern to public health. Among the 39 submitted manuscripts, 22 have been selected to be part of this special issue on food microbiology in a broad sense.