Microbial Food Safety And Health Implications: A Challenge To Food Security:- Ejikeme Nwachukwu

ABSTRACT

Microorganisms are living minute (ranging in size from 0.2 x 0.5µm to 0.3 x 2.0 µm) organisms which can only be seen with a microscope and they include bacteria, fungi, protozoa, algae and viruses. They are found everywhere, including in soil, water, and the human body. Microorganisms are both beneficial and harmful (sometimes referred to as “friends” and “foes”). Their activities can be harnessed for the services of humanity but they are also major competitors for food because they need the nutrients (just as we do) that are contained in foods thereby, causing substantial food spoilage and losses. Therefore, as competitors, the quest for strategies to control or eliminate their destructive effects in foods has always been of concern and research interest to man. They are also harmful, causing diseases. Microorganisms play essential roles in various industries, such as food production (e.g., cheese, yogurt) and medicine (e.g., antibiotics), and are crucial for maintaining ecological balance through decomposition and environmental clean-up