Micro-organisms are important in food production and preservation. They are utilized in the manufacture of various food products such as cheeses , beers and yoghurt .Through the process of microbial bio-transformation, micro-organisms alter food components to form other foods with improved nutrient digestibility , organoleptic properties and probiotic factors. The fermentation process also enhances certain food properties, like aroma, texture, flavour, and digestibility. Further, fermented foods in addition to possessing a distinct flavour,are also safe and have a longer shelf life. In regard to nutrition function, the fermented foods produced have higher nutrient and mineral content. To preserve foods for longer, harmful micr-organisms are destroyed through processes such as heating , refrigeration, drying, irraditaion etc.
Certain micro-organisms promote health by preserving gut microbiota and stimulating immunity.The bio-active compounds including enzymes, vitamins, bacteriocins and short-chain fatty acids are especially important. In particular, probiotics are assocaited with an improved gut microbiota composition and anti-inflammatory effects. There are specific strains of bacteria with probiotic factors though the benefits of each vary from one another.They wield their advantageous impacts through a number of processes that involve fighting against pathogenic bacteria, reducing gastro-intestinal pH, and altering immune responses.
Pathogenic microorganisms are associated with high infection rates once they invade the food supply chain. Unsafe food handling practises increase the risks of food-borne illnesses in the production process. Pathogens such as E. coli and Salmonella cause food-borne ilnesses.
In summary, micro-organisms contribute significantly in the food science and nutrition fields, in both positive and negative impacts from food manufacturing and preservation to food poisoning, food deterioration and infection; and, as health promoters through probiotics.