To reduce consumer safety hazards, the whole food manufacturing chain has to implement microbiological quality control measures. Traditional food microbiological techniques often entail enriching and isolating suspect bacterial colonies on solid media, followed by final confirmation by biochemical or serological identification. As a result, they are tedious, time-consuming, and occasionally inaccurate. As a result, one of the fundamental parts of food microbiology is the creation and optimization of innovative options for the monitoring, characterization, and enumeration of foodborne pathogens. This has grown in significance in the agricultural and food industries.

Because larger starting contaminations increase the chance of technical control methods failing, the microbiological quality of raw materials is crucial in the prevention and control of spoilage yeasts. Natural raw materials typically include an accidental microbial flora that is not active in foods after processing and is readily managed via proper production techniques. Examples of such raw materials are fruits and sugar cane. However, the kind of contaminating yeast is significantly more harmful when raw materials have already been processed as in many foods with complicated formulations.

The amount of live bacteria affects the microbiological qualities of food. The quantity of live microorganisms in food can reveal details about specific manufacturing, processing, and distribution circumstances. High levels of live microorganisms in heat-treated goods point to insufficient heating, contamination from dirty or soiled equipment after heat treatment, and the proliferation of surviving bacteria after insufficient cooling. Counting live microorganisms in food is done using an aerobic plate count (APC). It offers a quantitative estimate of the sample's live microbial population. Plate counting is the process of counting food and product particles on an agar plate using consistent parameters for handling, incubation time, temperature, and technique. Lean and fatty tissue should be checked for microbes by continually monitoring the temperature during handling and shipping of the meat, visually inspecting shipments, and choosing suppliers that use acceptable hygiene practises during slaughter and butchering.

Because microbial contamination can diminish or even completely abolish the therapeutic action of medications or result in illness brought on by such medications, microbiological evaluation of non-sterile items is very important. Microorganisms can also transform medications into harmful byproducts. No of their dose form or mode of administration, medications that do not need sterility must meet the microbiological purity requirements outlined in the EP's applicable edition. Numerous infections, or more precisely the metabolites they create, have the ability to either degrade or render the medicinal ingredient inactive. Consecutive editions of the Pharmacopoeia place limitations on microbiological contamination in order to minimise drug-induced illnesses because persons who use medications often have impaired immune systems.

Journal of Food Microbiology is peer-reviewed that focuses on the topics include Food microbiology, Microbial MSI, Microbial interactions, Pathogen testing, Quality control, Microbiological analysis related to microbiology.

Authors can submit their manuscripts as an email attachment to aafmy@peerjournal.org

Warm Regards,

Journal Coordinator

Journal of Food Microbiology