Numerous microorganisms, including bacteria, yeasts, and moulds, may be found in food, which can lead to food spoiling and health hazards when eaten. The meal is sterile if not has a transitory flora reflecting its surroundings and its natural flora. Food must thus be adequately pasteurised or sterilised before eating. We need to eliminate all the germs in the food and stop their development in order to assure food safety.

The delay in food preparation and distribution causes the food to become dangerous and polluted. These need to be approached positively, and they can be solved by combining our collective expertise. Due to the industrial sector's fast growth, there is demand to continuously enhance both goods and processes. For investigations of quantitative food in the food sector, predictive modelling software forecasts the development or inactivation of microorganisms.

Predictive modelling: Using data generated by examining growth rates at various pH, water activity, temperature, and preservative conditions in laboratory media, several mathematical models have been developed to predict the growth of pathogenic and spoilage microorganisms in foods. Appropriate computers have assisted in the rapid analysis of the enormous data. The following are two kinetic-based models that account for the impact of culture factors on the pace of microorganism growth: the square root model The linear relationship between the temperature and the square root of the growth rate serves as the foundation for this concept. When we utilise one or two parameters, this model performs quite well. When numerous factors are combined to influence microbial growth, the model's efficacy declines. The sigmoidal model was created by the U.S.

 Department of Agriculture (USDA) to forecast microbial development in a food system that is regulated by a number of variables. It has been tested in lab conditions to ascertain the rate at which certain bacteria grow as well as chemical variables. Chemical characteristics are frequently employed to determine efficacy, and this model is chosen for its simplicity. Data processing has been more simpler and quicker thanks to the invention of computers and subsequent advancements in predictive microbiology, which is both fascinating and significant. Only a small number of research have been conducted in food systems, and the majority of studies on this topic have been conducted in laboratories.

Food contamination by microorganisms can result in food degradation and health problems when ingested. Foods are not sanitary because they include natural germs and flora that are reflective of their surroundings. We need to eliminate these bacteria or stop their development in order to prove that food is safe.

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