Microorganisms are crucial in foods for their roles in foodborne diseases, spoilage, bioprocessing, additives, biopreservation, and probiotics. Pathogens can contaminate food at various stages, causing diseases that can be fatal and economically damaging. Spoilage microorganisms affect food quality, especially under temperature abuse or new marketing trends. Beneficial microorganisms are employed in fermentation, enzyme production, and development of health-promoting probiotics. Understanding...
