Food microbiology, established in the 1800s, explores the relationships between microorganisms and food. Early discoveries by scientists like Schwann and Pasteur linked microorganisms to food spoilage, preservation, and fermentation. The field has since developed to include foodborne diseases, food spoilage, food bioprocessing, food additives, food biopreservation, and probiotics. Microorganisms play both beneficial and harmful roles in foods, influencing food safety, quality, and processing ...
