The role and challenges of the microbiologist in the foodservice industry

The study of microorganisms is called microbiology and persons or scientists who study microorganisms are called microbiologists.. Microorganisms are very small organisms and include algae, bacteria, molds, protozoa, yeast and viruses. These organisms are not visible to the naked eye and constitute by far the largest group of living organisms existing on earth. It has been estimated that 6.5 to 33 million people become from ill microorganisms in food and an estimated 9,000 of these individuals die in the United States. Unknowingly, man has made use of microorganisms since the seventeenth century, mostly in the production of food and drinks such as leavening of bread, souring of milk and making of beer and wine. Microbiologists study and investigate microorganisms and their relationship with man, animals and plants. Some of the sub-categories of microbiologists include the following: (i) Food microbiologists focus on food pathogens and food spoilage organisms as well as microorganisms in food production, i.e. fermented foods. (ii) Industrial microbiologist work with industries producing products such as alcoholic beverages, amino acids, citric acids, vitamin C and antibiotics. (iii) General microbiologists focus on the fundamental and basic features of microorganisms