Food Microbiology

Food Microbiology

Explore food microbiology, from pathogenic organisms to the processes that beneficial microorganisms contribute to, such as fermentation and spoilage. You’ll learn about the detection and quantification of pathogenic organisms, how they survive in food and processing environments, and how to characterize those that are emerging. You’ll also discover the microbiology of health and wellness foods, learn about quality control issues, and much more.


Food Microbiology Group

IFT members have access to year-round opportunities to participate in discussions, share insights and learn from other colleagues through an online group devoted to this topic.

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Status Summaries

The State of Food Issues

Technical Abstracts

Browse Past Papers

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