The interactions between microorganisms, plants and animals are natural and constant . The economical role of microorganisms and their importance in all the geochemical cycle in nature is well documented .Since the human supply consist basically of plants and animal or products derived from them, it is understandable that our food supply can contain microorganisms in interactions with foods.
in most of the cases microorganisms used for food supply as a source of nutrients for on growth.This, of course, can result in deterioration of the food. By increasing their numbers, utilising nutrients, producing enzymatic changes,and contributing of flavour by mean of breakdown of product or synthesizers new compounds they can spoil the food. This is normal consequence of the action of microorganisms, since one of their function is natural is convert reduced form of carbon ,nitrogen and sulphur in dead plants and animals to oxidize the form required by the plant, which which in turn are consumed by animals.So to prevent this we can minimise the contact between micro organisms and foods and also eliminate microorganisms from our house or at least I just conditions of storage to prevent the growth.
When the microorganisms involved are pathogenic, again we attempted to prevent the entrance or a growth in our food or eliminate them by processing.
Interactions between micro organisms and sour foods are sometimes beneficial as exemplified by the menu of the cultured products consume and enjoyed.
What what are the governing factor in these interactions?Why is this interaction beneficial at some time and not at others? Why awesome foods very stable in regard to microbial deterioration?Food is the substrate, type of microorganism present and environment condition also important.However, the food or substrate dictates one can make predictions about the microbial Flora that may develop.
A knowledge of the factors that favour or inhibit the growth of microorganism is essential to an understanding of the principles of the food spoilage and preservation.The chief composite ational factor of food that influences the microbial activity or hydrogen ion concentration, moisture, oxygen reduction potential, nutritional requirements, and presence of inhibitory substance or barriers.
Jai Hind Vande Mataram