A problem in maintaining the food safety is the need to detect micro- organisms in order to curb outbreaks. Microbiological examination provides information on quality of raw food, cleanliness of food handling operations and efficacy of preservation method. Spoilage organisms can be detected making way to prevent it.
WHO has formulated Hazard Analysis and Critical Control Point (HACCP) programme. It is a management system in which food safety is addressed through the analysis and physical hazards from raw material production, procurement and handling to manufacturing distribution and consumption of the finished product
In conclusion, from all that have been discussed so far, we can conclude that without applied microbiology, man‘s existence in this world would have been summarized before now due to the effect of microorganism.
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This group of organism is ubiquitous and therefore thrives everywhere; in our water, waste-water, food, meat and meat products and air. Whereas some are harmless, some are harmful and a reasonable chunk of them are useful.
The above scenario has made man study them in details with the full aim of eschewing their ill effects and harnessing their potentials for the betterment of man while he lives.
In waste-water microbiology, the study was made under self-purification, characterization of sewage and conventional sewage treatment. Here, processes of sewage treatment were discussed briefly and made to be discussed in details later.
Water microbiology came next and in it the definition and qualities of portable water were given. Also learnt were issues about waterborne diseases, microbiological examination of water and its purification.
In air microbiology study, its meaning was explained before discussing air-borne diseases. The fate and transport of micro- organisms in air were equally treated. Also explained were microbiological analysis of air and control of airborne microorganisms.
Then came that of food and dairy microbiology where issues like micro-organisms in food, beneficial and detrimental effects in and on food were discussed. The study of food preservation and its microbiological examination came last.