Microbial Safety and Beneficial Microorganisms in Foods

The role of microorganisms in food was first recognized a long time ago. Detrimental effects on food systems have been reported from pathogenic microorganisms, such as Salmonella and Escherichia coli causing severe foodborne illnesses. On the other hand, beneficial microorganisms have been shown to enhance food stability, safety, and nutritional value, and they are particularly found in fermented foods and biopreservation.