ABSTRACT
Microorganisms include members of the groups archaebacteria, eubacteria, and eukaryotic organisms, including yeasts, molds, algae, and protozoans. Viruses are also considered microorganisms for all study purposes. Microorganisms are ubiquitous and occur in almost every environment and play pivotal roles in cycling of elements in
8.1 Introduction 187 8.2 Microorganisms Associated with Food and Food
Processing By-Products as Commensal Flora 189 8.3 Microorganisms Associated with Food and Food
Processing By-Products as Contaminants 190 8.4 Food-Borne Pathogenic Microorganisms Associated with
Food and Food Processing By-Products 191 8.4.1 Food Poisoning 191 8.4.2 Important Diseases Caused by Food-Borne
Pathogens 193 8.4.3 Food-Borne Mycotoxins 194 8.4.4 Food-Borne Viruses 195
8.5 Microorganisms Associated with Fermented Food and Products 195
8.6 Microorganisms as a Source of Enzymes for Application in By-Product Valorization 198
8.7 Conclusion 199 References 200 Suggested Reading 201
the Earth, contributing to soil fertility and consequent agricultural productivity, fermented food production, bioremediation, and so on. ¢ey do have negative impacts such as diseases in plants and in animals mediated by plants, spoilage of food and food poisoning, biodeterioration of inorganic materials, and biodegradation of organic compounds. ¢us, microorganisms are part and parcel of any ecosystem. In fact, they do have a greater role in food augmentation as well as in food recycling compared to other domains of microbial interactions.
