Why are microorganisms present in food? food is a source of nutrients: Carbon, hydrogen and oxygen (CHO's), proteins and lipids.
What are the effects of micro-organisms in food?
beneficial effects - the transformation of the properties of a food by fermentation leading to desirable flavors, colours, aromas or textural changes.
Undesirable effects - spoilage leading to off - flavours, discolouration, odours. foodborne illness: pathogens