It is the set of techniques and methods used for the transformation of raw ingredients into food fit for consumption of human or animals. Its benefits include toxin removal, preservation and increasing food consistency and taste.
Processed foods are less susceptible to quick spoilage and are better suited and preferred for transportation.
It also reduces the incidences of various food borne diseases which can cause serious illness.
Cultures of microbes are isolated and improved for specific application in processing of food and beverages. Purified enzymes and immobilized cells are also used.
Microbial examination of food may provide information about the quality of food, the sanitary condition of processing and the effectiveness of preservation.
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