Parasitology, Mycology and Food microbiology

Parasitology is the branch of science that studies parasites, their biology, and the diseases they cause in humans and animals. Traditionally, it included the study of protozoa, parasitic worms (helminths), and arthropods that act as disease vectors.

A parasite is an organism that lives in or on another organism (host), feeding at the host’s expense. While some microbes exist as harmless commensals (e.g., Entamoeba coli), parasitic forms often cause disease.

Mycology is the study of fungi. Invasive fungal disease represents a worldwide public health threat and key opportunities and challenges are facing the field of mycology over the coming years. Mycotoxins are toxic secondary metabolites produced by various fungi that contaminate crops, foodstuffs and feed, posing significant risks to human and animal health. Their biological effects span acute and chronic toxicity, immunomodulation, carcinogenesis and endocrine disruption.

Food microbiology is the study of microorganisms that affect food, including those that cause spoilage, foodborne diseases, and those used in food production.

Definition and Scope:

Food microbiology focuses on the microorganisms that inhabit, create, or contaminate food. This includes a variety of microorganisms such as bacteria, yeasts, and molds. The field encompasses several key areas:

Food Spoilage: Microorganisms can lead to the deterioration of food quality, affecting its taste, smell, and safety. Spoilage can occur due to bacteria like Pseudomonas and Clostridium, which break down proteins and produce foul-smelling compounds.

Pathogens: Certain microorganisms can cause foodborne illnesses. Understanding these pathogens is crucial for food safety and public health.

Fermentation: Beneficial microbes are used in the production of fermented foods such as yogurt, cheese, bread, and alcoholic beverages. Lactic acid bacteria, for example, play a significant role in these processes.

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