Abstract
The foods we eat are rarely sterile. They often provide an ideal environment for microbial survival and growth. Microorganisms present in food can originate from the natural microflora of the raw material or can be introduced in the course of harvesting, slaughter, processing, storage and distribution. Microbial growth in foods involves changes including intrinsic or extrinsic factors interacting with the microbial community over time. Undesirable microorganisms in foods can manifest their presence in two different ways: they can cause spoilage of food and/or they can cause food borne illness. On the other hand, some microorganisms can transform food in a beneficial way; this is called food fermentation.