Q. Inhibition of microorganisms in food?
Microorganisms use our food supply as a source of nutrients and energy. They increase their numbers by utilizing nutrients. This can result in a deterioration of the food. They produce enzymatic changes and off-flavours in food by breaking down the compounds or synthesizing new compounds. Thus, they "spoil" our food and make it unfit for consumption. To prevent this we reduce the contact between microorganisms and our foods (prevent contamination) and also eliminate microorganisms from our foods, or adjust conditions of storage in such a way that their growth is prevented (preservation) and thus, there is no spoilage of food.
If the microorganisms involved are pathogenic, then their presence in our food will lead to outbreak of food borne diseases also. Here again, we attempt to prevent their entrance and growth in our foods or eliminate them by processing.
Interactions between microorganisms and our foods are also beneficial. Many of the cultured products consumed and enjoyed for example cultured buttermilk; yoghurt, sauerkraut, pickles and tofu are produced as a result of beneficial activities of microorganisms.