Food technology and processing is a vast and evolving area which also requires a detailed study of Food Microbiology. The studies include the study of microorganisms found in the food; their identification and culture, their life span, infections and way of infection transmission, diseases and activities of such microorganisms which can be of use. In summary, Food Microbiology is the detection and analysis of food borne spoilage microorganisms. It also involves the study of effects, both of pros and cons on the quality and safety of raw and processed foods.
Due to the inherent faults in enumeration procedures, natural variations occurring in all bacterial populations, the identification and quantification of food-borne microorganisms becomes complicated. To ease this task for the microbiologist, HiMedia has developed a broad range of Culture Media for the detection of microbes and their activity, specifically for serving the needs of food processing Industries.
Preparatory Media
Preparatory Media include ready to use media. For example, Soyabean Casein Digest Medium, Phosphate Buffer, Diluting Fluid and Sterile Saline.