Microbiologia dos alimentos e o papel dos conservantes: revisão bibliográfica

Abstract

The microbiology, in itself, is a very in-depth science currently. Is the study of microorganisms, bacteria, fungi, algae, viruses and protozoa. It is known that these little beings are all over the place, including in foodstuffs. The most relevant for foodstuffs are especially, bacteria, yeast, molds and some protozoa. To inhibit growth the microorganisms in foodstuffs, various methods of conservation are employed, for example, conservation by heat, conservation by chilling and the use of preservatives. However, the aim of this paper is talk about the microbiology presents in foodstuffs and the role of preservatives. This study is a bibliographic review based on scientific articles and electronic literature found in databases: Google Scholar, digital library of the Centro Universitário de Maringá, sites and books of nutrition, biology and engineering. The preservatives have anti-microbial function slowing or inhibiting development of unwanted beings, safeguarding human and animal health of poisoning or contamination by pathogenic microorganisms, in addition to preserve the characteristics of the foodstuffs as color, flavor and texture without losing quality. However, there are few studies about the toxicological effects of the preservatives can make to health, in the long term.