Informations du cours

Microorganisms are ubiquitous, present in water, soil, air and even our food. Food is a living being or a part of its ecosystem that is conducive to the development of a multitude of germs: bacteria, fungi, protozoa, viruses and sub-viral agents, which provide their sources of energy and carbon and find the ideal conditions for their survival.

The various categories of food are often contaminated in a primary way (air, soil, water, etc.), but are systematically contaminated in a secondary way during the various processes to which they are subjected (production chain, preservation, etc.). Some contaminants (bacteria, fungi, yeasts) do not present any problem, either for the product or for those who consume it. On the other hand, others are likely to cause serious harm to human health (pathogenic flora) or endanger the commercial life of the foodstuff (spoilage flora).

Food safety, of which the microbiological quality of food is an essential component, is a major issue. In terms of international trade, it is very often cited as a reason for raising import barriers. In addition, it has a clear role to play in preventing food-borne illnesses, and as a result helps to control healthcare expenditure, productivity losses linked to absenteeism from work, and the estimated value of early deaths.