UNDERSTANDING THE INTRINSIC AND EXTRINSIC PARAMETERS OF MICROBIAL FOOD SPOILAGE AND THE CHALLENGES OF THE MILLENNIUM DEVELOPMENT GOALS

The association between man, food and microorganisms is one that has been long before recorded history. Foods generally are not only of nutritional value to those that consume them but often axe ideal culture media for microbial growth. Though microorganisms have exhibited tremendous importance, they have been known too to register great destruction to our foods. Tim?* the issues of food spoilage and public health hazards caused by microorgau-yt1^ arc issues of great concern as we look onto the millennium development goals especially in the area of safe food supply and food security. Microbial growth in or on food can convert aa attractive and appealing food into a sour, foul-smelling, or fungus covered mass. Understanding the general intrinsic and extrinsic parameters that facilitate microbial food spoilage will immensely assist in the control of food spoilage as we look onto the Millennium development goals. This paper attempts to look at the various types of microbial food spoilage, methods of preservation and the challenges they pose on the issue of safe food supply since zero risk of food microbial borne is not possible.