• Mrs. Zalte Shweta Harshal
• Virendra Arun Bhalerao
• Kumud Pankaj Pawar
• Danishkhan Altafkhan Pathan

Microorganisms are super important for making, keeping, & ensuring many types of food are good to eat. They can be helpful but also cause problems. In this review, we look at how different microbes affect foods like dairy, meats, fermented items, & fresh fruits and veggies. For example, helpful microbes like lactic acid bacteria play a big part in fermentation. They make food tastier, change its texture, boost nutrition, & help it last longer. But there are also bad microbes. Spoilage bacteria can ruin food & some pathogenic germs can make us sick. This review shows both sides of how microbes interact with food. It looks at factors that impact them -such as pH (that's how acidic or basic something is), temperature (it matters!), and water activity. New ways to manage these microbes are discussed too. Using probiotics & biopreservatives is important. We also stress how vital it is to have strict quality checks. This helps keep food safe & improves the quality of products. Understanding these microbial effects on food is key to better production & safety. There's so much to learn about food microbes! From helping in fermentation to causing spoilage or even disease. They have various effects that matter a lot for the quality and safety of what we eat. In conclusion, this review explores the many roles of microbes in different foods. From good ones in fermented items to bad germs in both raw & processed foods. The relationship between food microbes and their surroundings 1s very important in making and keeping food fresh.

"Microbial Applications and Challenges in Food Microbiology: A Comprehensive Review ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 9, page no.c633-c639, September-2024, Available :http://www.jetir.org/papers/JETIR2409270.pdf

"Microbial Applications and Challenges in Food Microbiology: A Comprehensive Review ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 9, page no. ppc633-c639, September-2024, Available at : http://www.jetir.org/papers/JETIR2409270.pdf