CHANGES IN MICROFLORA OF FOOD PRODUCTS UNDER HOT CLIMATIC CONDITIONS

This article presents a comprehensive analysis of the compositional and dynamic changes in microflora of food products under hot climatic conditions, based on experimental data and literary sources. The effects of elevated temperature and humidity on the proliferation rate of microorganisms, their metabolic activity, toxin-producing properties, and alterations in food safety indicators are thoroughly examined. The dominance of mesophilic and thermophilic microorganisms, mycotoxin formation, biofilm development, and antimicrobial resistance are addressed in an integrated manner. The findings substantiate the critical importance of microbiological surveillance in ensuring food safety across hot climate regions.

Hali tarjima qilinmagan