Microorganisms occupy an important role in the food industry, which is otherwise unthinkable without their existence, the roles in which they are involved ranging from conservation operations to obtaining food products due to their fermentative action.

They form a vast and special group in terms of morphology, but especially in terms of biological activity, which can include bacteria, microscopic fungi (e.g. yeasts, molds), viruses and protozoa.

It is also the reason why the discussions on this topic are perceived as a sensitive topic and having a negative impact, precisely because unfavorable effects may appear on the population health.