Q. Classification of microorganisms?

The microorganisms use our food as a source of nutrients for their own growth. This, of course can result in deterioration of the food. By increasing their numbers, utilizing nutrients, producing enzymatic changes and contributing off flavours by means of breakdown of a product or synthesis of new compounds they can "spoil" a food. When the microorganisms involved are pathogenic, their association with our food supply is critical from a public health point of view. Therefore a classification of different organisms and their growth requirements is required to prevent spoilage of foods.