Food microbiology is the scientific study of microorganisms that is used both in food and for the food production. This includes those microorganisms that contaminate food, as well as those which are used in its production; for example production of yoghurt, cheese, beer and wine. It is the study of the microorganisms that inhibit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is inappropriately cooked or put away; they are produce fermented foods, for example, cheddar, yogurt, bread, lager, and wine, and those with other valuable jobs, for example, assembling of probiotics.