An introduction to good and bad microorganism in Food

 


 


Microbes such as yeasts, molds, and bacteria  are employed for the food and foods production. Creatures of Microscopic —include viruses, fungi and bacteria,—can make us ill. But the thing  you will  not realize is that microbes of  trillions  are living on your body. Most of them don't harm us  at all. Instead, they help for us to digest food  and even maintain your reproductive health

In a lot of foods Lactic acid bacteria are very common, especially when foods  will start getting bad. Milk Souring  and also  sour meat  are caused by lactic acid bacteria. They are anaerobic  form and produce  lactic acid. Some microbes are  harmful to humans and can cause disease: the virus Influenza can cause the flu, Campylobacter bacteria can cause food dermatophyte fungi and the poisoning, such as  called Trichophyton, can cause diseases such as athlete's ringworm and foot . These are known as germs or  pathogens . Pathogenic micro-organisms cause  intoxication, food-borne infections, includes viruses, bacteria,  moulds  parasites and food-borne infections,  It is important to note that and viruses and pathogenic bacteria usually don’t cause food spoilage, their contamination cannot be tasted nor seen. Our gut is home to most of the microbes in our body, but your, mouth, skin, lungs, genitalia and skin also haven diverse populations. And as research continue  into body biomes, it will  make  answers about how the  microorganisms are health promoters. Temperature is  most desired which means to control growth of microbes. Based on the tolerance of broad temperature ranges.

·         Psychrophies grows only at refrigeration temperatures.

·         Psychrotrophs grow well in  temperatures of refrigeration’s, but better at room temperature.

·         Mesophiles  best grow well at room temperature  or near human body temperature

T    Thermophiles grow only at temperatures which endure, about as hot as the human hand and usually       not  at all at or below body temperature.

 

        

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