Micro-organism in food

Micro-organism in food

Micro-organism in food is one of the crucial topics. Micro-organisms are microscopic organism that are can be found everywhere, that is on surfaces and in the atmosphere. Some micro-organisms are beneficial while others are harmful; they perform different roles leading to different situations of food these include; Intoxication or rather infections is one of the things caused by pathogenic micro-organisms. The other thing that can be caused is biodegradation. This leads to food spoilage causing bad smell and other aspects of rotting. The key microorganisms that play this role are called saprophytic micro-organisms. The last bit of microorganism is the cultured micro-organisms, these includes probiotic bacteria and normally used in food processing. All the different types of food microorganisms perform deferent roles in food. Their existence can be used well or causing harm. There are several control measures that can be used to control these organisms to either make them productive or not harmful. When food is spoiled or infected then it can lead to diseases and infections.

Starting with pathogenic micro-organisms they are prone to cause food infections in food. These include viruses, molds, parasites and bacteria. However pathogenic viruses and bacteria contamination cannot be tested this is because they cannot be seen and therefore they can never cause food spoilage. For instance something like bread while contaminated with molds they are easily seen due to their different color. Food can be contaminated with deferent microorganisms which lead to disease. Diseases like cholera, typhoid and dysentery are spread through one eating contaminating food.

When food is not well handled and left to be contaminated by these food micro- organisms can lead infections causing diseases. These are infections caused by one eating contaminated food substance. There are various factors that lead to contamination including; consuming raw or improper cooked food from unsafe sources. Cooking or heating food more than sixty five degrees Celsius would kill the organisms. However while food is not properly cocked then the micro-organisms might cause infections. Using contaminated utensils, poor handling, and improper storage may also contaminate the food. There are various microorganisms involved in food spoilage these include; bacteria like Campylobacter jejuni, a virus like Norwalk virus and a parasite like Helminths.

Food spoilage is another is caused by biodegradation. This is when food has changed in terms of flavor. Spoiled food will tend to have bad or rather different smell from its original smell. It may also change in color and even chemical composition. There are different organisms involved in food spoilage. These include bacteria and molds. Food which is not well preserved will lead to it spoiling. This means that it cannot be fit for consumption and can lead to food poisoning if eaten. Preservation measure like cooling and heating above sixty five degrees Celsius can be used as a measure of preservation to avoid spoiling of food. Other preservations components like authorized preservatives can be used to preserve food. What they do is that they kill the microorganisms or prevent them from coming into contact with the food.

Food microorganism is one of the very interesting topics in micro-biology. Many people only focus on the negative side of microorganisms. The focus is normally on how they spoil and course infection to food substance however this article is based on both sides. There are also food micro-organisms that play a crucial role in food production and help to generate foods that are useful and appropriate for human consumptions. The micro-organisms help in improving the quality, quantity, and make the foods available for human consumption. The micro-organisms include; yeasts play a crucial role in fermentation and also bread baking. Yeast is crucial in baking as it crucial ingredient in baking. It produces carbon dioxide, which helps to breakdown the fermentable sugars in the dough, thus ensures that the bread dough when baked. Yeast is also used in fermentation of alcoholic products as it help to convert the sugars in the grapes in to alcohol, in the process the yeast cells produces ethanol that help in the fermentation process. Bacteria are also vital micro-organisms in food production such as bread due to their high rates of metabolism. Streptococcus, Lactobacillus Bifidobacterium, and Erwiniaetc are examples of crucial bacteria that help in fermentation and production of dairy products.

Molds are also crucial micro-organism as they help in the various foods products and foods. Molds are used in ripening of foods such as cheese and other oriental foods.  Roquefort is an example in this case. Molds can be grown as foods and feeds and be used as ingredients in bread baking and production of soft drinks. Enzyme amylase is used in bread baking while citric acid helps in production of soft drinks. Bothrytiscinerea is an example of a mold that can be used in wine production. Lactic acid bacteria are essential in the production of various types of cheese. The bacteria help in coagulation of milk to help in formation of soft unripened, hard, soft ripened and very hard cheese. Fermented grains and cereals used in production of beers contain yeasts that help in the production of the alcoholic products.

Micro-organisms play a crucial role in foods production if properly used, since they are used in the production of some foods such as breads and milk products as well as production of wines and beers. Micro-organisms can also cause negative effects on foods if not handled properly, and therefore, it is the role of everyone of ensuring they take the right precautions to eliminate the harmful micro-organisms. The micro-organisms can cause diseases to human beings and spoilage of foods. Micro-organisms live in different environments and the best ways of controlling micro-organisms is by controlling temperatures; either high or low, radiation, and osmotic pressure. Regulating temperatures to kill the harmful micro-organism and providing the required temperatures for the useful ones.

There are various types of micro-organism and this is a very interesting topic that really attracted my attention, since it touches on most of the foods and aspects that people use on a daily basis. I would like knowing more about food microorganism and how exactly they work to damage or manufacture various foods. I have great focus on the diseases caused by the microorganisms and how good they work. I would also like to learn more on the positive side of food microorganisms. The good thing is that the article is so broad however it does not have adequate information on food processing. How the organisms work and productivity is also not broadly stated. On food spoiling there is enough information that anyone can look for, and therefore, more information has to be provided on the positive effects of micro-organisms.