Microorganisms associated with food

Foods seem to be hardly sterile and contain natural chemical substances. They contain a diverse microbial community-acquired from organic sources’ microflora. The microflora of foodstuff is primarily determined by microbial variety, specific food features, infection, as well as manufacturing and storing circumstances. The nature, quantity, and kinds of microbes in foods all play a role in population health, food preservation time, and decomposition style. In this section, several microorganisms associated with food and different types of microorganisms associated with food are categorised as follows. In addition to that, the importance of books on types of microorganisms associated with food is going to be mentioned for further knowledge. 

What are the microorganisms associated with food?

Bacteria, fungus, protozoa, algae, and viruses are the microbiological groups connected with foodstuffs. Microbes can result in contamination at any point during the harvesting, preservation, manufacturing, transportation, packaging, or processing method. Dirt, air, pet food, animal skins and intestines, crop surfaces, sewage, and food are the main contributors to microbial infection. In food, microbes can perform one of four activities. They could serve a helpful purpose, cause deterioration, pose a health risk, or be completely inert. The inert microorganisms do not thrive in an environment that is conducive to their growth. Microorganisms thrive and reproduce in most situations of foodborne sickness, spoiling, or helpful activity. 

Different types of microorganisms associated with food

Six major groups of microorganisms can be found in foods. Those are bacteria, viruses, protozoa, algae, fungi, and archaea. 

Bacteria

Bacteria are known as the most common type of microorganisms found in various types of foods and result in food contamination. Consumption of bacterially contaminated foods can cause severe food-borne illnesses. These single-celled organisms can be found anywhere. From the human body to open air to improper storage, bacteria can form and grow in different conditions as per their nature and characteristics. Bacteria can multiply rapidly and under proper conditions, they can spoil foods very quickly by rapidly splitting them into multiple numbers.

Viruses

Viruses can be found in improperly washed hands of food handlers and from them, viruses can be transmitted into the human body as well as other food items. While carrying foods, due to improper personal hygiene food contamination from viruses such as Norovirus can be seen. Viruses can multiply themselves faster than bacteria.

Protozoa

These are tiny, single-celled microbes, mostly found in contaminated water. These are beneficial to humans, but protozoa like Giardiasis can be detrimental to human health upon drinking contaminated water.

Apart from these, fungi, parasites, algae, etc. also can be found in various foods and can cause food-borne illnesses. 

Importance of microorganisms in food microbiology?

Microorganisms are important to food for several purposes: they could reduce food spoiling, they are employed to make a wide range of food items, as well as they might spread microbiological infections. Bacteria, fungus, parasites, microalgae, as well as viruses, are indeed the microbiological groups connected with foodstuffs. Moulds create organic substances, pathogens, proteins, as well as hormones, among other things. Not all fungus is useful; some promote crop damage, humans and animals’ sickness, and the production of harmful poisons in foods. 

What are the three different types of microorganisms that result in food spoilage?

Three most common microorganisms that cause food spoilage are bacteria, parasites, and viruses. Bacteria seems to be the most common type and this type of spillage results due to lack of storage facility. Some important bacteria are Staphylococcus Aureus, E. Coli, Listeria Monocytogenes, etc. Whenever it pertains to food contamination, viruses are less common than bacteria, but they can still happen. Hepatitis A, as well as norovirus, are two of the most common food-borne infections. Foods that have been cultivated in or near wastewater are usually contaminated by these. Parasites are usually not a major cause of food contamination, but they can exist. Contaminated foods could arise if a creature is infected while being butchered for eating. Cryptosporidium parvum and Giardia lamblia are the two primary parasites that cause food poisoning.

Conclusion

From the preceding discussion, it can be said that three most common microorganisms associated with food spoilage are bacteria, parasites, and viruses. Microorganisms are important to food for several purposes: they could reduce food spoiling, they are employed to make a wide range of food items, as well as they might spread microbiological infections. Through books on types of microorganisms associated with food, various facts can be acquired for further knowledge.