FOOD MICROBIOLOGY

“Expiry date (sell by…)” this is what you look for before picking those foods or drinks in supermarket shelves and decide that you want to purchase those particular food commodities. The date of expiry stems from Food microbiology; which focuses on the microorganisms that inhabit or contaminate food. However, there are important microorganisms that are used to manufacture food products such as cheese, yogurt, bread, beer and wine. Guys!!! I know you are all amazed. Truly, microorganisms play a win win role in every ecological niche that they occupy; that is why I chose to study Medical Microbiology.

Quality testing is done on foods or drinks after they are manufactured, in order to determine whether they are fit for human consumption. The quality testing professionals proceed to the site of manufacture where they carry out an assessment of the procedure and quality control protocol used in the manufacture; finally, a renewable license is offered to allow the commodities to be consumed by the human population. However, the quality testing body will be popping in the site of manufacture out of the blues to check if the protocols (procedures) that were presented during licensure are still maintained. In addition, they take some products in the line of production for testing to determine any form of mischief that may be used to produce the products; which when detected, the products are rendered sub-standard (not fit for human consumption).

Food spoilage is the process by which the quality of edibility becomes reduced; which is characterized mostly by an awful smell and a weird taste. The spoilage is caused by attacks from oxidation, enzymes (chemical reaction) and microorganisms (bacteria, mold and yeast). Bacteria causes food spoilage by breaking down food acids hence creating waste products which may be very harmful to humans; sometimes, the bacteria may not be harmful but the waste may be very lethal to one’s health. Yeast can be responsible for the decomposition of food with a high sugar content but the same effect is vital in producing various types of foods and beverages such as bread, yogurt and alcoholic beverage, (win win situation, is very evident). The fatal impact caused by spoilage is foodborne illnesses. The following are modes which are employed in food preservation; refrigeration, canning, use of preservatives (for instance vinegar) and lactic acid fermentation (employed in sour milk)

Food poisoning arises from foods and drinks that may have been contaminated by pathogenic; bacteria, viruses or parasites; as well as toxins such as poisonous mushrooms and a variety of beans that have not been properly boiled. Bacterial pathogens include: Clostridium botulinum, Escherichia coli, Listeria spp., Salmonella spp., Vibrio cholera, Shigella spp. and Cronobacter spp. Viral pathogens include: Enterovirus, Hepatitis A, Norovirus and Rotavirus. Parasitic pathogens include: Cryptosporidium, Entamoeba hystolytica, Giardia spp and Trichinella spp. Symptoms associated with foodborne illnesses include: vomiting, fever, aches which include diarrhea. Simply the illness occurs when microbes stay in the stomach and multiply producing toxins that are absorbed directly into the bloodstream which extend to the body tissues; hence one feels weak and pain all over the body.

Probiotics are live bacteria that are essential in your health; sometimes we perceive bacteria as germs that cause diseases but ironically your body is full of bacteria that prevent harmful bacteria from attacking you. The part which they occupy is referred to as normal flora. For women, they have a strain of bacteria in their vagina lining which is referred to as Lactobacilli spp. which leads to production of lactic acid that prevents yeast related infections. Probiotics can be prescribed by a doctor when your normal flora is lacking enough bacteria; For instance, after taking of antibiotics; the antibiotics may have affected your normal flora hence probiotics can be used to replace the lost bacteria. Lactobacilli spp. is the most common probiotic found in yogurt; various strains can be used by people who have lactose intolerance (cannot digest sugar in milk; that is lactose). Medical statistics conducted by pharmaceutical industries manufacturing probiotics show that probiotics have the following impact on people: helps with skin conditions such eczema, improves urinary or vaginal health, prevents allergies and colds and finally they improve one’s oral health.

Guys!!! Hope you learnt something on Food Microbiology

“Take care of yourselves out there”

“Your Health is my priority”