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As microorganisms, in particular bacteria, are found virtually everywhere, harmful microorganisms may be reduced to acceptable levels rather than actually eliminated. In food preparation, microorganisms are reduced by preservation methods such as cooking, cleanliness of utensils, short storage periods, or by low temperatures.
Effects included stunted colony growth and darkening in color. Effects of climbazole on oats and turnip included stunted growth of the leaves and shoot, as well as turning darker in color. The aquatic ecotoxicity of climbazole can be classified as very toxic to Lemna and algae, toxic to fish, and harmful to Daphnia. [3]
Bacteria toxins which can be classified as either exotoxins or endotoxins.Exotoxins are generated and actively secreted; endotoxins remain part of the bacteria. Usually, an endotoxin is part of the bacterial outer membrane, and it is not released until the bacterium is killed by the immune system.
Pathogenic bacteria are bacteria that can cause disease. [1] This article focuses on the bacteria that are pathogenic to humans. Most species of bacteria are harmless and many are beneficial but others can cause infectious diseases. The number of these pathogenic species in humans is estimated to be fewer than a hundred. [2]
Freezing temperatures curb the spoiling effect of microorganisms in food, but can also preserve some pathogens unharmed for long periods of time. Freezing kills some microorganisms by physical trauma, others are sublethally injured by freezing, and may recover to become infectious. [13]
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food . The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer). Unlike food-borne pathogens ...
Some of the health effects found in animals and humans include death, identifiable diseases or health problems, weakened immune systems without specificity to a toxin, and as allergens or irritants. Some mycotoxins are harmful to other micro-organisms such as other fungi or even bacteria; penicillin is one example. [ 46 ]
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...