BACTERIA
Bacteria are everywhere in the air, in the water, in the ground, in our food, in our skin, inside of our body. The scientist has various ways of classifying and describing these bacteria. As a food worker, we are interested in a way of classifying them that may be fewer scientists but is more practical to our work.
Harmless bacteria: Most of the bacteria fall into this category. They are neither helpful nor harmful to us. We are not connected with them. In food sanitation.
Beneficial bacteria: These bacteria are helpful for us. For example, many live in the intestinal tract, where they fight harmful bacteria., aid the digestion of food, and produce nutrition in food.in the food production, bacteria make possible the manufacture of many foods, including cheese, yogurt, and sauerkraut.
Undesirable bacteria: These are the bacteria that are responsible for food spoilage. They cause souring, putrefying, decomposition. These bacteria may or may not cause disease, but they offer a built-in safety factor: They announce their presence by means of sour orders, sticky or slimy surfaces, and discoloration. As long as we use common sense and follow the rules that say, when in doubt, throw it out, we are relatively safe from these bacteria.
We are connected with these bacteria for two reasons:
Bacteria are everywhere in the air, in the water, in the ground, in our food, in our skin, inside of our body. The scientist has various ways of classifying and describing these bacteria. As a food worker, we are interested in a way of classifying them that may be fewer scientists but is more practical to our work.
Harmless bacteria: Most of the bacteria fall into this category. They are neither helpful nor harmful to us. We are not connected with them. In food sanitation.
Beneficial bacteria: These bacteria are helpful for us. For example, many live in the intestinal tract, where they fight harmful bacteria., aid the digestion of food, and produce nutrition in food.in the food production, bacteria make possible the manufacture of many foods, including cheese, yogurt, and sauerkraut.
Undesirable bacteria: These are the bacteria that are responsible for food spoilage. They cause souring, putrefying, decomposition. These bacteria may or may not cause disease, but they offer a built-in safety factor: They announce their presence by means of sour orders, sticky or slimy surfaces, and discoloration. As long as we use common sense and follow the rules that say, when in doubt, throw it out, we are relatively safe from these bacteria.
We are connected with these bacteria for two reasons:
- Food spoilage costs money.
- Food spoilage is a sign of improper food handling and storage. This means the next kind of bacteria is probably present.
Each kind of bacterial pathogens causes diseases in three ways:
1. Intoxications are caused by poisons the bacteria produce while they grow in the food before it
is eaten. It is these poisons, not the bacteria themselves, they cause diseases
2. Infections are caused by bacteria that get into the intestinal system and attack the body. Diseases is
caused by the bacteria themselves as they multiply in the body.
3. Toxin-mediated infection is also caused by bacteria that get into the body and grow. Diseases are
caused by poisons the bacteria produce as they grow and multiply in the body. Most of the foodborne diseases are toxins-mediated infections.
The chef was her own miracle. She saw a brilliance in food, a potential to help and heal others, a way to show them how the sublime was simply a mixture of the ordinary. It was her genius at play, seeing what the rest of us didn't. I guess that's why we called it her culinary magic and joked that her spoon was a wand carved from the spirit tree. Either way, she made us all so happy, food does that, right? It feeds the soul, brings smiles and bonds, makes everything so much better
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