Microorganisms, also known as microbes, are tiny living plants or animals which cannot be seen by the naked eye and instead must be observed using a microscope. They can be either single or multi-cellular organisms, such as bacteria, viruses, algae, moulds, yeasts, fungi and protozoans.
In the food industry, hygiene and care is essential when handing food. If not taken seriously, the possibility of food poisoning is high. Ideal conditions for bacteria to grow and multiply is where there is warmth, moisture, oxygen and food. Food poisoning is caused by harmful bacteria, so we want to reduce this as much as possible. Some harmful bacteria include salmonella, listeria, and clostridium botulinum.
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Salmonella lives in the intestinal tracts of humans and animal, and is passed on to humans by consumption of foods contaminated by faeces. These foods are commonly (but no always) of animal sources to begin with, such as meats, milk or eggs. Symptons include diarrhead, fever and abdominal cramps. Thourough cooking prevents salmonella, as does having clean hands when preparing food after going to the bathroom.
Listeria is an illness caused by consuming food containing listeria monocytogenes. Commonly found in raw meat, vegetables and processed foods, it can cause fevers, headaches, fatigue. These can further progress to meningitis and blood poisoning in extreme cases.
Botulism is more rare, and when foods containing the botulism toxin is consumed, usually in home-canned foods and foods containing low levels of acid. Symptons include double vision, droopy eyelids, slurred speech, difficulty swallowing, and muscle weakness which can ultimately result in paralysis. .
There is so much we can do to prevent food poisoning, we need not ever have to experience it. We can take safety measures at all stages in food handling; in how it is preserved, stored, prepared and cooked.
It all begins in the supermarket do your food shopping in places which are clean-looking and where perishable foods are kept properly refrigerated.
