Search results
Results From The WOW.Com Content Network
Although its genus, Streptococcus, includes some pathogenic species, food industries consider S. thermophilus a safer bacterium than many other Streptococcus species. In fact, yogurt and cheese that contain live cultures of S. thermophilus are thought to be beneficial to health.
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 ...
This page was last edited on 11 December 2024, at 08:10 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Most cases of salmonellosis are caused by food infected with S. enterica, which often infects cattle and poultry, though other animals such as domestic cats [3] [4] and hamsters [5] have also been shown to be sources of infection in humans. It primarily resides in the intestinal tract of animals and humans and can be found in feedstuff, soil ...
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
Geobacillus stearothermophilus (previously Bacillus stearothermophilus) [1] [2] is a rod-shaped, Gram-positive bacterium and a member of the phylum Bacillota.The bacterium is a thermophile and is widely distributed in soil, hot springs, ocean sediment, and is a cause of spoilage in food products.
Pass the citrus and mushrooms, please. For premium support please call: 800-290-4726 more ways to reach us
Those who are most susceptible to infection are: children, pregnant women, elderly people, and those with deficient immune systems. [66] Risk factors for Salmonella infections include a variety of foods. Meats such as chicken and pork have the possibility to be contaminated. A variety of vegetables and sprouts may also have salmonella.