The Good, the Bad, and The Ugly on Microorganisms

By Allie Gallant 

Yeast helps ferment bread, bacterial cultures help create yogurt and mould in cheeses can provide a unique flavour. These foods all share a reliance on various microorganisms, either in the process or in the final product, for their distinctive flavours. In fact, there are a number of specific types of microorganisms that can affect product quality and/or safety.



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Pathogenic bacteria are microorganisms capable of causing disease in humans. Outbreaks are often associated with contamination issues along the farm-to-fork continuum, by bacteria such as Listeria monocytogenesE. coli O157:H7, or Salmonella. Pathogenic bacteria are acute food safety risks. These bacteria can make people sick and can cause death.

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