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.
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 monocytogenes, E. coli O157:H7, or Salmonella. Pathogenic bacteria are acute food safety risks. These bacteria can make people sick and can cause death.