Logo
SIGN IN

LANGUAGE

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.

 

 

How Challenge Studies can Improve a Food’s Product 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 monocytogenesE. coli O157:H7, or Salmonella. Pathogenic bacteria are acute food safety risks. These bacteria can make people sick and can cause death.

Whoops! Article for GFSR Subscribers Only!


Not a subscriber yet? Sign-up for a FREE subscription today!

Get access to this article, along with our other great content, monthly journal, and more.

SIGN ME UP

Sftharticlefooter R1

Visit our Food Safety Training Platform to Access eCourses, Educational Webinars, and More!

Global Food Safety Resource®

GFSR is a leading educational resource for food safety professionals across the globe. Through our online media channels plus Safe Food Training Hub (SFTH) platform, we deliver perspectives, knowledge and training on the latest food safety trends, regulatory compliance, industry standards, and more.

globalfoodsafetyresource.com | safefoodtraininghub.com
Logos Duallockup

Corporate Head Office

1400 Kingston Rd. Ste. 403
Toronto, ON
Canada, M1N 1R1

Phone: 1-888-437-7395 x105