Relationship between microorganism and food

Use beneficial microorganisms to make food and preserve food, control the growth, reproduction and metabolism of corrupt microorganisms, and prevent food from going bad.

The relationship between microorganisms and food mainly includes beneficial, harmful, beneficial and harmful mutual transformation. Benefits can be divided into direct benefits and indirect benefits, and can be further divided into benefits for human health and benefits for production; Microorganisms harmful to food, some of which are pathogenic bacteria themselves, will cause food pollution, some of which are harmless, but their metabolites are toxic and harmful to human health; There are also some microorganisms that do not cause diseases themselves and do not produce harmful metabolites. But its growth and reproduction will have some influence on production. Some microorganisms have little influence on production and health, some microorganisms are beneficial to production and health in some cases, while others are harmful to production and health.

For example, yeast has a very close relationship with people's lives. For thousands of years, working people have made many nutritious and delicious foods and drinks with yeast. At present, yeast plays an extremely important role in food industry. Yeast produces many kinds of food, such as bread and cake.

Extended data:

Microbial indicators should also include viruses, such as hepatitis virus, classical swine fever virus, Newcastle disease virus, Marek's disease virus, foot-and-mouth disease virus, rabies virus, swine vesicular virus and so on. In addition, from the perspective of food inspection, parasites are also listed as indicators of microbial inspection by many scholars, such as Trichinella spiralis, cysticercosis, cysticercosis, ascaris, Paragonimus, Toxoplasma gondii, mites, Fasciola zingiberensis and Clonorchis sinensis.

The food microbiology inspection items carried out in the United States mainly include aerobic plate counting, fecal coliforms, Escherichia coli, coagulase-positive staphylococci, Salmonella, Vibrio cholerae, Vibrio parahaemolyticus, Listeria monocytogenes, Vibrio vulnificus, Clostridium botulinum, paralytic shellfish toxin, neurotoxic shellfish toxin, amnesia shellfish toxin and histamine.

Reference: Baidu Encyclopedia-Biological Taxonomy