Food Safety
Food safety is a major focus of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins, can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking, eliminates most bacteria and viruses. However, toxins produced by contaminants may not be heat-labile, and some are not eliminated by cooking
Read more about this topic: Food Microbiology
Famous quotes containing the words food and/or safety:
“Most vegetarians I ever see looked enough like their food to be classed as cannibals.”
—Finley Peter Dunne (1867–1936)
“A lover is never a completely self-reliant person viewing the world through his own eyes, but a hostage to a certain delusion. He becomes a perjurer, all his thoughts and emotions being directed with reference, not to an accurate and just appraisal of the real world but rather to the safety and exaltation of his loved one, and the madness with which he pursues her, transmogrifying his attention, blinds him like a victim.”
—Alexander Theroux (b. 1940)