Microbes and Food Relationship
MICROBES AND FOOD – A ‘RELATIONSHIP’
Microbes and food have always had a love-hate relationship. Food producers have learned to harness their power -- and sometimes for good use. There is no doubt that organically grown fruits and vegetables are superior in flavor. Now, despite arguments to the contrary made by food manufacturers, they may well be more nutritious for a variety of reasons. There are always studies available to prove any point, especially one where chemically doused foods are more nutritious. But then, like bacteria in the throes of death, food manufacturers mount a valiant effort in trying to convince those near-at-hand that what they say is valid. But, be that as it may, the choice is ultimately made individually.
Bacteria are, to a great extent, resistant to the effects of irradiation because of their ability to repair their damaged DNA. Sometimes, however, their repair is faulty, and the new DNA becomes abnormal, causing a new strain. Salmonella and Campylobacter are easily removed by irridation, but other bacteria are more stubborn. Some, like Clostridium botulinum and L. monocytogenes, have the ability to survive the drying techniques of irridation by converting themselves into tough, little spheres.
Food irradiation, however, exposes an edible product to the equivalent of two and a half million chest X-rays. How many nutrients are left after this bombardment is anyone 's guess, but, at least, most of the germs are gone. Most, not all. Short term studies have shown the destruction of numerous vitamins through this process as well as the formation of new carcinogens. There is also the possible formation of mutant bacteria and viruses. Since the USDA approved such a process in February of 2000, fast food chains, restaurants, school lunch programs, and cafeterias are now using irradiated meat products without the public knowledge.
The most common usage for bacteria in food
Microbes and food have always had a love-hate relationship. Food producers have learned to harness their power -- and sometimes for good use. There is no doubt that organically grown fruits and vegetables are superior in flavor. Now, despite arguments to the contrary made by food manufacturers, they may well be more nutritious for a variety of reasons. There are always studies available to prove any point, especially one where chemically doused foods are more nutritious. But then, like bacteria in the throes of death, food manufacturers mount a valiant effort in trying to convince those near-at-hand that what they say is valid. But, be that as it may, the choice is ultimately made individually.
Bacteria are, to a great extent, resistant to the effects of irradiation because of their ability to repair their damaged DNA. Sometimes, however, their repair is faulty, and the new DNA becomes abnormal, causing a new strain. Salmonella and Campylobacter are easily removed by irridation, but other bacteria are more stubborn. Some, like Clostridium botulinum and L. monocytogenes, have the ability to survive the drying techniques of irridation by converting themselves into tough, little spheres.
Food irradiation, however, exposes an edible product to the equivalent of two and a half million chest X-rays. How many nutrients are left after this bombardment is anyone 's guess, but, at least, most of the germs are gone. Most, not all. Short term studies have shown the destruction of numerous vitamins through this process as well as the formation of new carcinogens. There is also the possible formation of mutant bacteria and viruses. Since the USDA approved such a process in February of 2000, fast food chains, restaurants, school lunch programs, and cafeterias are now using irradiated meat products without the public knowledge.
The most common usage for bacteria in food
Bibliography: So that was all about us..!! And this is were we came from for this project:- *www.google.com *www.microbiologyprocedure.com *www.microbes.info.com *www.tutornext.com *GOOGLE IMAGES