Microorganisms: Food Poisoning

Food poisoning is an intoxication resulting from the consumption of food. It is a part of foodborne illnesses that is caused by toxins from bacteria, fungi, virus, parasites and by natural toxins.

 

Microorganisms: Food Fermentation

Food fermentation is a common technology in food processing. Fermentation is based on the principle of microorganisms turning organic stuff into alcohol, organic acids and carbon dioxide under anaerobic conditions.

 

Microorganisms: Yeasts

Yeasts are fungi that usually do not build thread-like hyphea. However, some yeast can alternate between a yeast phase and a hyphal phase. They are called dimorphic. Yeasts are single cell units with a sexual (spore forming yeasts) and asexual propagation (budding and fission yeast). They are very common everywhere.


Microorganisms: Bacteria

Bacteria are microorganisms. Microorganisms are very short single cell organisms which can observed only by microscope. They are invisible to the human eye and ubiquitous. Bacteria can be usefull. They help us in digesting, in fermenting food and in many other applications concerning food. Howewer, they are best known for being rather unhealthy: bacteria can be infectious and toxic.

 

Microorganisms - Moulds

Moulds are a large group of fungal species. They can be found in the division of zygomycota and ascomycota. Best known for food spoilage and multicoloured detrimental alterations of food, e. g. bred, fruit and vegetables. On the other hand, they can be quite useful in foodtechnology and biotechnology.

 

Microorganisms - Food Poisoning

Food poisoning is an intoxication resulting from the consumption of food. It is a part of foodborne illnesses that is caused by toxins from bacteria, fungi, virus, parasites and by natural toxins.

 

 


 

Microorganisms - Food Fermentation

Food fermentation is a common technology in food processing. Fermentation is based on the principle of microorganisms turning organic stuff into alcohol, organic acids and carbon dioxide under anaerobic conditions.

 


 

Microorganisms - Moulds

Moulds are a large group of fungal species. They can be found in the division of zygomycota and ascomycota. Best known for food spoilage and multicoloured detrimental alterations of food, e. g. bred, fruit and vegetables. On the other hand, they can be quite useful in foodtechnology and biotechnology.