Microbiology of food - Know about it

( Part of safety food management course....... conduct by Certified Professional Food Manager, USA)
Presence of micro organisms in food causes food poisoning which is harmful for the human consumption. So, we must ensure food is served with the standard hygiene. And to identify the cause of food poisoning, the basic knowledge in microbiology of food is necessary. Microbiology of food is classified in four categories.

Bacteria
Bacteria are everywhere on the earth. It is very small organism which can be seen only by microscope. It requires food, moisture, temperature, oxygen, acidity as other living organisms.
Yeasts
This is one celled organisms and larger than bacteria which can be found everywhere. It requires food, warmth, air and moisture for growth. Yeasts are used in baking and alcohol production.
Molds
Molds are larger than bacteria or yeasts. But food which contains mold usually does not make ill. Mold does not require food and warmth but needs moisture and air. It can grow in cold, like in freeze. Yeasts are used in some cheese to create particular flavor.
Viruses
Viruses are smaller than bacteria. Viruses are also everywhere. Common cold is an example of virus.

(to be continued sometimes later...................)