Humans require safe, healthy, nutritious food to lead a quality life. However, if the food is not handled correctly, it can be contaminated with bacteria, viruses, harmful chemicals, and parasites. These can cause mild to chronic illnesses affecting mainly children and seniors.
So be vigilant to ensure that food is handled safely from production to the final consumer. As a consumer, you are also responsible for handling your food carefully to avoid contamination while you prepare it.
What are the types of harmful bacteria in food?
You are most likely to get food poisoning when you consume food contaminated with pathogens. Typically, food poisoning is caused by bacteria, fungi, viruses, worms, and chemicals.
The most common bacteria that may lead to food poisoning
Salmonella
Salmonella is most commonly found in beef, pork, chicken, eggs, fruits, vegetables, and processed foods that have not been handled hygienically. Unfortunately, food that has been contaminated will look and taste the same as food that has not been contaminated.
Always cook your food correctly and follow safety and hygiene guidelines while handling your food. You should also clean fruits and vegetables thoroughly before consumption.
You may experience mild to severe Salmonella symptoms and, in extreme cases, death. They include stomach ache, diarrhea that may or may not contain blood, fever, nausea, and vomiting. Symptoms can last from 6 hours to 6 days.
If you have severe symptoms of Salmonella infection, seek medical attention.
Campylobacter
Campylobacter bacteria are often found in raw or undercooked chicken, dairy products, seafood, and unclean water. You can also get it from touching waste poop from people or animals like dogs and puppies already infected with the bacteria.
Always wash your hands with soap after touching pets or cleaning waste poop.
Escherichia coli (E. coli)
E. coli naturally inhabits the intestines of humans and animals. It is one of the bacteria that contribute to the ecosystem of a healthy gastrointestinal tract. Most E. coli species are harmless, but some, like Shiga-producing E. coli (STEC), can cause food poisoning.
It is transmitted through contaminated and undercooked ground meats, milk, and fruits and vegetables. Therefore, you should cook your food at 70°C or higher.
Listeria
Listeria bacteria are usually found in unpasteurized dairy products and ready-to-eat meats such as salami and ham, sushi, cheeses, ice cream, and fruits and vegetables. Unlike other bacteria, Listeria can continue to multiply in refrigeration temperatures, making it one of the most dangerous bacteria that causes food poisoning.
It poses a severe danger to infants, the elderly, and pregnant women (can lead to miscarriages or stillbirths). Listeria is uncommon, but it can be risky to those with compromised immunity.
Listeria symptoms are similar to food poisoning and can range from mild to severe. Seek immediate medical intervention if you suspect you have Listeria-related food poisoning symptoms.
What are the most commonly used bacteria in food production?
Apart from causing detrimental effects and posing a danger to humans, some bacteria are helpful and part of human existence. Lactic acid bacteria such as Carnobacterium, Lactobacillus, Pediococcus, Lactococcus, Leuconostoc, Enterococcus, Oenococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella have been used extensively in fermentation and food production.
Under the right conditions, these bacteria break down carbohydrates to produce lactic acid and carbon dioxide. Fermented foods that use good bacteria include dairy products such as cheese, yogurt, sour cream, meats such as sausages, and vegetables such as pickles and sauerkraut.
Healthy bacteria are also used in the production of probiotics. Probiotics promote proper digestion and absorption of food. It further helps maintain a healthy gut and boost immunity.
Foods that contain probiotics include yogurt, kefir, kombucha, kimchi and sauerkraut.
Why are bacteria a problem in the food industry
Every year, food companies, restaurants, and supermarkets throw away thousands of tons of food because of bacteria contamination and spoilage. For instance, David Oppenheimer and Company recently voluntarily recalled their organic kiwi fruit because the food was potentially contaminated with Listeria. Also, several companies have recalled their chicken over fears of salmonella contamination in the past year.
The problem of bacteria in the food industry also depends on the type of food. There are low-risk and high-risk foods. High-risk foods include ready-to-eat foods, milk products, unshelled eggs, meat, and more. These foods have low acidity and high protein and water content, which makes them easily susceptible to contamination if not handled well.
On the other hand, low-risk foods such as dried products, salted and pickled foods, or uncooked grains can last longer. These foods rarely lead to food wastage and financial losses associated with easily perishable foods in the industry.
Lastly, your food can be contaminated anywhere in the long process, from production to consumption — as long as the conditions are right.
Takeaway
Bacteria are here to stay, and the best way to avoid food poisoning is to adhere to food hygiene practices and safety. Different types of bacteria affect specific types of foods, and understanding this can help you know how to prepare and store different foods.
Regarding the food industry, bacteria play a vital role — both good and bad. Heroes like Lactobacillus are behind fermented delights, while villains like Salmonella and Listeria can quickly turn a fine meal into a misadventure. These microscopic organisms remind us that fine dining needs a delicate balance between creativity and safe handling and storage of food.
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