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All micro-organisms are no food poisoning micro-organisms,but all food poisoning micro-organisms are a category of micro-organisms. Food poisoning micro-organisms are harmful for a person but all micro-organisms are not harmful for example lacto-bacallius is a micro-organisms which is present in curd(yogurt) causes no food-poisoning whereas The microorganism salmonella bacteria, causes an infectious illness and can be passed on to another person and causes food poisoning.
to maintain some freshness of the food and to reduce some micro organisms reaction in the food.
In the food industry microorganisms help make food like cheese, bread, alcohol and yogurt.
nope you have millions inside your intestines helping you digest food and creating gas.
nope you have millions inside your intestines helping you digest food and creating gas.
when food is uncovered for a long time micro organisms adapt the food which causes damage to our health. in covered food micro organisms cannot occupy it
micro-organisms in the get attracted to the food and spoils it for us
All micro-organisms are no food poisoning micro-organisms,but all food poisoning micro-organisms are a category of micro-organisms. Food poisoning micro-organisms are harmful for a person but all micro-organisms are not harmful for example lacto-bacallius is a micro-organisms which is present in curd(yogurt) causes no food-poisoning whereas The microorganism salmonella bacteria, causes an infectious illness and can be passed on to another person and causes food poisoning.
our food our food
Photosynthetic micro organisms make their own food
they reproduce more than food poisoning microorganisms. In food poisoning the microorganisms are spreadable but not in food borne microorganisms :) Hope his helps Janet
These dudes feed on dead organisms and mini micro-organisms.
The HARMFUL MICRO-ORGANISMS (germs) easily go onto the foods unless they are stored properly. Micro-organisms are BACTERIA, VIRUSES AND FUNGI.
When air gets at it, it oxidizes and its quality diminishes.Microorganisms from the air land on the food and can begin to grow. this causes an unpleasant smell, bad taste, discoloration and it can become dangerous to eat.Enzymes in the food can continue to act upon the food, leading to over-ripening and ultimately, spoilage.Pests can get into food and spoil it with their wastes.All of these causes are slowed via refrigeration or freezing and proper dry goods storage.
cross-contamination
to maintain some freshness of the food and to reduce some micro organisms reaction in the food.
because they're micro organisms in the air and that can effect the food