Bacteria in food

Bacteria in food

                                 Bacteria

 In food, bacteria are used in the production of organic acids, vitamins, enzymes and antibiotics. Bacteria live in the digestive tract of humans and animals and produce vitamin B and break complex molecules into simple form. Most commonly they are used in the breakdown of cellulose into simple utilizable sugars. Bacteria are used in the manufacturing of number of products such as dairy products, fermented meat, fruits and vegetables. Deterioration of food is caused by certain types of bacteria. They are responsible for spoilage in milk, meat and processed foods. Some bacteria produce toxins during their growth that are toxic to human causes food intoxication and may impart taints and off flavors to the contaminated product.

Bacteria are unicellular microscopic organisms.

There are four typical shapes of bacteria

•         Coccus (spherical)
•         Bacillus (rod shaped)                               
•         Vibrio (short curved rods)
•         Spirillum (long coiled threads)

Bacteria involved in food products

•        Lactobacillus in the production of dairy products and pickle formation
•              Streptococcus in fermented products like beer and wine
•              Acetobactor aceti used in the production of chocolates
•              Arthrobacter bergerie is used in the production of smear ripened cheese and       chocolates
•             Carnobacterium is used in the certain products like cheese, meat and fish   products