To understand the problems caused by some bacteria it is necessary to understand basic bacteriology
Bacteria:
Single celled organisms
Found everywhere (ubiquitous) including on/in raw food, people, soil, air,water
A small number cause disease – pathogens
Most harmless
Some essential
Some spoil food (spoilage bacteria)
Break down decaying matter – some help digestion
Some beneficial to food industry e.g.
cheese and yoghurt manufacture
Size
Microscopic 0.001 to 0.003 mm
Colonies are visible following Lab incubation
The effects of large numbers of spoilage bacteria can be detected on meat, for example, when there has been a breakdown in controls i.e. slime and odour
Structure
Cell wall – A rigid structure that provides shape
Cytoplasm – The “body” of the bacterium
Cell Membrane – Controls passage of waste and nutrients
Nuclear material – The “brain” of the bacterium
Flagella – Allow the bacteria to move in liquids
Capsule – Found on “slime” bacteria
Fimbriae – May aid adhesion
