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Microbiological Food Contamination – Important Things to Account For

Microbiological Food Contamination – Important Things to Account For

Microbiological food contamination usually refers to an unintentional or accidental introduction of well-known infectious material. This particular material could include yeast, mold, fungi, viruses, bacteria, protozoa, or prions, for instance. However, it’s absolutely mandatory that immediate precautions are being taken to prevent the spread and to limit the harmful effects that this particular contamination might cause. With this in mind, it’s worth noting that there are quite a few different types of pathogens that might cause microbiological food contamination and they need to be accounted for.

Bacteria – Common Cause
Bacteria are microorganisms with incredibly miniature size and they represent one of the most important pathogen groups when the topic at hand is microbiological food contamination. The particulate constitution of the walls of their cells could be differentiated in Gram-positive as well as Gram-negative bacteria. Furthermore, they could also be distinguished as commensal bacteria that actually belong to the healthy state of humans. Another kind is the pathogenic bacteria that have greater virulence and are capable of causing infections regardless of the status of the host.

Viruses – Another Common Pathogen Group
Viruses are well known subcellular objects which have the size ranging between 20 and 200 nm. They usually exist with or without envelopes, and they are capable of causing some serious infections.

Fungi, Protozoa, and Yeast
These could get up to 200 nm in their diameter and are three different groups of sources of microbiological food contamination. There are different types of any one of them, all of which are capable of causing severe complications. 

In any case, regardless of what the reason for the contamination actually is, strict measures should be taken as fast as it’s humanly possible. Even though there are preventive measures that serve as insurance against situations of the kind and shouldn’t let things like this happen, there are always exceptions. Microbiological food contamination could be the cause of a massive infection spread across different users of the same product. That’s why we usually have the COA certificates. 

The analysis performed under the regulations governing the certificate should definitively state whether or not certain bacteria or other pathogen groups fall within the allowed norm. That’s right – fungi and yeast, for instance, are allowed in certain foods as long as they are kept under a specifically determined minimum. This is mainly because if they are kept under supervision, they have some particularly beneficial properties to our organism. 
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