In this article, aimed at beginners in the fields of food microbiology and microbiology, I will explain the relationship between foodborne pathogens, spoilage bacteria, and humans. From the perspective of utilizing stellar energy, both humans and microorganisms are considered losers compared to plants. This is because unlike plants, they cannot convert solar energy into chemical energy. From the viewpoint of extraterrestrials, plants may be the life forms worthy of respect, while humans and microorganisms might be seen as similar and inferior creatures. Therefore, food microbiology can be seen as a discipline that studies the battle between losers in terrestrial biology from an energy perspective.
Plants as Winners in the Earth's Ecosystem, Humans and Microbes as Losers
The winners among organisms inhabiting planets orbiting around stars are those with the ability to harness the energy emitted by the stars. In our solar system, this refers to organisms capable of fixing the energy emitted by the Sun on Earth. In other words, plants.
Plants utilize solar energy when they synthesize organic matter from inorganic substances such as carbon dioxide and water. If we were to compare organic matter to building blocks, the adhesive used to connect the blocks of carbon dioxide and water would be equivalent to solar energy. This solar energy, in its state of being used as an adhesive for the building blocks, is referred to as chemical energy.
On the other hand, unfortunately, animals including humans and the microorganisms mentioned in food microbiology have not evolved the ability to harness this energy. No matter how much humans and microorganisms open their mouths towards the Sun, solar energy will not be fixed.
Note: phototrophic bacteria do exist on Earth as a whole but do not play a significant role in food microbiology
Thus, in terms of evaluating the ability of organisms on planets to absorb stellar energy, plants emerge as the winners, while humans and microorganisms can be considered losers.
Considering this perspective, humans may mistakenly believe that extraterrestrials are conscious of us when they visit Earth. However, from the perspective of extraterrestrials, beings incapable of independently fixing solar energy, such as humans, may not be worthy of their attention.
The true purpose of extraterrestrial visitations to Earth might be to analyze in detail the abilities of organisms, specifically plants, which possess a highly developed capacity for fixing solar energy.
With this understanding of the positioning of humans and microorganisms as losers on Earth, let us now explore the relationship between humans and microorganisms in the field of food microbiology.
Humans and Microorganisms: Rivals in the Battle of Organic Matter Breakdown
As mentioned earlier, both humans and microorganisms are incapable of directly harnessing the energy from the sun. Consequently, the only option to acquire energy is by breaking down plants.
This primitive and unfortunate lifestyle of destroying plants is the result of being unable to directly utilize solar energy.
Of course, microorganisms share the same primitive and unfortunate lifestyle.
In other words, the relationship between humans and microorganisms in the Earth's ecosystem can be seen as a struggle between losers, competing for organic matter derived from plants.
With an understanding of this positioning of humans and microorganisms in ecological terms, let us further explore the concept of decay in the field of food microbiology.
Decay Occurs When Microorganisms Outpace Us
When humans destroy organic matter derived from plants before microorganisms have a chance to, we consider it as consuming fresh food.
However, if microorganisms have already broken down the organic matter before humans, we refer to it as decay.
Since microorganisms have already decomposed the organic matter to some extent, the chemical energy levels have decreased. Therefore, the byproducts of this decomposition are not as palatable to humans.
In essence, decay occurs when microorganisms have taken the lead in breaking down organic matter.
The reason for reiterating this explanation is to help you understand that the majority of microorganisms are merely competing with humans and not attacking them.
99.9% of Microorganisms Compete with Humans for Organic Matter, but They Don't Attack
As mentioned before, both microorganisms and humans are losers in terms of utilizing energy in the field of terrestrial biology. Microorganisms do not pose any significant harm to humans; it is simply a matter of humans thinking, "Oops! The microorganisms got to the organic matter first!" when they attack it.
With that understanding, let's consider the following:
In any world, it can be said that exceptions exist. In other words, among the majority of microorganisms, there are rare instances where certain microorganisms seek to harm humans. Even in the human world, where 99.9% of individuals are well-intentioned, there are still a few criminals. The microbial world is no different.
Note: The figure of 99.9% is not a precise calculation obtained by dividing the number of pathogenic bacterial species by the total number of microbial species. Given the vast number of microorganisms on Earth, it is presumed that the accurate calculation would bring us closer to 100% than 99.9%.
These microbial "fugitives" can be likened to foodborne pathogens that we study in food microbiology.
It is important to understand that while there are thousands or even millions of types of microorganisms, only a few of them are considered wanted criminals that pose a threat to humans.
When we see spoiled food, we perceive it as dangerous.
Spoiled food contains a large quantity of microorganisms. If pathogenic bacteria are present among them, the number of these bacteria may reach infectious levels. Therefore, it goes without saying that we should not consume spoiled food.
However, it is crucial for those studying food microbiology to understand that the concept of spoilage and the presence of foodborne pathogens are separate matters.
Some consumers perceive food that has exceeded its expiration date by even a day as dangerous. However, if there are no foodborne pathogens present in the food, it does not mean that it will cause food poisoning. Conversely, even if the food is within its expiration date, there is still a possibility of food poisoning if foodborne pathogens are present.
In essence, food microbiology aims to:
- Prevent being outpaced by numerous microorganisms in terms of food consumption.
- Prevent the contamination of food with microbial "fugitives" (foodborne pathogens).
While there may be common approaches and strategies to achieve these two objectives, there are also differences. Food microbiology utilizes these distinctions to pursue the attainment of both objectives.
