Visualising Microbial Counts: From Fresh Produce to Spoiled Food – A Walk Through the Microbial World
Imagine a vast field, stretching for kilometers, with just a few people scattered across it – each person representing a bacterium on the surface of fresh vegetables. This visualisation brings the invisible microbial world to life. But as food spoils, that serene scene quickly turns into the crush of a crowded train. In this article, we explore how microbial counts on fresh and spoiled food compare, helping us better understand the numbers that tell us when food is safe to eat.
E. coli O157: Why Only Humans Suffer Foodborne Illness While Cattle Remain Unharmed?
As a university professor specialising in food microbiology, I often address a compelling question: Why does E. coli O157 cause foodborne illness in humans while cattle remain unharmed? This curious phenomenon challenges our human-centric perspective on microbial relationships. In this article, we will delve into the complexities of this issue, exploring how E. coli O157 interacts with its hosts within the broader context of Earth's biological diversity. Join me as we uncover the interconnected narratives of microbes and their hosts, revealing insights that might shift our understanding of foodborne illnesses.
Human History: Just a Blink in Earth's Vast Timeline
When it comes to food microbiology, we often view pathogenic microorganisms as if they are against humans. However, this perspective is narrow and overlooks the vast history of life on our planet. This article will offer a different perspective and place the relationship between microorganisms and humans in the context of the history of life on Earth.