Introduction

Of all the microorganisms, bacteria are the greatest threat to food safety. Bacteria are single-celled, living organisms that can grow quickly with proper temperature and moisture. Some bacteria are useful. We use them to make foods like cheese, buttermilk, sauerkraut, pickles and yogurt. Bacteria and other microorganisms, referred to as decomposers, also play a very important role in the ecosystem by breaking down (cleaning) dead material into nutrients for plants.

You can learn more on some interesting aspects of bacteria by clicking.

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