Food safety is an important focus of food microbiology. Many pathogens and pathogens, such as bacteria and viruses, are easily transmitted through food. Microbial toxins are also potential food contaminants. However, microorganisms and their products can also be used to combat these pathogenic microorganisms. Probiotic bacteria comprising those producing bacitracin can kill and inhibit pathogens. Alternatively, purified bacitracin such as nidin can be added directly to the food. Finally, viruses that can kill bacterial horses using bacteriophage and infected bacteria can be used.  A thorough preparation of food containing the kitchen on the right is the most bacterial and virus. However, the toxin produced by impurities should not change in non-toxic forms by heating or cooking contaminated food for other safety conditions.

 Fermentation: Fermentation is one of the ways to get food and change their quality. Yeast, especially Saccharomyces cerevisiae, is used to inhale bread, beer brewing, and wine. Specific bacteria containing lactic acid bacteria are used to produce yogurt, cheese, hot sauce, cucumber, fermented sausages, and dishes like kimchee. The general effect of these fermentations is that it is not kind for other microorganisms, including pathogens and rotten microorganisms that extend food storage to food. Some cheese also requires the shape for tiring tires and requires developing their characteristic flavor. Food Contaminant: Food Contamination refers to the presence of harmful chemicals and microorganisms in food that may cause consumer disease. This article is intended for chemical contamination of food, as opposed to microbiological pollution that can be found under food disease.  The effects of chemical impurities on consumers and happiness health are often only after long-term exposure in many years of processing and low levels (cancer). In contrast to food-mediated pathogens, chemical impurities in food are often not affected by heat treatment. Chemical contaminants can be classified according to the source of contamination and the mechanisms they enter the food. Food Hair:  Hair Presence has heavy stains in the presence of hairy hair in food. There is a risk of causing choking, vomiting and being contaminated with toxic substances. Opinions differ on the risks posed to careless consumers.  In most countries, people working in the food industry need to cover their hair because it pollutes food. It is common to complain to staff when serving foods containing hair in restaurants and cafes.

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Regards,
Catherine
Journal Co-Ordinator
Journal of Obesity and Eating Disorders