1. Causes of food deterioration and spoilage

2. Microbial Activity
Micro-organisms occur naturally in the environment. While some can spoil food, others are useful in food production, for example the manufacture of beer, cheese, yoghurt and wine.
Micro-organisms can be:
- Bacteria
- Yeasts
- Moulds
E-Coli Bacteria

3. Bacteria
Microscopic organisms that cause food poisoning as a result of being consumed live in food or consuming the toxins that the bacteria produce once in your stomach.
E. Coli Bacteria
Salmonella Bacteria
Staphylococcus aureus

4. bacteria The optimum conditions for bacteria are: - moist environment
- warmth (between 5˚C and 60 ˚C)
- time to grow
- food supply
- low-acid environment
Note too that many bacteria also require oxygen.
Under ideal conditions, bacteria double in number every 20 minutes.
Clostridium Perfringens

5. Activity
Complete the table of Bacteria most commonly associated with food poisoning.
Listeria

6. Foodborne Micro-organisms
Beneficial Bacteria
Streptococcus lactis and other lactic acid bacteria are used to make cheese. They ripen the cheese and provide characteristic flavour.
Bifidobacteria are beneficial to the gastro-intestinal tract. They are also called probiotic bacteria.
Streptococcus thermophilus is one of the major yogurt-forming bacteria. The other is Lactobacillus bulgaricus
Food Pathogens
Salmonella infection of meat is one of the major causes of food poisoning
Campylobacter jejuni is one of the major causes of diarrhoea in humans
Listeria are food pathogens which can grow even in refrigerated foods

7. Materials

8. Procedure

9. Data/Observations

10. Conclusion

11. Works Cited