Foodborne infection
- Salmonella spp.
- Escherichia coli
- Vibrio parahaemolyticus
- Listeria monocytogenes
- Campylobacter jejuni
- Clostridium perfrigens
- Viruses
- parasites
1.3.1 Starter organisms
- used for production of fermented foods. For example, Lactobacillus bulgaricus (yogurt)
- their function is to produce distinctive aroma or texture
1.3.2 Probiotics
- Microorganisms that colonize the body and have beneficial effects for the host. For example,
Bifidobacteria, Lactobacillus casei
- associated with 1. Prevention of colon cancer; 2 detachment of cholesterol plaque from arteries
1.4. indicator organisms
- microbial groups whose number of presence is used as an indicative of microbial food quality or safety.
- For examples