75% if not 100% of man problem is what we take in as food. What goes into our system is very important and should be given much attention and proper care.
Food that we eat are rarely, if ever sterile. the carry microbial association whose composition depends upon which organisms gain access and how they grow, survive and interact in the food over time. the microorganisms present in food originate from the natural microflora of the raw materials and those organisms introduced in the course of harvesting/slaughter, processing, storage and distribution. This microflora has no discernable effect and the food is consumed without objection and with no adverse consequences. however, in some instances, once these microorganisms are in the food product as an energy source, metabolizing it, and excreting waste products.
Some of these waste products may make the food product unpalatable, and as a result, the food source is said to be spoiled. At other times, the waste products from the microorganisms may cause food poisoning or food intoxications in the consumer. The toxic metabolites of microorganisms in foods and presence of food pathogens can cause various illnesses to the consumer on consumption. people usually describe all food related illnesses as 'food poisoning', which is strictly speaking incorrect. Food borne diseases are divided into food infection which is ( illness resulting from consuming food that contains the live pathogens that multiply and invade the host tissues). And food intoxication these is ( illness due to consumption of food that contains toxins). These toxins can be produced by microorganisms, occur naturally in the food. Example in certain mushroom Or be a contaminant.
The two most well known bacterial toxins are produced by Staphylococcus aureus and Clostridium botulinum. Certain toxins example mycotoxins that ia produced by fungi have serious long - term effects even at small concerntrations common mycotoxins are aflatoxins ( these are carcinogens found in moldy nuts). Ochratoxins cause kidney disease and are produced in cereals such as maize and barley. And patulin which is associated with moldy apples. Most of these toxins are resistant to heat, so they are not eliminated by cooking, but proper cooking can prevent food borne infections. The bacteria causing most food infections are Salmonella, Campylobacter and Escherichia coli. Also viruses cause food borne disease or infections.
Food safety is increasingly becoming an important public health issue, as food - borne disease present a wide spread and growing public health problem in both developed and developing countries. The rapid and precise monitoring and detection of food - borne pathogens are some of the most effective ways to control and prevent human food - borne infections. Traditional or conventional microbiological detection and identification methods for food -borne pathogens are well known to be time consuming and laborious and they are increasingly being perceived as insufficient to meet the demands of rapid food testing required by the industries. Recently, rapid methods including nucleic - acid based, immunological, biosensor - based, aptamer - linked nanoconjugate approach etc have been developed (Singh et al., 2017).
I hereby call on everyone present and the general public to join the Microbiologists in parenting with microbes to control their negative characteristics and harness the beneficial ones - secondly, local food /agricultural wastes littered all over the city, constituting environmental and public health hazards should be channelled towards production of food/feed and other important industrial products. I therefore put it to you to make your choice this day ,whether to willingly partner with microbes and harness their beneficial effects or allow them partner with you forcefully to cause you much havoc and distress.
Singh ,G, Manohar, M. Adegoke, A. A, Stenstrom. T. A and Shanker, R. (2017). Novel aptamer - linked nanoconjugate approach for detection of water borne bacterial pathogens : and update. Journal of Nanoparticle Research 19(4) : 1-11.