Bacteria

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Bacteria are everywhere—in the air, in the water, in the ground, on our food, on our skin, inside our bodies. Scientists have various ways of classifying and describing these bacteria. As food workers, we are interested in a way of classifying them that may be less scientific but is more practical to our work.
  1. Harmless bacteria. Most bacteria fall into this category. They are neither helpful nor harmful to us. We are not concerned with them in food sanitation.
  2. Beneficial bacteria. These bacteria are helpful to us. For example, many live in the intestinal tract, where they fight harmful bacteria, aid the digestion of food, and produce certain nutrients. In food production, bacteria make possible the manufacture of many foods, including cheese, yogurt, and sauerkraut.

  3. Undesirable bacteria. These are the bacteria that are responsible for food spoilage. They cause souring, putrefying, and decomposition. These bacteria may or may not cause disease, but they offer a built-in safety factor: They announce their presence by means of sour odors, sticky or slimy surfaces, and discoloration. As long as we use common sense and follow the rule that says, “When in doubt, throw it out,” we are relatively safe from these bacteria.

    We are concerned with these bacteria for two reasons:

    • Food spoilage costs money.
    • Food spoilage is a sign of improper food handling and storage. This means the next kind of bacteria is probably present.

  4. Disease-causing bacteria, or pathogens. These are the bacteria that cause most food-borne illness, the bacteria we are most concerned with.