Biological Contamination

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Bacteria, the primary biological contaminant, is the cause of most food-borne illnesses. Bacteria are single-celled microscopic organisms that are present everywhere and on everyone. They multiply by splitting in two, and under optimal conditions, a single bacterial cell can multiply into 281 billion cells in three days.
Some bacteria are beneficial, such as those needed to produce certain cheeses and cultured milk products, beer, and wine. While it is presently thought that most bacteria are benign, those that are harmful can be deadly.