Acta Scientific Microbiology (ASMI) (ISSN: 2581-3226)

Short Communication Volume 3 Issue 3

Bacteria that are Associated with Food

Olugbenga Daramola*

Department of Medical Microbiology and Parasitology, Ekiti State University Teaching Hospital, Ado-Ekiti Southwest, Nigeria

*Corresponding Author: Olugbenga Daramola, Department of Medical Microbiology and Parasitology, Ekiti State University Teaching Hospital, Ado-Ekiti Southwest, Nigeria.

Received: February 04, 2020; Published: February 10, 2020


  Just like the irony of Alexander Fleming’s discovery roughly a century ago in 1928 at St Mary’s Hospital, London [1] some friendly microorganisms being able to produce antimicrobial substances that destroy ‘fellow microbes’ that are harmful to humans- ironically, bacteria some are helpful to humans in the production or industrial processing of certain food, beverages, wines etc, whereas, some microbes spoil and ruin food for humankind, while some even cause diseases when they find their way into drinks and foods [2].

Industrially useful bacteria

  Bacteria or microorganisms that cause diseases or whose activities negatively affect humans are summarily insignificant compared to the total population of all known and yet-to-be known microbes. While the vast majority of all known and yet-to-be known microbes are neither beneficial nor harmful to man, some are of tremendous industrial and economic value to humanity.



  1. American Chemical Society: Discovery and Development of Penicillin (2020). 
  2. Adams and Moss: Food Microbiology. RSC Publishing (2008): 4-40.
  3. Addis M and Sisay D. “A Review on Major Food-Borne Bacterial Illnesses”. Journal of Tropical Diseases 3 (2015): 4.
  4. Center for Disease Control and Prevention, Estimates of Food borne Illness in the United States (2011).
  5. Bean NH and Griffins PM. Foodborne Disease Outbreaks in the United (1990).
  6. States. Pathogens, Vehicles, and Trends”. International Journal of Food Microbiology 53 (1987): 804-817.


Citation: Olugbenga Daramola. “Bacteria that are Associated with Food". Acta Scientific Microbiology 3.3 (2020): 01-03.

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