Tag: Foodborne bacteria

According to the World Health Organization, 1 in 10 people fall ill each year from eating contaminated food. Understanding how do bacteria grow to become a food hazard is crucial for preventing foodborne illness and ensuring public health.

According to scientific consensus since the early 20th century, the term "ptomaine poisoning" is medically obsolete and incorrect. What causes ptomaine poisoning is not a specific substance, but rather a misidentification of the true culprits behind foodborne illnesses, namely bacteria, viruses, and their toxins.

According to Food Standards Australia, dairy is considered a potentially hazardous food, and reheating it improperly can introduce significant health risks. So, why not reheat milk that has already been heated once? The answer lies in a combination of bacterial proliferation and a dramatic decline in taste and texture.

Scientific studies show that peppers contain a variety of bioactive compounds, such as capsaicinoids and flavonoids, which exhibit potent antimicrobial effects against various pathogens. Delve into the science behind the question: are peppers antibacterial? to understand how these vegetables can contribute to a healthier diet.

According to the CDC, approximately 1 million people get sick from contaminated poultry in the United States every year. While fried chicken is a popular food, a disease in fried chicken can result from improper handling or undercooking, leading to a serious foodborne illness.

According to food safety guidelines, bacteria can grow rapidly on food left at room temperature for more than four hours. This raises a critical question for many: is it bad to leave your lemons in your water for too long? This practice, while common for enhancing flavor, comes with several potential downsides related to taste, safety, and dental health.

According to a 2022 study published in the journal *Foods*, fruit extracts from sources like citrus, berries, and pomegranates possess strong antimicrobial properties against various pathogenic bacteria. In this article, we explore in depth exactly what fruit is good for killing bacteria, examining the specific compounds and mechanisms responsible for these natural antibacterial effects.