Bacteria are microorganisms found on our skin, in the air, under the soil and even in the food we eat. Bacterial strains that occur in our food can be either harmless, beneficial, or pathogenic. "Probiotics" are beneficial bacteria found in foods such as yogurt, kefir, tempeh, soy beverages, miso, and fermented cabbage. Probiotics are thought to improve intestinal function, alleviate diarrhea and constipation, and reducing the risk of colon cancer. On the other hand, pathogenic bacteria are harmful microorganisms that can cause serious food-borne illnesses.
Lactobacillus acidophilus
Lactobacillus acidophilus is a probiotic that occurs naturally within the human intestinal tract and vaginal canal. As a member of the gut flora, Lactobacillus acidophilus performs important functions such as synthesizing vitamin K, producing antimicrobial agents and fermenting dietary fiber. Yogurt is a great source of lactobacillus acidophilus.
Bifidobacterium bifidum
Bifidobacterium bifidum also lives in the intestinal tract. Found in yogurt and fermented milk, this microorganism has a role in boosting immunity, treating diarrhea, and synthesizing B-complex vitamins.
Lactobacillus casei
Lactobacillus casei occurs naturally in the mouth and intestines where it helps in controlling diarrhea, supporting immune function, and relieving conditions such as irritable bowel syndrome (IBS). In addition to yogurt, Lactobacillus casei is found in naturally fermented cheese, green olives and cucumber pickles.
Bacillus cereus
Bacillus cereus is a pathogenic bacterium found in soil, dust, grains, and cereals. The symptoms of the food-borne illness caused by Bacillus cereus include stomach cramps, nausea, vomiting, and diarrhea. To minimize the risk of Bacillus cereus contamination, make sure to cook foods thoroughly, to kill any spores of B. cereus, and to chill foods correctly, to prevent spores from multiplying.
Salmonella
Salmonella is a pathogenic bacterium that is most commonly associated with poultry, eggs and mayonnaise. Symptoms of salmonella infection include nausea, vomiting, cramps and diarrhea. Practicing good hygiene and thoroughly sanitizing equipment after handling raw poultry are some of the ways to minimize the risk of salmonella contamination. It is also important to cook poultry and eggs thoroughly and to chill foods containing mayonnaise.
References
- "Nutrition Therapy and Pathophysiology"; M. Nelms, K. Sucher, & S. Long; 2007
- "Professional Cooking"; W. Gisslen; 2007
- "Servsafe Essentials"; National Restaurant Association; 20008
- "Mayo Clinic": Lactobacillus acidophilus
- "National Center for Complementary & Alternative Medicine": Intro to Probiotics
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