Control of microorganisms is essential in order to prevent the transmission of diseases and infection, stop decomposition and spoilage, and prevent unwanted microbial contamination. Microorganisms are controlled by means of physical agents and chemical agents.
Q. What are uses of microorganisms?
Microorganisms are useful in producing foods, treating waste water, creating biofuels and a wide range of chemicals and enzymes. They are invaluable in research as model organisms. They have been weaponised and sometimes used in warfare and bioterrorism.
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Q. How microorganisms affect our life?
Microbes cause infectious diseases such as flu and measles. There is also strong evidence that microbes may contribute to many non–infectious chronic diseases such as some forms of cancer and coronary heart disease. Different diseases are caused by different types of micro-organisms.
Q. How can we prevent infection?
Good hygiene: the primary way to prevent infections
- Wash your hands well.
- Cover a cough.
- Wash and bandage all cuts.
- Do not pick at healing wounds or blemishes, or squeeze pimples.
- Don’t share dishes, glasses, or eating utensils.
- Avoid direct contact with napkins, tissues, handkerchiefs, or similar items used by others.
Q. How do we control microorganisms?
A. INTRODUCTION TO THE CONTROL OF MICROORGANISMS Physical agents include such methods of control as high or low temperature, desiccation, osmotic pressure, radiation, and filtration. Control by chemical agents refers to the use of disinfectants, antiseptics, antibiotics, and chemotherapeutic antimicrobial chemicals.
Q. How can microorganisms be destroyed?
Moisture improves heat penetration, making sterilization by moist heat more effective then dry heat. Killing microorganisms by dry heat is a lengthy process that requires high temperatures. On the other hand, most yeasts, molds, and bacteria can be killed using moist heat at 80°C for 10 minutes.
Q. What food do microorganisms eat?
Microbes are alive, and must have nutrition to survive and that nutrition comes from organic matter. As they consume the nutrients they need, microbes create foods like nitrogen, carbon, oxygen, hydrogen, phosphorus, potassium and trace minerals for our plants.
Q. Why are microorganisms important in food?
Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products.
