Our Microflora

Ms H

We have trillions of bacteria, microflora living on our skin, in our mouth, nose and our intestines These bacteria take residence in our bodies from the day we are born and remain with us throughout our lives. The gut contains the largest numbers of bacteria and the greatest number of species compared to other areas of the body.  The human gastrointestinal tract contains stable population of bacteria that play an important role in nutrition, metabolism, regulation of immune function and protection. We know that the ideal pH in the colon should be between 6.7 and 6.9.  The colon needs to be slightly acidic, which inhibits the growth of undesirable bacteria like Salmonella, Shigella, and E. coli. Our beneficial bacteria are made up of hundreds of different species, the principal two of which are Lactobacillus and Bifidobacteria.  

These bacteria are found in the normal microflora of the intestine and research shows that they play an important role in improving digestion and intestinal health as well as helping to regulate the immune system. Some situations and lifestyle habits can damage gut bacteria such as taking antibiotics and drinking highly chlorinated water.  The effective ways to achieve healthy microflora  are the followings.

·      Traditional fermented foods

Eating fermented foods is the most natural way to improve gut flora and get the beneficial of probiotic bacteria. Fermented foods help to balance acetylcholine.  Acetylcholine is a neurotransmitter that enables the transmission of nerve impulses. Within the context of digestion, it helps increase the movement of the bowel, and can help reduce constipation. Fermented foods inhibit the growth of pathogenic bacteria and are beneficial for people with diabetes. 

·      Probiotic supplements

Many people find it difficult to consume sufficient amount of fermented foods in this case an effective alternative is to take a probiotic supplements

Probiotic supplements help in; easing IBS, improving mood, soothing eczema, boosting immune system, aiding weight loss.

·      Lactic acid yeast wafers

Lactic acid yeast is a modified form of brewer’s yeast that works in your intestines to produce significant amounts of lactic acid. Lactic acid yeast wafers work the same way fermented foods do.

If we take probiotic supplement or/and eat traditional fermented foods will be enough to increase the number of beneficial microorganisms in our gut. These bacteria will then start to ferment more soluble fibre into products like butyric acid, acetic acid, lactic acid, and propionic acid, which in order provide energy and improve our ability to absorb minerals, vitamins, and fat.

Food Safety and Food Poisoning Bacteria   

by Jeff Skinner

Some examples of food poisoning bacteria include:
Salmonella was discovered in the 19th century by a scientist named Daniel Salmon. Salmonella spp come in over 2 1/2 thousand different strains known as serotypes or species (spp). Many of the serotypes are named after where they were discovered. Salmonella Montevideo caused food poisoning with a major chocolate manufacturer.

Two types of Clostridia are known to cause food poisoning. Namely Clostridium perfringens and Clostridium botulinum. C botulinum is responsible for producing the world's most virulent toxin, known as Botox. 1g of Botox can kill up to 100,000 people. There were experiments carried out during the Second World War by the British in Portadown to use Botox as a biological weapon. It was never, however, used. Botox can cause death in young infants. This is called infant botulism. If infants under three months old ingest C botulinum spores they can die. C botulinum spores can be found in many natural foods such as honey. That is why it is important not to feed any to children under three months, although honey labels state not to feed to children under 12 months, for further safety. During the manufacture of honey, bees inadvertently pickup C botulinum spores from hedgerows, soil and plants and contaminate the honey.

Bacillus cereus is well known from causing rice poisoning. Cooked rice from a takeaway or rice prepared incorrectly can lead to B cereus poisoning.

Staphylococcus aureus and other bacteria start off as commensals. Humans are caked in this bacteria from head to toe. They act as protective bacteria. As these bacteria grow they release chemicals which prevent infection from other pathogens. They are, however, opportunistic and can cause infection through a small cut. If we cough or sneeze over the food, or over handle food without washing hands, then we can contaminate food with our bacteria. The bacteria will grow in the food and release toxins, which will poison the consumer.

Other bacteria which cause foodborne disease include: E. coli, Listeria and Campylobacter.
In the UK in the late 1990s a voluntary system was introduced for egg producers to vaccinate their flocks of chickens. This allowed them to put lion stamps on their eggs. Salmonella has almost been eradicated from poultry and eggs. The main problem with poultry tends to be Campylobacter contamination, which is the biggest cause of diarrhoea in the UK. Eggs without lion stamps should be avoided as they could be infected with Salmonella enteridis. (Infected eggs very rarely cause illness if eaten as a cooked product. The bacteria are only present in the white of the egg. Providing the eggs are cooked sufficiently to congeal the white then they are safe to eat. The bacteria will not penetrate the membrane surrounding the yoke. The problem is that products made from raw egg which are allowed to remain at ambient temperature (for example, tiramisu, mayonnaise, and mousses) can cause food poisoning. By whisking the eggs the bacteria in the white of the egg are allowed to come into contact with the yoke, which is a good food supply for the bacteria.)

Apart from C perfringens and C botulinum there is also one serotype called C difficile, which causes major diarrhoeal problems in hospitals. Clostridia are a major source of infection with large joints of meat, large pots of gravy or soup which are allowed to simmer slowly for several hours without being stirred. The bacteria grow in the cool spots within liquids. The bacteria release a toxin which is heat-stable. So even if the liquid is brought to the boil it will not deactivate the toxin and poisoning will ensue.
Bacillus cereus is a major cause of poisoning with rice and rice products. This will be covered in more detail when the best way to handle rice to prevent food poisoning is discussed under spores.
Listeria are bacteria that will grow in a fridge in cold conditions. These bacteria can be found in unpasteurised food products such as milk, cheese and pates. Listeria is a major problem with pregnant women. It affects the unborn child by preventing oxygen and nutrients from reaching the foetus. Abortion, miscarriage or stillbirth could arise.
Campylobacter is the major cause of infection with poultry. Campylobacteriosis has flulike symptoms. Campylobacter are also present in live birds. This includes wild and domestic birds.

http://goarticles.com/article/Food-Safety-and-Food-Poisoning-Bacteria/4395172/