NURSING ANM AND GNM

Detailed explanation-1: -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.

Detailed explanation-2: -Organisms that cause food spoilage–molds, yeasts and bacteria–are present everywhere in the air, soil and water. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw vegetables.

Detailed explanation-3: -Bacteria, viruses and parasites that enter the human body either through consuming contaminated food and water or by other means, can have a negative impact on health.

Detailed explanation-4: -The main pathogens responsible for this contamination include E. coli, Salmonella, Staphylococcus, Listeria, and Campylobacter (Michino et al., 1999).