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Micro organisms are associated, in a variety of ways with all of the food we eat. They may influence the quality, availability and quantity of our food naturally occurring foods such as fruits and vegetables normally contain same micro organisms and may be contaminated with additional organisms during handling. Many factors that influence the growth of the micro organisms in food some of the factors are intrinsic and some others are extrinsic factors. Food poisoning refers to the toxicity introduced into food by micro organism and their product. Food intoxication or food poisoning results from ingestion of foods containing performed microbial toxins. Foods can be preserved by a variety of methods. It is vital to eliminate or reduce the populations of spoilage and disease causing micro organisms and to maintain the micro biological quality of a food with proper storage and packaging. Food borne disease has been defined by the world health organization (WHO) as a disease of an infectious or toxic nature caused by or thought to be caused by the consumption of food or water. Food borne infection involves the ingestion of the pathogen followed by growth in the host, including tissue invasion the release of toxins. The bacteria in diary products may cause disease or spoilage. Some bacteria may be specifically added to milk for fermentation to produce products like yoghurt and cheese.
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