What are the microorganisms that are most commonly associated with food?

The most commonly associated microorganisms with food safety are indeed bacteria and fungi. Bacteria are prevalent in various food items and can multiply rapidly under favorable conditions, leading to foodborne illnesses. Common pathogenic bacteria include Salmonella, Escherichia coli (E. coli), and Listeria monocytogenes, which can contaminate food during processing, preparation, or handling.

Fungi, particularly yeasts and molds, also play a significant role in food. While yeasts are often associated with fermentation processes (such as in bread-making and alcohol production), molds can spoil food and produce mycotoxins that are harmful to health. The ability of these microorganisms to grow on food products makes them a critical focus for public health and safety in food environments, making it essential for environmental health specialists to monitor and control them effectively.

In contrast, while viruses and parasites are public health concerns, they are not as commonly associated directly with food as bacteria and fungi. Protozoa and algae are less commonly linked to food preservation and safety in this context, and yeasts and molds, although forms of fungi, do not encompass the broader range of bacteria that are predominantly responsible for foodborne diseases and spoilage.