Food Production

"In the last thirty years, scientists have discovered an entire domain of life, one that may hold as much complexity and diversity as that containing all plants, animals, and fungi. This before-unknown domain, like that called bacteria, has no nuclei. It shows up in unique niches, like the hot pools in Yellowstone, but also in great abundance on the roots of plants -- that is, on those roots found in organic, but not in chemically treated soils. Scientists are still getting to the bottom of what Archaeal microbes on plant roots do, but many suspect that they may mediate the flow of minerals and nutrients and fend off pathogens." (emphasis mine) (Lappé, p.288) "It is not know what they [the archaea bacteria] are doing there, but Goodman suspects that they are mediating the flow of minerals and nutrients, especially nitrogen, warding off pathogens, coupling with other microbes to create the unseen ecosystem that is the basis of agriculture... The archaeal microbes were present in the organic soil but not in the samples from the industrial ag land. We don't know what the archaeal bacteria have to do with the health of crops, but this simple result indicates we should". (Manning).

Microbes and food have always had a love-hate relationship. Food producers have learned to harness their power -- and sometimes for good use. There is no doubt that organically grown fruits and vegetables are superior in flavor. Now, despite arguments to the contrary made by food manufacturers, they may well be more nutritious for a variety of reasons. There are always studies available to prove any point, especially one where chemically doused foods are more nutritious. But then, like bacteria in the throes of death, food manufacturers mount a valiant effort in trying to convince those near-at-hand that what they say is valid. But, be that as it may, the choice is ultimately made individually.

Bacteria are, to a great extent, resistant to the effects of irradiation because of their ability to repair their damaged DNA. Sometimes, however, their repair is faulty, and the new DNA becomes abnormal, causing a new strain. Salmonella and Campylobacter are easily removed by irridation, but other bacteria are more stubborn. Some, like Clostridium botulinum and L. monocytogenes, have the ability to survive the drying techniques of irridation by converting themselves into tough, little spheres. Food irriadiation, however, exposes an edible product to the equivalent of two and a half million chest X-rays. How many nutrients are left after this bombardment is anyone's guess, but, at least, most of the germs are gone. Most, not all. Short term studies have shown the destruction of numerous vitamins through this process as well as the formation of new carcinogens. There is also the possible formation of mutant bacteria and viruses. Since the USDA approved such a process in February of 2000, fast food chains, restaurants, school lunch programs, and cafeterias are now using irradiated meat products without the public knowledge.

The most common usage for bacteria in food preparation is with dairy fermentations. Yogurt and cheeses have been made for centuries using bacteria. The ancients may not have known exactly what kind of bacteria that was needed or if what was needed was, indeed, bacteria. All they knew was that the previous batch was required to make a new one. Many people lack the ability to break down and absorb lactose, the sugar molecule in milk. As a result, it enters the gut, producing acid and gas, causing pain and diarrhea. Fermented milk products metabolize lactose into lactic acid, which is more tolerable for many people. The most common fermented milk product is yogurt. The lactobacilli used in the making of many yogurts, however, may not be the same type as found within the common flora of humans as there are many different strains (see Probiotics). The following are some of the bacteria used in the diary industry:

Bacteria are not only used for fermentaion in the dairy industry, but for use in other such food production as in the processing of coffee and cocoa, the manufacturing of food additives, and other such processes such as the making of xanthan gum and vinegar. Bacteria, and most viruses do not tolerate acids. This is the reason that vinegar retards the growth of most bacteria. The following is a list of other foods where bacteria and other microbes are necessary for the making of certain foodstuffs.