Some micro organisms can harm food and make sure that

the food goes bad. They can cause for example milk to get
sour. Also food can get a mold by certain fungus. Most of the
times this is with fruits and vegetables, but also meats can
get a mold. The natural yeast in juice can start to develop if
not kept at the right temperature, and so the juice will get
spoiled.

c. Decease causing micro organisms

These (pathogens) can be in our food without us knowing it.

Sometimes they do not cause the food to smell bad, or
change color, or taste bad.

So these are very difficult to find in the food. However, they

can cause illness, and also severe illness and in some cases
even death.

To pay a lot of attention to hygiene while working with food

is therefore very important and it reduces the risk to get a
micro organism development in the food.
A very pleasant environment helps micro organisms to
develop, so if we make sure that we not keep a pleasant
environment for them (for example by storing food cold,
frozen or dry and dark) we reduce the chance that micro
organisms can develop.

2. The macro organisms

At the places where humans live, also animals live because

the environment is pleasant. They find in and around the
houses food, warmth and a good humidity.

The macro organisms that we will discuss in this chapter are:

- Rodents (rats and mice, etc.)

- Insects (cockroaches, spiders, flies, mosquitoes, ants,
etc.)
- Parasites (lint worm, haring worm or swordfish worm,
etc.)

The damage they could cause are:

- Danger for the general health conditions

- Damage to buildings and houses
- Damage to ingredients
- Damage to textile, uniform or furniture
- Damage to flora and fauna (plants and gardens)

Danger for the health