Microbes in the Kitchen

A typical German sandwich with ham and cheese
Microorganisms in our food
When you are having a break and eating a sandwich, you probably don't like to think about microbes. You are hoping that your meal is free of germs. Who regards that bread is made with the help of yeast, tiny microorganisms? If you have a particularly tasteful bread, this might be prepared from sour dough that is formed by the action of lactic acid bacteria. The cheese on your bread is ripened by the action of propionibacteria. If you have sour cream butter on your bread, this has got its flavour from a microbial fermentation, too. Only the ham should be free of microbes - or could it be that even this contains bacteria?

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