Eight Standard >> Microorganisms | Part-4

 Effects of microorganisms on different organisms

Microorganisms, including bacteria, viruses, and fungi, have a significant impact on animals, plants, and food safety. 

Diseases Caused by Microorganisms:

Microorganisms can cause diseases in animals and plants. Let's examine some examples:

 Diseases in Animals:

a) Foot-and-Mouth Disease: A viral disease affecting cloven-hoofed animals, causing fever, blisters in the mouth and feet, and weight loss. It spreads through direct contact or contaminated materials.

b) Rabies: A viral disease that affects the nervous system of mammals, including dogs, bats, and humans. Symptoms include aggression, foaming at the mouth, and neurological disorders.

Diseases in Plants:

a) Citrus Canker: A bacterial disease affecting citrus trees, leading to raised corky lesions on leaves, stems, and fruit. It causes defoliation and reduces fruit quality.

b) Late Blight: A fungal disease affecting potatoes and tomatoes, causing dark, water-soaked lesions on leaves and fruit, leading to rotting.

Food Poisoning and Symptoms :

Food poisoning occurs when consuming food contaminated with harmful microorganisms or their toxins. Symptoms can vary, but some common ones include:

1. Gastrointestinal Symptoms:

• Nausea: Experiencing a sensation of discomfort or an intense desire to vomit.
• Vomiting: Ejecting the contents of the stomach forcefully through the mouth.
• Diarrhea: Loose or watery bowel movements.
• Abdominal pain: Discomfort or cramping in the stomach area.

1. Systemic Symptoms:

• Fever: Elevated body temperature above the normal range.
• Fatigue: Extreme tiredness or lack of energy.
• Headache: Pain or pressure felt in the head.
• Muscle aches: Generalized pain or discomfort in muscles.

Food Preservation:

To ensure food safety and prevent the growth of harmful microorganisms, various methods of food preservation are employed:

1. Canning: The process of heating and sealing food in cans or jars to destroy microorganisms and enzymes, preventing spoilage. This method preserves food for extended periods.

2. Refrigeration: Storing food at low temperatures slows down microbial growth and helps maintain food quality. It is crucial for items that can spoil quickly, such as dairy products, meats, and leftover food.

3. Freezing: Freezing food at extremely low temperatures inhibits the growth of microorganisms. It preserves food quality, texture, and nutrients. Frozen foods can be stored for an extended period.

4. Drying: Removing moisture from food inhibits microbial growth. Methods like sun drying, air drying, or using dehydrators help preserve foods like fruits, vegetables, and herbs.

5. Fermentation: The process of fermenting food with beneficial microorganisms, like bacteria or yeast, to produce preserved food items like yogurt, sauerkraut, and kimchi. Fermentation enhances food flavor, texture, and shelf life.

6. Pickling: Immersing food in a solution of vinegar, salt, and spices creates an acidic environment that inhibits microbial growth. Pickling preserves various vegetables, fruits, and condiments.

               Understanding the diseases caused by microorganisms in animals and plants, the symptoms of food poisoning, and the importance of food preservation is vital for us. By learning about microorganisms, students can appreciate the significance of practicing food safety, preventing the spread of diseases, and preserving food for longer shelf life. Adhering to proper hygiene, handling food safely, and utilizing appropriate preservation methods contribute to a healthier lifestyle and a reduced risk of foodborne illnesses. By adopting responsible practices, students can play an active role in ensuring their well-being and promoting food safety in their communities.