Posts tagged bacteria

The study identified a kind of contaminating molecule known as pathogen-associated molecular patterns (PAMP), which are released by certain types of bacteria as they grow during some food processing and refrigeration processes, and may increase the risk of developing conditions such as coronary artery disease and Type 2 diabetes.

In the food processing industry, dry ingredients such as herbs, spices, nuts or seeds can sometimes contain pathogenic bacteria that, once added to the wet product, can grow and cause foodborne illnesses.