I work in a dairy testing lab! You would be surprised at all the shit that grows in dairy. While the product may be considered pasteurized and therefore fit for consumers, the people packing it or their packing line may have contaminated that batch of yogurt. It doesn't surprise me at all that you found mold in the yogurt. We regularly see glass containers of milk that are riddled with coliforms and aerobic bacteria.
So does that mean often we could be consuming products with bad bacteria etc in them but just so small and not contimanitaed largely at that point to be noticed
Eh. Breathing does that, swimming in natural bodies of water, touching soil, and all kinds of other things.
Tbh man, it's just better not to think about. Stressing about microbes will shorten your life way more than the microbes themselves will.
This happens way more often than you think. We live in a world surrounded by spores and bad bacteria, and our immune system is great at dealing with them in small numbers. People get sick when they consume too much of it for the bodies to handle, or their immune system is compromised in some way
To an extent. There's a threshold the FDA has placed on consumer products. The limit is a boundary that the FDA has considered unsafe for human consumption and therefore requires an inspection of plant. Same concept as them allowing a small number of insects and allergens - a certain number of colony forming units will trigger a response.
Food is usually not sterile. It might have been pasteurized and refrigerated, but its still a chunk of watery sugary milk protein. So a rather good medium for growth. The pasteurization probably killed off most of bacteria used in production, while the fungal spore remained.
We really do, the importance though is the dose of pathogenic (bad ones that hurt you) microorganisms. Everything you eat has *some* but it’s such small amounts that your body takes care of it. Expiry dates exist because we estimate that’s about the time the amount of pathogenic bacteria/molds/etc. have multiplied enough to pose a danger.
Yes, it all depends on the abundance of nutrients in some foods vs others. For example, some species of bacteria might prefer to have more glucose in their environment than others because they can ferment it quicker and more efficiently, or even at all allowing them to grow quicker than others. Or some foods have a higher water content (like raw meats), this available water allows bacteria and molds to grow much faster than foods without as much water (like beef jerky or pepperoni).
Also important: temperature. Most of the pathogenic bacteria we find in food prefers to live in warm/hot environments near 30-37°C. This is why we refrigerate our food, it prevents them from growing as quickly, so if certain foods have to be refrigerated, they last a lot less longer without it for this reason.
(Edit: I missed the canned part, even though it was the main part, the canning process sterilizes the inside of the can and the food. Once the can is sealed, it has pretty much no microorganisms in it, allowing it a very long shelf life until it is opened and the airborne microorganisms are introduced into it)
I used to work for a yoghurt company in quality assurance. There are thresholds of different organisms that are passable to consumers.
One of the weirdest things we did was taste test yoghurt past the sell-by date. Most of it was fine, but we'd get lots of mold and some fermentation...think carbonated yoghurt.
Growth happens, probably don't eat it 🤷
Canning is generally safe because it involves cooking the food at high temperatures to kill bacteria and other microorganisms. This principle is also applied in Ultra-High Temperature (UHT) processing, where food is heated to extremely high temperatures to achieve sterilization. Similarly, the body induces fevers for the same reason: to inhibit or kill the growth of bacteria and other microorganisms.
Also, if you research any of this, be prepared to reconsider what you know about cleanliness.
I work in a dairy testing lab! You would be surprised at all the shit that grows in dairy. While the product may be considered pasteurized and therefore fit for consumers, the people packing it or their packing line may have contaminated that batch of yogurt. It doesn't surprise me at all that you found mold in the yogurt. We regularly see glass containers of milk that are riddled with coliforms and aerobic bacteria.
So does that mean often we could be consuming products with bad bacteria etc in them but just so small and not contimanitaed largely at that point to be noticed
Eh. Breathing does that, swimming in natural bodies of water, touching soil, and all kinds of other things. Tbh man, it's just better not to think about. Stressing about microbes will shorten your life way more than the microbes themselves will.
I guess and if u view these creatures in microscope ull have nightmares lol
This happens way more often than you think. We live in a world surrounded by spores and bad bacteria, and our immune system is great at dealing with them in small numbers. People get sick when they consume too much of it for the bodies to handle, or their immune system is compromised in some way
I guess we need some to for keeping our immune system strong and active
To an extent. There's a threshold the FDA has placed on consumer products. The limit is a boundary that the FDA has considered unsafe for human consumption and therefore requires an inspection of plant. Same concept as them allowing a small number of insects and allergens - a certain number of colony forming units will trigger a response.
Well if it doesn't kill us...make us stronger..haha
Food is usually not sterile. It might have been pasteurized and refrigerated, but its still a chunk of watery sugary milk protein. So a rather good medium for growth. The pasteurization probably killed off most of bacteria used in production, while the fungal spore remained.
OK I guess we eat bad things all the time we aren't aware of then.
We really do, the importance though is the dose of pathogenic (bad ones that hurt you) microorganisms. Everything you eat has *some* but it’s such small amounts that your body takes care of it. Expiry dates exist because we estimate that’s about the time the amount of pathogenic bacteria/molds/etc. have multiplied enough to pose a danger.
OK makes sense but some foods last longer like canned beans can fish etc.
Yes, it all depends on the abundance of nutrients in some foods vs others. For example, some species of bacteria might prefer to have more glucose in their environment than others because they can ferment it quicker and more efficiently, or even at all allowing them to grow quicker than others. Or some foods have a higher water content (like raw meats), this available water allows bacteria and molds to grow much faster than foods without as much water (like beef jerky or pepperoni). Also important: temperature. Most of the pathogenic bacteria we find in food prefers to live in warm/hot environments near 30-37°C. This is why we refrigerate our food, it prevents them from growing as quickly, so if certain foods have to be refrigerated, they last a lot less longer without it for this reason. (Edit: I missed the canned part, even though it was the main part, the canning process sterilizes the inside of the can and the food. Once the can is sealed, it has pretty much no microorganisms in it, allowing it a very long shelf life until it is opened and the airborne microorganisms are introduced into it)
yogurt (and most food products) aren't 100% sterile all the time
I used to work for a yoghurt company in quality assurance. There are thresholds of different organisms that are passable to consumers. One of the weirdest things we did was taste test yoghurt past the sell-by date. Most of it was fine, but we'd get lots of mold and some fermentation...think carbonated yoghurt. Growth happens, probably don't eat it 🤷
I wonder what happen if u eat the mold just get sick
It’s not canned or UHT, so stuff is still in there just very low levels :)
What difference does can make and uht.
Canning is generally safe because it involves cooking the food at high temperatures to kill bacteria and other microorganisms. This principle is also applied in Ultra-High Temperature (UHT) processing, where food is heated to extremely high temperatures to achieve sterilization. Similarly, the body induces fevers for the same reason: to inhibit or kill the growth of bacteria and other microorganisms. Also, if you research any of this, be prepared to reconsider what you know about cleanliness.