IRIS
Journal for Young Scientists
ISSN 2278-618X (Print)
ISSN 2278-6384 (Online)
© Patna Women’s College, Patna, India
Comparative study of bacterial diversity from commercial normal and spoiled canned food
• Preeti Swarupa • Vidisha Sharma • Qareena Noor • Riya Ritika
Received : January, 2024
Accepted : February, 2024
Corresponding Author : Preeti Swarupa
Abstract: A well-balanced diet provides the necessary nutrients required for our body to function correctly. However, it’s crucial to ensure that the food we consume is safe and free from harmful bacteria and chemicals. When food is exposed to the environment for an extended period, it can become a breeding ground for bacteria and other microorganisms, leading to food poisoning if consumed. One of the significant signs of food contamination is a foul smell. As bacteria multiply, they release toxic substances, which eventually cause food to develop a rotten odor. Consuming such contaminated food can lead to several unpleasant symptoms such as stomach pain, vomiting, diarrhea, and other digestive issues. Most of the bacteria that grow in food are harmful and can cause food poisoning due to the presence of harmful substances and chemicals. Common microorganisms such as Staphylococcus aureus, Clostridium perfringens, and Salmonella typhi found in contaminated food can lead to food poisoning. Even the World Health Organization (WHO) has acknowledged the relationship between contaminated
food and diseases. To minimize the risk of food contamination, food manufacturers follow stringent protocols to sterilize the food preparation and packaging environments. In today’s fast-paced world, it’s not always possible to consume freshly prepared food. We often turn to canned or packed food to compensate for our busy lifestyle. However, once we open canned or packed food, it becomes perishable, and the microorganisms and bacteria present in our surroundings can come in contact with the food, leading to contamination. Therefore, it’s essential to consume canned, packed, and fresh food as soon as possible once opened to avoid any risk of food poisoning. It’s crucial to store food correctly and maintain good hygiene practices while handling and preparing food to keep food contamination at bay. By adopting these measures, it can be ensured that the food that is consumed is safe and healthy, and contributes positively to our overall well-being.
Keywords: Canned food, Spoilage, Contamination, Food poisoning, Packed food.
Preeti Swarupa
Assistant Professor, Department of Microbiology,
Patna Women’s College (Autonomous),
Bailey Road, Patna–800 001, Bihar, India
E-mail : preeti.mbio@patnawomenscollege.in
Vidisha Sharma
B.Sc. III year, Microbiology (Hons.), Session : 2021-2024,
Patna Women’s College (Autonomous),
Patna University, Patna, Bihar, India
Qareena Noor
B.Sc. III year, Microbiology (Hons.), Session : 2021-2024,
Patna Women’s College (Autonomous),
Patna University, Patna, Bihar, India
Riya Ritika
B.Sc. III year, Microbiology (Hons.), Session : 2021-2024,
Patna Women’s College (Autonomous),
Patna University, Patna, Bihar, India
