Food sources are rarely sterile and often contain natural organic compounds. They transport a diverse population of microbes derived from the typical micro greenery of sources. From harvest to preparation to consumption, microorganisms poison the food. A food tiny greenery mainly depends on the type of microorganism, the characteristics of the food, contamination, and the circumstances of handling and capacity. Microorganisms, parasites, protozoa, green growth, and diseases are among the microbial communities that are connected to different types of food.
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