Food safety - Module 1: Role of beneficial and pathogenic microbes - Unit 2: Role of pathogenic microbes

The general objectives of the unit are related to the exposed lectures. The first step is give an introductory point of view about the principal factor influencing microbial growth. This question is on the base for a good comprehension in the development of pathogenic and spoil agents on food. In this second unit the intention is to reinforce the evidence that some microbes can be very dangerous for human health, directly as pathogens or indirectly producing toxin. The attention focused on human poisoning caused by presence of toxin derived from microbes secondary metabolism because causes several problems also in developed country. At least, having a better comprehension about emerging pathogen and problems related to food.