Bacteria In Food Production – Teacher’s Notes
Bacteria are used to make a wide range of food products, including yogurt, cheese, bread (yeast),
wine and beer.
Bacteria are used in meat production when making dried, fermented products such as salami,
pepperoni, chorizo and dried ham. Lactic bacteria develop the flavour and colour of the meats. In
addition a wide variety of moulds are used to ripen the surface of sausages, preserving the
natural quality of the product and controlling the development of flavour.
Why not challenge your students to find out more about the use of bacteria in food production
and in particular meat products? Ask your students to ‘look behind the headlines’ and write an
article about food innovation based on a recent newspaper article - http://ind.pn/1k8vikh