You go to the fridge, sniff the bottle of milk, and it’s off. Those slices of bread you thought would last another day have green patches on them. And that long-past-its-sell-by date yogurt – forget it. Food that has been spoiled by mould or bacteria is the bane of everybody’s kitchen. Yet, for thousands of years, mould and bacteria have also been used to help make the food we eat and the beverages we drink. Even in today’s sophisticated food industry, many products still rely on the natural actions of organisms too small for the naked eye to see. These are the good food bugs. They are responsible for much of what we eat and drink. Without them, we wouldn’t have our daily bread - or that relaxing glass of wine.
Page 1 of 1
Per page:
B250/0850 RM
F008/5130 RF
F005/4056 RF
B250/0991 RM
H110/2356 RM
B255/0162 RM
C009/1223 RM
H110/3968 RM
C014/9331 RM
B220/0907 RM
M750/0584 RM
C012/5121 RM
H110/4818 RM
H110/2412 RM
B220/1344 RM
B220/1295 RM
C002/5036 RM
C011/4089 RM
C011/4118 RM
C011/4121 RM
C011/4112 RM
C003/1074 RM
M627/0075 RM
F005/4086 RF
F006/5316 RF
H110/0848 RM
B250/0898 RM
C001/0062 RM
F005/4708 RF