and more efficient. The problem, though, in microbiology is it must start with a pure, unadulterated culture to identify the organism. “Many scientists’ determinations now are focused on ways to attain that pure culture, possibly a laser could pick out from a sample, a single micro drop encompassing a single bacterium, and a puff of air can blow that micro drop into a tube or well for multiplication of the organism” (Donald 8). Once this or some other technique is used to separate the pure culture, other tests can be done to identify the bacterium. Everybody’s food safety problem affects everyone else. In the future, we are going to know this more and more. In future years the nutrition safety organization will become more networked, combined,…show more content… Consumers today are demanding more in depth information from where their food originated and was processed. Possibly severe nutritional restrictions like allergies make it necessary for manufacturers to state exactly what is in the product. The capability to confirm and demonstrate the full production process is crucial to guarantee food…show more content… This allowed humans to become more intelligent, through development of the certain regions in the brain, bigger, stronger and faster. Without proper food hygiene, we as a species would be doing a great disservice to our own people, putting them at risk with every bite of food taken; however, great organizations in today’s world, such as the USDA and the FSIS, keep our food in check behind the scenes, so all we have to do is make the purchase and not have to worry. The history of food hygiene is unique, as are the present day conditions, while the future holds even more discoveries and breakthroughs in the food science world, but behind all of this effort to create safe and sanitized conditions in which our food is made, the main motive is to simply serve
