A Historical Review of Microbiology in Food: How does food and microbiology affect our bodies, health, and who we are
Microbiology plays a crucial role in our day-to-day lives. When we think of microbiology, a lot of the time, disease comes to mind. Although that is not always the case, as there are good microorganisms that have contributed to making our life easier and tastier by providing food variety, there is still a reason why we associate microbiology with disease. Microbiology has helped shape our lives and humanity the way it is today. For example, we would not have had as much variety in foods as we do today if it were not for the microorganisms. In the past, when there were no fridges, people understood that milk in the warmer climates could not be preserved for as long as it is now, and then people learned to convert milk into yoghurt, which contains probiotics and can last longer.
How Climate and Culture Shaped Dairy Consumption
However, in colder countries like Eastern Europe, milk can be preserved longer because of the colder temperatures; thus, people in Eastern Europe drink more milk than people in warmer climates. The human body is a fascinating entity or system if you like. Imagine it as a well-oiled machine or factory composed of multiple small parts that all have to work perfectly in synch for this machine to function properly. However, the human body is also very frugal and it does not like spending energy when it does not have to. So, if it can "switch off a light" or stop a process that it does not need, then it will. So, in the case of milk, for example, when people started eating more yoghurt, which contains lower amounts of lactose than the human body ‘’thought’’ well, I no longer need this enzyme which breaks down lactose so I will stop producing it as I no longer need it. Now, this trait can be transferred genetically to the next generation (germline mutation). Of course, there are more ways we could end up with a mutation in the next generation in different organisms, and that could be through mutations such as spontaneous mutation and horizontal gene transfer. These mutations are also often responsible for the antimicrobial resistance we encounter in microbes. However, for whoever does not have that enzyme nowadays, it means they get lactose intolerance and all symptoms associated with it. For that reason, we can observe that nowadays, there are more people with lactose intolerance in warmer countries than in colder countries, and the reason is the difference in temperature and different consumption habits. Thus, our food, environment, and what we consume affect our bodies, health, and who we are.
The Role of Microbes in Traditional Food Preservation
Additionally, microorganisms were the reason why in the past we had a new way of preservation, a way we could maintain food for longer. For example, in the past, foods like cabbage and cucumber were fermented into pickled food that could be preserved for longer; otherwise, they would go bad really quickly. Microorganisms have played a key role in both increasing food variety and preserving food. They are responsible for creating foods like pickles, bread, yogurt, and wine. Beyond preservation, microorganisms improve flavor and give food unique qualities; for example, bread wouldn't be as fluffy and tasty without them, and without microorganisms, wine would simply be grapes. Although wine is an alcoholic beverage, it does have a new added property to grapes, making people have a better mood due to its alcohol content. In ancient Greece, there is a saying that says "Πάν Μέτρον Άριστον" which means everything in measure, and they believed that even the consumption of wine is needed but in measure. The colour of the red wine is attributed to chemical compounds called Anthocyanins, which are antioxidant substances. The white wine, though, does not have those compounds, and thus it is white. The antioxidant substances/Anthocyanins' role is to capture the free radicals in the body and, in that way, they prevent the free radicals from causing damage to the cells, proteins, and DNA. In other words, Anthocyanins reduce oxidative stress in the cells. While alcohol in wine has negative effects, wine also offers some benefits, such as lowering oxidative stress and promoting a sense of mirth. However, this is not your green light to drink excessively every day or a justification for overindulgence. As the ancient Greeks wisely said, ‘everything in moderation’ means occasionally enjoying a glass of red wine.
Microorganisms and the Gut-Brain Connection
As you can see, microorganisms have contributed immensely to our lives and continue to do so. For instance, without the microorganisms that colonize our gut, we wouldn’t be able to survive or live the way we do today. In fact, it is shown that gut microorganisms play a significant role in our mood and mental health as they are linked to our brains. I would go as far as to say that gut microorganisms affect our decision-making and overall health. That’s why what we consume and allow to come into our bodies is very important. Keep in mind that the more you give your body something, the more it will begin to rely on it. When you regularly supply your body with something it’s capable of producing on its own, it may gradually reduce its own production because the body tends to be frugal with its resources. For example, while this can vary from person to person, the more often you drink coffee, the more your body may start depending on it to wake up. The human body itself can produce a substance that helps us wake up in the morning, however once you start consuming coffee then the body will realise that it no longer needs to produce it so when your alarm rings in the morning then you will find it harder and harder to wake up without having drunk your coffee first.
Can Microbial Influence Lead to Disease?
What intrigues me from this knowledge is that the food and microorganisms that we consume can directly impact the biochemical processes in our body, changing the way it operates and what it produces. This is why, for a long time, I have had this scientific question of what if these changes in the biochemical processes or DNA could then accumulate and eventually cause disease such as cancer. Even though microbiology has given us so much and continues to give us and make our lives easier, it is still largely associated with disease, and there is a reason for that. The reason is that despite all the good, there are microorganisms that could cause us harm, such as Coronavirus, Salmonella, Malaria, Tuberculosis, and others, and those are what we are mostly studying because those are what we want to fix.
Exploring Microbes in Cancer Research and Treatment
Currently, the microbiome is being explored for its effect on cancer and its treatment responsiveness, while microorganisms are being explored for use as targeted precision cancer therapeutics. However, the field of science that is exploring this question is still at its beginning/developing stage.
Microorganisms play diverse roles in cancer, ranging from causing the disease to being used in its treatment. About 15% of cancers, mainly in low- and middle-income countries, are linked to microbial infections. Infectious agents that contribute to cancer are unique due to their ability to spread, mutate, and interact with the immune system, posing both challenges and opportunities for prevention and therapy. Emerging research also shows that microbes, including those in the human microbiome, can indirectly affect cancer development and influence how patients respond to treatments, including their side effects. Moreover, certain microbes can be harnessed directly for cancer prevention or therapy. Together, these insights are shaping a growing field known as cancer microbiology.
Further reading
Understanding the Safety Processing Techniques and Applications of Low Moisture Foods
What we do not see: The importance of microbial food safety
Food Safety and Quality Control from Farm to Table
How do food preservatives work?
Natural food preservation using antimicrobial peptides for improved food safety and sustainability
