Culture germs & harmful germs

Microorganisms and their metabolic performance are necessary for the production of many foods. Most dairy products would not exist without so-called culture germs (bacteria, yeasts or molds). Some microorganisms (probiotic germs) are also used for their positive health effects.

Culture germs must be differentiated from so-called harmful germs. Harmful microorganisms reduce the quality of a product and can spoil a product or shorten its shelf life.   In addition to odor, taste, color or texture defects, these harmful germs can also cause spoilage as seen in bulging food containers.