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Micro-Organisms and The World Around Us
  
Bacteriaby kaibara87 on Flickr

A microorganism or microbe is a very small organism that cannot be seen by naked eye.
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Staphylococcus xylosusby If you dream it... on Flickr

Microorganisms are very diverse; they include bacteria, fungi, archaea, and protists; microscopic plants (green algae); and animals such as plankton and the planarian.
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Mono Lakeby KidsLoveAnimals on Flickr

Microorganisms live in all parts of the biosphere where there is liquid water, including soil, hot springs, on the ocean floor, high in the atmosphere and deep inside rocks within the Earth's crust.

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coloniesby PlaxcoLab on Flickr

Microbes are also exploited by people in biotechnology, both in traditional food and beverage preparation, and in modern technologies based on genetic engineering. However, pathogenic microbes are harmful, since they invade and grow within other organisms, causing diseases that kill people, other animals and plants.
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Plated Bacteriaby tjmwatson on Flickr

Most microorganisms can reproduce rapidly, but not as much as when your teacher's classroom is cold, in fact, the colder the better.  This rapid evolution is important in medicine, as it has led to the recent development of 'super-bugs' — pathogenic bacteria that are resistant to modern antibiotics
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fungus soup: the aftermathby snigl3t on Flickr

There are no conditions where all microorganisms would grow, and therefore often several different methods are needed.

In food preparation, micro-organisms are reduced by preservation methods (such as the addition of vinegar), clean utensils used in preparation, short storage periods or by cool temperatures.
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Mouldy Mozzarellaby avlxyz on Flickr

Microorganisms are the cause of many infectious diseases. The organisms involved include pathogenic bacteria, causing diseases such as plague, and anthrax; protozoa, causing diseases such as malaria and sleeping sickness; and also fungi causing diseases such as ringworm or histoplasmosis.
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clean handsby Arlington County on Flickr

Hygiene is the avoidance of infection or food spoiling by eliminating microorganisms from the surroundings. As microorganisms, particularly bacteria, are found practically everywhere, this means in most cases the reduction of harmful microorganisms to acceptable levels. 


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