Today, food safety is defined not only by freshness but also by the purity of the environment in which food is stored. Modern technologies allow control over every factor - from the gas composition in packaging to the microclimate and container materials.
Humanity has always sought to extend the life of food - from the first farmers drying grain in the sun to modern laboratories with vacuum and freeze-drying systems. The reason is the same as it was thousands of years ago: food is seasonal. The ability to preserve it once meant surviving the winter, waiting for the next harvest, and remaining independent of chance supplies.
In the first part, we discussed the issue of pathogenic biofilms forming on moisture-exposed surfaces in the home: Biofilms in the Home and Their Impact on Human Health. Now we will explore what can be done to reduce this impact on our health, as regular cleaning is only a part of the necessary measures.
In modern homes and apartments, despite visible cleanliness, various microbes, fungi, and bacteria can accumulate, many of which pose serious health risks. Sources of microbial contamination are diverse: they can include human waste products, pets, particles of soil and dust brought in from outside, as well as water and air coming from external sources. Often, microbial contamination goes unnoticed, increasing the risk of developing various diseases.
