French wine yards in 1890, and all wine plants (stems)

needed to be replaced by American plants (stems) which

seemed to be resistant of the mold and the French stems
where integrated on those American stems. Also in England
there has been a huge poisoning caused by peanuts that was
blend into the feed for chickens, which killed most of the
chickens in 1960, and caused many people severe illness.
We need to take care of our products in the kitchen, and pay
a lot of attention to the prevention of mold and fungus. Also
never use raw almonds, or other nuts, as they contain a
certain poison which can make people very sick.

3.2 Yeast

Yeast are one cell organisms that are slightly larger than a
bacteria, but still not visible with the human eye in smaller
quantities. Yeast is available for bread products to let it rise.

Yeast multiply a little different than splitting in two, but the

general idea is the same. They form a second cell within
their

own cell, and after they will let it go, and it becomes two
cells. Yeast changes sugar into alcohol and oxygen. They do
this when the environment has a pH level between 6 to 8
and a temperature between 25 to 30 gr. C. At lower
temperatures they still grow, but more slow. At high
temperatures yeast will die, same as a high alcohol level
(15%) or when the sugar is finished. You can discover yeast
when a product (mostly fluid) starts to “bubble”. Also when
smelling alcohol is a sign that there is yeast in a product.

Yeast can be very useful, like the types listed below

- Alcohol yeast
- Wine yeast
- Beer yeast
- Bread yeast

The different types of yeast are very similar to each other,

and they work all the same.
They feed themselves with sugar, and produce alcohol and
oxygen.

2.4 Bacteria

The most common food poisoning is caused by bacteria.

There are thousands different kinds of bacteria. They have
only one cell, and are not visible with the human eye.
Bacteria are everywhere, in and on our body, in the air, in
the water, in the kitchen and in our food. Most of them are
not dangerous and can even be useful for certain
preparations of food. However, there are also bacteria that

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