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Some food products involve bacteria in their production. Sour cream, buttermilk, yogurt, and some kinds of cheese contain living cultures of live bacteria when eaten. Vinegar is traditionally produced by the growth of the ''Acetobacter'' bacterium in wine. (Wine itself is produced, not by bacteria, but by [[yeast]], which is also a [[microorganism]].)

Some food products involve bacteria in their production. Sour cream, buttermilk, yogurt, and some kinds of cheese contain living cultures of live bacteria when eaten. Vinegar is traditionally produced by the growth of the ''Acetobacter'' bacterium in wine. (Wine itself is produced, not by bacteria, but by [[yeast]], which is also a [[microorganism]].)

While not all bacteria are harmful, some cause disease. The technical term for these is ''pathogenic'' (a word which is nothing more than a combination of the Greek roots for "disease" and "causing").

While not all bacteria are harmful, some cause disease. The technical term for these is ''pathogenic'' bacteria (''pathogenic'' being nothing more than a combination of the Greek roots for "disease" and "causing").

Examples of bacterial disease include diphtheria, pertussis, tetanus, Haemophilus influenza and pneumococcus (pneumonia).

Examples of bacterial disease include diphtheria, pertussis, tetanus, Haemophilus influenza and pneumococcus (pneumonia).