A Description of the Trace elements
Microbiology tests involve analyzing the food components using molecular, biochemical, chemical or biological methods to identify, detect or enumerate whether there is a microorganism. Molecular biology lab services typically involve these tests. Food components may also contain trace elements, which are nutritionally required by the body and potentially toxic.
After the microbiology tests are carried out, the end product is the critical aspect of many food processing industries' control strategies. Such companies need to determine the effects which usually allow the prolonged survival of such microorganisms and come up with measures to control these microorganisms.
In tiny amounts, trace elements are habitually present in the human body, representing less than 0.1% of body volume. They are essential nutrition components, and therefore, they must be part of human nutrition. They contribute to critical body functions, including tissue growth, development, repair, and metabolic processes. The human body cannot naturally synthesize these elements, and therefore people should ensure that their diets are trace elements supplemented. Usually, the excessive consumption of trace elements has adverse effects.
These elements include copper, iron, zinc, cobalt, chromium, selenium, molybdenum and iodine. Iron plays an essential role in supplying oxygen to all parts of the body, and its deficiency may lead to anaemia. Copper helps to maintain the strength of bones, nerves and blood cells. Cobalt aids in the formation of amino acids, while zinc is the main component that contributes to the creation of a robust immune system.
The human body is comprised of about 21 different trace elements. Each type has its function and role in the body, and an excess or deficiency of these elements may cause various complications. The trace elements that have been proven to be toxic are lead, fluoride, mercury, cadmium, aluminium, arsenic, tin and lithium.