What are bacteria classified as?

Bacteria are classified as microscopic, single-celled organisms. This is due to their structure and size; they typically range from about 0.5 to 5 micrometers in length and are not visible to the naked eye. As single-celled organisms, bacteria have a simple cell structure without a nucleus or organelles, which distinguishes them from more complex multicellular organisms, such as plants and animals.

This classification is important in fields like food safety, as the understanding of bacteria's characteristics helps in recognizing their role in foodborne illnesses and contamination. Unlike viruses, which require a host to reproduce, bacteria can grow and reproduce independently under the right environmental conditions. This fundamental knowledge is essential for implementing proper food safety measures to prevent bacterial growth that can lead to food safety hazards.