Despite being exposed to bacteria in our food, which could cause food poisoning, some people never become ill. Researchers have also mulled on this question.
Professor Colin Hill has described how bacteria use different tricks to aid their survival inside the body, helping to explain why food poisoning can be so unpredictable.
One of the biggest challenges faced by food-borne bacteria is acid.
Acidic conditions, particularly in the stomach and in the gut will kill most microbes found in contaminated food.
Professor Hill's group at University College Cork has revealed that Listeria bacteria, which may be found in soft cheeses and chilled ready-to-eat products, can overcome harsh acidic conditions by exploiting key food ingredients.
Listeria that survive are able to cause serious and sometimes fatal infections, particularly in the elderly and pregnant women.
Certain food constituents such as the amino acid, glutamate, can help the bacteria neutralise acid, allowing the bacteria to pass through the stomach unscathed.
"People who consume foods that are contaminated with Listeria and are also high in glutamate, such as soft cheese or meat products, have a higher chance of developing serious infection than someone eating the same quantity of bacteria in a low-glutamate food," Hill explained the significance.