Basic Food Microbiology

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Why do we need to identify bacteria in food ?

Safeguard human health Prevent spoilage of food

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Introduction of Microorganism
Microbiology is a specialized area of biology that deals living things that are too small to be seen with naked eyes The too small organisms are called microorganism or microbes

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Introduction of Microorganism (cont..)

Microorganisms are tiny, mostly

one- celled organisms capable of rapid reproduction under proper growth conditions. Bacteria, viruses, yeasts, molds, and protozoans.
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Evolution of ood Microbiology ood preser!ation ood spoilage ood poisoning ood legislation

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Microbes
Bacteria Fungi Molds Yeast Parasites Viruses

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Bacteria
Most im ortant biological !oodborne "a#ards $%ist in &egetati&e cell
'ro() re roduced and roduces (aste

*ome + * ore!ormer
* ore t"ic, (all !ormation (it"in t"e bacterial cell

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-a able o! becoming a &egetati&e cell .esistant to "eat) cold and c"emical Ma/ sur&i&e some coo,ing tem erature 0el s sur&i&al in t"e e%treme en&ironment 1ot able to gro( or re roduce
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Bacteria (cont..)
4"e *i#e and *"a e
$%tremel/ small Var/ in si#e 0516m to 56m Var/ in *"a e -occus Bacillus * irilla

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Bacteria (cont)
$!!ects on !ood 4"e/ can cause s oilage7 4"e/ can cause !ood borne illness7 4"e/ can trans!orm a !ood8 ro erties in a bene!icial (a/ !ood !ermentation

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* oilage and :isease -ausing Bacteria

* oilage Bacteria :egrade !ood .educe ;ualit/ o! !ood to unacce table le&els Pat"ogenic Bacteria :isease causing microorganisms Foodborne illness
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Fungi

"he fungi #singular fungus$ are a %ingdom of eu%aryotic organisms.

&se organic chemicals for energy

'easts, molds, and mushrooms are e(amples of fungi.

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Molds

Molds are the most typical forms of fungus Molds are ubi!uitous and essential decomposers of organic substances The mycelium is made from strings of hyphae, which makes the body that we see Molds reproduce via spores

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Mold Characteristics

Some molds germinate in four"to"twelve hours #eft undisturbed$ mold can grow and spread in %&"'% hours loods$ leaking pipes$ leaking windows$ leaking roofs$ humidity$ spoiled food$ and poor housekeeping can lead to mold growth and infestation Molds can (hide away) until the right conditions cause germination and growth Some molds produce toxic mycotoxins All molds$ under the proper conditions$ are capable of eliciting a negative health response in humans

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Yeast

*easts are unicellular, eu%aryotic microorganisms classified in the %ingdom ungi *eproduce by budding "he yeast species Saccharomyces cerevisiae has been used in ba%ing and fermenting alcoholic be!erages for thousands of years. +ble to grow in low p,, #5.5 or lower$, the presence of sugars, organic acids and other easily metaboli-ed carbon sources
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Yeast <cont55=

"his causes the physical, chemical, and sensory properties of a food to change, and the food is spoilt "he growth of yeast within food products is often seen on thier surface, as in cheeses or meats, or by the fermentation of sugars in be!erages, such as .uices, and semi-li/uid products, such as syrups and .ams
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$u,ar/ote &s Pro,ar/otes

Eukaryote
an organism with a comple( cell or cells, in which the genetic material is organi-ed into a membrane-bound nucleus or nuclei. 1omprise animals, plants, and fungi2which are mostly multicellular2as well as !arious other groups that are collecti!ely classified as protists #many of which are unicellular$.

Prokaryotes

organisms, such as bacteria and archaea, that lac% nuclei and other comple( cell structures.
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Parasites

What are
5rganisms that deri!e nourishment and protection from other li!ing organisms %nown as hosts. 6e!eral parasites ha!e emerged as significant causes of foodborne and waterborne disease. 7i!e and reproduce within the tissues and organs of infected human and animal hosts, and are often e(creted in feces.

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Parasites <cont>=

+ow are they transmitted?

through consumption of contaminated food and water, or by putting anything into your mouth that has touched the stool #feces$ of an infected person or animal.

+ow do they vary?

different types and range in si-e from tiny, single-celled, microscopic organisms #protozoa$ to larger, multi-cellular worms #helminths$ that may be seen without a microscope.

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Viruses

Viruses are e(tremely small parasites. "hey re/uire li!ing cells of plants, animals, or bacteria for growth. "he !irus is mainly a pac%et of genetic material which must be reproduced by the host.

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Viruses

5utside a cell, a !irus can9t reproduce itself: but once a !irus in!ades a li!ing cell, it turns that cell into a !irus factory. ;n time, thousands of new !iruses burst out and go on to in!ade other cells.

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Microbial 'ro(t"

,rowth

an increase in the number of cells, not an increase in si-e growth by binary fission time it ta%es for a cell to di!ide and the population to double: most are 1-) hours #<.coli= e!ery 20 min.$

,eneration

,eneration time

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Bacterial Growth Curve

7og. or

phase

6ta1i5l1sry

e>?5l9lentlal

gro(l"5
phase

?ea1l1.or logarlthm%=
de=line, phase

7ag

phase

5
"lm+/hr.@
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=
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Bacteria 'ro(t"

7+A B,+6<=

Arowth is slow at first, while the CbugsC acclimate to the food and nutrients in their new habitat. 5nce the metabolic machinery is running, they start multiplying e(ponentially, doubling in number e!ery few minutes. +s more and more bugs are competing for dwindling food and nutrients, booming growth stops and the number of bacteria stabili-es. "o(ic waste products build up, food is depleted and the bugs begin to die.

75A B,+6<=

6"+";5D+*' B,+6<=

?<+", B,+6<=

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actors +ffecting Microbial Arowth in oods

"here are si( main factors that affect microbial growth in food=

"-"T"T"."M
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#E ood for the microbes to eat$

Dutrients in food affect microbial growth= 6ources of energy #e.g., sugars, proteins$ 6ources of nitrogen #e.g., proteins$ Fitamins Minerals ;n order for bacteria to grow, the food

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has to ha!e the right nutrients for the bacteria

+ #+cid--p, of the food$

*emember the p, scaleG HhatIs the p, range of acidsG +t what p, do you thin% microorganisms grow bestG 5rganic acids are often added to foods to lower the p,

1an you thin% of an e(ampleG

;f we lower the p, of a food, microorganisms may still grow, but they grow much slower
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-cid #cont..$
Most pathogens do not grow at pH < 4.6 6ome yeast and molds can grow down to p, 1.5 6o HhatG

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"emperature and "ime

Hhat is refrigeration temperatureG ;n the refrigerator=
o patho!ens !ro"# o spoila!e micro$es !ro"#

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"emperature and "ime #cont.$

,eating/coo%ing foods #to an internal temperature of 105J $, %ills most pathogens

Hhat is not destroyed/%illed by coo%ingG

%&emem$er the 'ood patho!ens lecture#(

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ood with !egetati!e cells and some spore cells 5nly spores sur!i!e when food is heated #coo%ed$ to 105 J and then held K140J 6pores can become !egetati!e cells again if food is not cooled properly Fegetati!e cells grow to high numbers and some
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6pore Vegetati&e -ell 'ro(t"

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produce to(ins

4o%in

"emperature and "ime #cont.$

;f food is held on a hot ser!ing line #K 140J $, pathogens can D5" grow Most bacterial pathogens need time to grow to high enough le!els or produce enough to(in to cause disease #4 hrs in the danger -one$ 5ne of the most common factors leading to foodborne illness is improper cooling of lefto!er foodsL

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Hhere do foods cool faster--on the counter or in

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E ood 6afety "hermometer

Danger Zone Hot

?ee "ot !oods "ot

140J
Te mperature ra pat nge of rapid hogen growth

Danger Zone
Cold

?ee cold !oods cold

41J

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5(ygen #5(idation-*eduction Botential$

Aenerally refers to the amount of 5(ygen present

Most bacterial pathogens can grow with or without 5(ygen ,5H<F<*, some food pathogens can only grow when no 5(ygen is present #e.g., )lostridium $otulinum$ Many spoilage bacteria and molds re/uire 5(ygen to grow

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6o, why do some foods get !acuum

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pac%aged #no o(ygen$G ?oes it ma%e the

Moisture #water$

Hhy is water important to bacteriaG

"o sur!i!eG "o growG

Hater in food is present in two forms=

M5&D? *<<

Mound water is una!ailable for bacteria grow

to
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Moisture #cont.$
Water -ctivity #A $ + measure of the *<< H+"<*-water that is a!ailable for microbial growth +H can range from=

0.00 #no free water$ to 1.00 #all free water$

He donIt measure +H !alues in the +ir orce, but you can loo% them up in food microbiology boo%s

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A(

Foods <some e%am les=

0593 to 1500 Fres" meats) !ruit) &egetables) canned !ruit in lig"t s/ru ) canned &egetables) be&erages 059B to 0593 Processed c"eese) bread doug") lig"tl/ salted meats <e5g5) "ot dogs=) canned !ruit in "ea&/ s/ru 0535 to 059B 0am) aged c"eddar c"eese) most bread) dr/ sausage) s(eetened condensed mil,

0560 to 0535 Flour) cereals) Dams/Dellies) nuts) some c"eese) "ea&il/ salted !oods) dried !ruit E 0560 -"ocolate) "one/) noodles) crac,ers) otato c"i s) dried mil,) dried &egetables

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CPathogens do not grow or produce toxins at AW < 0.85

Ada ted !rom AP0A) -om endium o! Met"ods !or t"e Microbial $%amination o! Foods) 19925

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e'inition= + food that supports growth of infectious or to(in-producing microorganisms

Potentially +azardous oods /P+ 0

6o these are the foods that ha!e all the +" "5M re/uirements for pathogen growth that we .ust discussed
*aw or coo%ed foods of animal origin=

<(amples of B, Is=

Meat, Boultry, Haterfoods, <ggs, ?airy Broducts

6ome fruit and !egetables

1ould a non-B, cause a foodborne illnessG

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ruit NFegetables #cont.$

Hhich NF are B, IsG

1ut melons #li%e cantaloupe$

;f intact, bacteria donIt grow on outer surface Mut, when cut, bacteria are Edragged o!er cut surface +nd the p, of some melons is K4.0 *ice, beans, ba%ed potatoes, etc. after they are coo%ed

,eated/coo%ed fruits and !egetables

6eed sprouts #such as alfalfa sprouts$ Aarlic in oil mi(tures

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Hhat do you thin% about the safety of lettuceG

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Summary

5 main classes of microorganisms with which the foodser!ice manager is concerned "he greatest menace to food O bacteria Firuses can multiply only in li!ing cells Mold and yeast growth occurs commonly on certain foods

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