I.

Food Microbes
i. Fungi
A. Mushrooms
1. Agaricus bisporus
Button and Portobellos.
2. Wooden Block Growth
Asian varieties.
B. Yeasts
1. Saccharomyces cerevisiae
Traditional beer.
ii. Algae
A. Seaweed
1. Red Algae
a. Porphyra
Nori (sushi).
2. Brown Algae
a. Macrocystis
Alginate.
iii. Bacteria
A. Properties
1. Normally, DNA excessively concentrated for food.
B. Cyanobacterium Spirulina
1. Some cyanos- produce liver toxins.
2. Confirm that the company tests it periodically.
iv. Fermentation
A. Microbial Treatment
1. Mechanism
a. By decomposing indigestible fibers, microbes make food edible.
b. By producing vitamins, microbes aggregate nutrients.
c. Food Preservation
By treating with alcohol or acid accumulation, food is made
inedible for numerous malicious microbes.
B. Pathways
1. Homolactic
Pyruvate --> 2 Lactic acid.
2. Heterolactic

Pyruvate --> Equal amounts: lactic acid, ethanol, and 2CO2.

3. Ethanolic
Pyruvate --> 2 Ethanol, 2 CO2,
4. Acetyl-CoA
Acetyl-CoA --> Acetic acid (vinegar)
C. Acidic - Animal Fermented
1. Function
a. Results in organic acid fermentation products.
Lactate and propionate.
2. Acidic Dairy
a. Properties
Due to bacterial lactic acid fermentation, milk's casein is denatured
and coagulates to curd.
b. Lactose Digestion
Fermented to lactate.
Products
Cheese.
Yogurt safe for lactose-intolerant people.
c. Proteases
Cleave milk protein.
Coagulates curd to produce harder cheese.
d. Further fermentation.
3. Other Products
a. Lactobacillus
Yogurt, kefir, sausage.
b. Streptococcus
Yogurt and kefir.
c. Lactococcus
Buttermilk and sour cream.
d. Others
Fish, numerous sausage types.
E. Acidic - Vegetable Fermented
1. Soybeans
a. Microbes extract harmful elements.
b. Mold
Rhizopus
Tempeh.
Aspergillus
Miso and soy sause.

2. Cabbage, Cucumbers, & Olives

a. Pickling
Luconostoc
Sauerkraut.
Brine fermentation.
F. Alkaline Fermented Foods
1. Function
Ammonia production to digest proteins into peptides.
2. Soybeans
a. Bacillus
Natto.
3. Locust Beans
a. Bacillus
Dawadawa.
4. Eggs
a. Bacillus
Pidan (thousand-year eggs).
G. Ethanol Fermentation
1. Bread
a. Yeast
Saccharomyces cerevisiae
b. Mechanism
Pyruvate to ethanol and CO2.
CO2 induces bread to rise.
Gluten concentration and bread elevation are directly
proportional.
Baking removes ethanol.
2. Wine
a. Yeast
Saccharomyces cerevisiae.
b. Mechanism
Pyruvate to ethanol and CO2.
During fermentation, some CO2 retained in solution.
Excludes champagne where CO2 produces gas bubbles, not in
solution anymore.
Alcohol eradicates bacterial contaminants.
Nutritious as small quantities can be metabolized.
c. Grapes, Plums, Apple

High glucose and fructose content.

3. Acetyl-CoA
a. Yeast
Saccharomyces cerevisiae.
b. Mechanism
Pyruvate to ethanol and CO2.
Alcohol eradicates bacterial contaminants.
Minute ethanol quantities can be metabolized into acetyl-CoA
and other processes.
Large ethanol quantities can overwhelm process.
4. Grain
a. Properties
Barley, wheat, and corn.
b. Mechanism
Malting is grain germination to allow hydrolase production.
v. Industrial Microbiology
A. Products
1. Vaccines, pharmaceuticals.
2. Human proteins.
3. Any useful organic compound.
B. E. Coli
1. Serves as microbe to synthesize products.
2. Bacteria and eukaryotes modify proteins differently.
C. Plasmid's Recombinant Genes
Produce large protein quantities.
D. Examples
1. Book-sidebar TB.
2. Antibiotic
Ethambutol analogs with combinatorial library are screened with sidechain variety.
E. Fermenters
1. Properties
a. Suitable environment for maximum microbial proliferation.
Temperature, pH, osmolarity, aeration.
Manage Microbial Proliferation
In log phase, some products are produced.
In exclusive phases, other products produced.
2. Function

a. Supply sterile nutrients.

b. Extract products and waste materials.
c. Purify products.
F. Plants
1. Ti Plasmid
a. Properties
Contains virulence genes for infecting plant cells.
In order to not blemish plant, it is disarmed.
Infects numerous plant types.
b. Mechanism
Into Ti plasmid, genes are cloned.
Transform into Agrobacterium.
Into plants, Agrobacterium infects and integrates T-DNA.
Plant cells produce product.
c. Function
Extend vegetable shelf life.
Impede insect predation.
Improve insecticides.
G. Insects
1. Baculovirus
Infects caterpillars.
2. Mechanism
a. Into baculovirus, splice desired genes.
Utilizes efficient virus promoter.
For fluorescent protein, second gene is aggregated.
b. Utilize insect tissue, culture, or feed virus to caterpillars.
c. In caterpillar cells, baculovirus replicates.
High replication rate exploits numerous gene/cell copy production.
d. Caterpillars will glow.

II. Food-Borne Pathogens

i. HACCP (Hazard Analysis and Critical Control Point)
A. Properties
Devotes efforts by analyzing and governing physical, chemical, and
biological hazards from raw material production, procurement and
handling, to manufacturing, distribution and finished product
consumption.
B. Function
Food safety management system.
C. Types
1. Dairy Grade A Voluntary.
2. Juice.
3. Retail and Food Services.
4. Seafood.
ii. Food Preservation
A. Function
Impede microbial spoilage.
B. Historical Methods
1. Drying
Dried fish.
2. Osmotic Pressure
a. Salt
Fish, pork, etc.
b. Sugars
Jams and jellies.
3. Fermentation
a. Acidic fermentation (pickling)
Organic acids reduce PMF.
4. Home Canning
Boiling.
5. Cooking prior to eating.
C. Modern Methods
1. Cooking Prior to Eating
If cooked thoroughly, it is safe.
2. Commercial Sterilization/Canning
a. Heat & Pressure
Properties
121C at 2 atm pressure.

 Function
Eradicates spores and vegetative bacteria.
Example
Clostridium botulism endospores.
b. 12D Treatment
Heating required to eradicate 10E12 C. botulism endospores,
ensuring that nothing survives.
3. Ionizing Radiation
4. UHT (Ultra-High Temperature Treatment)
Sterilizes.
5. Pasteurization
a. Less intense heat.
b. Decelerates but does not eliminate spoilage.
iii. Food Spoilage
A. Properties
1. In food, microbial activity can eradicate nutrients prior to ingestion.
2. Pre-digest useful compounds and abstracts some available energy.
B. Types
1. TA Spoilage (Thermophilic Anaerobic)
When C. Thermosaccharolyticum spores elude eradication, bacteria
produce H2 and CO2 that bulge or rupture can.
2. Flat Sour Spoilage
Bacillus species produce acid but no gas.
C. Toxic & Unpleasant Materials
1. Properties
In populations where malnutrition is not a preeminent concern,
greatest hazard is toxic or unpleasant materials.
2. Types
a. Acid
Sour taste.
b. Alkalinity
Bitter taste.
c. Rancidity
Fat oxidation.
d. Putrefaction
Protein decomposition.
e. Food Poisoning
Toxic pathogens.

D. Products
1. Dairy
a. Bacteria deaminate and raise pH.
b. Cheese & Yogurt
Less susceptible.
2. Meat
a. Proteins
Decomposed to odoriferous compounds.
b. Fats
Abiotically oxidized.
3. Seafood
a. Microflora
At low temperatures, they proliferate.
b. Osmoprotectants
Properties
Osmolytes that assist organisms survive extreme osmotic stress.
Function
Reduction to amines can induce adverse reactions.
iv. Food-Borne Pathogens
A. Properties
1. Through human gut, they infiltrate.
2. Pathogenicity Island Genes
a. Proteins that adhere to gut cells.
b. Toxins altering eukaryotic cell function
Clostridium and Shigella.
c. Secretion Apparatus
Inject toxins.
B. Psychrotrophs
1. Properties
a. Organisms that proliferate in cooler temperatures.
b. Example
Refrigerator
2. Example
Listeria.
v. Contributors
A. Most Common
1. Norovirus

2. Salmonella spp.
Nontyphoidal.
3. Clostridium perfringens
Food-borne.
B. Less Common, High Mortality
1. V. vulnificus.
2. Listeria monocytogenes.
3. Clostridium botulism
Food-borne.
vi. Marine Toxins
A. Scombrotoxic Fish Poisoning
1. Properties
a. Bacterial proliferation.
b. Symptoms
Rash.
Diarrhea.
Flushing.
Sweating.
Headache.
Vomiting.
2. Function
a. Fish's protein decomposition.
b. Histamine byproduct.
B. Dinoflagellate Poisoning
1. Ciguatoxin
a. Properties
Ascending food chain, it become more concentrated.
b. Transmission
Tropical fish.
c. Symptoms
Nausea.
Diarrhea.
Surplus sweating.
Headache.
Vomiting.
2. Neurotoxic Shellfish
a. Properties
Accumulates in oyster, clams, and mussels.

b. Transmission
Gymnodinium breve.
c. Symptoms
Numbness.
Mouth, arm and leg tingling.
Un-coordination.
Gastrointestinal upset.
vii. Viral Illness
A. Norovirus
1. Properties
a. By improper food handling, it is easily transmittable.
b. Size
10 viral particles.
c. Transmission
Food.
Water.
Fomites.
2. Symptoms
a. Stomach-cramps
b. Vomiting.
c. Diarrhea.
B. Rotavirus
1. Properties
a. Source
Fecally contaminated food or water.
2. Symptoms
Short term vomiting and diarrhea.
3. Treatment
For children, IV fluids.
C. Hepatitis A
1. Properties
a. Source
Fecally contaminated food or water.
b. Transmission
Household or sexual contact.
2. Symptoms
a. Abdominal pain.
b. Fatigue.

c. Jaundice.
3. Treatment
Vaccination.
viii. Bacterial
A. Properties
1. Intoxication
Pre-formed toxin ingestion.
2. Food-borne Infection
a. Ingested bacteria proliferate and induce illness.
b. Toxins can still induce blemish.
3. Temperature-Abused Foods
Foods allowed to slowly cool or left un-refrigerated enable bacterial
proliferation.
B. Staphylococcus Aureus
1. Properties
a. Extremely Common
Bacteria on human skin.
b. Due to mild symptoms, it is underreported.
2. Transmission
Intoxication.
3. Prevention
a. Food Storage
Hot
>140F.
Cold
<40F.
C. Clostridium Botulism
1. Properties
a. Due to sterilization methods, it is an anomaly.
b. Mechanism
Toxin impedes synaptic vesicle fusion.
Impeded neurotransmitter release induces paralysis.
c. Infant
Due to honey being a reservoir for spores, toxin attacks their
underdeveloped digestive tract.
2. Transmission
a. Intoxication.
b. Home-canned foods.

3. Symptoms
a. Motor and ANS paralysis.
b. Respiratory Failure
Short Term
Induces death in 5%.
Long Term
Risk of death.
D. Bacillus cereus
1. Properties
a. Common illness
b. Bacteria internal proliferation.
c. Two Gastrointestinal Toxins
One induces vomiting, the other diarrhea.
2. Transmission
a. Numerous Food Types
Often starchy.
3. Symptoms
Vomiting and diarrhea.
E. Clostridium perfringens
1. Properties
a. Common illness.
b. Host infection.
c. Onset
8-24 hours post infection.
2. Transmission
Meat and meat-products.
3. Symptoms
Abdominal cramps and diarrhea.
F. Campylobacter jejunii
1. Properties
ID (infective dose) is minute concentration, thus it can be arduous to
detect in foods.
2. Transmission
a. Raw milk and chicken.
b. Animals and animal products.
3. Symptoms
Diarrhea.
G. Listeria Monocytogenes
1. Properties

a. Infiltrate intestinal epithelial cells.

b. In phagocytes, they survive and proliferate.
2. Transmission
a. Improper pasteurized milk, meat, and poultry.
b. In refrigerator, it can slowly proliferate.
3. Symptoms
a. Flu-Like
Meningitis
b. High mortality rate.
Especially pregnant women and fetus.
Can induce spontaneous abortion and stillbirth.
4. Treatment
Penicillin or other antibiotics
H. Yersinia enterocolitica
1. Properties
An anomaly.
2. Transmission
a. Numerous Foods
Meat.
Water.
3. Symptoms
a. Abdominal pain.
Can result in appendectomy.
I. Salmonella
1. Properties
a. Types
a. Typhymurium.
b. Enteriditis.
b. Infects small intestines' epithelium.
2. Transmission
a. Animal Feces
Contaminated poultry products, eggs, and food handlers.
3. Symptoms
a. Diarrhea.
b. Fever.
c. Abdominal cramps.
J. E. Coli
1. EHEC 0157:H7 (Enterohemorrhagic)
a. Properties

Toxins induce adverse blemish to intestinal lining.

Verotoxin.
Shiga-like toxin.
b. Transmission
Raw hamburgers.
c. Symptoms
For about 8 days, watery diarrhea.
Lettuce, milk, and other foods.
HUS (Hemolytic uremia syndrome)
Complication that results in complete kidney and neurological
failure.
2. EIEC (Enteroinvasive)
a. Properties
Bacteria infiltrate intestinal epithelium cells.
b. Symptoms
Bacillary dysentery.
Similar to Shigella's gastrointestinal symptoms.
HUS complication.
3. EPEC (Enteropathogenic)
a. Properties
Intestinal lining association is highly destructive.
b. Transmission
Contaminated milk.
c. Symptoms
Blood diarrhea
Induced by verotoxin and Shiga-like toxin.
Particularly bad in infants.
4. ETEC (Enterotoxigenic)
a. Properties
Reference
Traveller's diarrhea.
Most common in US.
b. Symptoms
Watery diarrhea.
Cramping.
Resolved without treatment.

ix. Vibrio
A. Properties
In US, usually with shellfish.
B. Parahaemolyticus
1. Properties
Common.
2. Symptoms
a. Within 24 hours of ingestion, watery diarrhea.
b. Illness is usually self-limiting and endures 3 days.
C. Vulnificus
1. Properties
An anomaly but hazardous.
2. Transmission
a. Marine Organism Ingestion
Shellfish.
Raw oysters.
3. Symptoms
a. Healthy Individuals
Gastroenteritis.
b. Liver Diseased-Individuals
Primary septicemia.
D. Cholerae
1. Properties
Host infected with bacteria. Cholera toxin blemishes the intestines.
2. Transmission
a. Shellfish ingestion.
b. In areas with impoverished sanitation, it is a water-borne epidemic.
3. Symptoms
a. Diarrhea.
b. Death
By dehydration.
Preventable with administered fluids.
x. Protozoal
A. Toxoplasma gondii
1. Properties
a. Eukaryote.
More arduous to eradicate.

b. In US, estimated 22% population.

2. Transmission
a. Undercooked meat.
b. Cat feces.
3. Symptoms
a. Illness in immunocompromised.
b. Hazard to pregnant women.
xi. Prions & Transmissible Spongiform Encephalopathies
A. Properties
1. Source
Food-borne.
2. Example
a. BSE (Bovine spongiform encephalopathy).
b. vCJD (variant Creutzfeldt-Jacob disease)
3. Other Forms
Due to random mutation in gene encoding Prion-related protein, they
are sporadic and offspring inherit it.
B. Transmission
1. Solid meat cuts less probable to contain neural tissue contamination.
2. Ground Beef
High contamination probability.
3. Cattle skulls.
4. Any neural tissue interaction.
C. Function
1. Spongiform
In neural tissue, it induces cell death; spongy holes in brain.
2. In humans, it alters PRNP (Prion-related protein) folding.
a. Nonpathogenic
PrPc.
b. Pathogenic (Misfolded form)
PrP(Sc).

Microbes exclusively produce

vitamin B12. Humans cannot
synthesize it.

Food preservation.

Recombinant vaccines remove

the danger that it

Disarmed Ti plasmid does not

contain plant blemish, simply a
vehicle for transferring and
integrating DNA into plants.

Extend vegetable shelf life,

insect predation,
insecticide.

1. Food
pathogens...actually
surprising it does not occur
more frequently.
2. Every organization
contains safety and
maintenance.
3. Pasteurization
Eradicate harmful
pathogens.

What kind of particles are

vulnerable to ionizing
radiation? Should we be
concerned?

Allergy to histamine. Downstream effect but is not

induced by immune system.

Honey is reservoir for botulism spore. Infants are susceptible as they do not have
developed mucousal immunity.

Type III secretion system

enables Salmonella to
invade host cells.

Can infiltrate and fluctuate

host cell morphology in
order to soothe themselves
and acquire more nutrients.

1. Organism
Eukaryote.
2. Treatment
Arduous to eradicate; cannot utilize antibacterial or
antiviral to eradicate them; common in cats.
3. Hazard
Immunocompromised person that is infected can cause
adverse side effects.