Food Microbiology. Factor involved: The study of microbes and their relationship with food and humans. Humans FOOD. Microorganisms
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1 Food Microbiology The study of microbes and their relationship with food and humans Factor involved: Humans FOOD Microorganisms
2 !Microorganisms Food Microbiology! Living organisms: Bacteria, Yeast, mold, Viruses! Grow in food! Cause spoilage, fermentation, pathogenic food!food! Composition, physical, chemical characteristics requirement and growth of microorganisms! Effect of food processing on microorganisms! Normal microflora
3 Food Microbiology!Human! Need safe and wholesome food!safe food!wholesome food! Safe food: Free from pathogenic microorganism and toxin! Wholesome food: no spoilage attraction palatable food! Change of social pattern and lifestyle!food spoilage!foodborne disease
4 Food Microbiology!Many people get sick each year from food!diarrhea, vomiting, upset stomach, fever, abdominal cramps!the real problem is foodborne illness caused by microorganism in food that they ate a few hours or several days ago Reported cases of foodborne illness are just the tip of the iceberg
5 What contribute to foodborne diseases?!most fooddborne diseases can be avoided if food is handled properly!statistics from CDC ( )!Food preparation practice that contributed to foodborne diseases Food from unsafe source (7%) Contaminated equipment (10%) Improper handing temperatures (37%) Inadequate cooking (17%) Poor personal hygiene (22%)
6 Foodborne illness!foodborne illness: Disease that is transmitted to humans by food!development in diagnosing and tracking disease have helped the public to become more aware foodborne illness High protein, moist and/or low acid foods are classified as potentially hazardous foods Eg Milk, Eggs, Meat etc These foods can support rapid growth of infectious or disease-causing microorganisms
7 Who is at risk?!our immune system helps fight infections!greatest risk groups to develop foodborne infections! Young children! Pregnant women! Elderly person! Chronic ill person!diabetics!cancer patients!aids patients
8 How does food become hazardous?!food becomes harzardous by contamination!unintended presence of harmful substances or microorganisms in food!food can contaminated from chemical, physical or biological sources!chemical hazards: cleaning solution, sanitizers!physical hazards: Foreign particles!biological hazards: Mainly microorganisms
9 What is cross-contamination?!transportation of harmful substances to food by!hand (raw food raw ingredients)!surface (raw food ready to eat food)!cutting boards!cleaning cloths!raw or contaminated food
10 Why are microorganism important?!the main microorganisms!bacteria!viruses!fungi!parasites!virus:!reproduce inside a living cell!do not need hazardous food to survive!do not multiply in food!food is a transportation device from one host to another
11 !Parasites!Need to live on or in a host to survive!trichinosis pork!fungi!microscopic or as big as mushroom!found in air, soil, plants, animals, water and some food!molds and yeast
12 !Bacteria! Of all microorganisms, bacteria are the greatest threat to food safety! Single cell microorganism! Grow quickly at favorable temperatures! Some bacteria are useful!cheese, pickles, yogurt! Some bacteria are pathogenic, use the nutrients found in foods to multiply! Some bacteria are not infectious on their own, but when they multiply in food,they produce toxins that poison humans
13 What conditions encourage bacteria to grow?!bacteria grow in optimal conditions! Warm! Moist! Protein rich! ph neutral or low acid!bacteria grow fastest in the temperature range between 40 and 140 F, which is known as the danger zone!some bacteria can survive under highly acidic or extremely salty conditions
14 Common foodborne pathogens Bacteria Clostridium botulinum Campylobacter jujuni Escherichia coli O157:H7 Listeria monocytogenes Salmonella spp Staphylococcus aureus Yersinia enterohemolytica Virus Hepatitis A Norwalk virus Protozoa Cryptosporidium parvum Botulism Campylobacteriosis E. coli infection, HUS Listeriosis Salmonellosis Staphylococcal food poisoning Yersiniosis Viral hepatitis Gastroenteritis Crytosporidiosis
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