1A Microorganisms Important in FM(1)

Prokaryotes

Tiny, single-celled living things like bacteria.

Antonie van Leeuwenhoek

He is the father of canning

Food gathering period

Time/era of hunting, collection of first civilization for their food

6000 BC

discovery of spoilage for foods

5000 BC

Art of cereal cookery, food storage, and brewing

1200 - 3500 BC

First to make dairy products coming from animals

Lazzaro Spallanzan

performed an experiment to disapprove spontaneous generation theory

Antonie van Leeuwenhoek

first to observe yeast cells

Athanasius Kircher

examined decaying bodies, meat, milk and other substances

Spontaneous Generation Theory

nonliving objects can produce living organisms

Nicholas Appert

invented the method of preserving food by enclosing it in hermetically sealed containers (canning)

Louis Pasteur

First person to appreciate and understand the presence and role of microorganism in food

Gram positive

is color violet and has no outer lipid membrane

Gram negative

is pinkish, has thinner peptidoglycan, and has no outer lipid membrane

Aerobic

needs oxygen

Anaerobic

no need for oxygen

Facultative anaerobes

somewhere in between may or may not need oxygen

Binary Fission

prokaryotes multiply with this method

Classes of Bacteria according to cell shapes

Rods
Spheres
Spirals

Beneficial microorganisms

Microbes that can be processed in such a way that it can be utilized in a healthy product

Microflora

Collection of all microbes that live on or inside the body

Fungi

can multiply in food

Parasite

seldom multiply in/on food

Salmonella enterica

poultry product

Lactic acid bacteria

have lactic acid as primary metabolite that give distinct sensory profile to fermented dairies and meats

Commensal microorganisms

are harmless and in fact, may actually be beneficial since these organisms provide high levels of ‘competitive microflora’

Viruses

Comprised of a single type of nucleic acid and surrounded by a protein coat

Molds

Filamentous fungi with fuzzy or cottony appearance

Yeasts

Fungi which are not filamentous and may be also useful or harmful in foods

Pathogenicity

may be manifested by infection, toxication, or toxicoinfection

3 distinct categories of Microorganisms

1. Prokaryotes (bacteria)
2. Eukaryotes (yeasts, molds, parasites)
3. Viruses

Fungal species found in food

are also unicellular and multicellular organisms.

Spoilage microorganisms

These are microorganisms that produce different molecules that are involved in off-odor and off-flavor of foods

Spoilage

In most cases, this is caused by commensal microorganisms that have been allowed to reach populations of 10^5 - 10^7

Erwinia carotovora

is the causative agent of bacterial soft rot in carrots

Infection

Pathogenicity manifested by ingestion of food containing live pathogen which grow and establish themselves in human gut

Conventional methods

are time consuming

Infection

– caused by ingestion of food containing live pathogens which grow and establish themselves in human intestinal tract

Intoxication

– caused by ingesting food containing toxins formed by bacteria which resulted from bacterial growth. The live microorganism does not have to be consumed

Toxicoinfection

– caused when a pathogen is consumed and then proceeds to produce a toxin inside the body that results in illness

Pathogenic bacteria:

1. Staphylococcus aureus
2. Listeria monocytogenes
3. Bacillus cereus
4. Clostridium botulinum
5. Escherichia coli O157:H7
6. Vibrio cholerae
7. Salmonella enterica

Pathogenic protozoas

1. Cryptosporidium spp.
2. Cyclospora cayatenensis
3. Entamoeba histolytica
4. Giardia lamblia
5. Toxoplama gondii

Pathogenic helminths

1. Paragonimus westermani
2. Taenia solium
3. Taenia saginata
4. Enterobius vermicularis
5. Ascaris lumbricoide

Microorganisms

are ubiquitous in nature

Eukaryotes

is unicellular or multicellular living organisms, possess nuclear membrane, and is free living in the environment

Pathogenic Microorganisms

Organisms capable of causing disease in a host

Staphylococcus aureus

• commonly in skin, nose, lips, and hands

• can increase by 10^6, too much toxins

Listeria monocytogenes

commonly found in hospital equipments, pregnant women/newborn babies

Bacillus cereus

commonly in rice, like spoiled rice

Clostridium botulinum

commonly in low acid foods such as corn beef, liver spread, and meatloaf

Escherichia coli 0157:H7

commonly in intestines, soil, and poop

Vibrio cholerae

commonly in shellfish

Salmonella enterica

commonly in poultry products

Paragonimus westermani

long fluke

Taenia solium

pork tapeworm

Taenia saginata

beef tapeworm

Enterobius vermicularis

pinworm that is seen in appendix

Ascaris Lumbricoides

roundworm of genus