Unit-I-Introduction-to-Food-Microbiology (1)

Page 1: Overview of Mariano Marcos State University

• Establishment: 1978

• Vision: Cultivating Minds, Transforming Futures

• Ratings:

  • QS 4-Star rating

  • Green Rank 2 in the Philippines

• World University Rankings 2023:

  • Ranked 601-800 globally

• AppliedHE Public University Ranking 2024:

  • Ranks 2 among Philippine State Universities and Colleges (SUCs)

• WURI Rankings for Innovation:

  • Ranked 3 among Philippine SUCs

Page 2: Course Introduction

• Department: Food Science and Technology, College of Agriculture, Food, and Sustainable Development

• Instructor: Sonio, II A. Sabejon

• Date: 26 January 2025

Page 3: Definition of Food Microbiology

• What is Food Microbiology?:

  • A branch of microbiology focusing on microorganisms' roles in food

  • Studies the use of microorganisms in food production (e.g. fermentation) and control of spoilage/pathogenic microorganisms (e.g. high-temperature processing, low-temperature storage)

Page 4: Historical Breakthroughs in Food Microbiology

• 1670: R. Hooke and A. van Leeuwenhoek observed fungi and bacteria; microbiology is born

• 1760: L. Spallanzani's experiment challenges spontaneous generation theory

• 1800: Nicolas Appert invents the canning process ('Appertization')

• 1860: Pasteur disproves spontaneous generation; Joseph Lister develops antiseptic technique

• 1880: Robert Koch identifies TB bacterium; Hans Christian Gram invents Gram stain; Julius Richard Petri creates Petri dish

• 1890-1900: Pasteurization of milk in the US; Food and Drug Act passed due to Upton Sinclair's meat industry exposé

Page 5: Continued Historical Breakthroughs

• 1920: Discovery of antibiotics by Alexander Fleming

• 1930-1940: Introduction of refrigerators; discovery of viruses; development of freeze-dried food

• 1959: Watson and Crick discover DNA structure

• 1960: Identification of virulent strains and E. coli O157:H7

• 1970: Good Manufacturing Practices (GMP) introduced

• 1980: First listeriosis outbreak; E. coli recognized as a pathogen; PCR technology developed

• 1990: IR radiation in pathogen control; BSE outbreaks in the UK; HACCP mandated by the USDA

Page 6: Further Historical Advances

• 2000: Irradiation approved for shell eggs; new laws on food facility registration and imports; first mad cow disease report in the US

• Current Status: Innovations in food safety including High Pressure Processing and Food Safety Modernization Act initiated

Pages 7-11: Additional Information on Food Microbiology History

• Focused on food preservation

Pages 12-16: Food Spoilage

• Detailed exploration of food spoilage factors associated with microorganisms

Pages 17-21: Food Poisoning Analysis

• In-depth understanding of foodborne pathogens and their effects

Pages 22-24: Foodborne Diseases

• Study of foodborne diseases and related pathogens

Pages 25-27: Microbiology Techniques

• Techniques in identifying foodborne pathogens and their resistance

Pages 28-30: Current Status of Food Microbiology

• Focus on fermentation, spoilage, and diseases with an emphasis on molecular methods in detection and control

Pages 31-33: Food Microbiology Overview

• Understanding food microbiologists' roles, including identifying microorganisms, food safety measures, and laboratory analysis

Page 34: Conclusion

• Key insights into the evolution of microorganisms and their impact on food safety

Page 35: Contact Information

• Location: City of Batac, Ilocos Norte, Philippines

• Contact: (63) 77-600-0459 | op@mmsu.edu.ph

• Social Media: facebook.com/MMSUofficial | www.mmsu.edu.ph