CHAPTER 1

INTRODUCTION OF FOOD MICROBIOLOGY Food supply consists basically of plants and animals or product derived from them, it is understandable that our food supply can contain microorganism in interaction with food. These microorganisms use food supply as a source of nutrients for their own growth. These will cause 2 possibilities: Either Result in deterioration of food !spoil"# $R These interactions between microorganisms and food give beneficial to human How microorganisms can caus ! " riora"ion o# "$ #oo!% %hen they utili&e the nutrients of the food, it involved changes in the food compound li'e synthesis a new compound that cause spoiling of the food or produced en&ymatic changes and contributing off(flavours by mean of brea'down of product.

How "o &r ' n" ! " riora"ion o# "$ #oo! () microorganisms% )inimi&e the contact between microorganisms and food Eliminate microorganisms from foods *nderstand about preservation of the food *$a" ar "$ im&or"anc o# microorganisms in #oo!% Goo! +! sira(, Food bioprocessing Food biopreservation +robiotics GOOD +DE.IRABLEFoo! (io&roc ssing Foods produce by using biological process. ,n this process, food(grade microorganisms are used to produce different types of fermented food using raw materials from animal and plant sources this process 'nown as /s"ar" r cu,"ur 0#. -esides, microbial en&ymes are also being used to produce food and food additives. Foo! (io&r s r'a"ion Ba! +un! sira(, Foodborne disease Food spoilage

 ,s a food biological preservative by using antimicrobial metabolites ta'en from certain microorganisms in order to control pathogenic and spoilage microorganisms in foods#. Pro(io"ics ,s a concentrated supplement of beneficial live cells of bacteria friendly bacteria# culture ta'en orally intended to improve our health by promoting our body.s natural immunity and improving digestion system. BAD +UNDE.IRABLEFoo!(orn !is as 1 ,s a disease cause by consumption of contaminate during various stage of handling between production and consumption by many pathogenic microorganisms bacteria, molds and viruses#. Foo! s&oi,ag 1 ,s a condition of contaminate food due to: /rowth of microorganisms in food $R The action of microbial heat stable en&ymes )icroorganisms used food supply as a source of nutrients by their own growth.

 0poilage leads to wastage of food and economic loss.

PROBIOTIC. 1efinition: +robiotic is a concentrated supplements of beneficial live bacteria culture ta'en orally intended to improve our health. ,t is a friendly bacteria which play vital role in 'eeping us fit and healthy. +robiotics means !for life" The good friendly bacteria are good because they promote the body.s natural to 'eep our body fit and to help our digestion. 2dvantages 3. -y increasing the absorption of mineral and vitamins and it also can improve digestion system especially of mil' product. ,n our food, only vitamins that properly absorbed and digested are useful. +robiotics also improve lactose intolerance. 2. Ta'ing probiotics can support out immune system which is fight bad bacteria and infection in 'eeping s cope from being run down. ,t produced antimicrobial substances that can deter various bad bacteria. ,t is so important because many of the disease begin in the intestinal tract. 4. +roduced specific protein that act as antigen and stimulates the immune system.

5. ,ncrease the absorption of calcium, important mineral in the prevention of osteoporosis. 6. +reventing intestinal tract infections that are cause by Candida spp. and Helicobacter pylori. 7. 8ormalising bowel elimination problems and promoting regularity. 9. :lean the colon and improve constipation. ;. Fights pathologicals moulds, yeast, fungu, viruses, parasites and bacteria. <. 0timulates => lymphoctes and related antibody production. 3?. 0upporting healthy liver function. 33. 2lleviating bowil wind, bloating and bleaching. 32. 2ssisting in cholesterol management. The e@ample of probiotics in food )il'( baby mil' nowadays is added with Lactobacillus acidophilus and Bifidus bacteria. Aogurt( rich with live bacteria culture such as Lactobacillus bulgaricus and Streptococcus thermophillus. :heese( friendly bacteria that is added in cheese is Lactobacillus. -uttermil'( Lactobacillus bulgaris

0ide effect of probiotics to human Even though probiotic are beneficial bacteria, sometimes it can cause indirect or long term side effect especially if ta'en inappropriately. Factors that can produce side effect: a# +robiotics supplement in food are not safe or not wor'ing inside the body. b# +roduct that has been ta'en food# did not deliver probiotics to specific area to perform its function. c# 8ot all probiotics product in mar'et today are created sufficiently enough for body necessity. 0ome of them are over concentrated and some are less than minimal reBuirement. 0ide effect that occurs include: a# E@cessive drainage syndromes. b# Ceadache. c# 1iarrhea. d# -loating. e# :onstipation. f# +roduction of intestinal gas. -acteria in the intestine The variable and greatest number of bacteria lives in large intestine. Lactobacillus acidophilus guard small intestine. Bifidobacter protect large intestine.

Lactobacillus bulgarium is a travelling transient bacteria that aids the two it bases through our body.

CHAPTER 2
CHARACTERI.TIC. OF PREDOMINANT MICROORGANI.M IN FOOD Mo&$o,og) an! s"ruc"ur o# microorganisms a- Mou,!s Eucaryotics cellsD )ulticellular 8on motile, filamentous and branched :ompose of large numbers of filaments called hyphae which are aggregated and called mycelium Reproduction occurs from spore formation Eg: penicllium spp (- Y as"s Eu'aryotic cellsD *nicellular $val, spherical or elongated 8on motile, can see budding formation Eg: Sacchromyces cerevisiae Eu'aryotic cellsD ( generally are: Earger cells 2? to 3??Fm# :ells have rigid cell walls and thin plasma membrane

 :ytoplasm contains organelles such as mitochondria and vacuoles c- Bac" ria +ro'aryotic cells *nicellular Three morphology forms: 0pherical cocci# eg: streptococcus spp -acilli rod# ( eg: bacillus spp :urved coma# eg: :an be motile or non motile The cytoplasmic materials are enclosed in a rigid wall on the surface and a membrane beneath the wall The organelle does not enclosed in a separate membrane -acterial are grouped as: /ram negative G contain outer membrane which is compose of lipopolysaccharides due to many en&ymes, antibiotics, salts, etc# /ram positive G have thic' wall composed of several layers of mucopeptide and teicnoic acids !- 3irus s 8on cellular entities )ost important: bacteriphages bacterial viruses# Hirus contain nucleic acid 182 and R82# and protein

FOOD .POILAGE 3. ,8TR$1*:T,$8 Food spoilage can be defined as any changes in the visual, smell and te@ture of food that ma'es it unacceptable for consumption. )ost serious economic problem in food processing industry. Foods are subIect to attac' by microorganisms in a variety of ways. 0uch attac' is harmful to the Buality of food. Foods are organic substance and hence provide adeBuate nutrients for the growth of wide varieties of microbes. The physical and chemical characteristics of food and how it is stored determine the susceptibility to microbial attac'. 0poilage may be due to one of the following: a. b. c. d. e. /rowth and activity of microorganisms. ,nsects. 2ction of en&ymes to the plant and animal food. :hemical reactions. +hysical changes free&ing, burning, drying,

pressure#

2.

TA+E $F F$$1 0+$,E2/E a. b. +hysical spoilage 1ehydration of vegetable :hemical spoilage $@idation of fat -rowning of fruits and vegetables )icrobial spoilage /rowth of microorganisms En&yme production

c.

4.

:R,TER,2 J +2R2)ETER0 200$:,TE1 %,TC F$$1 0+$,E2/E $dour Te@ture 0hape Formation of slime :olour Flavour /as production

5.

0EK*E8:E $F EHE8T0 ,8 F$$1 0+$,E2/E )icroorganisms have to get into the food from a source or more

L
Food environment should favour the growth of microbes

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Food need to be stored under the growth condition for a sufficient length of time: To allow sufficient number necessary to cause spoilage or changes in food. To allow the produced en&yme to spoil the food. 6. C$% 0+$,E2/E $F F$$1 ,0 1$8E -A ),:R$$R/28,0)0M These microorganisms use the food as their source of nutrients for growth. -y increasing their numbers, utili&ing nutrients, producing en&ymatic changes and contributing off flavours by means of brea'down of a product or synthesis of new compoundsN microorganisms can spoil the food.

7.

%CA 1$E0 A$*R F$$1 :$8T2,8 ),:R$$R/28,0)0M The interaction between microorganisms, plant and animal are natural and constant. The food supply consists basically of plants and animals and products derived from themN it is understandable that our food can contain microorganism in interaction with the food. Food are derived from the soil directly or indirectly# which is the habitat for most microorganisms. )icroorganisms can also originated from e@posure to air, water or from natural microflora present in food as commensals.

9.

:E200,F,:2T,$8 $F F$$1 +erishability is a function of moisture content 2w#. 0table food are those with low moisture content low 2w# whereas unstable foods have high water content high 2w# To avoid any spoilage, food must be stored under condition that microbial growth is slow or do not occur at all.

Foods can be classified into three groups based on ease of spoilage: ,. 0table or non perishable foods. Foods which do not spoil unless handle carelessly. E@ample: 0ugar, flour and dry beans. ,,. 0emi perishable foods. ,f these foods are properly handled and stored, they will remain unspoiled for a fairly long period. E@amples: potatoes, apples and nuts. ,,,. +erishable foods. This group includes most of our important daily foods that spoil readily unless special preservative methods are used. E@amples: meats, fish, mil', vegetables, eggs and etc.

IMPORTANT MICROORGANI.M. IN FOOD 2. ,)+$RT28T )$E1 /E8ER2 3. /enus Aspergillus %idely distributed and contain many species important in food. 0eptate hyphae and produce ase@ual spores on conidia. OerophilicN causing spolage in grains, Iams, nuts and vegetable. E@ample: Aspergillus flavus produce alfato@in a 'ind of mycoto@in# 0trains used in food processing: i. A.oryzae : hydroly&e starch in sa'e production. ii. A.niger : citric acid production.

2. /enus Geotrichum 0eptate hyphae and produce arthrospore.

/row and forming a yeastli'e cottony, creamy colony. $ften grow on dairy products. E@ample: Geotrichum candidum

4. /enus Mucor %idely distributed 8onseptate hyphae and produce sporangiophores 0ome species are used in food fermentation and others can cause spoilage of vegetables e.g: Mucor rou ii 5. /enus !hizophus Cyphae are aseptate and form sporangiophores :ommon in spoilage of foods and vegetables !hizophus stolonifer : common blac' bread mould

6. /enus penicillium %idely distributed and contain many species

 0eptate hyphae and form conidiophores on a brushli'e conidia head. penicillium ro"uerfortii and #enicillium camembertii are used in cheese production. 0ome species can cause spoilage in fruits, vegetables, grains, bread etc. The can also produce mycoto@in

-. ,)+$RT28T AE20T /E8ER2 3. /enus saccharomyces :ells may be round, ovate, and elongated. Reproduction is by budding or by acospore formation. S.cerevisiae is employed in many food industries e.g bread manufacturing, wines, alcohol etc. S.fragilis and s.lactis is important in mil' and mil' products because they are common spoilage microorganism.

2. /enus $orulopsis /eneral spoilage yeast.

 0poils a variety of food products e.g.: beer, mil' products, fruit Iuices and some refrigerated foods.

4. /enus Candida )any spoil foods with high acid, salt and sugar form pellicle on the surface of liBuids. 0ome can cause rancidity in butter and dairy products e.g: Candida lipolytica. :an form pseudohyphae or true hyphae with many budding cells.

5. /enus !hodotorula Red, pin' or yellow yeasts may caused discolourations on food such as in meat, fish and sauer'raut.

6. /enus #ichia $val or cylindrical yeasts may form pseudomycelia. 2scospores are round or hat shaped. Form pellicle in beer, wine and brine.

:. ,)+$RT28T -2:TER,2 /E8ER2 3. /enus Bacillus 1ifferent species may be mesophilic or thermophilic, lipolytic or proteolytic. 0pores produce by this bacteria are generally heat( resistant. 0ome species may cause foodborne diseases Bacillus cereus# and food spoilage in canned products Bacillus coagulans and Bacillus stearothermophillus# The soil is an important source of this species. 2. /enus Clostridium Rod shaped cells, anaerobic and form endospores.

 Found in soil, marine sediments, animal and plant products. 0ome are pathogens e.g.: Clostridium botulinum and Clostridium perfingens while others are important in food spoilage. C.perfingens cause stormy fermentation in foods disruption of curd in mil'#

4. /enus %scherichia Found in faces, gram negative rod isolated from the intestinal tract of warm blooded animals. E.g. %scherichia coli used as an indicator of sanitation in the coliform and fecal coliform group. )any strains are non(pathogenic but some can be pathogenic to humans and animals foodborne disease#. 5. /enus Lactobacillus Rod shaped facultative anaerobic, non(motile, mesophilic. :an be homo or heterolactic fermentors.

 Found in plant sources, mil', meat and feces. *sage: i. ii. 0poilage: i. %ine or beer production. ii. :heese ma'ing. iii. :an survive pasteuri&ation. Food bioprocessing: L. bulgaricus& L. lactis. +robiotics: L. acidophilus

6. /enus #seudomonas /ram negative, aerobic, rod shaped, motile. ,mportant in fish and meat spoilage. E.g: #.aeruginosa and #.fluorescens. 7. /enus Staphylococcus S. aureus are freBuently involved in foodborne diseases. ,t usually gives yellow to orange growth. )any beta haemolytic, coagulase positive strains are pathogenic and produce enteroto@in which causes food poisoning.

9. /enus Streptococcus Streptococcus pyogenes ' important in foodborne diseases. 2 cause of human septic sore throat, scarlet fever. :an be found in raw mil'. Strep. $hermophillus is important in cheese ma'ing and yogurt.

1. GRUOP. OF BACTERIA IMPORTANT IN FOOD BACTERIOLOGY 3. Eactic 2cid -acteria 2. 2cetic 2cid -acteria 4. -utyric 2cid -acteria 5. +ropionic 2cid -acteria 6. +roteolytic 2cid -acteria 7. Eipolytic 2cid -acteria 9. 0accharolytic -acteria ;. Thermophilic and Thermoduric -acteria

<. Calophilic and $smophilic -acteria 3?. +igmented -acteria 33. 0lime or Rope Forming -acteria 32. /as Forming -acteria 34. Fecal and 8on(fecal :oliform group

3. Eactic 2cid -acteria 2bility to ferment sugars to lactic acid e.g: important in cheese ma'ing but undesirable in term of spoilage of wines. )aIor genera: Leuconostoc& Lactobacillus& Streptococcus& #ediococcus. 2. +roteolytic -acteria +roduce e@tracellular proteiases en&ymes which diffuse outside of the cells# and cataly&es the brea'down of protein. ,mportant genera : Bacillus& #seudomonas& Clostridium& #roteus

4. Fecal coliform and coliform group 1efinition: 0hort rods, aerobic or facultative anaerobes, gram negative, non(spore forming bacteria which ferment lactose with gas forming. )aIor genera: %scherichia& %nterobacter The fecal coliform groups includes coliforms capable of growth at an elevated temperature 55.6P:#

mucor

geotrichum

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