W

W
K

? ? ? ?

FEF

KW

K

K

W
K

KW

W

W

W
K

--

DEVELOPMENT PF FOOD MICROBIOLOGY AS A SCINCE

{K

KK

E Desrosier FNicolas Appert

Louis Basteur

J
K

K J















--

WWK

K
Enoch

MainePiper

1940
K

K W

Nicolas AppertW

KW

KK

J
K

Kanthrax J

K J

KE143FL61.7 J
K J

Krabies J

J
K

K J
K
K

EFBittingK
K

--

KH.L.RusselKK J

E F K
KE F {

KLyman UnderwoodPrescottK J
?K

K?

?E.W.DuckwallKK J
K?

Branson Barlow J
K

W.D.BigelowKK J
K

C.O. BallKK J
K

E FK

K

A.GartnerK

KSalmonella enteriditis

K
KK

K
K

--

W
INTERRLATIONSHIPS OF FOOD MICROBIOLOLGY WITH OTHER SCIENCES

ZoologyBotany
K

MICROBIOLOLGY

K LogusBiosMicrus

.ProtozoaEF

--

KVirology J

KBacteriology J

KYeastsMoldsMycology J
KPhycolology J

Microbial Genetics J

Microbial Physiology J

KImmunobiology J

Microbial Ecology J

Infectious Disease Microbiology J

KClinical Microbiology J

KIndustrial Micrbiology J

.Soil Microbiology J

Marine Microbiology J
Food Microbiology J

KK
W

Virus J

Fungi JBacteria J




--

--

KW

KW

KW

KW

W
K

--

W
Polio

DNAKEF

K K

K
K

Infeetions Hepafitis

WHepatities
K K

KInfections hepatitisA
F

Food handlersE

Incubationperiod

--

W
KJaundice

E
FShelifishes
KCold meat

WNoro virus

K Norwalk like viruses

J
K

Foodborne viruses W

K J

K J

K J

K J

K J
K J

K J

K
J
K

K85NWV
K J

- -

W
W

EFK
K

J
K

K
W

WAcetobacter

Vinegar bacteria Acetic acid bacteria

FAcetobacteriaceae

K E
K
Ellipsoidal
KKVariable

{ J{K J

. J

. {

K{
FKEF
- -

KE

J
K

KA.aceti subsh. Xylinum J

W J

HHH
CH3-CH2OH2+O2

CH3COOH+2H2O

Sorbitol

W
A.pasteurianum (Mycoderma pasteurianum) A.LiquefactiensA.aceti
A.actie subsh.xylinum
Alcaligenes

KE F

KCoccal rods
K K

KNo3/No2

JK

WKKK

Alcaligenes metalcaligenes 2-Alcaligenes viscolactis 3- Alcaligenes faecalis

KRoby milk
- -

KEF

K K

Falvobacterium breve
K

WErwinia

K JK

Saprophytes

Market diseases

KRottingErwinia carotovora subsp atrosesptica

WSalmonella

KKTriple Sugar Iron

K K
Proteus

KGastroenteritisEnteric fever

- -

WSarcina

E F

Aerotolearnt

Sarcina maxinaSarcina ventriculi

K

WStaphylococcus aureus

FHaemolysinsK

KKE

K J{ J J
K

Tupe test
KCoagulase
K
Slide test

Screening

Pathogenicity
K

Enterotoxics
K

KEA,B,C,D.EFEnterotoxics

ThermonucleaseE F

EDNAF
- -

ERNAF

Food-borne intoxicationInfections

KEndonucleasesK
KPhage typing

HeatstableEnterotoxin

Staphylococcus aureusWEF

WBacillus cereous

Toxins

KE/F
EFE F

K
J

EFEF

Subterminal
Cl.botulinum

Ebotulus=pertaining to sausageF

K A,B,D,E,F,&GW

- -

Thermal processing

K J

EndonucleasesKEFHemolysins

KPhage typingK

WL.lactis

K JK

E JFDThermobacteriam
ManitolSalicin

KCellobioseAmygdalin

KK

Listeria monocytogenes

KPsychrotrophic
L ivanoviiW

- -

WRhizopus

K K

K
W

Nen-septate J

NodesRhizioids J
KStolonos J

KK J

KSporangiospores J
K J

K J

R.stolonifer

{R.nigricans

K Pectinokytic enzymes
FTempehR.oligosportus

KE

WMucar
J
J

Rennet substitutes
WK

K J

K J
- -

WEFRhizoidsEFStolens J

EF

K J
K J
W

KProteaseM.Pusllus J
M.rouxii J

KM.racemosus J

:Spetate Molds

Fungi imperfect
K

WGenus Aspergillus

Storage fungi K

of grains

Aspergillus flavusK

- -

FAflatoxin

KE

A.niger
Citric acid

Pectionlytic enzymeA.oryzaeEFProteinase
KA.oryzaeAmylaseEFA.niger
W

K J

KEFZonate J

KEF

J
KFoot cell

K J
K J
Penicillium

KK
W

K J

K J

- -

KEF

EF

K
PenicilicacidPatulinCitrinin

KEFRoquefortineRubratoxin

KWPenicillium digitatum J
KWPenicllium italicum J

Penicillium camemberti J
Penicillium caseicolum J

White

KBrieEFcheese

KWPenicillium requeforti J

- -

EFEF

KPenicillium requeforti
Geotrichum

Yeast-like Modle

Geotrichum candidum
Trichosport

Dairy Mold Geotrichum candidum

Machinery Mold

KEF

EF

Cladosporium

K
Cladosporium herbarum
K
- -

Velvetry

K J

K J

J
Neurospara

.Cladosporium

K J
Alternaria

Alternaria citri

A.brassicaeA.tenuisCitrus fruits rotting

K
Black rot

K J

J
KEF

K J







- -

EF

- -

Fusarium

K
W

K J

KMacroconidiaMacroconidia
K J

KZearalenone J

- -

Rotting W

EFW

W
Alternaria W

- -

W
KW

KW

KW

K







- -

WK

WK

WK

LEAKAGE K
K

KEF

EF

WK
EFLOT

KCODE
- -

EF

E
F

K
Biosynthetic Reactions

cellW

RNA
KK

W
K K -

K -

MACRONUTRIENTS K

UNFIT

FOR

HUMAN

FOOD SPOILAGE CONSUMPTION

- -

WK

K
WK

K

HYDROLYSIS
EF

WK

Proteases
PROTEINS
PEPTEASES
PEPTONES
POLYPEPTIDE
DIPEPTIDES

PROTEASES
PEPTONES
POLYPEPTIDE
DIPEPTIDES
AMINO ACID

- -

Putrefaction

MERCAPTO ETHANOL , E

KH2S
MERCAPTO METHANOL

DECAY

WK

K TRIGLYCERIDE K

EASPERGILLUS & PENICILLIUM F

KMETHYL KETONES

K
PECTINIC SUBSTANCESK

KPROTOPECTIN

GALACTURONIC
KK

ERWINIAPECTOLYTIC

CLOSTRIDIUMBACILLUSPSEUDOMONAS

W PECTIN ESTERASE K
H

- -

KEXOENDO WPOLYGALACTUROMASE K

METHYIESTERS

WPECTIN TRANS ELIMINASE K

RIPENING
POST

HARVEST

PHYSIOLOGICAL

K
PIGMENTS K

KEFEF

Ps. fluorescens

PS. pYSCYANUS

Xanthophyl

Serratia marcescens
Rhodotorula glntinis

Ps. Synxantha

Fluoresein

carotenoid

KEF
- -

W
KK

KK
KK

PRESERVATIVESK

IRRADIATIONK

FERMENTATIONK

KK


K

PSEUDOMONAS , FLAVOBACTERIUM , MICROCOCCUS , ALCALIGENES

- -

MONILIA PENICILLIUM W

psychographs
K

psychrophiles

K

K

FREEIZING

EF
CROSS CONTAMINATION

KE JFEF

DNAMETABOLISM

K
KMETABOLITES
- -

THERMAL PROCESSING?

ABSOLUTE STERILITY

COMMERCIAL STERILITY?
KPASTEURIZATION

KK
KEPHFPH

E{ J{PHFK

EF

MESOPHILES

KSPOREFORMERS

KK

K
J
K

SPOREFORMERS
- -

WW

KK
KK

KK

KK

K
KK

K

K

K
WK

DRUM DRYINGK
KSPRAY DRYINGK

VACUUM ATMOSPHERIC

FREEZ DRYINGK

K aw?

KADSORBED WARER

KMULTIMOLECULAR WATER

- -

Kaw

{aw

awOSMOPHILIC YEASTS{aw

{aw

KEF
JFKEFK. SORBATE

KE

KEF

- -

Food Irradiatio

- -

WRadiation

KSpace

Radio Isotopes

KElectron Acceleration

Ionizing Radiation

FREE

KRADICAL

W
KERANCIDITYFK
KK

KSTABILIZERS K

KK

- -

- -

W
KW

KW

KW

W
K

- -

KPHYSIOLOGICAL DETERIORATION

PHYSIOLOGICAL DETERIORATION W

KPOST HARVEST CHANGES

K
K

EF
KPERISHABLES

- -

) ( .

MICROBIAL SPOILAGE

) . (
) ( ) / (

- -

.-.

" :

.
.

.
.

.
.

.-

EFK

K
K

PHK

K{ J{

PECTINOLYSIS WK

Erwinia , Pseudomonas BACTERIAL SOFT ROT

Lactobacillus Streptococcus
K

Sporobolomyces, RhodotorulaWK

PICHIA
K

WMOLDS K
KK

K
W

E.carotovoraErwinia

KPS. margenalisPseudomonas
K
- -

EFEFEF

KEFEF
K

. . ( )

- -

FusariumBotrytis Erwinia
KBulb end rot
K Aspergillus alliaceus

K
K

Penicillium italicum Penicillium

KEF

K
K

- -

STONE FRUITS

Monilia fructicolaK

K
K

W
EFPenicillium expansum

KKPatulin

.()

- -

WW

WW

- -

KW

KW

KW

W

- -

KK

EFK
K

KEFK
KK

KK
KEF

Pseudomonas ,Aeromonos ,
Alcaligenes , Acinetobacter ,
Microbacterium , Moraxella ,
Proteus , Flacobacterium ,
Saccharomyces , .
Penicillium .
Pseudomonas , yeasts .
Penicillium .
Thamnidium , Cladosporium ,
Sporotrichum
Clostridium .
Cl. perfringens.
Cl. bifeingens .
Cl. bifermontans .C . histolyticum

Lactobacillus. Microbacterium,
Enteobacrer

Micrococcus , Molds,
Lactobacillus.
Alcaligenes. , Cl. Sporogenes,

- -

E JF

KK

KK K
K

KEF

KK

F K
K

KK

EFEF

phospholipidsGlycerides

Methyl ?AspergillusPenicilliumK

KKetones

WK

proteolysis

Kputrefactive

KK
K
K

L
{K

K
K

- -

Tissue Contamination

Immune system Infection

K

K
KMacrophage

K
Proteus AlcaligenesMicrococcusClostridium W

KSerratiaStreptococcus EnterobacterCorynebacterium EscherichiaPseudomonas

W
W
Off odor & tasteK

Butyric, Acetic,FormicE

KActinomycetes
KOff colorK

EF
KEFK

- -

H2sPeroxides

LeuconostocHeterolactobacillusW
KCl. perfringens

H2sSulfmyoglobin EF

Ps. mempheticaW

WK

AlcaligenesK

BacillusrAlcaligenesBacillusAchromobacter
LactobacillusLeuconostocAcenetobacter

StreptococcusMicrococcus

L^
K

Intrinsic factors
Achromobacter K

,Pseudomonas

Kmicrcoccus frankfurter K
KPseudomonasMicrcoccus

WK

Rhizopus TelegansThamnidium

Penicillium
KPenicillium
- -

WK

K
Oxidative rancidity
Candida Pseudomonas , Achromobacter

Klipolytica

KKetonesMethyl

WK
Serratia marcescenspigments

Ps . syncyanaeK

KMicrococcusFlacobacterium

- -

WW

WW

- -

KW

KW

KW

KW

KW

- -

KReady to cook broiler

ScaldingKK

K
EF

KLL

KK

- -

Pseudomonas
FlavobacteriumAcenitobacter

KEnterobactriacaeCorynebacterium

KTorulopsisRhodotorula

Enterobacter
K

K
Kcut surfaces

KAlmost sterie

L J
Slimeness L^

Uneviscerated

H2sEntericVent
Sulfmyoglobin

- -

LWW
L

- -

KW

KW

KW

KW

KW

- -

EF

EF

K -

K J

K -

K -

K J

K J
K J

K J

- -

K -

K K -

W
WK
Putrefaction??

RancidityK

K
KK

Gills

KK

KK
K

KAutoenzyme

KEFK

- -

EF

W
K K

K K

KIridescent K
K K

K K

K K

W
KK

. K

KK

JK
K

- -

K
ChillingK

K K

KK

FreezingK

?K

DryingK
K

Insects

Kmanifestation
SmokingK

Smoked fish

- -

CanningK

KSardines

Hermatically sealed

KE~F

Preservatives

K
Staphylococcus Cl. botulinum ,WTrue Food Poisoning K
aureus

E. coli 0157 H7 Salmonella campylobacter jejuni , Vibrio WK

parahaemolyticus
trichinella , Taenia saginata . Taenia solium , , WParasitesWK
sporatlis

KE FW

- -

- -

KW

KW

KW

KW

- -

KChicks

W
Egg SellK

Cuticle
K

Egg whiteEF J

EF
KShell membranes

Egg YolkEFK

KEFW

KVitellineYolk membranes

Air cell

KE

- -

EF

F WK

KEFEFEFE

KEF

E JFE JFEFWK
WK
KCO2

K{{PH CO2K
KPH

WK
K

WK
K

- -

.KEF
ConalbuminWK
K

WGreen Rot

KPseudomonas fluorescens

Red ( bloody) Rot

Serratia marcescens
K

Black Rot

KProteus lanovogenes

- -

Ovary

Salmonella enteritidisSalmonella pullorum

KKK

K JWK

{H2O2{WK

Browning

K{LK

H2O2 JL JWK

Catalase H2O2
W

2H2O2

Catalase

H2O

- -

WW

W
W

- -

KW

W

KW

W













- -

Can swellK
K

KK

WBotulism

KFlipper E

E
KSpringer

E
KSoft swell

E
KHard swell

Flat SourK

KK
KK
K

- -

Botulism

KK
KK

KK

KEF

Ready to eat K
K

KKEF
EF

EF

- -

WW

- -

KW

W
K

KW

KW

KW

W













- -

K

K

- -

Long K
KPathogensshelfe

Lactococcus K

Alcaligeces viscolactisK

E. coliK

FlacobacteriumK

PseudomonasK

BacillusK
MicrococcusK

StaphylococcusK

StreptococcusK
LeuconostocK

LactobacillusK

MicrobacteriumK
CampylocbacterK
RhodotorulaK

GeotrichumK

Gram negative rods

Ps.frai Ps. fluorescemsPseudomonas

Putida
K
- -

WK

Souring of MilkK
Lactic acidEF

K
Heterofermentative

St.lactisHomofermentative

Leuconostoc mesenteroides
E
FK

CO2

Bacillus ClostridiumH2

EF

Sweet CurdlingK

KEFEF

KK

- -

EF

Flavor changesK J

Enzymes
K
K

KPs.synxantha Flavobacterium sppYellow milkE

KPs. syncyaneaPseudomonas pyocyanus Blue milkE

KRhodotorulaCerratia marcescens Red milkE

- -

Ropiness of MilkK

KAlcaligenes viscolactis

K
Lipase
KK

K K
K K
K K

K K

K K

K K

Good production & manufacturing K

practices

K K

K
K

L
K

- -

W
Mycobacterium boris W J
MastitisCoxiella burnetii, Brucella Spp.K

Myc. Tuberculosis, ShigellaWHuman Pathogenic JK

Spp. Sal. Tyhi, Streptococcus pyogenes , corymebacterium, diphtheria .Lnfectious

Hepatheria

KEAF

K
Clostridium perfringen,s Bacillus cereus, Bacillus anthracis, Clostridium W

botulinum

FKProteolytic

KefirECultures butter milk

Kumiss
KSt. lactisNisin

WEF

KEF

St. lactis
L. bulgaricus
L. brevis
L. acidophilus
L. acidophilus
L. acidophilus
L. acidophilus

Nisin
Bulgarican
Lactobrevin
Acidophilin
Acidolin
Lactobacillin
Lactolin

- -

YoghurtEF

L.bulgaricus

Str. thermophilus

K
Mitchinkoff

K
K

KK

Reconstituted

- -

E JF J
Spray Drum drying

Freez dryingdrying

KCheese

FRnnetEF

KEFE

K


- -

WEF

WEF

Propionibacterium shermanii J
Brecvibacterium linens J

Penicillium camemberti J
Penicillium rogueforti J

Mold Groeth
EF

KK

EFK
- -

EF

WK

- -

K
Rennet

K
K
JK

K
Polio virusHepatitis
K

KK

KK
KK

KK

KK


F
E{

- -

W
EFW

WW

- -

KW

KW

KW

KW

KW

- -

Fever EF
K

KOvereatingIndigestion

WFood- borne illnesses

K K

KPesticides K

K K
K K

KSolanin K

EF K

K

KEF

- -

EF

Microbial
K

KFood poisoning

Food Intoxication K

KStaphylococcus aurous
Food Infection K

SalmonellaeGastroenteritisW





- -

Mycotoxins K
Mycotoxins
Mycotoxicosis

A.parasiticusAspergillus flavus

KAflatoxin

K
KEFEF

KEF




- -

K K
K K
K K

K K

EExtrinsic factorsF K
KE

K K
K K

K
KE FKK

Danger zone

K ~E ~F

Gastroenteritis Enterotoxin

J
K

- -

Staphylococcus

EaureusF
K

KNatural habitat

KFood Handlers

KMastitis

Enterotoxin

KL

K K

K
KL

- -

KNausea

Dehydration

K K

K K

K K
K K
K K

K K

W
K K

K K

K K

K K

- -

Clostridium perfingens

KClostridium welchii
K

{pHK

K
K

K
GravyK
E ) Reheated

Cl.perfringens

KL J K

K K

KSporulating cellsEnterotoxin K
KCells lysis K

K K
K K

K K
K K

K K

K K

KE JF

- -

Secondary metabolites Mycotoxins

KMycotoxicosis

Carcinogen

Strains

K
K

Aflatoxin J

KTurkey X- Disease?
Aspergillus flavus K

Aspergillus flavue toxintoxin

Secondary metabolites

A.flavus, A.parasiticus Aspergillus

- -

Guinea pigs
KMutagenicMutagensAmes

KEF
K K
Tetratogenic K

Metratogenic K

Carcinogenic K

K K

K
KEF

KEF

- -

A..Parasiticus A..flavus

KLK

KL
G1.G2.B1.B2

- -

WClosteridium perfringensW

EFW

- -

KKKEFKKKK

KKEFKKK
KK

KEFKEFKKKKK

KK

WKKEFKK

KWK

WFKKKEFKKK

KE

KKKK
K

FKEFKKKxKKKKKKK

KKE

.. American Meat Institute Foundation.(1994) HACCP:The Hazard

Analysis and Critical Control Point System in the Meat and Poultr.Y Industry.
Washington D.C.
Atlas;R M (1986) .Basic and Practical Microbiology N.Y;USA;
Macmillan Pub. Co.
Ayres;J.C;Mundt;J.D.and Sandine; W.E. (1980) .Microbiology of Food. San
Francisco ;USA; W.H.Freeman and Co.
Beuchat; L.R. (1996) .Pathogenic microorganisms associated with fresh
produce.J.Food protect.59:204-216
.