MICROBIOLOGY (DEARNING OBJECTIVE At the completion of this lesson, you will be able to: a Pre describe food spoilage characteristics ° and how microorganism involve in food spoilage Ne e explain the profile of food spoilage < microorganisms ye ® eo identify food spoilage caused by yeasts and \@ molds 2 2 eo” Ne” Ne”FOOD MICROBIOLOGY d a) MICROBIAL FOOD SPOILAGE 1.1. Causes of Food Spoilage WHAT IS FOOD SPOILAGE? '® Food consists of unacceptable characteristic changes nm (water loss, color, odor, flavor, texture, etc..) for human consumption or consumer acceptation © Spoilage is also a subjective quality | Food characteristics change which acceptable in some cultures are unacceptable in othersFOOD MICROBIOLOGY a) MICROBIAL FOOD SPOILAGE 1.1. Causes of Food Spoilage Chemical reactions (oxidation, pH..)FOOD MICROBIOLOGY 7, MICROBIAL FOOD SPOILAGE 1.1. Causes of Food Spoilage Rapid spoilage -s MICROBIAL \ FOOD. SPOILAGEMICROBI |. MICROBIAL FOOD SPOILAGE 1.2. Detectable Parameters ® Microbial food spoilage manifests itself in several different ways, solely or in combination : form of surface slime or colonies loss of texture ) chemical products ot mi fnieroblal he mostcommon —_—metabolism, gas, pi manifestation polysaccharides, Ogors. and flavors, \ } accumulation of Tiguid (exudate, purge)MICROBIOLOGY PVA eo mos a. MICROBIAL FOOD SPOILAGE 1.2. Detectable Parameters Rote oceanic } |level which microorganism must muitiply and attain in order to produce | detectable changes in color, odor or The spoilage detection level can range from 10** cells/g/mL, or/cm? Rapidity of food spoilage depends on initial load of microbes ( fresh or treated food), characteristics of food (pH, protein content, moisture content, water activity), favorable growth condition (temperature...) | | Compounds Which can be produced by spoilage microorganism to change bio-chemical reaction in food product : Volatile fatty acids, hydrogen sulfide, metabolites of sorbate, L- and D- lactic acid, ethanol, methane ete...FOOD MICROBIOLOGY SA Aer E) i) MICROBIAL FOOD SPOILAGE 1.2. Detectable Parameters Sooo level which microorganism must multiply and attain in order to produce \Getectale changes in color, odor muy on The spoilage detection level can range from 10° cells/g/mL, or/cm? ® Formation of H,S, some amines, and H,O, formation can be detected at a lower microbial load '® Formation of lactic acid may be detected at a higher microbial load ® Slime formation, associated with accumulation of microbial cells, is generally detected at 210° cells/g/mL, or/cm’, of a foodMICROBIO DEARNING TOPIc 1 REVIEW Let’s review what we have learned in topic 1 Qa Tc ear [) D Yeasts and molds cannot compete very well with bacteria except in es situation where bacteria cannot predominate, i.e high sugar content © A) True © B) False 1VFOOD MICROBIOLOGY LEARNING TOPIC 1 REVIEW Let’s review what we have learned in topic 1 Qn ; Yeasts and molds cannot compete very well with bacteria except in ., G situation where bacteria cannot predominate, i.e high sugar content © A) True B) False MT Nn 1uLEARNING TOPIC 1 REVIEW Let’s review what we have learned in topic 1 QO f°), @ Rapidity of food spoilage is affected by only food compositions A) True © B) False 12FOOD MICROBIOLOGY Bs Se LEARNING TOPIC 1 SUMMARY Let’s summarize what we have learned in topic 1 Zy SUMMARY . Food spoilage occurs when there is undesirable characteristic changes for consumer acceptation 1 It is predominantly caused by microorganism (Bacteria, Yeasts and Molds). » Several unacceptable changes caused by microbial spoilage are off odor or bad smell production, off flavor, color change, slime formation and some biochemical compounds production (H2S , ethanol, lactic acid...).FOOD MICROBIOLOGY 2. FOOD SPOILAGE BACTERIA '® Spoilage bacteria utilize the nutrients in food to survive and grow, thus it spoils the food by changing the biochemical composition in the food. ‘They are more resistant fo harsh conditions than the pathogenic bacteria in the same food. ® Their survival strategies may be one or more of the three interactions below : BREE competition for nutrient, thus less competitive species are suppressed change in a spoilage profile of a microorganism because of the EE hitrint suppiy of other microorganisms in the same food ‘some gram negative bacteria can coordinate certain phenotypic traits such as hydrolytic enzyme by communication via N-acyl homoserine latones. ® Besides biochemical compounds, microorganisms produce enzymes in foods and the action of these enzymes can cause food spoilage . ‘EXAMPLE: Pseudomonas can produce proteases 2s and | lipases, wt which can cause off flavors products. ‘in milk and ¢ other dairy ar 15MICROBIOLOG 2; FOOD SPOILAGE BACTERIA 2.1. Gram Negative Bacteria Gram negative bacteria possibly spoil the food which has pH close to neutral, high in_ moisture content, and it is stored aerobically. '® Pseudomonas: most predominant spoilage bacterium Q Psychrotrophic spoilage in milk, red meat, poultry and seafood. Q Cause slime formation and pigments, off-flavors and off odors. ® Other Gram negative bacteria: Aeromonas, Shewanella, Vibrio, Hafnia, Seratia, Flavobacterium, Erwinia and Pantoea 16FOOD MICROBIOLOGY Lo CA men ects [BIIFOOD|SPOILAGE BACTERIA 2.1. Gram Negative Bacteria a Lictelealhstn eee common in fish and other seafood | : 35% of vegetable cael ioe spoilage Nonpsychrotrophic bacteria (above 10°C ): causes production of Beedle ° 17/FOOD MICROBIOLOGY Se Per ent 2. FOOD SPOILAGE BACTERIA 2.2. Gram Positive Bacteria Brochothrix, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Micrococus and Vagococus Po Carnobacterium piscicola_Psychrotro} Fish Texture change, odor Brochothrix Psychrotrophic Rew meat Texture change, odor thermosphacta Lactobacilli and Vacuum Undesirable acids or Lactococci packaged meat, metabolites poultry and cured meat Lactobacillus kunkeei Grape juice Undesirable fermentation 18)MICROBIOLOGY 2. FOOD SPOILAGE BACTERIA 2.2. Gram Positive Bacteria Brochothrix, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Micrococus and Vagococus r = Psychrotrophic, Raw milk Undesirable fermentation relatively heat- Pasteurized milk resistant Pediococcus, Acetobacter, Psychrotrophic Beer Beer spoilage “ Rope” Lactobacilli produce diacety| Pediococcus (undesirable flavor) Leuconostoc, Psychrotrophic Doughs Sour flavor, texture change Lactobacillus, Streptococcus, Micrococcus, and Bacillus 18)FOOD MICROBIOLOGY 2, FOOD SPOILAGE BACTERIA 2.3. Spore Formers Bacillus and Clostridium : cause spoilage of canned foods arising out of under processing or damage to the can Clostridium Psychrotrophic vacuum-packed “blown pack” meat , vacuum- packed cooked meat | Bacillus cereus Paychrotrophic Pasteurized milk sweet curdling and bitty cream Alicyclobacillus Acid tolerant fruit juice Undesirable acids or acidoteresstris metabolitesFOOD MICROBIOLOGY (BFOOD SPOILAGE BACTERIA 2.3. Spore Formers Bacillus and Clostridium : cause spoilage of canned foods arising out of sr processing or damage to the can Bacteri mao Ee bread “ropiness” in bread as stingy brown mass within bread loaf Canned food _flat-sour spoilage Canned food swells in cans sulfite stinker smell of rotten eggs 19/FOOD MICROBIOLOGY LEARNING TOPIC 2 REVIEW Let’s review what we have learned in topic 2 f\, @ Microbial food spoilage is caused by the multiplication of wi © bacteria/yeasts /molds in a food A) True © B) False ra 7} 20MICROBIO LEARNING TOPIC 2 REVIEW Let’s review what we have learned in topic 2 QS 2 9 Lactobacilli and Lactococci are lactic acid bacteria causing only the ww. G undesirable fermentation © A) True > B) False 2uFOOD MICROBIOLOGY SA ero aaa) LEARNING TOPIC 2 REVIEW Let’s review what we have learned in topic 2 a Ce tones @ Pseudomonas cause psychrotrophic spoilage in milk, red meat, Se O poultry and s > A) True © B) False 22/3FOOD MICROBIOLOGY LEARNING TOPIC 2 SUMMARY Let’s summarize what we have learned in topic 2 Zon @. Bacterial food spoilage can be caused by gram positive bacteria, gram negative bacteria and sporeforming bacteria which are more resistant in some heat treatments. @ Pseudomonas is the most predominant spoilage am negative bacterium and Bacillus and lostridium are the major sporeforming spoilage bacteria. @ Foods that are high in nutrient content (proteins), have a pH close to neutral and a high moisture content are more susceptible to spoilage.OD MICROBIO (BYFOGD SPOILAGE By YEASTS AND MOLDS ® Yeast and molds can spoil a wide variety of food products: Jow pH, high sugar, or salt content, or low water activity '® Spoilage by yeasts and molds is most visible either in the form of spores or slime, often pigmented usually on the surface ® Spoilage of fruits, vegetables and bakery products - they produce pectinolytic enzymes that soften the plant tissues, causing rot. 25/38#5) 07. Microbiology of Food BIIFOODSPOILAGE BY YEASTS AND MOLDS 3.1, Food Spoilage by Yeasts = Yeasts generally cause spoilage in foods containing high sugar or salt content, ‘such as maple syrup, fermented foods (pickles, sauerkrauts), and alcoholic beverages. © Yeasts grow in pH (2.0 - 8.5) and the optimum pH (4.5 - 6.0) Osmophilic Yeasts, such as Saccharomyces and Torulopsis, grow in high concentrations of sugar (jams, jellies, preserves). » Saccharomyces and Candida spoil fruit juices. © Spoilage yeasts in dried fruits are generally: {Zygosaccharomyces rouxii, Hanseniaspora, Candida, Debaryomyces, Pichia species 7) 26 FOOD MICROBIOLOGYFOOD MICROBI [BIFOGD!SPOILAGE BY YEASTS AND MOLDS 3.2. Food Spoilage by Molds ® Molds are able to grow on all kinds of food: cereals, meat, milk. fruit, vegetables. nuts, fats and their derived products ® The most common spoilage species are : {mucor, Rhizopus, Botrytis, Penicillium, and Aspergillus | ™ Some of these spoilage molds produce mycotoxins (toxigenic), such as Penicillium and Aspergillus. ™ Fruits, vegetables and grain products are highly susceptible to mold spoilage. ® Spoilage of grains and grain products - adverse changes in appearance (color spores, flavor and aroma) due to some volatile compounds, might cause increase in the free fatty acid value. 27)FOOD MICROBIOLOGY SA ern meer ett 3)FOOD SPOILAGE BY YEASTS AND MOLDS 3.2. Food Spailage by Malds ® Botrytis sp. is known to cause spoilage of fruits, such as . a raspberries, grapes, strawberries, kiwi fruit, pears, peaches, plums, [Sulit and cherries, and vegetables, such as carrots, lettuce, peas, and SSS beans. '® Mucor and Rhizopus spp. affect apples, strawberries, etc ® Rhizopus, Penicillium, Aspergillus: spoilage of bread, corns © Mucor, Rhizopus and Thamnidium: spoilage of meat 28)FOOD MICROBIOLOGY ST ee lee Rane) LEARNING TOPIC 3 REVIEW Let’s review what we have learned in topic 3 QS mn ) 1 Yeasts grow well in food which has low sugar content. = © A) True > B) False 29,MICROBIO LEARNING TOPIC 3 REVIEW Let’s review what we have learned in topic 3 @ Are the follov () D Rhizopus, Penicillium, Aspergillus are yeasts causing bread spoilage A) True © B) False NO A eh reFOOD MICROBIOLOGY LEARNING TOPIC 3 REVIEW Let‘s review what we have learned in topic 3 » Fruits, vegetables and grain products are highly susceptible to af mold spoilage ® A) True B) False Cas) Vener ee! 31FOOD MICROBIOLOGY LEARNING TOPIC 3 SUMMARY Let’s summarize what we have learned in topic 3 Zy SUMMARY Yeasts and molds cause spoilage of fruits, vegetables, and bakery products. >» Molds are also the cause of grain product spoilage. » Yeasts favorably grow in high sugar content product and molds can grow in food with very low water activity. » Some spoilage molds (especially Aspergillus) produce mycotoxins which is toxigenic to consumers.