History and Development of food Microbiology

https://microbenotes.com/history-of-microbiology/ 1
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• First person to see bacteria
• Single lens microscope

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Early Compound Microscope
• Beautifully crafted but had severe chromatic distortion

https://www.medicofem.com/ 4
 Simple microscopes gave better resolution

Leeuwenhoek's early
microscopic observations
of rabbit sperm (figs. 1-4)
and dog sperm (figs. 5-
8). (Wikimedia Commons)
 Spontaneous Generation
vs
Biogenesis
The Great Debate
• Redi (1668)
• Needham (1745)
• Spallanzani (1765)
• Virchow (1858)
• Pouchet (1859)
• Pasteur(1861) 6
 Spontaneous Generation
• Aristotle: any damp body gives rise to living things
– Miasma
– phoenix myths
– “Golam”
• Herodotus: Living organisms could arise from non
living matter
– crocodiles from mud
• Van Helmont: small animals only
– maggots from meat
– mice from feed
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 Francesco Redi

• Italian poet physician 1668

• Tested hypothesis of Spontaneous Generation
– Meat in jars
• three jars open to air> maggots
• three jars sealed >no maggots
• three jars fine net>no maggots
• Concluded spontaneous generation did not still occur

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 John Needham
• Irish priest 1745
• Said microbes spontaneously generated
• Evidence
– Heated chicken soup
– poured into flasks
– covered flasks
– microbes appeared

Problems with experimental design??

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 Lazzaro Spallanzani
• Italian Monk 1765
• Said Needham’s broths contaminated
after heating
• Evidence
– chicken soup poured into flasks
– covered flasks
– then heated soup
– microbes DID NOT appear
MICROBIOLOGY : THE ABODE OF MICROBES 10
“ Production without parent of a new living organism”
(Pouchet 1859)
• Required
– a solid organic substance just after death
– air containing “Life Force”
– water

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 Biogenesis

• Concept proposed by Rudof Virchow

– German Scientist 1858
• Virchow had No Evidence

Biogenesis or cell theory: cells can only arise from

preexisting cells

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 Biogenesis
Omne vivum ex vivo➔ makhluk hidup
berasal dari makhluk sebelumnya

Harvey

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 The Cell Theory
• All organisms composed of one or more cells
• Cells are smallest living things
• Cells arise only from previously existing cells
• Thus: all organisms are descendants of the first cells

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 Schwann Experiment

• Broth heated in flask

• Air heated
• Air and broth mixed
• No Growth

Pouchet argued that “Life Force” destroyed

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Academy of Sciences
1860
Award for a solution

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 And the Winner is..??
• Louis Pasteur
• Confirmed experiments of Redi
& Schwan
• Filtration Experiments
– air filtered through guncotton
– dissolve guncotton
– Examined residue
– contained microbes and dust
• Conclusion: microbes in the
dust not in air

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 Final Proof
Swan Neck Flask Experiment
• Add broth to flask
• Bend the neck of the flask(air can enter but dust cannot)
• Heat broth
• No bacterial growth
• Break neck of flask
– dust enters
– Growth occurs

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 Altitude Measurements

• Arbois (sea level ) 8/20 flasks contaminated

• Jara (850 meters) 5/20 flask contaminated
• Mer de Glace (2,000 meters) 1/20

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 Louis Pasteur
• Added 20 years to
the lifespan of every
man woman and
child
• improved the quality
of life

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https://www.medicofem.com/
 Golden Age of Microbiology

• Fermentation
• Pasteurization
• Disinfection
• Vaccines

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 Louis Pasteur

• Germ theory
• Fermentation
• Pasteurization
• Rabies vaccine
• Streptococcus pneumoniae causes
lobar pneumonia

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 Fermentation
• Vintners thought sugar chemically converted to alcohol in air
• Pasteur, a chemist, was asked to help
• Discovered
– Yeast convert sugars to alcohol
– Bacteria change alcohol to vinegar
• Fermentation was biological process

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 Pasteurization
• Pasteur connected food
spoilage and microbes
• Pasteurization: Destroy
microbes that cause spoilage
by heat
– Beer, wine, milk
• Critical to development of
Germ theory

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Pasteur’s Original Flasks

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 Germ Theory of Disease

• Causal relationship between microbes and disease

• Disinfection controls surgical infection
• Microbes cause disease

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Joseph Lister

Developed antiseptic surgery

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Robert Koch
• Confirmed germ theory
• Discovered cause of
– anthrax
– cholera
– tuberculosis
• Developed
– pure culture techniques
– staining techniques
– solid media
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 Koch’s postulates

Rules to prove an organism

causes a disease
• Organism consistently isolated from diseased individuals
• Organism cultivated in pure form
• Signs and symptoms induced after inoculation
• Same organism isolated from experimentally infected
individual
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 Smallpox

• Isolated smallpox virus from pustules on

Egyptian mummies
• Father of Amhetop

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Pustules Caused by Pox Virus

Edward Jenner

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Edward Jenner

Vaccination
for smallpox

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 Rabies vaccine

• Pasteur described a rational

basis for the development of
vaccines

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 The steps of Koch's postulates used to
relate a specific microorganism to a
specific disease. (a) Microorganisms are
observed in a sick animal and (b)
cultivated in the lab. (c) The organisms
are injected into a healthy animal, and
(d) the animal develops the disease. (e)
The organisms are observed in the sick
animal and (f) reisolated in the lab.

https://www.cliffsnotes.com/
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 FOOD & MICROORGANISM:
FOOD AS A SUBSTRATE
FOR MICROORGANISMS

Masuk bahan UTS mulai food & mo

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 Why Study Food Microbiology?
• Provide Clean, Safe, Healthful Food to
Consumer
• Prevent Food Spoilage
• Prevent Food-borne Illnesses
• Food Preservation and Production

Mengapa studi MPP?

by Mindy Brashears, Ph.D. 36
https://www.slideshare.net/KalpeshZunjarrao/microbiology-introduction-history-29540554 37
https://www.quora.com/What-are-the-different-shapes-and-arrangements-of-bacterial-cells

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 • Generation Time
– Time required for a bacterial cell to grow
and divide
– Dependent on chemical and physical
conditions
• E. coli - generation time of 12.5-20 min.
• 20 generations (about 7 hrs.)→1 million cells
• 30 generations ( about 10 hrs.)→1 billion cells
• 72 generations ( about 24 hrs.)→1 x 1021
(1,000,000,000,000,000,000,000 cells)

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© 2012 Pearson Education Inc.
 Generation Time Under Optimal Conditions (at 37oC)

Organism Generation
Time
Bacillus cereus 28 min

Escherichia coli 12.5 min

Staphylococcus aureus (causes many types of infections) 27-30 min

Mycobacterium tuberculosis (agent of Tuberculosis) 18 – 24 hrs

Treponema pallidum (agent of Syphilis) 30 hrs

Images: B. cereus, E. coli & S. aureus by T. Port; TB 45

culture, Dr. George Kubica PHIL #4428, Treponema
pallidum, Dr. Edwin P. Ewing, Jr., PHIL #836 From the Virtual Microbiology Classroom on ScienceProfOnline.com
Bacterial growth in Cell Count From Binary Fission

Generation Cell
Number Count
0 1
1 2
2 4
3 8
4 16
5 32
10 1,024
20 1,048,576

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From the Virtual Microbiology Classroom on ScienceProfOnline.com
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 Intrinsic and Extrinsic Factors
• Intrinsic
– pH
– Moisture Content
– Oxidation-reduction Potential
– Nutrient Content
– Antimicrobial Constituents
– Biological Structures

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pH
• Effects of pH
– Functioning of enzymes pH <3.5
– Transport of nutrients Citrus fruits, pickles, kiwi
• Other Environmental Factors
– Temperature → pH becomes more pH 6-7
acid when Temp increases Meat, milk, corn, vegetables, eggs
– Salt
– Age → Young cells more
susceptible Molds (pH 0-11) and Yeast (pH 1.5
• No known pathogen grows to 8.5) more tolerant of pH
below pH of 4.6 extremes
– Clostridium botulinum

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Moisture
• Remove and/or Bind Moisture
– Humectants →Salt, sugar, proply
glycol
– Dehydration → Remove
Water/Dry
• Water Activity (Aw)→Amount of
Water available for Chemical
reactions and microbial grow.
• Most Fresh Foods - Aw > 0.99
Pure Water Aw=1.00
22% NaCl Solution = 0.86
Saturated NaCl Solution = 0.75
Spoilage Bacteria= 0.91
Spoilage Yeasts= 0.88
Spoilage Molds= 0.80
No water Aw=0
• Halophilic= 0.75
• Xerophilic molds= 0.61
• Osmophilic yeasts= 0.61
• Lowest Aw for Pathogen Growth
– 0.86
– Stapholococcus aureus
survives, but does not grow50
 Oxidation- Reduction Potential
• O/R Potential - Eh
• Loss of electrons – oxidized
• Gain of electrons – reduced
• Aerobic→require positive Eh values – must have oxygen
• Anaerobic→require negative Eh values – no oxygen
• Microaerobic→small amounts of oxygen
• Facultative anaerobes→both aerobic and anaerobic

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 Others
• Nutrients
– Fastidius vs non-fastidious
(Fastidius→very specific growth requirements
Some grow on very little nutrients)
• Biological Structure→Shells on nuts and eggs, skins
• Antimicrobial Factors→naturally occurring substances that
prevent microbial growth
✓ Lysozyme – Eggs
✓ Spices – garlic – allicin
✓ cloves - thymol
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Extrinsic Factors
• Temperature
• Relative Humidity
• Gases in the Environment
• Presence of Other
Microorganisms

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 Temperature
• Microorganisms grow over a wide range of Temperatures
• Psychrotrophs →grow well below 7C, optimum at 20-30C
(Pseudomonas, Enterococcus, Polaromonas vacuolata)
• Mesophiles →E. coli (39ºC)
• Thermophiles →B. stearothermophilus (60ºC)
✓ Hyperthermophile: Thermococcus celer (88ºC)
✓ Hyperthermophile: Pyrolobus fumarii (106ºC)
• Psychroduric →Survive, but do not grow at low temps (E. coli)
• Thermoduric →Survive, but do not grow at high temps
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Other Factors
• Relative Humidity of Environment
– Can change the Aw. If Aw is low and RH is high, the food can pick
up enough moisture from environment to allow for microbial growth

• Environmental Gasses →Gasses can be added to package to

control/reduce microorganisms.
– CO2, Ozone.

Presence of Other Microorganisms

• Competitive Exclusion
– General microbial antagonism
– Lactic Antagonism 55
 Hurdle Concept
• Combine Intrinsic and Extrinsic Factors to Control
Microbial Growth
• Combination requires less severe treatments to foods to
get desired inhibition

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 Why is it important to determine the
presence of microorganisms in foods?

The Ick Factor: Microbial Spoilage ...ift.org

slovegrove/iStock

Occurrence of Microorganisms in Food

• Is the presence of microorganisms in food normal?
• Can you think of foods that do not have any microorganisms? 57
Three ways for food to spoil
1. Microbial factors
2. Natural food enzymes
3. Other factors
Growth and activity of MOs
Bacteria, yeasts and molds
are microorganisms that
cause food spoilage. They
produce various enzymes
that decompose the various
constituents of food.
Microbial spoilage of food
• Bacteria, yeasts and molds are the
major causes of food spoilage.
• They produce various enzymes
that decompose the various
constituents of food.
• Molds are the major causes of
spoilage of foods with reduced
water activity e.g dry cereals and
cereal product
• Bacteria spoil foods with relatively
high water activity such as milk and
products. 58
Mo(s) can “spoil” a food, by increasing their
numbers, utilizing nutrients, producing enzymatic
changes and contributing off-flavors by means of
breakdown of a product or synthesis of new
compounds.

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 www.gaps.cornell.edu/FSI/.../Lesson1-4.ppt
The ability of
1. Microbial factors microorganisms
(except viruses) to
Microorganisms which grow and grow or multiply in a
reproduce, causing unwanted changes food is determined
to the odor taste, and texture of the food. by the food
environment as well
as the environment
in which the food is
stored, designated
as the intrinsic and
extrinsic environment
of food, respectively.
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2. Enzyme activity: Action of enzymes found inherently in plant
or animal tissues start the decomposition of various food
components after death of plant or animal.
3. Chemical reactions: These are reactions that are not
catalysed by enzymes.,e.g. oxidation of fat.
4. Vermin: Vermin includes weevils, ants, rats, cockroaches,
mice, birds, larval stages of some insects. Vermin are
important due to: (i). Aesthetic aspect of their presence, (ii)
Possible transmission of pathogenic agents, (iii).
Consumption of food.
5. Physical changes: These include those changes caused by
freezing, burning, drying, pressure, etc.
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 Sources of microorganisms
in food
The primary sources of
microorganisms in Food include:
1. Soil and water
2. Plant and plant products
3. Food utensils
4. Intestinal tract of man and
animals
5. Food handlers
6. Animal hides and skins
7. Air and dust
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Image by license via BigStockPhoto.com
In nature mo frequently can render our food supply unfit
for consumption.

To prevent this, minimize the contact between mo(s)

and our foods (prevent contamination) and eliminate
mo(s) from our foods, or at least adjust conditions of
storage to prevent their growth (preservation).

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Conditions for Spoilage: water, pH, physical structure, oxygen, temperature

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Microorganism Growth in Foods

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