World Food Day 2k21

Prepared by,
Department of Food Process
Engineering,
School of Bioengineering,
SRM Institute of Science and Technology,
Kattankulathur.
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SAFE AND NUTRTIOUS
FOOD(LEVEL III)

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CHAPTER TITLE

1. I EAT SAFE FOOD

2. I STAY CLEAN

3. I HANDLE FOOD HYGIENECALLY

4. I KEEP MY SURRONDING CLEAN

5. FOOD NOURISHES ME

6. I AM HEALTHY

7. I PLAN MY MEALS
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Topics covered in this module

• About Micro organisms

• Need for Food safety
• Control of microbial growth
• Factore affecting their speed
and growth

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➢Micro-organisms are very small living creatures which cannot be seen through
naked eyes.

➢ Bacteria, viruses, yeasts and parasites – microorganisms.

➢They are found everywhere in air, water, sewage, soil, plants, humans and their
foods.

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• They are unicellular and are of different shapes and sizes , generally rod shaped or spherical.

• Size of the bacteria is one micron or 1/1000th of amillimetre(mm).

• When they multiple on a suitable medium the colonies will form within 24 hours.

• Each colony will have millions of bacteria which are formed from single micro-organisms.

• Some bacteria are capable of forming spores.

• A spore is resistant structure formed in some rod-shaped bacteria when condition isunfavourable.

• The spores remain dormant till the growth condition(pH, temperature, moisture etc..,) become
favourable and form a vegetative cells which can grow and multiply again.
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• They are unicellular which are larger than
bacteria.
• They can ferment sugar and starch to ethyl
alcohol and Co2.
• Food yeasts is rich in vitamin B-complex and
used in alcoholic beverages and in bread
making.
• They will grow on the surface of food such as
jams, pickles etc., and spoil them.

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• They are multi-cellular microorganisms.
• They are saprophytes(i.e.) they grow on the
surface of dead organic matter and on food
with low moisture content.
• Growth may be cottony, dry powdery or slimy
with colour ranging from white, yellow, blue,
green or black.

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• They are the smallest of all micro-organisms.

• They are strict parasites and grow only in

living cells.

• They found in sewage contaminated water and

food and cause diseases such as poliomyelitis
and infectious hepatitis.

• Air-borne diseases can cause common cold,

influenza, mumps, chicken pox.

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Food ( contaminated food and drink, diseased
animals and their products)

Fingers (unwashed and dirty hands, grown

fingernails)

Faeces ( sewage contaminated food and water,

unwashed hands after using toilets)

Fomites ( unclean utensils, equipment, door knobs,

taps, towels)

Flies and pests ( housefiles, coclroaches, rats, mice)

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 FOOD: Micro organisms need nutrients such as carbohydrates, proteins, lipids, minerals and
vitamins for their growth. They grow rapidly in protein rich food such as milk, meat, poultry
and leftover moist cooked if other conditions for growth arefavorable

WATER: Water in the liquid state is essential for the existence of all the living organisms.When
water is removed from food by drying the chances of spoilage are reduced.

TIME: Micro organisms need time to grow to large enough to spoil our food. During favorable
condition bacteria multiply by divding into 2 every 20 minutes.

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TEMPERATURE: Micro organisms grow best in temperature 5 ℃ and 63℃. This temperature
range is called “ Danger Zone” because the organisms grow fast and spoil our health. the time
and temperature for which food remains in this zone should be controlled.

pH: It is a measure to find whether or not a solution is acidic, alkaline or netural inreaction.
Most bacteria grow in netural pH of 7 and the yeast & molds grow in an acidic pH of 4.

OXYGEN: Most of organisms needs oxygen for their growth. Microbes which need oxygen are
called aerobes, while those who do not need oxygen are called anaerobes.

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• Controlling temperature: Bacteria grow and multiples in
danger zone i.e. temperature between 5 ℃ and 63℃. They
can be controlled by controlling time and temperature.
• Low temperature: At refrigerator and freezer the
bacterial growth become slows and bacteria become
dormant but they won't die i.e. spores.
• Higher temperature:When food is heated to high
temperatures, bacteria are destoryed. However the spores
may survive the normal cooking temperatures. But the
organisms can be destroyed by some factors:
Removing oxygen
Adding chemical preservatives
Reducing moisture content
Exposure to Ultra-Violet rays

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Reference:
• SNF & Nutritious Food, The Yellow book Level-III, Age 13-17 years, Food Safety
and Standards Authority of India.
For further information, Refer www.snfportal.in

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