MICROBIOLOGY IN FOOD INDUSTRY

MICROBES
Pathogenic:
• Salmonella - blue-green to blue, Gram-negative, flagellated, rod shaped bacteria; intestinal
tract of animals and humans
• Toxoplasma gondii - pink, unstained, crescent-like shaped protozoan parasite raw and
undercooked meat; unwashed fruits and vegetables; contaminated water; dust; soil; dirty
cat-litter boxes; and outdoor places where cat feces can be found.
• Clostridium perfringens - yellowish gray, Gram positive, rod shaped soil, rotting vegetation and
marine sediment, as well as in the intestinal tract of humans and animals.
Probiotic:
• Lactobacillus - white, Italian and Swiss cheeses (e.g., Parmesan, cheddar, and Gruyère); milk,
kefir, and buttermilk; fermented foods (e.g., Kombucha, Kimchi, pickles, olives, and sauerkraut)
• Streptococcus thermophilus - purple, spherical or ovoid cells; digestive tract; fermented milk
products, and is generally used in the production of yogurt; helpful microbe that lives in your
gastrointestinal tract and reproductive system

ROLES
Pathogens
Salmonella: Angelah
Toxoplasma gondii: Kaila
Clostridium perfringens: Ellah
Probiotics
Lactobacillus: Christian
Streptococcus thermophilus: Lui

Hosts: Sam, Angel

Scientist/Food Technologists: Juli, Joyce

FLOW
1st Scene: Documentary

Our eyes can only see so much without the help of the technology that we use today. We may
not be able to discover this world of living organisms.

The study of microscopic living things, which are much smaller than any sort of animal that can
be seen with the unaided eye, is known as microbiology. Yes, they are much, much smaller than
spiders, mosquitoes, and even ants. These live entities are so tiny that you can only see them
under a microscope, and even then, you can only see their external structure—more precisely,
the cell wall—when working in the laboratory discipline of microbiology. They are essentially the
tiniest living things that have ever existed! Therefore, studying microbiology endows us with this
special capacity, the ability to perceive what other people are unable to.
We are able to deal with the enormous range of microbes, such as bacteria, yeasts, molds,
viruses, and protozoans. These organisms are known as "Microorganisms" because of their
size, which is roughly one to two micrometers long and allows them to grow, reproduce, and die.

The growth of these microbes can also be controlled, and in some cases, eliminated, if you
know how they function. But of course, microorganisms, like other living things, are dependent
on their environment to provide them with their basic needs. However, did you know that
humans can also depend on these organisms? This will lead us to the significance of
microbiology in food, whereas we will learn more about the effects of microbes on the food we
eat. And even though these microbes are the major cause of food spoilage in our daily lives,
they can also be useful in nature and can be used for the preparation of food products.

This is another important branch of science which is the very foundation of food safety,
production, processing, preservation and storage, known as food microbiology.

2nd Scene: Introduction

All living things, including humans, rely heavily on food. We receive our food from a variety of
sources. Microbiology is the study of bacteria that are known to have an impact on animals and
people. Some bacteria are cooperative and can be used to prepare food products, but many of
them are destructive and are the primary killers in many parts of the world.

In conjunction, food microbiology is the study of how bacteria affect the food we eat and is thus
a combination of food science and microbiology, which have both beneficial and deleterious
effects on the quality, and safety of raw and processed meat, poultry, and egg products. It
focuses on the general biology of the microorganisms that are found in foods including their
growth characteristics, identification, and pathogenesis. Specifically, areas of interest which
concern food microbiology are food poisoning, food spoilage, food preservation, and food
legislation. Moreover, pathogens in a product, or harmful microorganisms, result in major public
health problems in the Philippines as well as worldwide and are the leading causes of illnesses
and death.

*Insert 2 Trivias

3rd Scene: Introduction of Microbes

(Comics)

: Wandering through this world, one thing always caught my eyes, foods! This village has plenty
of delicious meals. All stomachs have been happy.
*Insert comic style pictures ng foods*
: Freshness! Welcome to Foodlandia! Where every food was at their best quality. Mouth starts to
drool 'cause everything are appetizing!

: Not until… *insert gloominess* Everything reeks for rot and molds. *Insert food spoilage
contaminated* Townspeople have been sicked; dizzy, vomitting, and aching as their stomach
rumbles. *Insert video clip nagsusuka, stomach ache, dizziness*

: Somebody had enter the Foodlandia. *Insert sound effects*

*Insert comic style pictures ng 5 microbes*

The Probiotics (Heroes)

: We are the Probiotics that will save your daily cravings! (Lactobacillus and Streptococcus)
Steph: I am Wonder Steph, the Wonder Sidekick. I will save the food microbiome with my
fermentation powers.
Bacilio: I am Super Bacilio, the Super Probiotic. I will fight the pathogens that cause diseases.

The Pathogens (Villains)

: And we are the Pathogens, the microbe invaders that will dominate the Foodlandia.
(Toxoplasma gondii, Salmonella, and Clostridium perfringens)
*Insert villains' laugh*
Mandii: I am Dark Mandii, the Dark Pathogen. I will invade your meaty dishes.

Ella: I am Poison Ella, the Power Contaminant poisoning all your food cravings.

Gen: I am X Gen, the Toxic Germ. Spoilage is done as soon as I land on your fruits and
veggies.

*Insert action scenes: Kakalabanin nina Probiotics sina Pathogens

*Insert sounds and graphics "kaboom", "splash"*
- After ng laban, gagamitin nina Probiotics ang powers nila para maibalik ang freshness at
best quality ng foods. (Insert clips healing the foods)

*Insert picture ng mga Probiotics

: And the Probiotics save the day!

————————————

4th Scene: Fast talk with Juls and Angel

Host 1: So, here's the main characters of Foodlandia. We will be first having the Probiotics.
Welcome to The Germ Show, Bacilio and Steph.
Steph: Hello! Thank you for having us!

Host 2: It is our pleasure to meet you. By the way, can you give us an introduction about your
character? Let's start with you, Steph.

Steph: Yes, (Host 2). I will be Streptococcus thermophilus, one of the probiotics. I have the
powers of fermenting foods such as milk products, cheese, and yogurt.

Bacilio: Like Steph, I'm also a probiotic, the Lactobacillus. We are both helpful microbes that live
in your gastrointestinal tract and reproductive system.

Host 2: Oh, such good microbes! And I think you two are familiar with fast talk, so let's start the
Fast Talk with the Microbes. Gram positive or Gram negative?

Steph and Bacilio: Gram positive

Host 2: Spherical or rod-shaped?

Steph: Spherical
Bacilio: Can I choose both? Hahaha either.

Host 2: Aerobic or anaerobic?

Steph and Bacilio: Anaerobic

Host 2: Yes or No. Can you be a pathogenic?

Bacilio: No.
Steph: Yes but in a low chance.

Host 2: Acidophile or Alkaliphiles?

Steph and Bacilio: Acidophiles

Host 2: And last, what is the microbial importance of a Lactobacillus and Streptococcus
thermophilus?

Bacilio: Lactobacillus provides health benefits by balancing gut microbial population and fights
bad bacteria.

Steph: Streptococcus thermophilus increases nutritional value of milk and other dairy products.

Host 2: Wow, thank you Probiotics! We love to have you with us today. This is The Germs Show.
We'll be right back after a short break.
*2 Trivias

Host 1: We're back and now we're with the Pathogens of Foodlandia. Welcome to the Germ
Show, Mandii, Ella, and Gen.

Gen: Nice to meet you, (Host 1 and 2).

Host 2: Nice to meet you too, microbes! About Foodlandia, could you introduce to us your
characters?

Ella: Yes, we are the Pathogens or the villains of Foodlandia. I am Salmonella that is commonly
known as food poison.

Mandii: I am Mandii as Toxoplasma gondii and together with Gen as Clostridium perfringens, we
spread viruses by contaminating variety of foods such as raw meats, unwashed fruits and
vegetables.

Host 1: As a curiosity, what indications of foods that push you to create spoilage in them?

Gen: Mostly, foods that are in contact with sources of contaminants such as fingernails, hairs,
and pests become our targets. Also, raw foods that are not properly washed and cooked.

Host 1: Yikes! Now it's time to learn food safety. But before that, let's proceed with the fast talk. I
know you already know this, right?

Gen, Mandii, Ella: Yes!

Host 1: Okay, let's do the Fast Talk with the Microbes! Gram positive or Gram negative?

Ella and Gen: Gram positive

Mandii: No comment hehe

Host 1: Motile or nonmotile?

Ella and Mandii: Motile

Gen: Nonmotile

Host 1: Your favorite place, Salmonella

Ella: Raw meats and poultry products

Host 1: Your number one stress, Gen

Gen: Oxygen

Host 1: What would be your survival kit, Mandii

Mandii: High pH substances, proteins, and oxygen

Host 1: Okay, that's it. This concludes the characteristics of the Pathogens of Foodlandia. This
is The Germ Show, be right back!

*3 Trivias

5th Scene: BIONEWS

Host 1: Hello Philippines and hello world! Welcome to “BIONEWS" I am (Host 1), and
together with me is none other than…

Host 2: (Name, energetic) Good Day Everyone! Hello, (Host 1)! You seem a lot
energetic today, partner.

Host 1: Most definitely, partner! You can say that it is because I am excited to discuss
our topic for today. To let everyone get a bit of a hint, we came upon this very interesting
study of microorganisms that colonize, modify, and process, or contaminate and spoil
food. It is one of the most diverse research areas within microbiology.

Host 2: That’s right, partner! It comprises a wide variety of microorganisms including

spoilage, probiotic, fermentative, and pathogenic bacteria, molds, yeasts, viruses,
prions, and parasites. It deals with foods and beverages of diverse composition,
combining a broad spectrum of environmental factors, which may influence microbial
survival and growth.

Host 1: However, we must consider the fact that food microbiology includes
microorganisms that have beneficial or deleterious effects on food quality and safety
and may therefore be of concern to public health.

Host 2: Exactly, the emerging issue of food security is also further compounded by the
advent of global climate change, threatening the stability of food production for future
societies.

Host 1: To date, efforts have focused on assuring food safety by continuously

monitoring food contaminants as well as identifying risk factors concerning human
health, sanitation, and nutrition. These issues are particularly prevalent in developing
countries, further increasing the importance of research in food security.
Host 2: But before understanding thoroughly what is food microbiology, we will
understand the history of food microbiology and how food as a substrate for
microorganisms acts. The first recorded study of food microbiology was by French
scientist Louis Pasteur in 1864. He developed the process of pasteurization, which uses
heat to kill bacteria in milk and other foods.

Host 1: Subsequently, in the late 1800s, a German scientist Robert Koch developed the
process of sterilization, which uses heat and chemicals to kill bacteria. At the present
time, food microbiology is a growing field and scientists continue to establish new
methods for controlling the growth of bacteria in food.
Host 2: Some of you might have heard of them, but for the benefit of the doubt, let’s
take a look at this clip

Insert clip

Host 1: Moving on, with the help of our special guests, we will be discussing more about
the study of microorganisms in food. Let’s have a round of applause to the
representatives of the world’s organization of food scientists, Ms (Guest 1) and Ms
(Guest 2) (Crowd applause and cheers).

Host 2: Welcome to BIONEWS! For our next report, Ms SAM and Ms JOYCE will tell us
what exactly is food microbiology.

Guest 1: Well, to begin with, considerable attention has been given to understanding the
different aspects related to food production, quality, and supply during the recent
decades. In particular, the emergence of more powerful, precise, and affordable
molecular technology has provided essential tools for increasing our knowledge of food
security. VO: Specifically, the study of microorganisms associated with food, or food
microbiology, has emerged as an exciting and valuable field of research, fundamental in
manipulating and improving elements of food biology. Microorganisms are necessary
agents for the creation, processing, and digestion of food. Although microorganisms
found in food have many beneficial effects for humans, such as producing probiotic
properties, many are known to cause food contamination leading to the occurrence of
toxic and lethal pathogens.

Host 1: Now that you have mentioned, can you tell us more about the beneficial effects
of these microorganisms, as well as the harmful effects of specific microbes?
Guest 2: Well, one of its most important factors is that it has a major effect and
contribution on food safety and quality. However, it does depend on many specific
factors, including favorable or harmful microbial properties. The concept of food safety
changed in recent years from hazard-based to risk-based approach and preventive
interventions are needed from pre harvest level to food processing. Meanwhile, the use
of microbes in primary production is beneficial for health and productivity of
food-producing animals, as well as quality and safety of animal products intended for
human consumption. Antimicrobial capacities of selected microbes should be employed
in developing new food preservation methods and food spoilage prevention. Many
foodborne threats to consumers' health could also occur during food processing and
storage, and many competitive microbes can be used to prevent or reduce the risk.

In addition, the power of microbes as a tool of upgrading food safety and quality may be
used through the whole agrofood chain. Some recent topics in this scientific area are
reduction of foodborne hazards by preharvest interventions, improvement of food quality
by microbe-based feed modifications, prevention of food spoilage and extending
shelf-life by microbial interactions, probiotics in feed and food, autochthonous and
commercial starter cultures' properties, and reduction of foodborne public-health
hazards, such pathogens, spoilers, biogenic amine producers, mycotoxins producers,
and carriers of antimicrobial resistance, by applying competitive microbes or their
metabolites in food.

Host 2: Thank you for informing us about the benefits of these microorganisms on food.
Moving on, Ms. Joyce will discuss the disadvantages and potential harm that these
microbes can cause.

Guest 1: Well then, I will be proceeding with the harmful effects of specific microbes in
food. Microorganisms found in the air, food, water, soil, animals, and the human body
can contaminate food. And as previously discussed, many microorganisms are
beneficial and required for life to exist. However, under suitable conditions, some
microorganisms can cause foodborne illness. On that note, microorganisms that are
commonly associated with foodborne illnesses include bacteria, viruses and parasites.
They are pathogenic, harm-causing, and will cause diseases when we cross paths with
them. Pathogenic microorganisms can cause infections or intoxications. In contrast to
bacteria, viruses cannot multiply in foods. The main mode of transmission therefore
occurs through food handlers and the use of dirty utensils, which transfer the virus to
food, which is then consumed by humans that can also cause food poisoning. Another
example is parasites, such as helminths, which have a multi-host lifecycle. Food is the
main mode of transmission for these parasites to humans. The trend appears to be the
consumption of raw salads washed in contaminated water or undercooked pork or beef
which can cause serious health issues.

Host 1: Again, thank you for sharing such information to everyone! Since there are
various types of microorganisms in food. How about we further elaborate the different
types of microbes and how they are able to thrive in the environment.

Host 2: You mean where can they possibly come from, right?

Host 1: Exactly, and now we will be having both of ou guests further discuss this area.

Guest 2: Alright, so as you all know, bacterias are one of the most important
microorganisms to the food processor. Most are harmless, many are highly beneficial,
some indicate the probable presence of filth, disease organisms, spoilage and a few
cause disease. There are thousands of species of bacteria, but all are single-celled and
fall into three basic shapes: spherical, straight rods, and spiral rods.

The first type of bacteria is Campylobacter jejuni: Is a common cause of diarrhea in

humans as well as some animal species. The transmission can be by direct contact
between humans and infected animals or their feces. More commonly, it is transmitted
by the consumption of contaminated food or water, a person-to-person spread. The
symptoms range from mild diarrhea to severe invasive disease which can include
abdominal pain, fever, and blood and mucous in stools.

Second, is a Non-typhi salmonellosis: There are more than 2000 serotypes of

salmonella spp, of which only a few cause Salmonella gastroenteritis in humans. The
symptoms include acute watery diarrhea accompanied by nausea, cramps and fever.
Blood in stool may occur. Animals are the main reservoir, and transmission occurs by
ingestion of contaminated products. Foods especially at risk are poultry, meat, eggs and
milk.

Third, is Salmonella typhi and paratyphi: Cause typhoid fever and paratyphoid fever
respectively. Since the reservoir for both these bacteria are usually humans,
transmission occurs mainly through person-to-person contact or contamination of food
by food handlers.

Next, is Staphylococcus aureus: The source of this infection are humans. The bacteria
are often found in smaller amounts in the nose and on the skin of clinically healthy
people. Higher amounts can be found in lesions of skin such as infected eczema, or any
other pus draining lesion. These people should therefore not be handling food. Food
poisoning caused by this bacteria is caused by heat resistant staphylo toxin, resulting in
diarrhea, vomiting, cramps and fever. The symptoms start suddenly and usually
disappear within 24 hours.

Another, is There are several serotypes, some of which are harmless to humans
whereas others can cause gastroenteritis. Enterotoxigenic E.coli is the most common
cause of traveler's diarrhea. The source is humans, and transmission usually occurs
through contaminated food and water.

Guest 1: Moving on, let’s talk about viruses and parasites. As stated earlier, Viruses,
unlike bacteria, cannot multiply in foods. The main mode of transmission therefore is by
food handlers and the use of dirty utensils, which transfer the virus to food whereupon it
is ingested by humans.

1. Rotaviruses and Norwalk virus are the major causes of gastroenteritis

2. Viral hepatitis A outbreaks are mainly caused by asymptomatic carriers which
handle food.

On the other hand, many parasites, such as the helminths, have a complex life cycle
involving more than one host. The major route of transmission for these parasites to
humans is by the route of food. The consumption of undercooked pork or beef, or the
consumption of raw salads washed in contaminated water seems to be the trend.

The first type of parasite is, Taenia solium and T. saginata: also called pig and beef
tapeworms. Their cysts, present in the muscle of the animal are ingested and the adult
worm develops in the gut. The ova may develop into larvae that may invade other
tissues, such as the brain, forming cysticercosis and severe neurological disorders as a
consequence.

Secondly, Trichinella spiralis: is found in undercooked pork. The larvae can invade
tissues and cause a febrile illness.

Next, Giardia lambila: This infection can be foodborne, waterborne or spread by

interpersonal contact. It causes acute or subacute diarrhea, with malabsorption, fatty
stools, and abdominal pain and bloating.

And another, is Entamoeba histolytica: The transmission is mainly food- or waterborne.

The cysts pose a major problem since they are highly resistant to chemical
disinfectants, including chlorination. The infection is usually asymptomatic, but may
appear as either a persistent mild diarrhea or a fulminant dysentery.

TRIVIA

•Did you know? Eating unpasteurized foods can lead to fever, vomiting and diarrhea.
Then, French scientist Louis Pasteur first recorded the study of food microbiology in
1864. He developed the process of pasteurization, named after his surname Pasteur,
which uses thermal processing to deactivate unwanted microorganisms and spoilage
enzymes in milk and other foods. Nomnom!

•Did you know? Algae extracts are widely used in the food-processing world as a food
additive, primarily as thickening and gelling agents. Moreover, seaweeds that are most
known as oceanic plants, are classified as algaes and are used as wrappers. As an
example, Red algae Pyropia used to wrap sushi. Nomnom!

•Did you know? Spirulina is a beneficial cyanobacteria, often referred to as algae.

Sprirulina is a source of protein, B-vitamins, and anti-oxidants, and so is commonly
used in smoothies. That's why Spirulina is considered ``superfood". Nomnom!

•Did you know? Available water in the tomato will allow mold and spoilage microbe
growth over time. However, tomatoes do exhibit antimicrobial activity. Bioactive
compounds, such as sugar glycosides, lycopene, provide anti-oxidant and anti-microbial
properties. This means that tomatoes can inhibit the growth of microbes such as molds,
fungi, bacteria and viruses to a degree. Nomnom!

•Did you know? Many cultures make fermented beverages with yeasts. Yeast, famously
used for rising breads, is used to ferment sugars in grain to make beer and in grape
juice to make wine. Yeasts change sugars into ethanol and carbon dioxide that results in
fermented beverages. Nomnom!
•Did you know? The famed five second rule for dropping food on the floor is
unfortunately a myth. As soon as one surface touches another cross-contamination can
occur. “Even if something spends a mere millisecond on the floor, it attracts bacteria.
How dirty it gets depends on the food’s moisture, surface geometry and floor
condition—not time.” Nomnom!

•Did you know? An expiry date is different from a best-before date. Expiry dates are
used only on foods that have nutritional and compositional ingredients such as milk
formula substitutes, nutrition supplements, and other formulations. These foods should
not be used after the date has passed. Meanwhile, Best-before dates refer to flavor and
quality or the durable life of the product. All food that should be consumed within ninety
days must have a best-before date. All dates should be written in the YEAR/MM/DD
(year, month, day) format. Nomnom!

•Did you know? Prolonged storage of peanut butter at room temperature is susceptible
to food spoilage. High contents of oil and fats in nut butter can result in rancidity.
Rancidification is the reaction of the food with oxygen in the air causing decomposition
of fats and oils. Nomnom!

•Did you know? Yakult should be kept refrigerated to help protect about 8 billion live
Lacticaseibacillus paracasei strain Shirota (LcS) in one bottle of Yakult. So it is
advisable to store Yakult in a refrigerator between 5-10°C. However, it can be kept
outside the fridge up to 4 to 8 hours. Nomnom!

References:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7150063/#:~:text=Microbiology%20is%2
0important%20to%20food,%2C%20bakery%2C%20and%20dairy%20products

https://www.sigmaaldrich.com/PH/en/applications/food-and-beverage-testing-and-manuf
acturing/microbiological-analysis-for-food-and-beverage#importance-of-microbiological-t
esting-in-food-and-beverages

https://aggie-horticulture.tamu.edu/food-technology/food-processing-entrepreneurs/micr
obiology-of-food/
https://lab-training.com/contributions-of-microbiology-in-food-industry/

https://www.hindawi.com/journals/bmri/2019/8039138/

https://link.springer.com/chapter/10.1007/978-981-16-2225-0_10r

McIntyre, L. (2020). Introduction to Food Microbiology. British Columbia FOODSAFE

Secretariat