ANTONIO, Jazmine C.

BS Biology 4-2 MB
Prof. Ace Bryan S. Cabal Food Microbiology

Instructions: Give one example of a species of microorganism/ parasite that is important in food
(bacteria, fungi, protozoan. Metazoan, and viruses) briefly describe its importance. The
importance can be beneficial or detrimental to food.

Introduction
Microorganisms have been part of human existence ever since the emergence and
evolution of homo sapiens two million years ago. Although unseen, microorganisms exert a
powerful influence on the daily life of humans who have learned to utilize some of them to
produce foods and drinks which form part of modern civilization.
However, there is a negative side to human- microorganisms’ interaction. Our foods and
drinks can be contaminated by harmful microorganisms who exploit the nutrients contained in
our food and drink for their own use and propagation. Food spoilage and rancidity are
aftereffects of bacterium such as Pseudomonas aeruginosa and Saccharomyces cerevisiae that
quickly exploit readily available nutrients in our foods and drinks (Anand, 2022; Food Spoilage,
n.d.; Microbes and Food. Food Poisoning., n.d.; Pseudomonas Aeruginosa Infection | HAI | CDC,
2019)
Other microorganisms produce more harmful and even fatal effects on humans due to
their production of toxins and carcinogens while utilizing nutrients present in our food and
drinks (Aflatoxins in Food | EFSA, 2021; Clostridium Botulinum in Food, 2020; Parasites -
Cryptosporidium (Also Known as “Crypto”) | Cryptosporidium | Parasites | CDC, 2019).
Prevention of contamination by these microorganisms is of vital importance when preparing
foods and drinks for our own consumption.
Beneficial microorganisms have lately been commercially utilized to produce a wide
variety of useful and economically important products that have made life more comfortable
and safer in our modern world. Other than their importance in the production of modern food
items, these beneficial microorganisms were utilized in the production of medicines,
surfactants, chemicals, etc. that are now widely utilized in all aspects of human existence.
There is, therefore, a need to delineate beneficial from harmful microorganisms for we
have just started to explore the microbial universe and much more microorganisms demand
our attention and in-depth characterization.

Fungi- Aspergillus flavus and Aspergillus parasiticus

Aflatoxin is a carcinogenic compound produced by various species of fungi particularly
Aspergillus flavus and Aspergillus parasiticus. There are 6 types of Aflatoxins- G1, G2 produced
by A. parasiticus, while B1 and B2 are produced by A. flavus. The 4 types of Aflatoxin are
produced mainly in food crops while the other remaining 2 types- M1 and M2 are produced in
animal byproducts such as dairy products.
The ranges of food crops that produce Aflatoxins are wide and varied and includes rice,
maize, chilies, black pepper, soybean, cashew nuts, corn, dried nuts, peanuts, mango seeds,
sesame, and strawberry flax, among others.
There are optimum conditions that foster the growth of Aspergillus fungi such as
temperature (12 ℃−48 ℃), pH (1.7−9.3), humidity (85 %−95 %), presence or absence of
light, and availability of oxygen. Nutritional factors such as carbohydrates, amino acids,
nitrogen, and lipids influence the rate of growth of Aspergillus fungi.
The presence of Aflatoxin in food crops and animal byproducts is of utmost concern
because of its carcinogenic effect, particularly in the inducement of hepatocellular carcinoma
and its negative effects on the kidney, heart, testis, and brain.
The USA Food and Drug Administration has set an upper limit of 20ppb (parts per
billion) aflatoxin in foods and feeds and 0.5 ppb in milk products. The European union set the
upper limit of 2-4 ppb in food commodities.
Because of the extreme limits set by US FDA and the European Union sensitive methods
of detection and quantitative assay were developed such as Enzyme-Linked Immunosorbent
Assay (ELISA), HPLC, liquid chromatography, mass spectrometry, and TLC (Thin Layer
Chromatography). Newer methods include Polymerase Chain Reaction and Hyper Spectral
Imaging (Kumar et al., 2021).

Bacteria- Lactobacillus acidophilus and Clostridium botulinum

The Lactobacillus genus are rod-shaped, gram-positive, non-spore forming bacteria
which are commonly found in animal feeds, silage, manure, milk and milk products, as well as
wine sources such as grapes. The genus is widely used in the production of sour milk, wheeze,
yogurt, and in the manufacture of fermented vegetables such as pickles and sauerkraut, in
beverages, sourdough breads, and some sausages. Their common property is their ability to
convert sugars to lactic acid. In wine making, the presence of malic acid renders the wine highly
acidic and sour. Lactobacillus acidophilus converts the malic acid to lactic acid making the wine
less sour and more agreeable to the taste buds (Lactobacillus | Bacteria | Britannica, 2023).
Lactobacillus acidophilus is present in many food products to help maintain the right
acidity of the intestinal tract and eliminate other harmful microorganisms. The presence of L.
acidophilus in food products helps balance the intestinal flora in favor of beneficial bacteria.
The L. acidophilus is commonly prepared as a probiotic after antibiotic therapy in order to
restore intestinal flora populations (Acidophilus (Lactobacillus Acidophilus): Uses, Benefits &
Side Effects, n.d.).
The bacterium Clostridium botulinum is a gram positive, spore-forming, rod-shaped
microorganism which flourishes in an anaerobic environment (Azizi, 2019). It produces a
powerful nerve toxin which is fatal to those consuming unpasteurized food products such as
milk and home-made canned fruits and vegetables. The spores are resistant to unfavorable
conditions such as low pH and high pH but will germinate and thrive in a low-oxygen
environment.
C. botulinum produces 7 types of neurotoxins from A to G but only Types A, B, E, and F
causes illness in humans. The bacterium is commonly found on the surfaces of fruits and
vegetables hence the importance of thorough washing and cleaning of fruits and vegetables
before being consumed. Also, avoidance of preserved foods that have gassy, swollen or cracked
containers and otherwise abnormal in appearance will prevent a fatal illness called Botulism
which causes paralysis and death (Tiwari & Nagalli, 2022; Clostridium botulinum & Botulism |
Food Safety and Inspection Service, 2013).

Protozoan- Cryptosporidium parvum and Giardia lamblia

These protozoans are parasitic organisms living in the gut of animals (Microbes and
Food. Protozoa and Viruses That Cause Food Poisoning., n.d). Occasionally, they enter drinking
water and cause acute abdominal pain and diarrhea which can lead to death in immune-
compromised individuals. When contaminated water is used for washing and cleaning food
items the consumed food contaminant enters the body. Particularly hazardous are vegetables
and fruits contaminated with these two protozoans which can form cyst, resistant to chlorine
used to kill other microbes.
Both these protozoans are leading causes of intestinal parasitic diseases worldwide,
both caused by using water containing the protozoans. Prevention is mainly avoidance of using
water from untreated water sources such as streams, rivers, and lakes and using and ingesting
only boiled drinking water. Cryptosporidium parvum causes an intestinal infection called
Cryptosporidiosis and usually forms a cyst which is resistant to adverse environmental
conditions such as temperature and pH. Giardia lamblia produces an intestinal infection called
Giardiasis also entering humans in the form of cysts with the same characteristics as
cryptosporidium parvum (Marie & Petri, 2022)

Virus- Norovirus and Small Round Structure Virus (SRSV)

These viruses are leading causes of gastroenteritis, an intestinal infection manifested by
diarrhea, vomiting, and dehydration. Although non-fatal normally, immunocompromised
persons and young children can succumb if not treated promptly. Gastroenteritis is easily
passed from infected person to another by close contact or eating food contaminated by
norovirus or rotavirus in young children. Shellfish, when harvested from water contaminated
with sewage, is a prime source of enteroviruses such as norovirus, particularly when eaten raw
or incompletely cooked (Microbes and Food. Protozoa and Viruses That Cause Food Poisoning.,
n.d; Gastroenteritis, 2023).
Another food-borne virus is Hepatitis A which manifests the same symptoms as
Gastroenteritis but necessitating hospitalization and antibiotic regimen. Food safety,
particularly in the handling and preparation of food items, is of paramount importance (Azizi,
2019).

Conclusion
Microorganisms around us can either be beneficial or detrimental, the key concept is
awareness of the characteristics of many organisms we encountered in our daily activities,
particularly when consuming foods and drinks. Prevention of the entry of harmful
microorganisms can be minimized by thorough cooking, washing of hands and eating utensils,
avoidance of consuming raw water and spoiled leftover foods. Basically, the observance of
good, hygienic practices.
Behind these everyday practices is in-depth research on the characteristics of organisms
around us. Armed with this knowledge we can be better prepared to devise means to protect
ourselves. From another perspective research will be the key to discovering new uses of
beneficial organisms.

References:
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2023, from https://my.clevelandclinic.org/health/drugs/22650-acidophilus
Aflatoxins in food | EFSA. (2021, December 21).
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Anand, J. (2022). What Is Rancidity? Science ABC. https://www.scienceabc.com/pure-
sciences/what-is-rancidity.html
Azizi, M. (2019, September 10). What are Foodborne Viruses? News-Medical.Net.
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