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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.
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:
Acidophilus (Lactobacillus Acidophilus): Uses, Benefits & Side Effects. (n.d.). Retrieved April 24,
2023, from https://my.clevelandclinic.org/health/drugs/22650-acidophilus
Aflatoxins in food | EFSA. (2021, December 21).
https://www.efsa.europa.eu/en/topics/topic/aflatoxins-food
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.
https://www.news-medical.net/health/What-are-Foodborne-Viruses.aspx
Clostridium botulinum & Botulism | Food Safety and Inspection Service. (2013).
http://www.fsis.usda.gov/food-safety/foodborne-illness-and-
disease/pathogens/clostridium-botulinum
Clostridium botulinum in food. (2020).
https://www.foodstandards.gov.au/consumer/safety/foodborne-
illness/Pages/clostridium-botulinum.aspx
Food Spoilage. (n.d.). Retrieved April 24, 2023, from https://www.cliffsnotes.com/study-
guides/biology/microbiology/food-microbiology/food-spoilage
Gastroenteritis. (2023, February 13). https://www.nhsinform.scot/illnesses-and-
conditions/stomach-liver-and-gastrointestinal-tract/gastroenteritis
Kumar, A., Pathak, H., Bhadauria, S., & Sudan, J. (2021). Aflatoxin contamination in food crops:
Causes, detection, and management: a review. Food Production, Processing and Nutrition,
3(1), Article 1. https://doi.org/10.1186/s43014-021-00064-y
Lactobacillus | bacteria | Britannica. (2023, March 16).
https://www.britannica.com/science/Lactobacillus
Marie, C., & Petri, W. (2022). Giardiasis. MSD Manual Professional Edition.
https://www.msdmanuals.com/professional/infectious-diseases/intestinal-protozoa-
and-microsporidia/giardiasis
Microbes and food. Algae and prions that cause food poisoning. (n.d.). Retrieved April 25, 2023,
from http://resources.schoolscience.co.uk/sgm/sgmbugs5.html
Microbes and food. Food poisoning. (n.d.). Retrieved April 25, 2023, from
http://resources.schoolscience.co.uk/sgm/sgmbugs1.html
Microbes and food. Food poisoning bacteria. (n.d.). Retrieved April 25, 2023, from
http://resources.schoolscience.co.uk/sgm/sgmbugs2.html
Microbes and food. Fungi that cause food poisoning. (n.d.). Retrieved April 25, 2023, from
http://resources.schoolscience.co.uk/sgm/sgmbugs3.html
Microbes and food. How to avoid food poisoning. (n.d.). Retrieved April 25, 2023, from
http://resources.schoolscience.co.uk/sgm/sgmbugs7.html
Microbes and food. Protozoa and viruses that cause food poisoning. (n.d.). Retrieved April 25,
2023, from http://resources.schoolscience.co.uk/sgm/sgmbugs4.html
Microbes and food. The law and food poisoning. (n.d.). Retrieved April 25, 2023, from
http://resources.schoolscience.co.uk/sgm/sgmbugs6.html
Parasites—Cryptosporidium (also known as “Crypto”) | Cryptosporidium | Parasites | CDC. (2019,
July 2). https://www.cdc.gov/parasites/crypto/index.html
Pseudomonas aeruginosa Infection | HAI | CDC. (2019, November 6).
https://www.cdc.gov/hai/organisms/pseudomonas.html
Tiwari, A., & Nagalli, S. (2022). Clostridium Botulinum. In StatPearls [Internet]. StatPearls
Publishing. https://www.ncbi.nlm.nih.gov/books/NBK553081/