FSM 124

FOOD SPOILAGE
MICROORGANISM
PPT BY: C.APDUHAN
FOOD SPOILAGE MICROORGANISM
 Is the process where a food product becomes unsuitable to ingest by the
consumer. The cause of such a process is due to many outside factors as
a side effect of the type of product it is, as well as the product is packed
and stored.

 Due to food spoilage, one-third of the worlds food produced for the
consumption of humans is lost every year. Bacteria, fungi, yeast and mold
are the cause of spoilage and can create serious consequences for the
consumers, but there are preventive measures that can be taken.
CAUSES OF SPOILAGE
 Food deteriorates or spoils in quality because of biochemical action of
enzymes in the food or of those found in molds, yeast and bacteria.

 Enzymes are found in all fresh foods and although their action is important to
the ripening of certain foods (such as fruits and vegetables) the continuance of
this action after the peak of maturity brings about undesirable changes in the
food issue.

 These changes include the darkening of cut surfaces, the formation of soft
spots and development of off-flavors.

 Bacteria, yeast and molds may cause putrefaction, fermentation or molding in

food. Most foods are subject to microbial spoilage. Microorganism is usually
found on the skin membrane.

 It penetrates the inner tissues only when the outer covering of the food has
been broken.
CAUSES OF SPOILAGE
 Worms, bugs, weevils, fruit flies and moths may damage food and render it unfit
for human consumption.

 The bruises and cuts caused by these insects serve as pathways by which
microorganisms reach the inner tissues of food.

 Chemical reaction is another cause of food spoilage. Temperature, moisture and

oxygen favor these chemical reactions.

 Decomposition of refined oil, non-enzymatic browning or amino-aldehyde

reaction and oxidation of ascorbic acid are examples of purely chemical
reactions.

 Physical and mechanical causes also contribute to food deterioration.

 Bruising, moisture loss or gain, temperature extremes, absorption of foreign

odors or flavors not associated with enzymatic reactions, are just a few
examples.
MICROORGANISM
Tiny living creatures that are only visible under a microscope are called microorganisms.
Microorganisms can be divided into three groups: molds, yeasts, and bacteria. Food
deterioration is caused by these microbes.

MICROORGANISMS EXIST IN TWO STATES:

A vegetative or growing stage that is quickly destroyed by exposure to temperatures close to the
water's boiling point.

Spores, also known as resting states, are more persistent and can germinate and appear in more
favorable conditions—such as those including moisture, temperature, and food—even after
boiling for six hours.

To create a different food, some food makers, however, purposefully incorporate

microorganisms into specific foods. For instance, molds are allowed to grow in soy bean
cakes, bacteria are added to milk to make cheese and yogurts, and yeast is added to
dough to make bread.
BACTERIA
Numerous varieties of bacteria can be found in food, water, soil, and the air.
Bacteria are small, single-celled plants that can exist alone, in pairs, or in chains.
They are aerobic and anaerobic. These microorganisms require food, moisture,
and the right temperature for growth.

HOW BACTERIA CAUSE FOOD SPOILAGE

Food deterioration is caused by bacteria because of their metabolic processes,
their production of enzymes, and the metabolites they produce that change the
appearance of foods. They create gases and acids, digest nutrients, and produce
strange smells and aromas. Additionally, some bacteria create toxins that, if
ingested, can be harmful.

Bacteria like to grow rapidly and multiply easily on foods that have high protein,
high moisture, starch, a neutral pH, and low acidity.
Signs of bacterial growth include the following:

Cloudiness or
Production of acids, turbidity and
giving the flat-sour development of
taste in canned foreign odors and
foods flavors.

Evolution of gases
causing the ends of
tin cans to swell or
bulge
FUNGI
Fungi are a diverse group of organisms belonging to the kingdom Fungi. They are
eukaryotic organisms, meaning their cells contain a nucleus enclosed within
membranes. Fungi include a wide range of organisms such as molds, yeasts, and
mushrooms.

Fungi play various roles in ecosystems, including decomposition, nutrient cycling,

and forming symbiotic relationships with other organisms. In the context of food,
fungi can be both beneficial and harmful.

HOW FUNGI CAUSE FOOD SOILAGE

Food deterioration is caused by fungi because they form mold, produce toxins,
activate enzymes, fight with good bacteria, and grow in damp, oxygen-rich
environments. Because of the mycotoxin contamination they cause, their presence
alters texture, appearance, taste, and can cause risks to health.
YEAST
Yeast are true fungi and are visible only under a microscope. They are always
present in the atmosphere and contaminate food exposed to the air. Most yeasts
grow best with plenty of available moisture and in the presence of greater
concentration of salt and sugar. Many yeasts are powerful fermented of sugars to
alcohol and carbon dioxide.

HOW YEAST CAUSE FOOD SPOILAGE

Yeast can cause food spoilage through its fermentation process, producing carbon
dioxide and alcohol, leading to off-flavors, odors, and changes in texture. Unwanted
gas production can result in a bloated appearance.

In addition, many yeast strains are beneficial in food production; unwanted growth
can negatively impact the quality of the food product.
MOLDS
Molds are multicellular and filamentous fungi, usually giving a fuzzy or cottony
appearance when growing on foods. They may be white, dark, or in various colors.
Molds create spores in great quantities, which are often light and resistant to drying
out and are easily spread through the air to alight on any exposed foods. In
general, molds require less moisture than yeasts and bacteria, and they are
adaptable to many conditions of acidity and temperature.

HOW MOLDS CAUSE FOOD SOILAGE

Molds cause food spoilage through their hyphal growth, enzyme production,
mycotoxin production, off-flavors, and discoloration. They have the ability to break
down the components of food, create harmful substances, and change the food's
taste and texture.
BACTERIA MOLDS

FUNGI YEAST
Worms, Insects and Rodents
 Worms attack fruits and vegetables, and are often the cause of big economic losses to
farmers.

 Insects, like ants, beetles and cockroaches have brought big losses to packers of flours,
nuts, dried fruits and confections.

 These insects infect and often reproduce and the development of the larva stage is done in
the food product.

 Other insects, like beetle, scatter their feces on the food, thus rendering it unpalatable.

 It also attacks and scavengers on foods such as bread or cracker, spices, drug, cereals,
nuts, confection and products of animal origin.

Insects and rodents not only cause significant economic waste by consuming human-
made foods, but also contaminate them with pathogenic organisms, making them
aesthetically unacceptable.
FOOD-BORNE ILLNESSES
Food-borne illnesses are transmitted to people and usually result in intestinal upset
and fever. These are often caused by the consumption of contaminated food or
beverages.

These illnesses result from the ingestion of harmful microorganisms, such as

bacteria, viruses, parasites, or toxins produced by certain bacteria or molds present
in food. Contaminated food can cause a range of symptoms, from mild
gastrointestinal discomfort to severe illness and, in some cases, death.

There are two types of food-borne illnesses:

Food intoxication Food infection
Food intoxication of food poisoning is Food infection occurs when pathogens
caused by toxins formed in the food or by enter the body through ingestion of
toxin-producing pathogens or bacteria. contaminated food.
Harmful chemicals in food are hazardous to health. These
chemicals can come from plants, fruit pits, mushrooms, animals, fish or chemicals used in
agriculture or industry that may end up in food unintentionally.

Seafood toxins can cause food-borne illnesses. Shellfish such as

mollusks, oysters and clams that consume red tide algae become poisonous and should
not be eaten. Red tide is the result of the rapid growth of a reddish marine algae usually
occurs during the summer or in tropical waters.

Mad Cow Disease causes or creates holes in the bovine brain

causing convulsion, loss of coordination and ultimately death. The disease infects cows or
sheep's and is speculated to have occurred in Great Britain. It is caused by misfolded
proteins called prions, leading to brain damage with a spongy appearance.
 NAME FOOD SOURCE SYMPTOMS PREVENTION
Staphylococcus Lean meat, pastry • Gastrointestinal • Rapid cooking of foods
products, cream-filled • Abdominal cramps • Thorough heating
pastries, whipped butter, • Diarrhea • Avoid contamination
cheese, dairy products, • Nausea from bare hands and
ham and other protein • Vomiting sick food handlers
foods • Proper refrigeration of
food
Botulism Improperly canned foods • Fatigue weakness • Thorough heating
and processed low acid • Double vision • And cooking of foods
foods • Inability to swallow • Follow recommended
• Slurred speech processing time and
• Respiratory failure temperature
• Death • For canned foods.
Salmonella • Raw, undercook eggs • Diarrhea • Cook eggs, meat and
• Raw milk • Abdominal pain poultry thoroughly
• Meat and poultry • Chills, fever, vomiting • Pasteurize milk
• Dehydration either 12- • Refrigerate cooked
16 hours meat products properly
Streptococcus • Raw milk • Sore throat • General sanitation
• Deviled eggs • Fever • Pasteurize milk
TIPS TO AVOID FOOD POISONING
I. Keep food either hot or cold. Most bacteria die at temperature above 168°F.
II. They cannot multiply at above 150°F or below 40°F, but in between, they multiply rapidly and that’s the
danger.
III. Cooked foods should be stored at 40°F or frozen rapidly. Keep hot food hot, cold food cold .
IV. Cook all meat, poultry, and seafoods thoroughly. Raw chicken is highly contaminated with salmonella.
Internal temperature of 165°F can kill these bacteria.
V. Leftovers should be reheated to 165°F and not just warmed up. Do not taste food when they are not
thoroughly cooked .
VI. Keep everything clean. Wash hands, counter top and utensils in hot soapy water between each step in
food preparation.
VII. Never leave food out of the refrigerator for more than 2 hours. Avoid contact between raw foods and
cooked foods.
VIII. Wrap and discard foods in your refrigerator that are heavily covered with molds. Always clean the
refrigerator and examine nearby items.
IX. Keep your kitchen equipment clean. Always scrub the utensils and cutting board thoroughly with soap and
hot water. Add a little chlorine bleach to rinse.
 FSM 124

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