Module 01 Lecture 02

The nature of microorganisms

and parasites

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 Microorganisms classified
by their significance

 pathogenic organisms

 spoilage organisms
 useful organisms

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 Dangerous microorganisms
and parasites

Foodborne diseases
 bacteria
 moulds
 viruses
 parasites

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 Major bacteria causing
foodborne disease
Aeromonas spp. Mycobacterium bovis
Bacillus cereus Salmonella spp.
Brucella spp. Shigella spp.
Campylobacter jejuni Staphylococcus aureus
Clostridium botulinum Vibrio cholerae
Clostridium perfringens Vibrio parahaemolyticus
Escherichia coli Vibrio vulnificus
Listeria monocytogenes Yersinia enterocolitica
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 Spoilage microorganisms

 bacteria

 yeasts

 moulds

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 Food products made
with useful microorganisms

 fermented meats
 yoghurt
 cheese
 beer
 leavened bread
 soy sauce
 fermented soybean (tofu)
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 Useful microorganisms

Lactic acid bacteria (LAB)

 These ferment carbohydrates into organic acids
which inhibit
 Salmonella
 Staphylococcus
 Listeria
 Clostridium
 E. coli
LAB are found in  Plants
 Soil
 Animals
 Human Gut
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 Microorganisms are very small
YOGHURT

1 cup
of yoghurt contains
20 X this number!
World population is i.e. 120 000 000 000
5.9 BILLION separate living
organisms.
i.e. 5 900 000 000

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 Microorganisms are very small
Cell wall Cytoplasmic
membrane

Ribosomes Cytoplasm
Nuclear
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body
 Bacterial division

5
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 Bacterial growth curve
Toxic
- - - - - - - - - - - -+++++++++++

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Spoils
+ + +
9
Time to spoilage
8
7
6
5
4
3
2
1
0
Time
Lag phase Log phase Stationary phase
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 Phases of bacterial growth

 Lag phase
(short) period of adjustment to environment
 Logarithmic Growth phase
growth begins and accelerates to a phase of rapid,
constant exponential growth
 Stationary phase
depletion of nutrients and accumulation of toxic
metabolic products growth is slowed to a point
where cell division and cell death are in balance
 Death phase
population decreases due to death of cells

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 Some toxigenic moulds
causing foodborne disease

 Aspergillus spp.

 Fusarium spp.

 Penicillium spp.

( Main sources - fruits, nuts and grains )

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 Major viruses
causing foodborne disease

 Hepatitis A and E viruses

 Small Round Structured Viruses

(e.g. Norwalk agent)

 Rotavirus

 Polio virus

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 Virus structure

Protein Capsule
Poliovirus
Hepatitis-A virus
Rotavirus
Norwalk-like or
SRSV
Nucleic acid
(DNA or RNA)

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 Virus levels required for
infection and detection

infection
10 -100 particles / ml

detection
105 - 106 particles / g
(by electron microscopy)
104 - 105 particles / g
(by radioimmunoassay)
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 Examples of peak excretion period
of some faecal viruses

SRSV 1 - 3 days

Astrovirus 1 - 4 days

Rotavirus 1 - 7 days

Adenovirus prolonged

Coronavirus prolonged

Hepatitis A virus pre-jaundice

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 The human intestines - the source
and target of foodborne viruses

cause diarrhea
 Small round structured viruses (SRSV)
 Astrovirus
 Adenovirus
 Coronavirus
 Rotavirus
do not cause diarrhea
 Hepatitis A virus
 Poliovirus
 Echovirus
 Coxsackievirus
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 Major parasites
causing foodborne disease
Protozoa
• Cryptosporidium
• Entamoeba histolytica
• Giardia
• Toxoplasma

Helmints
• Angiostrongylus • Fasciola
• Anisakis • Fasciolopsis
• Ascaris • Haplorchis
• Capillaria • Opisthorchis
• • Paragonimus
Gnathostoma
• Cysticercus cellulosae
• Trichinella

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 Transmission of trichinellosis
Infected person

Adults in encysted Adults in

intestine larvae intestine
in muscle

RAT
PIG

encysted
larvae
in muscle Adults in encysted larvae
intestine in muscle

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 Transmission of cysticercosis

Infected person

Cysticercus cellulosae
in the body

Taenia saginata
Regurgitating

Taenia solium
Adult in intestine
Contaminated
vegetable, water

Eggs in soil

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 Transmission of toxoplasmosis

Cat
Infected person

Bradyzoite Oocyst
in meat
ingestion

Transplacenta Mammals
transmission Birds
(Cattle, pig
goat etc.)

handling
Baby
meat
Meat

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 Transmission of anisakiasis

Infected person
Adult
in
Marine mammals
2nd stage larvae
Fish
encysted larvae

3rd stage larvae

in
krill
Acute abdominal pain

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 Transmission of ascariasis
Infected person

Adult worms
in intestine

Contaminated
hand Contaminated
vegetables
with night soil

Unsegmented Infective
eggs excreted eggs

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 Transmission of fascioliasis

Infected person
Sheep

Adults in Aquatic plants Snail

bile duct
encysted cercaria
metacercaria

Juvenile migrate
to other organs ie.
brain, eye, muscle

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 Transmission of giardiasis
Infected person Giardia cysts in intestine

Water used to wash

fruit and vegetables

Transfer to mouth Drinking water

Giardia lamblia excreted

Cyst in water
Cysts on hands
Cyst

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 Transmission of cryptosporidium
The Environment
Effluents, slurry & sludge Liquid discharges and
dumped on land effluents dumped in water

Food Recreational use of

chain land and water

Water treatment
system
Farm
Animals
Human

Imported
exotic
Indigenous livestock
wildlife Pets

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 Nature of bacteria, moulds, viruses
and parasites - Key messages (1)

 foodborne diseases are caused by bacteria,

moulds, viruses, and parasites
 certain microorganisms are of greater
significance than others for humans
 bacteria and moulds multiply on foods and
may produce toxins
 understanding the factors controlling growth
of microorganisms allows us to control them
in food
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 Nature of bacteria, moulds, viruses
and parasites - Key messages (2)

 bacteria may be harmful or useful

 bacteria, yeasts and moulds can be used
to preserve foods
 lactic acid bacteria secrete lactic and other
organic acids
 organic acids inhibit pathogens in food and
in the gut
 viruses and parasites do not grow in food
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