Week 5

Microorganism
Passakorn Kingwascharapong (Book)
02/22/2022 IFM1101 Hygiene and Sanitation for Food Production Page 1
 How many types of Hazards and what are they?
 What are included as biological hazards……………………?
 What are included as chemical hazards……………………?
 What are included as physical hazards……………………?
 What is the food poisoning caused by………….?
 What is the food infection caused by………….?
 What is the food toxicoinfection caused by………….?
 What bacteria have to concern in canned low-acid foods
product?
 What bacteria have to concern in cereal product?

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 2

 What bacteria have to concern in drinking
water?
 What bacteria have to concern in food handler?
 What is the different between food allergy and
food intolerances
 According to CODEX, what is categorized as
Food allergy
 How does the cross contamination occur

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  Let’s analyze the
hazards from the
menu as shown in the
picture:

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 What Are
Microorganisms?
A microorganism is a
microscopic form of life
found on all non-sterilized
matter that can be
decomposed.
The word is of Greek origin
and means “small” and
“living beings.”

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 5

 How Microorganisms
Relate to Food
Sanitation

Improper sanitation practices

during food processing,
preparation, and serving
increase the rate of the
deterioration change of food
that lead to spoilage.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 6

 Common
Bacteria
Bacteria are unicellular
microorganisms (prokaryotic
microorganism found
cells) that are approximately 1
μm in diameter, with morphology
variation from short and
elongated rods (bacilli) to
in food
spherical (cocci) or ovoid forms.

Yeast
Yeasts are generally unicellular. Yeasts
spread through the air or by other means
and can alight on the surface of
foodstuffs. Yeast colonies are generally
moist or slimy in appearance and creamy
white.
IFM1101 Hygiene and Sanitation for Food Production
Mold
Molds are multicellular microorganisms
(eukaryotic cells) with mycelial (filamentous)
morphology. Molds display a variety of colors with
a mildewy or fuzzy, cotton-like appearance. They
can develop numerous tiny spores found in the air
and spread by air currents.
02/22/2022
Virus
Viruses are infective microorganisms with
dimensions that range from 20–300 nm or about
1/100–1/10 the size of a bacterium. Most
viruses are visible only with an electron
microscope. A virus particle consists of a single
molecule of DNA or RNA, surrounded by a
coat made from protein. Viruses are typically
present in foods in low numbers, making their
detection in traditional cell cultures difficult.
Page 7
 Bacteria
 When suitable conditions for growth exist,
bacteria reproduce by dividing themselves

into two every 20 or 30 minutes.

 This process of cell division is called

1--> 2--> 4 --> 8 --> 16 --> 32 ”binary fission”

Arithmetic series 2n
https://www.khanacademy.org/science/biology/cellular-molecular-biology/mitos
a/bacterial-binary-fission
n= the number of bacteria generation (times)
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 8
 Bacteria growth rate

No. of cell 20 min 40 min 60 min 80 min 100 min

1 2 4 8 16 32

1,000

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 9

 Bacteria growth rate

No. of cell 20 min 40 min 60 min 80 min 100 min

1 2 4 8 16 32

1,000 2,000 4,000 8,000 16,000 32,000

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 10

 Bacterial Growth
1. Lag Phase 3. Stationary Phase
• Bacteria adapt themselves • Conditions for growth are not
to the new physical favorable.
conditions and get ready • The reduction of an essential nutrient,
to grow. and/or the formation of an inhibitory
product such as an organic acid. 
• Growth rate and death rates are equal.
2. Log Phase • Some bacteria are growing while som
• Bacteria’s growth are not.
requirements are met and
can multiply rapidly.
• Contaminated food
becomes unsafe for 4. Death Phase If we need to keep
consumption. • Due to lack of nutrients, too high/ low temperature,
food longer which
infavorable living conditions growth phase that we
• More bacteria are dying than growing.. need to extend?
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 11
 To keep quality of food, long shelf-life and delay the initiation of growth, it is

better to use a combination of methods rather than a single method.

Competitive microflora Aw (water activity) Practice Good Personal Hygiene

Good Handle Food Safely

Preservatives
Hurdle Personal
technology Hygiene Use Safe ingredient
is an integrated approach of basic food
Modified atmosphere preservation methods for creating safe,
stable, nutritious of foods.
Keep Food at correct temp.

Low temperature Heat treatment pH Keep Premises Clean

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 12
 Illness & Outbreak
Foodborne illness: Foodborne outbreak:
When two or more people get the
When a person gets sick after
same illness from the same
consuming a contaminated food.
contaminated food or drink. 

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 13

 Factors affecting the
Growth of Pathogens
Food
Acid
Temperature
Time
Oxygen
Moisture

02/22/2022

IFM1101 Hygiene and Sanitation for Food Production Page 14

 Food FATTOM

 All microorganisms
need nutrients and
energy from food to
grow.
 Most prefer food
that is high in protein
and carbohydrates.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 15

 FATTOM
Acidity
• pH level indicates the level
of acidity or alkalinity.
• Most bacteria will grow best
in the range of pH 4.6 to 7.5.
• Most yeasts and molds are
more tolerant of acidic
conditions than bacteria.

What do you think is pH of water?

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 16
 FATTOM
Acidity

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 17

 FATTOM
Temperature
Temperature Danger Zone (5 to 60 °C) is
the range at which bacteria multiply quickly.
Bacteria can be classified according to their
temperature preferences for optimal multiplication.

Type of
microbe

Psychrophilic Psychrotrophs Mesophiles Thermophiles

Which one do you think most bacteria in our body are?

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 18
 Classification Based on Temperature Preferences
Optimum
Temperature
Bacteria Temperature For Examples
Range (°C )
Growth (°C )
Vibrio psychroerythrus,
vibrio marinus,
Psychrophiles -5 to 20 ~ 10 Polaromonas vaculata,
Psychroflexus
Pseudomonas and
Psychrotrophs 0 to 30 ~ 20 Moraxella-Acinetobacter.
lactobacilli and
Mesophiles 15 to 45 ~ 35 staphylococci.
Bacillus
stearothermophilus,
Thermophiles 40 to 80 ~ 50 Bacillus coagulans, and
Lactobacillus thermophilus.
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 19
 FATTOM
Time
• Bacterial cells can
multiply rapidly under
suitable conditions.
• Remember the 2
Hour/ 4 Hour rule!

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 20

 FATTOM

Time

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 21

 “When in
doubt, throw
it out”
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 Example……..If we start preparing the food at the time that are showing in the table,
What time it is safe to use/sell/keep, what time it is used for sell only, what time we should throw away?
08.00 09.00 10.00 11.00 12.00 13.00 14.00 15.00 16.00 17.00

Start
preparation

Start
preparation

Start
preparation

Start
preparation

Start
preparation

Start
preparation

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 23

 08.00 09.00 10.00 11.00 12.00 13.00 14.00 15.00 16.00 17.00
-use
Start Throw it
-sell Sell only Sell only
preparation away
-keep
-use Throw it
Start
-sell Sell only Sell only away
preparation
-keep
-use
Start Throw it
-sell Sell only Sell only
preparation away
-keep
Start -use
Throw it
preparation -sell Sell only Sell only
away
-keep
-use
Start
-sell Sell only Sell only
preparation
-keep
-use
Start Throw it
-sell Sell only Sell only
preparation away
-keep

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 24

 Example
At a café, a chef usually prepares tuna
sandwiches between 10.30 to 11.30 a.m.
and put them on display for sale at room
temperature. What time should all the
left-over sandwiches be thrown out?

232-131 Hygiene
IFM1101 Hygiene andand Sanitation
Sanitation for Food for Food Production
Production 02/22/2022 Page 25
 Time
If internal temperature
When chilling food? has not reached
21ºC within 2 hours,
Hot food must be cooled from the food must be immediately
reheated to 75ºC. for 15 s
60ºC to 21ºC within 2 hours,
21ºC to 5ºC in an additional 4 hours.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 26

 FATTOM
Oxygen
Different microbes require different oxygen levels
for survival.
• Aerobic bacteria: require oxygen for
growth
(Naughty Pests Must Breathe) mnemonic
Nocardia, Pseudomonas, Mycobaterium, Bacillus
• Anaerobic bacteria: did not require
oxygen for growth
(Can’t Breathe Fresh Air) mnemon
Clostridium, Bateroides, Fusobacterium,
ic Actinomyces
• Facultative bacteria: can grow with
or without oxygen.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 27

 FATTOM

Moisture
The total amount of
moisture present in any
food

Water Activity (aw)

The amount of moisture
present in the food
commodity for microbial
growth.

232-131 Hygiene and Sanitation for Food Production 02/22/2022 Page 28

 Water in foods can be
divided into 2 types

https://pdfs.semanticscholar.org/085d/cb80baed5d228f7d5310664b7fb1a2a19a54.pdf
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 29
 Bound water Free water
It is interacted with It is the largest amount
component in food of water
such as protein, It is easily removed
carbohydrate, lipid and from the food such as
etc. drying, centrifuging
It does not freeze even and pressing
the temp below 20ºC It can freeze at the
It is resistant to drying temp <0ºC
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 https://slideplayer.com/slide/17405572/ Page 30
 What do you think?

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 31

 What do you think?
High >>> Moisture
Low >>> Water Activity (aw)

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 32

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 33
 Range of water Microorganism generally inhibit
activity Food General within this range
by water activity in this range
Pseudomonas, Escherichia, Proteus, Shigella, Klebsiella, Clostridium perfringens, Fresh fruits, canned fruits and
0.95-1.00 Clostridium botulinum and Salmonella vegetables and fish

Saccharomyces cerevisiae, Vibrio parahaemolyticus, Serratia, Lactobacillus, Some cheeses (Cheddar, swiss,
0.90-0.95 Pediococcus, Bacillus cereus, and Listeria monocytogenes provolone, muenster, and cured ham)

Salami, sponge cakes, dry cheeses and

0.85-0.90 Staphylococcus aureus, Micrococcus and yeasts (Candida and Torulosis)
margarine
0.85 AND HIGHER

Mycotoxigenic pennicillia (Penicillium expansum, Penicillium islandicum) and yest Most fruit juice concentrate, condensed
0.80-0.85 (Saccharomyces bailii and Debaromyces hansennii) milk, and syrups
Halophilic bacteria and mycotoxigenic Aspergilli (Aspergillus niger, Aspergillus
0.75-0.80 ochraceous and Aspergillus candidus) Jam, marmalade and marzipan

Xerophillic molds (Erotium chebalieri, Erotium amstelodami, Wallemia sebi) and Jelly, molasses, raw cane sugar, nuts
0.65-0.75 Saccharomyces bisporus and some dried fruits

0.60-0.70 No molds for spoilage

Osmophillic yeasts (Zygosaccharomyces rouxii), and molds (Aspergillus enchulatus Dried fruits containing 15-20%
0.60-0.65 and Monascus bisporus) moisture, candy and honey
0.60 and Lower No microbial proliferation

0.50-0.60 No microbial proliferation Dry pasta and spices

0.40-0.60 No microbial proliferation Whole egg powder

0.30-0.40 No microbial proliferation Cookies, crackers and bread crusts

IFM1101 Hygiene and Sanitation for Food Production https://www.slideshare.net/METERGroup/water-activity-102-microbial-growth
02/22/2022 Page 34
 How to control the
microorganism ?
Hurdle technology
Hurdle technology is a method of
ensuring the safety of foods by
eliminating or controlling the growth
of pathogens, making the food safe for
consumption and extending its shelf
life through the application of a
combination of technologies and
approaches.
There are more than 60 potential hurdles
for foods that improve the stability and/or
quality of minimally processed products.

IFM1101 Hygiene and Sanitation for Food Production https://www.slideshare.net/METERGroup/water-activity-102-microbial-growth

02/22/2022 Page 35
 To keep quality of food, long shelf-life and delay the initiation of growth, it is

better to use a combination of methods rather than a single method.

Competitive microflora Aw (water activity) Practice Good Personal Hygiene

Good Handle Food Safely

Preservatives
Hurdle Personal
technology Hygiene Use Safe ingredient
is an integrated approach of basic food
Modified atmosphere preservation methods for creating safe,
stable, nutritious of foods.
Keep Food at correct temp.

Low temperature Heat treatment pH Keep Premises Clean

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 36
 Concept
1. Set up a series of "fences"
2. Force bacteria to jump over
them; if they don't fall at
the first one, a later fence
may trip them.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 37

 Example…..product?
Salami is one type of sausage the
hurdle technology used in this
product are

I. Reduce the water activity by using sugar, salt.

II. Used food additives to reduce microorganism such
as nitrate.
III. Lower the oxidation-reduction potential by casting
the intestine.
IV. During the fermentation, lactic acid is generated. It
can reduce other microorganisms that do not like
acid condition.
V. Dehydration process can reduce the water activity
which is necessary for microbial growth.
VI. Keep in cold storage can retard the growth of
microorganism.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 38

 What is the hurdle
technology used in this
product?

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 39

 What is the hurdle
technology used in this
product?
 Reduce the water
activity adding salt, sugar
 Drying process to bake
the product
 Preservative such as
sodium benzoate
 Keep in low temperature
during selling

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 40

 What is the hurdle
technology used in this
product?

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 41

 What are the hurdle
techniques applied in
this product?
1.Low moisture (water activity)
2.Food additives
3.Heat treatment

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 42

 What is the hurdle
technology used in this
product?

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 43

 What is the hurdle
technology used in this
product?
1.Low moisture (water activity)
2.Food additives
3.Low pH
4.Competitive microflora
5.Low temp.

IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 44

 Thank you

IFM 1101Hygiene and Sanitation for Food Production 02/22/2022 Page 45