Bacterial foodborne infection

Sources: People who carry the bacteria Staphylococcus aureus (Staph), which is commonly found
on the skin, can contaminate food if they don’t wash their hands before touching it. Foods that are not
cooked after handling, such as sliced meats, puddings, pastries, and sandwiches, are especially risky if
contaminated with Staph.
Incubation period:30 minutes to 8 hours
Symptoms:Sudden start of nausea, vomiting, and stomach cramps. Most people also have diarrhea.
Duration of illness:1 day
Diagnosis: Drink plenty of fluids. If you cannot drink enough fluids to prevent dehydration, call your
doctor. Your doctor may give you medicine to decrease nausea and vomiting.
Prevention: Use a food thermometer and cook foods to their safe minimum internal temperature.
Keep hot foods hot (140°F (60°C) or hotter) and cold foods cold (40°F (4°C) or colder).
Store cooked food in shallow containers and refrigerate within 2 hours (or 1 hour if it’s hotter than 90°F
(32°C) outside).
Wash your hands for 20 seconds with soap and water before, during, and after preparing food, and before
eating.
Do not prepare food if you are ill with diarrhea or vomiting.
Wear gloves while preparing food if you have wounds or infections on your hands or wrists.
Salmonella
Sources
Food: A variety of foods have been linked to Salmonella, including vegetables, chicken, pork, fruits, nuts,
eggs, beef and sprouts.
Animals and their environments: Particularly reptiles (snakes, turtles, lizards), amphibians (frogs), birds
(baby chicks) and pet food and treats.
Incubation period 6 hours to 6 days
Symptoms:Diarrhea, fever, stomach cramps, vomiting
Duration of illness 4 to 7 days
Diagnosis:Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration or if
your symptoms are severe, call your doctor.Antibiotics are recommended only for patients who have a
serious illness (such as severe diarrhea, high fever, or bloodstream infection), or are more likely to
develop a severe illness or complications (infants, adults over 65 years old, and people with weakened
immune systems).
Prevention:Avoid eating high-risk foods, including raw or lightly cooked eggs, undercooked ground beef
or poultry, and unpasteurized (raw) milk.Wash your hands after contact with animals, their food or treats,
or their living environment.
E.COLI
Sources:Contaminated food, especially undercooked ground beef, unpasteurized (raw) milk and juice,
soft cheeses made from raw milk, and raw fruits and vegetables (such as lettuce, other leafy greens, and
sprouts).
Contaminated water, including drinking untreated water and swimming in contaminated water.
Animals and their environment, particularly cows, sheep, and goats.
Feces of infected people.
Incubation period 3 to 4 days for most people, can be 1 to 10 days
Symptoms:Severe diarrhea that is often bloody, severe stomach pain, and vomiting. Usually little or no
fever is present.
Symptoms of hemolytic uremic syndrome (HUS) include decreased urine production, dark or tea-colored
urine, and losing pink color in cheeks and inside the lower eyelids.
Duration of illness:5 to 10 days. Most people will be better in 5 to 7 days. If HUS develops, it usually
occurs after about 1 week.
Diagnosis Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration or if
your symptoms are severe (including bloody diarrhea or severe stomach pain), call your doctor.
Prevention:Avoid eating high-risk foods, especially undercooked ground beef, unpasteurized milk or
juice, soft cheeses made from unpasteurized milk, or sprouts.
Use a food thermometer to make sure that ground beef has reached a safe internal temperature of 160°F
(71°C).
Wash hands before, during, and after preparing food, after diapering infants, and after contact with cows,
sheep, or goats, their food or treats, or their living environment.
Clostridium
Sources:Beef, poultry, gravies, food left for long periods in steam tables or at room temperature, and
time and/or temperature abused foods.
Incubation period 6 to 24 hours
Symptoms:Diarrhea and stomach cramps (no fever or vomiting),
Duration of illness Less than 24 hours. In severe cases, symptoms may last for 1-2 weeks.
Diagnosis:Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration,
call your doctor.
Prevention:Thoroughly cook foods, particularly meat, poultry, and gravies, to a safe internal temperature.
Use a food thermometer to make sure.
Keep food hot after cooking (at 140°F (60°C) or above) and serve meat dishes hot, within 2 hours after
cooking.
Microwave leftovers thoroughly (to 165°F (74°C) or above).
Refrigerate leftovers within two hours of preparation (at 40°F (4°C) or below).
Divide large amounts of food, such as roasts or big pots of chili or stew, into shallow containers and
refrigerate immediately. It is OK to put hot foods directly in the refrigerator.
VIRAL FOODBORNE INFECTION
Hepatitis A

Sources:Raw or undercooked shellfish from contaminated waters, raw produce, contaminated drinking
water, uncooked foods, and cooked foods that are not reheated after contact with an infected food
handler.
Incubation period:28 days average (ranges from 15 to 50 days)
Symptoms Diarrhea, dark urine or light-colored stools, jaundice, fever, fatigue, nausea, joint pain,
stomach pain, upset stomach, and loss of appetite.
Duration of illness Symptoms usually last less than 2 months, although some people can be ill for as
long as 6 months.
Diagnosis:See your doctor if you have signs or symptoms of hepatitis A or think you may have been
exposed to the virus.
Prevention:Avoid eating raw oysters or other raw or undercooked shellfish.
Wash hands frequently with soap and running water for at least 20 seconds, particularly after using the
bathroom, after changing diapers, and before, during, and after preparing food.
Vaccination is the best way to prevent hepatitis A. Hepatitis A vaccination is recommended for:
All children at age 1 year
People with direct contact with others who have hepatitis A
People with chronic or long-term liver disease
People with clotting-factor disorders
Travelers to countries where hepatitis A is common
Men who have sexual encounters with other men
People who use or inject drugs
People experiencing homelessness
FOODBORNE PARASITIC INFECTION
Parasites are widely spread in the environment and are responsible for causing diseases associated with
diarrheal illness.
Food-borne and water-borne parasites are mainly associated with the disease and are the greatest
concern in food production.
Giardiasis
Sources:The main source of contamination is the feces of pets, livestock, and wild animals and is
commonly transmitted through the fecal-oral route.
Giardia is resistant to chlorine and can survive some common water treatments creating a great risk to
water supplies.
Incubation and symptoms: The infectious dose of Giardia is 10 to 100 cysts and the symptoms usually
begin within 1 to 2 weeks of infection.
Symptom starts with diarrhea, nausea, bloating of the stomach, abdominal cramps, malabsorption, and
flatulence.
In severe conditions, dehydration and weight loss might lead to chronic infection and even death.Some
cases may occur where the patients are asymptomatic carriers but the disease only lasts for 5 days or a
week
Prevention: Symptomatic infections are easy to treat but asymptomatic infection is hard to detect and
are observed once it becomes chronic.
The first choice for treatment is metronidazole, nitroimidazole and tinidazole.
Tinidazole is most effective as it has high efficacy in a single dose as compared to metronidazole which
requires 5-10 days to reach the effective dose.
For pregnant women, paromomycin is recommended as it is less effective than nitroimidazole and
nonabsorbed aminoglycoside.
Municipal water supplies process the water by coagulation, clarification, filtration and chlorination which
is highly effective at removing cysts and inactivating other pathogens.
Giardia cysts are also inactivated by heat treatment at 55°C and above for 5 mins and the use of
household portable filters of size less than 1µm is also effective in filtering cysts.
Washing hands and use of protective gloves by food handlers while preparing food also prevents the risk
of asymptomatic contamination

CONCEPT OF PROBIOTICS
Probiotics Meaning
Probiotics microorganisms are administered to prevent certain health conditions such as gastrointestinal
disorders. Probiotics meaning is typically live yeast or bacteria.
In the early 20th century, a study was conducted to show that the ingestion of certain live microorganisms
can improve gut health and aid easy digestion. A simple probiotics definition would be to inject or ingest
microorganisms, typically yeast or bacteria, that help maintain the health of our gut and prevent
gastrointestinal disorders.
Functions of Probiotics
Boosting Immune Function: Probiotics reinforce our immune system, helping it combat harmful
pathogens more effectively.
Digestive Health: They promote healthy digestion and aid in the breakdown of food, making nutrients
more accessible.
Balancing Gut Microbiota: Probiotics maintain a harmonious balance of microorganisms in the gut,
preventing the overgrowth of harmful bacteria.
Antibiotic-Associated Diarrhea: Probiotics are effective in treating antibiotic-associated diarrhea by
restoring the disrupted gut flora.
Types of Probiotics
While both yeast and bacteria constitute probiotics, it is the latter that has the most types and is most
widely used. Here is a list of the most commonly used probiotics-
Lactobacillus
It is a species of bacteria that produces lactase, which is an enzyme that breaks down lactose or milk
sugar. Lactobacillus produces lactic acid that helps control the population of bad bacteria in our gut.
Lactobacillus also strengthens muscles and helps increase the body’s level of absorption of minerals. It
is most commonly found in our mouth, small intestine, and vagina.
Bifidobacteria
Bifidobacteria is the species of bacteria that is most commonly used in food and its supplements. This
bacteria supports our immune system.
It also curbs the growth of harmful or destructive bacteria in our intestine and helps break down lactose
into nutrients absorbed by the body.
Lactobacillus and bifidobacteria are the two most popular and most widely used probiotics.
B.Animalis
This strain of bacteria aids digestion boosts the immune system and fights terrible food-borne bacteria.
B.Breve
B.breve is one of the probiotics bacteria examples present in both our digestive tract and women’s
vaginas. In both these places, they fight off infection-causing yeast or bacteria.
They help the body absorb nutrients by fermenting sugar and also break down plant fibre to make it easily
digestible by the body.
B.Lactis
B.lactis is a type of probiotic microorganisms. It is found in raw milk and catalyzes the reaction that
produces buttermilk, cottage cheese (paneer), and other types of cheese.
B.Longum
This strain resides in the gastrointestinal tract and breaks down carbs. It also acts as an antioxidant.
L.Acidophilus
It is found in the small intestine and vagina and fights off harmful bacteria in both these areas. It is
located in miso- a popular Japanese cuisine ingredient.
L.Reuteri
It is present in the mouth and intestine. It helps the digestive system and is also believed to prevent tooth
decay.
Benefits of Probiotics are-
Combatting Digestive Issues: Probiotic foods help alleviate problems like irritable bowel syndrome (IBS)
and constipation.
Enhancing Skin Health: They contribute to healthier skin by reducing conditions like acne and rosacea.
Mental Health: The gut-brain connection is real, and probiotics may help alleviate depression, autism,
and obsessive-compulsive disorder while improving memory.
Inflammation Reduction: Probiotics have anti-inflammatory properties, contributing to overall well-being.
Weight Management: Certain probiotic strains assist in weight loss by inhibiting the absorption of dietary
fats in the intestine.
Heart Health: Probiotics can promote heart health by lowering bad cholesterol and blood pressure.
Foods that Contain Probiotics are
Yoghurt,Fermented cheese-cheddar, Swiss, Parmesan, Gouda Miso, Pickles,Sauerkraut,Yakult .

Good manufacturing practices

Good Manufacturing Practices (GMPs) in the food industry are guidelines and principles implemented to
ensure food safety and quality. GMPs cover all aspects of food production, from receiving raw materials
to finished product shipment.
GMPs include guidelines on personnel hygiene, plant sanitation, equipment maintenance, product
labeling, and record-keeping. These guidelines help prevent contamination, cross-contamination, and
the introduction of foreign substances into the food supply
Quality Management:Quality management is essential to ensure the proper execution of the food
manufacturing process. The process entails verifying that all food items meet the necessary quality
criteria. The standards involve testing raw materials, monitoring production processes, and conducting
final inspections.
Maintain cleanliness: Maintaining cleanliness is vital to ensuring food safety. Proper sanitation
practices, including cleaning and sanitising all equipment and surfaces, can help prevent contamination.
Personal hygiene: Employees must follow food hygiene practices, including washing hands frequently
and wearing clean clothing, gloves, and hairnets. Workers with illnesses or open wounds should not be
allowed to handle food.
Training and education: Proper training and education of employees can ensure they understand the
importance of food safety and how to implement GMP.
Equipment maintenance: Regular maintenance and calibration of equipment can ensure that it is
functioning correctly and not contributing to contamination.
Raw material control: Proper storage and handling of raw materials can prevent contamination and
ensure the quality of the final product.
Record keeping: Accurate record-keeping can help trace the contamination source and identify
improvement areas.
Pest control: Proper pest control measures should be implemented to prevent pests from contaminating
food products.
Temperature control: Proper temperature control can prevent the growth of harmful bacteria and ensure
the safety and quality of food products.
Inspection and Auditing:Government agencies require food manufacturing to undergo regular
inspections. These inspections help ensure the facility complies with all food safety regulations.
Additionally, third parties often audit certifications to verify compliance.

Quality standards
FDA
The Food and Drug Administration is responsible for protecting the public health by ensuring the safety,
efficacy, and security of human and veterinary drugs, biological products, and medical devices; and by
ensuring the safety of our nation’s food supply, cosmetics, and products that emit radiation.
FDA also has responsibility for regulating the manufacturing, marketing, and distribution of tobacco
products to protect the public health and to reduce tobacco use by minors.
Functions of FDA
Regulatory oversight – Drugs for both humans and animals, medical equipment, biological goods, food,
cosmetics, and tobacco products are just a few of the many things that the FDA is in charge of regulating.
Approving new products – food additives are all reviewed and approved by the agency.
Monitoring product safety – The FDA keeps an eye on the security of goods sold and responds to safety
issues when they appear.
Conducting research – In order to improve public health and inform its regulatory decisions, the FDA
carries out scientific research.
Importance of FDA
Ensuring product safety – Drugs, medical equipment, food, cosmetics, and other items must all be safe
for use, according to the FDA. Before these items may be sold to the general public, the FDA puts them
through extensive testing and review, and it also monitors their safety once they are.
Regulating product quality – The FDA also controls the quality and effectiveness of products in addition
to product safety. This makes it possible to guarantee that goods are produced in accordance with
uniform standards and are successful in treating the circumstances for which they are designed.
Protecting consumers from fraud and deception – To prevent misleading or deceptive product labelling
and advertising, the FDA controls them. This guarantees that customers get correct information about
the things they are buying and protects them from misleading or excessive promises.
ISI
The abbreviation “ISI” stands for “Indian Standards Institute,” which was a standards body in India that
was later renamed as the “Bureau of Indian Standards” (BIS) in 1986.The ISI mark has played a crucial
role in ensuring the safety and quality of products in India and has given consumers the assurance that
they are buying a product that meets the necessary safety and quality standards.
Application
The ISI mark has played a crucial role in ensuring the safety and quality of products in India.
It has helped to prevent the sale of substandard products and has given consumers the assurance that
they are buying a product that meets the necessary safety and quality standards.
The ISI certification mark is a widely recognized symbol of quality and safety in India. It is a mandatory
certification for many products, including electrical appliances, automobile parts, cement, and
agricultural equipment.
The ISI certification process involves a rigorous testing and evaluation procedure to ensure that the
product meets the relevant standards.
Importance
Ensuring Product Safety and Quality: . This was particularly important for products that were essential
for public health and safety, such as food products, electrical goods, and building materials.
Promoting Fair Competition: . This promoted fair competition and prevented unscrupulous businesses
from gaining an unfair advantage by selling substandard products.
Boosting Consumer Confidence: This was particularly important in a country like India, where
consumers may not have had access to reliable information about product quality and safety.
Supporting Exports: ISI’s standards helped to ensure that Indian products met international standards,
which helped to promote exports and increase India’s competitiveness in the global marketplace.
HACCP
The Hazard Analysis and Critical Control Points (HACCP) plan is a systematic approach to identifying and
controlling hazards in the food production process. The goal of HACCP is to prevent the occurrence of
hazards that can lead to illness or injury. The plan involves identifying potential hazards, determining the
critical control points (CCPs) where the hazards can be controlled, and implementing measures to
control the hazards at each CCP.
Principles
1. Conduct a hazard analysis to identify hazards associated with the food and measures to control
those hazard.
2. Identify the critical control points (CCPs).
3. Establish critical limits for each CCP.
4. Establish CCP monitoring procedures to ensure each CCP stays within its critical limits.
5. Establish corrective actions if the CCP is not within the established limits
6. Establish verification procedures to confirm that the HACCP plan is operating effectively and
accordingly to written procedures.
7. Establish record-keeping and documentation procedures .
Benefits of HACCP
Although the main goal of HACCP is food protection, there are other benefits acquired through HACCP
implementation, such as:
• Increase customer and consumer confidence
• Maintain or increase market access
•Improve control of production process
• Reduce costs through reduction of product losses and rework
• Increase focus and ownership of food safety
• Business liability protection
• Improve product quality and consistency
• Simplify inspections primarily because of the recordkeeping and documentation
• Alignment with other management systems (ISO 22000
 Unit-2
Contamination and spoilage of milk and milk products
Milk
Milk is known to be balanced food as well as highly nutritious food as it is rich in proteins, fats,
carbohydrates, vitamins, minerals, essential amino acids, etc.
Milk and its products consist of numerous nutrient content, it serves as an excellent growth medium for
all of the microorganisms (i.e., bacteria, viruses, fungi, and protozoans).
Milk and its products such as milk, butter, cream, and cheese are all susceptible to microbial spoilage.
Contamination source of milk
The milk source is the mammals such as cows, buffalo, sheep, and goats. Milk is not sterile when
obtained from animals. The source of milk contamination are:
The contamination from milking animals
The interior and exterior of the udder
The coat of the milking animals
The surrounding air of the farm and storage
The animal feed
The quality of water used
The quality of milk handling equipment and storage tanks used
Biofilms formation on diary plant pipes.
The defects that occur in milk due to microorganism are:
Off flavors
Discoloration
Gas production
Lactic acid production/ Souring
Proteolysis
Lipolysis with development of rancidity
Sweet curdling.
Spoilage of milk
The main components of milk are water, fat, protein, and lactose.
Its high water activity, moderate pH (6.4–6.6), and high nutrient content make milk an excellent medium
for microbial growth.
Both raw milk and pasteurized milk contain many types of microorganisms, they are refrigerated, yet they
have limited shelf life.
Spoilage of Milk products
The microbial quality of milk product mainly depends upon:
The type of milk and milk product used (raw milk, condensed milk, dried milk, cream, butter, etc.)
The product used for its enhancement such as gelatin, nuts, fruits, sugar, chocolate, coloring agent, etc.,
Sanitary level of types of equipment, the efficiency of pasteurization, and hygienic level during
production and packaging
Spoilage of Cream
The cream is a milk product made from a butterfat layer deposited on the top of milk before
homogenization.
Cooled milk is used for the production of cream so psychrotrophic bacteria are the main causes of
spoilage are caused by Pseudomonas, Alcaligenes, Acinetobacter, Aeromonas, and Achromobacter.
At room temperature, the main spoilage-causing organisms are Corynebacterium, Bacillus,
Micrococcus, Lactobacillus, and Staphylococcus.
The cream is highly susceptible to pathogenic microorganisms like E. coli, Salmonella Typhimurium, and
Listeria monocytogenes.
Spoilage of Butter
Butter is a milk product made by the separation of milk and subsequent churning of the cream.
The main source of microorganisms found in butter is cream which is starting material of butter.
Therefore, the main spoilage is caused by Pseudomonas, Alcaligenes, Acinetobacter, Aeromonas, and
Achromobacter.
The primary spoilage organisms in butter are molds such as Thamnidium, Cladosporium, and
Aspergillus.
The pathogenic microorganisms like Listeria monocytogenes, Brucella, Mycobacterium, Campylobacter
jejuni, Yersinia enterocolitica, and Salmonella Typhimurium.
Spoilage of Cheese
Cheese is a fermented milk product that is made by coagulating the casein present in milk by using the
enzyme rennet.
The ripening in cheese is achieved due to the proteolytic and lipolytic activities of various
microorganisms.
The low moisture content of hard and semi-hard ripened cheeses makes them susceptible to fungi
compared to bacteria.
Soft and fresh cheeses are spoiled easily due to their higher pH, moisture content, and lower salinity.
The bacterial cheese spoilage is caused by Clostridium spp., (especially C. pasteurianum, C. butyricum,
C. sporogenes, and C. tyrobutyricum), Bacillus polymyxa, Flavobacterium, Pseudomonas spp.,
Alcaligenes, and Achromobacter.
Major pathogenic bacteria found in cheese are Listeria monocytogenes, Salmonella spp., and
Escherichia coli.
Spoilage of Yoghurt
Yogurt is a lactic acid fermented milk product that is produced by using symbiotic cultures of two Lactic
acid bacteria (Streptococcus thermophilus and Lb. delbrueckii subsp. Bulgaricus).
Fruits and nuts added to yogurt for enhancement of flavor are the main sources of contamination.
Molds and yeasts are the primary contaminants in yogurt.
The most common mold causing yogurt spoilage are Aspergillus, Penicillium, Rhizopus, Fusarium, and
Trichoderma.
The most common yeasts causing yogurt spoilage are Candida spp., Debaryomyces, Kluyveromyces,
Torulopsis, and Saccharomyces spp.
They are responsible for off-flavor, gas production, discoloration, etc.
Spoilage of Ice-cream
Ice cream is a frozen milk product produced by freezing a pasteurized mixture of milk, cream, and milk
solids other than fat, sugars, emulsifier, and stabilizers.
It includes various flavor-enhancing ingredients like nuts, fruit pulp, confectionary products, eggs, and
egg products.
Being a nutritious food, ice-cream serves as a good medium for microbial growth due to the high nutritive
value, almost neutral pH, and long storage duration.
It is a frozen milk product hence ice cream spoilage is mainly caused by psychrotrophs such as
Pseudomonas, Flavobacterium, Alcaligenes, Listeria monocytogenes.
The defect found in ice cream due to this spoilage causing microorganisms are:
Bitterness and off-flavor
Rancidity
Greenish pigments
Discoloration
Surface taints
Contamination and spoilage of cereals and cereals products
Cereal grains, such as wheat, corn, rye, oat, rice, etc., are important nutrients and energy sources for
humans.
Cereals are consumed in various forms in the food industry.
Cooked cereals are eaten directly after cooking (rice, maize).
Flours are made by grinding cereals (such as wheat, maize, rice, and rye) and products processed from
them, e.g. biscuits, cookies, etc.
Bread is usually made from flours of wheat and rye by yeast fermentation.
Manufactured dried cereal products produced from wheat, maize, oats, and rice.
However, cereals are also used to produce dough, batter, pasta, noodles, pastries, cake, etc.
Contamination source of cereal products
Air and dust
Soil
Water
Insects
Rodents
Birds
Animals
Humans
Environmental conditions (such as drought, rainfall, temperature, and sunlight)
Harvesting and processing equipment
Contaminated equipment and unsanitary handling.
Storage condition and storage temperature
Shipping containers.
Spoilage of cereal
Cereals usually contain 70–75% carbohydrates, 8–15% protein, fat, fiber, vitamins, and minerals with
near-neutral pH and hence are susceptible to microbial growth leading to spoilage.
Microbial growth is normally prevented due to sufficiently low water activity (i.e. below 0.70).
Mold is considered the primary organism for causing spoilage in cereal.
Bacteria can also cause spoilage of cereals, but yeasts cause few spoilage problems.
The most commonly associated bacterial families with cereals are Bacillaceae, Micrococcaceae,
Lactobacillaceae, and Pseudomonadaceae.
Yeast that is found in cereal includes Candida, Cryptococcus, Pichia, Sporobolomyces, Rhodotorula,
Trichosporon
Mold spores in cereals and flour are chiefly Aspergillus, Penicillium, Alternaria, Mucor, Cladosporium,
Fusarium, Helminthosporium, Cladosporium, and Rhizopus.
Mycotoxins are the toxic secondary metabolites produced by mold that is found in cereal crops under
favorable growth conditions. The genera of molds producing mycotoxins are Aspergillus, Penicillium, and
Fusarium.
Spoilage of cereal products
Flour spoilage
The moisture content of the flour is less than 13% that prevents the growth of microorganisms.
However, the addition of water to flour tends to make it susceptible to microbial growth in flour.
The molds found in flours are mostly Eurotium species and Aspergillus candidus. The molds produce
typical mycelium in flour.
The spoilage flour contains many psychrotrophs, flat sour bacteria, and thermophilic spore-forming
bacteria such as Acetobacter spp, Bacillus spp, Lactic acid bacteria.
If acid-forming bacteria are present in flour, acid fermentation occurs followed by alcoholic fermentation
by yeasts and then acetic acid by Acetobacter spp.
Bacillus spp is known for producing lactic acid, gas, and acetoin in flour.
Pasta and noodle spoilage
Both pasta and noodle manufacture includes no cooking step, microbial contamination may occur
during the mixing and drying process.
They are stored and distributed in dry form so spoilage is rare.
During the manufacturing process, it may spoil from bacterial or fungal growth.
For example, Enterobacter (Aerobacter) cloacae have been found in pasta and noodle that causes gas
production.
Bakery product
There are a wide variety of bakery products including leavened and unleavened bread, rolls, buns,
croissants, muffins, cakes, doughnuts, pastries, pancakes, waffles, biscuits, cupcakes, and sweet rolls.
The nutrient content of bakery products includes carbohydrates, proteins, lipids, vitamins, and minerals.
Therefore, bakery products are susceptible to microbial growth due to their high nutrient content and
also because the most common factor of these products is water.
The most common source of microbial spoilage of bread is mold growth. The bacterial spoilage condition
is known as ‘rope’ caused by the growth of the Bacillus species. The least common of all types of
microbial spoilage in bread is that caused by certain types of yeast.
Typical genera of mold involved in spoilage are Penicillium, Aspergillus, Cladosporium, Fusarium,
Monilia, Endomyces, Rhizopus, and Mucor.
Yeasts that can cause surface spoilage of bakery products include Saccharomyces, Debaryomyces,
Kluyveromyces, Pichia,Candida, and Zygosaccharomyces.
Spoilage of canned food
Classification of the food based on pH
The microbial spoilage of food depends upon the pH of food therefore based on pH canned food can be
divided as
Low-acid canned food (pH > 5.2) includes meat products, milk, dairy products, and seafood.
Acid canned food (pH 4.5-3.7) includes tomatoes, pears, figs, oranges, apricots, pineapples, etc.
High acid canned food (pH < 3.7) includes pickled products, fermented products, ketchup, jams, jellies,
etc
Spoilage of Canned food and its causes
1. Physical damage leading to spoilage
The physical damages are caused by the following reasons which lead to microbial or chemical
spoilages.
The scheduled process was not delivered because of mechanical or personnel failure.
Improperly or inadequately formed seals/seams
Defective containers or defective lids of the containers
Overfilling of the food
2. Chemical spoilages
The chemical spoilage is caused by the following reasons:
Storage temperature
Acidity of food
The reaction between food and metal cans
Insufficient exhausting during canning
Presence of soluble Sulphur and Phosphorus in food
The enzymatic action of food
This cause the defects such as:
Swelling of can
Discoloration of food
Produces off-flavors in food
Corrosion of the metals can leads to loss of nutritive quality of food.
Cloudiness can be observed on syrups or brine or gravy.
3. Microbial spoilages
The microbial spoilage of canned food is caused by three reasons:
Survival of spores of thermophilic bacteria
Growth of survived thermophilic bacteria due to inadequate cooling, inadequate heat treatment, and
improper storage temperature.
Recontamination of microorganisms due to can leakage.

UNIT 4
Fermented vegestables
All vegetables (and even fruit) can be lacto-fermented! The key is that they must be edible raw. You can
rinse your vegetables under running water but remember that their skins contain the lactic acid bacteria
needed for fermentation. Cabbage, carrots, beetroot, and cucumbers are the most popular vegetables to
start with
Sauerkraut
.
Organisms that are present in sauerkraut fermentations: Leuconostoc mesenteroides, Lactobacillus
brevis, Pediococcus pentosaceus, and Lactobacillus plantarum.
Sauerkraut contains only two basic ingredients: cabbage and salt!
But sauerkraut is much more than just salted cabbage. Under the right conditions, cabbage is
transformed by lactic acid bacteria into fermented cabbage.
These good bacteria eat the sugar in the cabbage and create lactic acid. This is where the good, tangy
taste of sauerkraut comes from! Over time, cabbage becomes more and more acidic and softer: it turns
into sauerkraut.
Making homemade sauerkraut from a plain cabbage is very easy:
Cut and salt the cabbage
Put the cabbage in a jar, in an oxygen-free environment
Let it ferment at room temperature

Sauerkraut is easier to digest than raw cabbage and is full of good probiotic bacteria.
Equipment:
Jar:The jar is used to keep the sauerkraut in an oxygen-free environment. We like to use glass jars like
Mason jars or Le Parfait jars.
Weight:The cabbage should never be exposed to oxygen! You need to add a weight to keep the sauerkraut
submerged.
Types of weights:
Glass weight
ViscoDisc insert
Plastic bag filled with water
Small glass jar that fits into the opening
Other useful material
Chef’s knife or mandoline
Cutting board
Kitchen scale
Large mixing bowl
Fermentation packer
Pickles (cucumber)
Fermented Cucumbers (Brine Pickles):
Lactobacillus is the dominant microbe in the fermentation process, which can use the glucose in
cucumbers to produce rich lactic acid, which is fermented to produce carbon dioxide and ethanol,
volatile compounds, and alcohols that can provide the distinctive taste and aroma of pickled cucumber
products [
Ingredients: Fermented pickles are made using cucumbers, water, salt, and spices. The cucumbers are
submerged in a brine solution made of water and salt. Spices such as dill, garlic, and sometimes red
pepper flakes are added for flavor.
Fermentation Process: Fermented pickles are prepared through a natural fermentation process. Lactic
acid bacteria naturally present on the cucumbers or in the environment convert the sugars present in the
cucumbers into lactic acid. This process gives fermented pickles their characteristic tangy flavor.
Health Benefits: Fermented pickles are rich in probiotics, which are beneficial for gut health. The
fermentation process also preserves nutrients in the cucumbers.
Organisms used: the dominant lactic acid bacteria in the medium are Enterococcus faecalis,
Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentocaceus, Lactobacillus plantarum
and Lactobacillus pentosus species.

Role of microbes in beverages

In industry, microbes are used to synthesize a number of products valuable to human beings like
beverages and antibiotics. Production on an industrial scale requires growing microbes in very large
vessels called fermentors.
Fermented beverages are beverages which are produced with the help of microbes. Yeast species used in
alcoholic
Fermentation are Saccharomyces cerevisiae commonly called Brewer’s yeast. Malted cereals and fruit
juices produce ethanol by fermentation. Depending on the type of the raw material used for fermentation
and the type of processing (with or without distillation) different types of alcoholic drinks are obtained.
Wine and beer are produced without distillation (low alcohol concentration). Whiskey, brandy, and rum
are produced by distillation of fermented broth (high alcohol concentration).
Microorganisms are significant in the deterioration and spoiling of foods and beverages. The traits of
spoiled food include unpleasing flavor, odor, and texture. Microbes are significant in preparing fermented
foods and drinks at home and in industrial sectors, even though they are harmful. To ferment dairy
products and create alcoholic drinks, microbes are utilized.
Fermented foods, probiotics, and alcoholic beverages are gaining popularity because of their delicious
and healthful properties.
Wine
Wine is a kind of undistilled alcoholic beverage mainly prepared from fruit juice. (mainly from grapes).
The process of preparation of wine is known as vinification and the branch of science that deals with
study of wine is known as enology (American) or oenology (British).
There are different types of wine on different basis.
Besides fruit and berries, non-toxic plants (flowers) etc can also be used for wine production.
Since, basic constituent of wine is alcohol, other substrates are also added in it.
It contains 3-22% of alcohol.
Wine is basically the transformation of sugars of grapes of yeast under anaerobic condition into ethanol,
CO2 and small amounts of byproducts such as D-glucose.
Grape juice (27% sugar) is fermented by various strains of Saccharomyces cerevisiae.