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Food microbiology notes

The document provides an overview of food microbiology, detailing the types of microorganisms present in food, their roles, and the impact of foodborne pathogens. It discusses food spoilage, fermentation processes, preservation techniques, and the importance of HACCP in ensuring food safety. Additionally, it highlights food safety standards and microbial testing methods used to maintain food quality and safety.

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145 views

Food microbiology notes

The document provides an overview of food microbiology, detailing the types of microorganisms present in food, their roles, and the impact of foodborne pathogens. It discusses food spoilage, fermentation processes, preservation techniques, and the importance of HACCP in ensuring food safety. Additionally, it highlights food safety standards and microbial testing methods used to maintain food quality and safety.

Uploaded by

siballougene
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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1.

Introduction to Food Microbiology

 Scope: Study of microorganisms in food—both beneficial and harmful.


 Types of Microorganisms in Food:
o Bacteria (Lactobacillus, Salmonella).
o Fungi (molds like Aspergillus, yeasts like Saccharomyces).
o Viruses (e.g., Hepatitis A, norovirus).
o Parasites (Toxoplasma gondii, Trichinella spiralis).

2. Role of Microorganisms in Food

 Beneficial Microorganisms:
o Fermentation: Production of yogurt (Lactobacillus), cheese (Streptococcus
thermophilus), bread (Saccharomyces cerevisiae), and alcoholic beverages.
o Probiotics: Beneficial bacteria for gut health (e.g., Bifidobacterium,
Lactobacillus).
 Spoilage Microorganisms:
o Cause off-flavors, odors, texture changes (e.g., Pseudomonas, Clostridium, molds
like Rhizopus).
 Pathogenic Microorganisms:
o Cause foodborne illnesses (e.g., Salmonella, Listeria monocytogenes, E. coli
O157:H7).

3. Foodborne Pathogens

 Bacteria:
o Salmonella: Found in poultry, eggs; causes diarrhea, fever.
o Listeria monocytogenes: Associated with deli meats, unpasteurized dairy; causes
meningitis in immunocompromised individuals.
o Escherichia coli O157:H7: Found in undercooked beef, fresh produce; causes
hemolytic uremic syndrome.
o Clostridium botulinum: Produces botulinum toxin in improperly canned foods.
 Viruses:
o Norovirus: Common in shellfish, contaminated water; causes gastroenteritis.
o Hepatitis A: Transmitted via contaminated food/water.
 Parasites:
o Toxoplasma gondii: Found in undercooked meat, cat feces; risks for pregnant
women.
o Cryptosporidium: Transmitted through contaminated water.
4. Food Spoilage

 Causes:
o Bacteria (Pseudomonas, Clostridium).
o Yeasts (Candida, Saccharomyces).
o Molds (Aspergillus, Penicillium).
 Types of Spoilage:
o Physical: Texture and appearance changes.
o Chemical: Lipid oxidation, enzymatic browning.
o Microbial: Sliminess, gas production, foul odor.

5. Fermented Foods

 Dairy Products:
o Yogurt (Lactobacillus bulgaricus, Streptococcus thermophilus).
o Cheese (Penicillium for blue cheese).
 Beverages:
o Beer (Saccharomyces cerevisiae, Saccharomyces pastorianus).
o Wine (Saccharomyces cerevisiae).
 Vegetables:
o Sauerkraut (Lactobacillus plantarum).
o Kimchi (Leuconostoc mesenteroides).
 Other Foods: Soy sauce (Aspergillus oryzae), bread (Saccharomyces cerevisiae).

6. Food Preservation Techniques

 Physical Methods:
o Temperature: Refrigeration (4°C), freezing (-18°C), pasteurization, sterilization.
o Drying: Reduces water activity (e.g., dehydration, freeze-drying).
o Radiation: UV light, gamma rays for sterilization.
 Chemical Methods:
o Preservatives: Salt, sugar, acids (e.g., vinegar), nitrates.
o Antimicrobials: Sodium benzoate, sorbic acid.
 Biological Methods:
o Fermentation: Preserves food via acid or alcohol production.
 Packaging:
o Vacuum sealing, modified atmosphere packaging (MAP).

7. HACCP (Hazard Analysis and Critical Control Points)


 Principles:
1. Identify hazards.
2. Determine critical control points (CCPs).
3. Establish critical limits.
4. Monitor CCPs.
5. Take corrective actions.
6. Verify procedures.
7. Record-keeping.

8. Food Microbial Testing

 Microbial Enumeration:
o Total plate count (TPC), most probable number (MPN).
 Rapid Detection Methods:
o PCR, ELISA, lateral flow assays.
 Indicator Organisms:
o E. coli, coliforms, Enterococcus as hygiene indicators.

9. Food Safety Standards

 Codex Alimentarius: International food standards.


 ISO 22000: Food safety management systems.
 Regulations:
o FDA, USDA, EFSA (European Food Safety Authority).

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