Chap 3: Food Microbiology & Food Safety Flashcards
Father of Microbiology
(Pasteurization 1864) (Fermentation 1850s-1860s)
Louis Pasteur (French Chemist)
Father of Canning
Nicolas Appert (1809)
Microbiology is a
Branch of biology deals with existence of microscopic organisms
- Structure *Bacteria
- Function *Fungi
- Uses *Mold
* Viruses
Food Microbiology
Encompasses the study of microorganisms
- Beneficial effects *Raw and processed meats
- Deleterious effects *Processed foods
- Quality and safety *Poultry
*Eggs Products and Produce
Focus on Food Microbiology
Beneficial Microorganism, Spoilage Microorganism, & Pathogenic Microorganism
Lactic Acid Bacteria (considered most important)
These bacteria utilize carbohydrates to produce LACTIC ACID
Acetic Acid Bacteria
Produces ACETIC ACID in sugary foods
Proteolytic Bacteria
Hydrolyze proteins by producing PROTEINASES
Lipolytic Bacteria
Hydrolyze triglycerides by producing LIPASES
Saccharolytic Bacteria
Hydrolyze complex carbohydrates
Fermentation
Metabolic process where bacteria converts carbohydrates into alcohol or acid
(One of the most utilized ways to preserve foods)
Beneficial Bacteria (is/does)
- Improves the body’s ability to digest food (or fight disease)
- A part of the human microflora (gut health)
(Referred to as probiotics)
Probiotic
LIVE - “ACTIVE” microorganism that are able to provide health benefits (especially to the gut microflora when consumed in sufficient amounts)
First probiotic discovered
LACTOBACILLUS BULGARICUS
(discovered in 1905 by a bulgarian physician and microbiologist STAMEN GRIGOROV)
Antibiotics
(Anti-Life) known to destroy bacteria, including beneficial ones which can negatively impact the immune system
Prebiotic
a nondigestible component which beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of colonic bacteria (improving the health of the host)
Prebiotics are
nutrients that the bacteria use as a fuel source (dietary fiber and carbohydrates)
Prebiotics examples
*Garlic
*Onions
*Asparagus
*Barley
*Inulin (Oligosaccharides)
Most beneficial yeast (for food production)
From the genus SACCHAROMYCES
Ethanol Fermentation
Glucose + Ethanol + Carbon Dioxide
(Bread, Wine, and Beer)
LAB Fermentation
(Lactic Acid Bacteria)
Glucose + Lactic Acid
(Causes milk to curdle)
Penicillium
Molds that are associated with the ripening and flavor of cheese
FSMA
Food Safety Modernization Act
YOPI
Young Old Pregnant Immunosuppressed Compromise
Pathogenic Organism
an organism which is capable of causing disease in a host
Foodborne Pathogens
(viruses, bacteria, parasites)
biological agents that can cause a foodborne illness or outbreaks
Food Outbreaks
defined as an occurrence of two or more cause of similar illness resulting from the ingestion of a common food
Food Safety Issues surrounding contamination
Biological, Chemical, Physical Hazards, and Allergens
Food Safety (definition)
a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness
Food Poisoning/Intoxication
toxins released in the gut by microorganisms after being ingested
Foodborne infection
Toxins already present in food before consumptions
Foodborne Disease
usually infections caused bacteria, viruses, or parasites
Food Recall
when a food producer takes a product off the market because there is reason to believe that it may cause consumers to become ill (In some situations, government agencies may request a food recall)
Cross-contamination
the transfer of pathogens from one source (surface or food) to another source
Pathogen : Growth Curve
______________
/ \
/ \
/ \
________/ \
Lag Phase, Exponential Phase, Stationary Phase, Death Phase
Symptoms of Foodborne Illness
diarrhea, vomiting, upset stomach, or nausea
Long-Term: Chromic arthritis, Brain and Nerve damage, Kidney Failure
Safe, Hazard, and Risk
Safe - Nothing harmful when food consumed
Hazard - Is the capacity of things to cause harm
Risk - Probability of that harm to occur
Chemical Contaminants in Food
- Antibodies/Hormones
- Pesticides
- Fertilizer
- Coloring agents
- Preservatives
- Plastics and Cleaning Chemicals
Biological Contaminants in Food
- Bacteria - Salmonella, E. Coli
- Virus - Hepatitis A, Norfolk Virus
- Parasites - Toxoplasma, Giadia spps.
- Fungus - Mucor circinelloides
4 Steps to Food Safety
Clean, Separate, Cook, and Chill
Cross Contamination occurs when
microorganisms are transferred from one food or surface to another
Intrinsic Parameters
(parameters of plant/animal tissues that are in inherent part of the tissue: include)
- pH
- Moisture content
- Oxidation-reduction potential (Eh)
- Nutrient content
- Antimicrobial constituents
- Biological structures
Factors affecting microbial growth (FATTOM)
Food
Acid
Time
Temperature
Oxygen
Moisture
pH Levels
pH of 7.0 = neutral
pH < 7.0 = acidic
pH > 7.0 = alkaline (basic)
PreCaution; Keep food safe at pH levels below 4.6
Optimum pH for bacteria growth
6.6 and 7.5
Danger Zone (for food)
40 - 140 degrees F
Aerobic, Anaerobic, and Facultative microorganisms
Aerobic - grow in oxygen
Anaerobic - grows in absence of oxygen
Facultative - grow with or without oxygen
Two major food safety agencies
Food and Drug Administration (HHS)
Food Safety Inspection Service (USDA)
HACCP
Hazard Analysis Critical Control Point
Seven Principles of HACCP
- Conduct hazard analysis to identify preventive measures
- Identify critical control points (CCPs) in the process
- Establish critical limits
- Monitor CCP
- Establish corrective actions
- Establish verification procedures
- Establish record keeping and documentation procedures
Most beneficial probiotic
Lactic Acid
