Microorganisms Flashcards
Raw Poultry
Campylobacter
Salmonella
Raw Meat
Campylobacter
Salmonella
Pathogenic E. coli
Clostridium botulinum poses a risk in VP/MAP products
Raw Fish and Shellfish
Salmonella Vibrio parahaemolyticus/ cholerae Listeria monocytogenes Clostridium botulinum (MAP/VP) Histamine (Scombrotoxin) producers Planktonic toxins (PSP, DSP, ASP) Viruses
Bakery products
Bacillus cereus
Clostridium botulinum (MAP/VP)
Staphylococcus aureus
Fruit and Fruit Juices
Salmonella
Listeria monocytogenes
Pathogenic E. coli
Mycotoxin
Raw Vegetables / Salad / Sprouted seeds
Salmonella
Salmonella
Listeria monocytogenes
Pathogenic E. coli
Viruses
Dairy Products
Salmonella Listeria monocytogenes Staphylococcus aureus Pathogenic E. coli Campylobacter
Processed Foods (RTE or to be reheated)
Clostridium botulinum (MAP/VP chilled products) Salmonella Listeria monocytogenes C. perfringens Bacillus cereus Staphylococcus aureus V. parahaemolyticus Pathogenic E. coli
Dried foods to be cooked (rice/pasta, pulses/grains, herbs/spices, dried meat)
Salmonella Pathogenic E. coli Staphylococcus aureus Bacillus cereus C. perfringens
Dried raw RTE foods (nuts, fruit, museli, herbs/spices
Salmonella
Bacillus cereus
C. perfringens
Aflatoxin (nuts)
Dried heatprocessed foods (breakfast cereals, crisps, confectionery, herbs/spices).
Salmonella
Dried heatprocessed foods, RTE after rehydration. (Soup mixes, pot snacks, powdered milk based products)
Salmonella
Staphylococcus aureus
Bacillus cereus
C. perfringen
Dried Baby Foods (RTE after rehydration)
Salmonella Pathogenic E. coli C. perfringens Bacillus cereus Cronobacter sakazakii Staphylococcus aureus
Canned, pouched or bottled food (F0>3 process)
Histamine for scombroid fish. Heat resistant bacterial toxins could occur if preprocess growth of toxin producers has occurred
Heat treated (F0<3 process) low pH (<4.5) or intermediate moisture foods. E.g. cured meats, products in oil, pickles, sauces, jams
Salmonella Listeria monocytogenes C. perfringens Staphylococcus aureus Pathogenic E. coli
Non-Dairy fats and oils (cooking oil, lard, spreads
Salmonella
Listeria monocytogenes
Campylobact thermotolerants
C.jejuni, C coli
infection
Campylobacter species are unable to grow in food, they are killed by heat and a reduction in numbers has also been observed following freezing of contaminated foodstuffs. Cross contamination of ready-to-eat foods in the food preparation environment is an important route of transmission
Escherichia coli
infection
patogénica O157 muito fatal young and the elderly
Salmonella
infection
high fat / low water activity foods, such as chocolate, fermented meats, cheese and snacks, in which the organism can survive for long periods of time
Shigella
Infection can occur in all ages and there is an association between infection and travel to areas where hygiene is poor. - viajante
Bacillus cereus
is a diverse group of bacteria which are widespread in the environment, therefore all foods and food ingredients are likely to be contaminated by the spores of this bacterium.
Minimum growth temperatures for B. cereus vary between 4°C and 12°C with an upper limit of around 50°C although some psychrotrophic strains occu.
The emetic and diarrhoeal toxins are distinct; the emetic toxin is pre-formed in food and is both acid and heat stable. Hence foods can be toxic in the absence of viable B. cereus
Clostridium perfringens
Clostridium perfringens is found in the gut and thus indicates faecal contamination although spores commonly occur in the environment
Listeria monocytogenes
Growth of this bacterium following both post-process contamination of cooked or processed foods or in raw foods probably represents the greatest risk for disease transmission
Staphylococcus aureus
If levels exceed 105 cfu/g at any time during the life of a food, there is a risk of sufficient enterotoxin to cause illness that will remain in the food product.
Toxin production starts at 10°C and storage of foods below this should prevent its development
Hygiene Enterobacteriacea
This group includes species that originate from the intestinal tract of animals and humans, as well as plants and the environment.
Their presence in heat treated foods therefore signifies inadequate cooking or post-processing contamination.
High levels of these bacteria are expected in some food commodities such as salad vegetables
Escherichia coli hygiene
belongs to the Enterobacteriaceae family and is used as a faecal indicator
Listeria species hygiene
Listeria spp. are also environmental contaminants that can survive in both food processing premises and on equipment if inappropriate hygiene measures are used. These organisms are less sensitive to the cleaning procedures used in food processing environments than many other bacteria.
ATC total count
is an indicator of quality, not safety,
High counts may suggest quality issues and possible poor temperature control and these should be investigated.
immediately after a pasteurisation heat process, products will normally have an ACC of below 104 cfu/g, a more rigorous heat process such as grilling, roasting or baking will result in counts below 103 cfu/g.
For canned products that are microbiologically stable at ambient temperature, viable micro-organisms are usually absent but occasionally thermotolerant spores may survive, depending on the severity of the heat process.
Products that have received a drying process will be stable whilst remaining dry, but may contain relatively high numbers of bacteria that can multiply following rehydration.
ACC hygine
< 106 cfu/g is usually associated with a mixed flora
>106 there is usually a predominant organism, and the acceptability and organoleptic quality of the food will depend on which type of organism predominates.
Tests by the laboratory for catalase and oxidase production and a Gram stain are sufficient to corrective actions
ACC hygine LAB
lactic acid bacteria (mainly lactobacilli and streptococci
Spoilage will eventually occur at a level of around 109 cfu/g due to the production of lactic acid
ACC hygine Gram -
Gram-negative bacteria, spoilage is likely to be noticeable at 107 – 108 cfu/g; pseudomonads tend to produce taints, discolouration, and slime whilst other Gram-negative bacteria frequently produce slime.
ACC hygine Yeasts
Yeasts may cause spoilage at slightly lower levels (106 – 107 cfu/g) due to acid and gas production
ACC hygine Bacillus spp
Bacillus spp. are found this may be due to the addition of pepper or other spices after any heat treatment
