Microbiology 101 Nina G. Parkinson NGP Consulting November 11, 2014

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1 Microbiology 101 Nina G. Parkinson NGP Consulting November 11, 2014 Section Summary Microorganisms of importance in foods How they grow? Why are they a problem? How they can be controlled? How they can spread? NGP Consulting Nov Microorganisms Bacteria Yeast Mold Parasites Viruses NGP Consulting Nov /11-11/12/14 1

2 The Good The Bad & The Ugly Used to make or preserve certain foods Cause spoilage = Economic loss Cause illness = Public health significance NGP Consulting Nov Types of Foodborne Disease Infections ingest organism Intoxications ingest toxins metabolic products of certain bacteria (C. botulinum or S. aureus) NGP Consulting Nov Bacteria Single celled organisms Size typically 1/25,000 inch Various shapes Bacillus (Bacilli) rod shaped Coccus (Cocci) round shaped Spirilli spiral shaped Vibrio s or comma shaped Filamentous long and thin NGP Consulting Nov /11-11/12/14 2

3 Bacteria Physiology Water, sugar, carbohydrates, protein, vitamins, minerals Cell wall + Cell membrane Food goes in Enzymes, waste materials go out Nucleus Chromosome Ribosomes Cytoplasm Enzymes, Acid, Gas NGP Consulting Nov Bacteria Characteristics Gram stain (+ or ) Motility Spores / Sporeformers Dormant or resting state of bacterial cell Resistant to heat and disinfectants Formed when conditions are unfavorable Reverts back to vegetative state when favorable May excrete toxin NGP Consulting Nov Bacteria Growth Needs Water / Moisture Temperature Oxygen NGP Consulting Nov /11-11/12/14 3

4 Bacteria Reproduction Some can divide every 20 minutes After 1 hour there are 8 bacteria After 6 hours, there are??? NGP Consulting Nov Bacteria Reproduction 262,144 cells in 6 hours 1 hour = 8 cells 2 hours = 64 cells 4 hours = 4,096 cells Nov hours Bacteria Reproduction Hours Minutes Cells , , , , , , , ,072 Nov ,144 NGP Consulting 12 11/11-11/12/14 4

5 Bacteria The Good Lactic acid bacteria The Bad Spoilage organisms NGP Consulting Nov Bacterial Pathogens the ugly Gram negative rods ( enterics ) E. coli (pathogenic types) Salmonella spp. Gram positive Listeria monocytogenes Staphylococcus aureus Gram positive sporeformers Clostridium botulinum Clostridium perfringens Bad Bug Book (2 nd Edition) NGP Consulting Nov Other microorganisms Bacteria Yeast Mold Viruses Parasites NGP Consulting Nov /11-11/12/14 5

6 Yeast Small, single celled plants but bigger than bacterial cells Members of fungi family Usually, round or oval shape Examples: Saccharomyces cerevisiae Rhodotorula NGP Consulting Nov Reproduce by budding binary fission spores Yeast NGP Consulting Nov Yeast Growth and dietary needs Temperature ph Water activity Dietary needs sugar & starch NGP Consulting Nov /11-11/12/14 6

7 Yeast Waste products = the good SUGAR AND/OR STARCH ALCOHOL CARBON DIOXIDE Wines Whiskey Brandy Beer Champagne Sparkling wines Yeast Breads NGP Consulting Nov Yeast Spoilage = the bad Economic loss!! Not pathogenic!! NGP Consulting Nov Molds Members of fungi family Multi cellular rhizome grows, looks for nutrients reproductive cells or spores grow and attach to food source Grow easily (moisture & air) at most temperatures Can contaminate environment, equipment NGP Consulting Nov /11-11/12/14 7

8 Molds Heat resistant Byssochlamys fulva Aspergillus flavus Not heat resistant Penicillium spp., Botrytis cenerea Indications of poor sanitation Geotrichum NGP Consulting Nov Molds the good Cheeses (Roquefort and Blue) Soy Sauce Chemicals Citric acid Lactic acid Enzymes Antibiotics NGP Consulting Nov Molds the ugly Mycotoxins produced by certain molds growing in specific foods Patulin in apples Aflatoxins in peanuts Carcinogens, poisons Nov NGP Consulting 24 11/11-11/12/14 8

9 Viruses Smaller than bacterial cells Composed of nucleic acid and protein Obligately parasitic only replicates within a living host Hepatitis A Norwalk Virus Transmission by infected food handlers Strawberries, pomegranate seeds NGP Consulting Nov Parasites Lives in or on and at the expense of another (the host) Cryptosporidium salad, raw milk, chicken salad, apple cider Cyclospora raspberries, basil, lettuce Giardia water NGP Consulting Nov Viruses and Parasites Sensitive to extreme temperatures Only replicate with host cell Many are transmitted by infected workers (poor hygienic practices) NGP Consulting Nov /11-11/12/14 9

10 Employee hygiene Bacteria Parasites Cyclospora Cryptosporidium Viruses Hepatitis A Norwalk Oral Fecal Route NGP Consulting Nov Controlling Microorganisms so they don t spread In foods In the food processing operation NGP Consulting Nov Controlling Microorganisms in Foods Temperature Level of acidity or ph Moisture or water activity Oxygen Preservatives NGP Consulting Nov /11-11/12/14 10

11 Temperature Thermal process canning pasteurization Freezing Refrigeration YUMMY Nov NGP Consulting 31 Acidity Level or ph ph scale: 1 (acid) 7 (neutral) 14 (basic/alkali) NGP Consulting Nov Water Activity (Aw) Available water for microorganisms NOT the amount of moisture Scale from 0 to 1 Most foods are above 0.90 (fruits, vegetables, meats, bread, cheese, etc.) Remove moisture or add chemicals that bind to the water molecules Dry foods or foods high in sugar or salt can have Aw 0.50 (dry noodles) to 0.80 (jams/jellies) NGP Consulting Nov /11-11/12/14 11

12 Oxygen Aerobes (grow with oxygen) Anaerobes (grow without oxygen) Facultative (grow with or without oxygen) Examples in food processes: Canning vacuum is produced, no oxygen Modified Atmosphere Packaging (MAP) replace oxygen with other gasses NGP Consulting Nov Preservatives Chemicals that inhibit microbial growth, but doesn t kill them! = prevents spoilage and increases shelf life sodium benzoate potassium sorbate NGP Consulting Nov Fermentation Competitive flora some microorganisms are better competitors than others may use harmless microorganisms to create unpleasant environment to harmful or spoilage microorganisms Nov NGP Consulting 36 11/11-11/12/14 12

13 Failure to Control Microorganisms in the Food Processing Operation Inadequate controls Improper storage/holding temps Inadequate cooking Improper reheating Incoming materials Poor equipment design and/or maintenance Unclean equipment Poor employee practices Cross contamination Sanitation NGP Consulting Nov Incoming materials NGP Consulting Nov Poor equipment design Environment NGP Consulting Nov /11-11/12/14 13

14 Equipment Design NGP Consulting Nov Unclean equipment NGP Consulting Nov Unclean equipment NGP Consulting Nov /11-11/12/14 14

15 262,144 cells in 6 hours 1 hour 2 hours 4 hours = 8 cells = 64 cells = 4,096 Accumulation of bacteria on a conveyor belt (counts per square inch) NGP Consulting 75, ,000 4,800,000 Nov hours 1 hour 3 hours Biofilms Bacteria Slime protective layer Traps bacteria and nutrients NGP Consulting Nov Poor equipment maintenance NGP Consulting Nov /11-11/12/14 15

16 Poor employee practices Handwashing NGP Consulting Nov Poor employee practices NOTICE EMPLOYEES MUST WASH HANDS --- BEFORE --- RESUMING WORK NGP Consulting Nov Testing for Microorganisms Inspections Require knowledge, understanding and time Microbial counts Take hours Presence/Absence Tests For specific organisms, can take 48+ hours Rapid methods ATP (bioluminescence) Detects organic material (not just microbial presence) NGP Consulting Nov /11-11/12/14 16

17 ATP Tests Bioluminescence NGP Consulting Nov Summary Microorganisms of importance in foods Bacteria, Yeast, Mold, Viruses and Parasites How they grow Time, Temp, Moisture, Some don t grow in food! Why are they a problem?? Spoilage, Illness/Toxins How they can be controlled Control growth/destruction conditions How they can be spread? Oral Fecal Route, Dirty equipment, Poor sanitation NGP Consulting Nov Any questions?? 11/11-11/12/14 17

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