FUNDAMENTALS

OF FOOD SCIENCE
AND
TECHNOLOGY

WEEK 1-2
Introduction to Food Microbiology and Food Safety
Microbiology and Food Safety
Division of Microbiology
Types of Microbes
Factors Influencing Bacterial Growth
History of Microbiology-Reading and Recitation
Microbiology and Food Safety
 MICROBIOLOGY
• Microbiologyis a branch of biology that deals with
organisms too small to be seen without magnification.
• It is the study of microorganisms, which are organisms
(such as bacteria, parasites, viruses, yeasts, molds, etc.)
that are so small they can only be seen using a
microscope.
• Food microbiology is concerned with the effects
microbes or organisms can have on the quality and
safety of food products.
 DEFINITIONS OF TERMS
TERM/S DEFINITION/S

▪ is a branch of biology that deals with organisms too small to be

seen without magnification.

▪ It is the study of microorganisms which includes bacteria,

archaea, viruses, fungi, prions, protozoa and algae,
MICROBIOLOGY
collectively known as 'microbes', that are so small they can only
be seen using a microscope.

▪ is a discipline that has witnessed important advances in

consumer’s health, biotechnology, and the production of quality
foods.
 DEFINITIONS OF TERMS
TERM/S DEFINITION/S

▪ studies the role of microorganisms in foods. It includes aspects of

microbial ecology in food as well as the use of microorganisms for
production of ingredients and foods.

▪ is the study of the microorganisms that can inhabit, create, or

contaminate food and which have both beneficial and deleterious
FOOD effects on the quality of food.
MICROBIOLOGY
▪ is concerned with the effects microbes or organisms can have on the
quality and safety of food products.

▪ It is a huge area that encompasses such disciplines as mathematics,

microbiology, engineering, and chemistry. Food safety is a major
concern of food microbiology as well as a major challenge for global
food sector.
 DEFINITIONS OF TERMS
TERM/S DEFINITION/S

▪ studies the role of microorganisms in foods as

well as the use of microorganisms for the
production of ingredients and foods.
FOOD
MICROBIOLOGY
▪ Its aim is to examine the importance of
microorganisms in food, their role in spoilage of
foods, and their application in food production
and safety.
is the primary focus
of
food microbiology.
 DEFINITIONS OF TERMS
TERM/S DEFINITION/S

▪ refers to routines in the preparation, handling and

storage of food meant to prevent foodborne illness
and injury.

FOOD ▪ refers to handling, preparing and storing food in a way

SAFETY to best reduce the risk of individuals becoming sick
from foodborne illnesses.

▪ is the responsibility in every person who is involve in

food service. Serving safe food is the top priority for
every food service employee.
 DEFINITIONS OF TERMS
TERM/S DEFINITION/S

▪ is the practice of following certain rules and procedures to prevent the

contamination of food, keeping it safe to eat.

▪ is recommended at every step of the supply chain within the food

FOOD industry, from workers in crop fields to waiters at restaurants.

SANITATION ▪ it includes all practices involved in protecting food from risk of

contamination, harmful bacteria, poisons and foreign bodies,
preventing any bacteria from multiplying to an extent which would
result in an illness of consumers; and destroying any harmful bacteria
in the food by thorough cooking or processing.

▪ the primary tenet of food-service sanitation is absolute cleanliness

Division of Microbiology
 Division of Microbiology
A. ORGANISMS COVERED:
BACTERIOLOGY MYCOLOGY VIROLOGY PARASITOLOGY

study of bacteria study of fungi study of virus study of parasites

 Division of Microbiology
B. HEALTH RELATED:
ETIOLOGY EPIDEMIOLOGY IMMUNOLOGY CHEMOTHERAPHY

identification of causative study of spread of study of immune treatment of disease with

agent of disease diseases system chemical compound
Division of Microbiology
B. HEALTH RELATED:
INFECTION CONTROL

control of spread of
infectious disease
Types of Microbes
Where microbes are found?
 GOOD MICROBES BAD MICROBES
1. can contaminate food 1. can aid in fermentation
2. can cause food spoilage 2. are used to fight bad microorganisms
3. can cause foodborne disease/ illness 3. are used for the production of ingredients and
4. can cause food poisoning foods
5. can cause infectious diseases such as flu 4. are needed for producing of foods such as
and measles cheese, yogurt, bread, beer, wine, and several
6. can be fatal and can cause death dairy products
5. are used in making antibiotics and life-saving
drugs
6. are used in pharmaceuticals in the production of
medicines
7. can confer health benefits using the use of
probiotics
8. Play key roles in nutrient cycling,
biodegradation/bio-deterioration,
decomposition, and biotechnology
9. manufacture of biofuels
10. cleaning up pollution
 BACTERIOLOGY:
THE STUDY OF BACTERIA

Bacteria are tiny, simple

organisms that are made of
one cell.
They are one of the smallest
living things in the world.
Most bacteria are about 0.3 to
2.0 microns in diameter and
are seen with the help of a
microscope.
 Coccus vs. Bacilli vs. Spirilla
Many bacteria have either a spherical shape or an elongated rod shape. A spherical-
shaped bacterium (singular) is called a coccus, and a group of spherical shaped
bacteria (plural) is called cocci. A rod-shaped bacterium is called a bacillus, and a
group of rod-shaped bacteria are called bacilli. Spirilla bacterium are spirals

Spherical-shaped rod-shaped bacterium (bacilli) Spirilla

bacterium (coccus/ cocci)
CLASSIFICATION OF BACTERIA
 BENEFICIAL PATHOGENIC SPOILAGE BACTERIA SPORE-FORMING TOXIN-FORMING
BACTERIA BACTERIA BACTERIA BACTERIA
✓ useful ✓ produce diseases in ✓ Produce changes in food ✓ Have the ability to ✓ Form toxins or
humans, animals products that damage develop resistance to poisons that can
and plants its flavor, texture and extreme heat, dryness damage the host
composition and chemicals cells and tissues
causing food-
borne illness
✓ live in variety of ✓ relatively few in ✓ Can cause milk to sour ✓ They can develop a ✓ 3 types of toxins
suitable places and numbers or develop off flavors; “shell” which is capable *Exotoxins,
condition meat to spoil; wine to of protecting the cell *Endotoxins
turn vinegar under adverse condition *Enterotoxins
✓ aid in the ✓ produce disease by ✓ To avoid spoilage ✓ The spore is the “resting
production of food growing on or in bacteria, the stage” of the live bacteria
products certain tissues temperature of food and can grow into an
must be monitored active cell
✓ help fix nitrogen in ✓ produce harmful ✓ stinkies” or “slimies” ✓ Because spores are
the soil poison or toxins resistant to heat, higher
temperatures and
pressure are used in food
canning to destroy them
✓ responsible for
decomposing
organic materials
Factors Influencing Bacterial Growth
FACTORS
INFLUENCING
BACTERIAL GROWTH
 F is for Food
• Bacteria need to have foods which
supply all the essential nutrients-
protein, starch, fats, vitamins and
minerals.
• High protein and carbohydrates
are kinds of food provide a rich
source of bacterial food.
• These include meat, poultry, fish.
 • The degree of acidity or alkalinity (base)
A is for Acidity of a substance is measured by its pH.
• Bacteria grow best in an environment
that is neutral or slightly acidic.
• Most bacterial growth is inhibited in very
acidic conditions.
• That is why acidic foods, like vinegar and
fresh fruits (especially citrus), seldom
provide a favorable climate for pathogenic
bacteria.
• Most bacteria will not grow at pH levels
below 4.6 because the environment is too
acidic.
• Foods with pH above 4.6 to be potentially
hazardous.
T is for Time
• When low-acid and high protein-available foods are
left out too long at room temperature can cause
bacteria to grow to dangerous levels that can cause
illness.
• Pathogenic microorganisms reproduce by cell
division. One becomes two. Two become four.
• Small numbers of pathogens may be present in
foods, but they pose a very low risk to consumers,
especially if the food is cooked.
• Food should not remain in the temperature danger
zone (40°F – 140°F ) for more than 2 hours, and
either be cooled or heated. If the temperature is
above 90°F, food should not be left out for more
than 1 hour.
 T is for Temperature
• refers to measurements in
temperature at which harmful
bacteria can quickly grow on
food, even food that has been
cooked to safe levels
beforehand.
• 4 C- 60C
• 40F – 140F
TEMPERATURE DANGER ZONE
(TDZ)
 CLASSIFICATION OF MICROORGANISM ACC.
TO TEMPERATURE REQUIREMENTS
PSYCHROPHILES MESOPHILES THERMOPHILES HYDROPHILE
▪ cold-temperature loving ▪ middle-range bacteria ▪ heat-loving • microbes that live in
microorganism microorganism, they extreme environments

▪ ranges 0°C to 21 ° C ▪ grow at temperature ▪ grow best at • like high salt

between 21 ° C and 43 ° temperature above 43° C environments
C
▪ capable of multiply at both • Halloduric -spoilage
refrigerated and room organisms that can
temp survive very high salt
conditions, such as those
in salted meats
• Thermoduric are able to
endure very high
temperatures, including
pasteurization
temperatures.
 O is for Oxygen
• Aerobic is when a microorganism need oxygen (air) to grow
• When foods are canned, oxygen is excluded from the environment.
Therefore, growth of aerobic organisms is controlled and the food is
preserved. Such foods are shelf stable and do not require refrigeration until
they are opened.
• Some microorganisms will grow only in anaerobic conditions (in the
absence of oxygen). These are anaerobic microorganisms.
• Botulism, a rare type of foodborne illness, is caused by a specific type of
bacteria called clostridium botulism that grows only in anaerobic
conditions.
• Improperly preserved home canned foods are a typical source of botulism.
Home canned items can not be used in foodservices.
 M is for Moisture
• All microorganisms must have an
abundant supply of water to grow.
• Moisture content is the amount of water in
food expressed as a percentage.
• Water activity ( aw ) is the amount of water
available for use and is measured on a scale
of 0 to 1.0.
• Bacteria, yeast, and molds multiply rapidly
with a high water activity level, above 0.86.
• Meat produce and soft cheeses are
examples of foods with aw in this range
(between 0.86 and 1.0).
 FUNDAMENTALS
OF FOOD SCIENCE
AND
TECHNOLOGY

WEEK 3
B. Food Safety Standards
Food Safety Hygiene and Practices of Food Handlers
Cleaning and Sanitation Methods
Foodborne and Waterborne Illnesses
Protecting Food from Contamination
Food Safety Standards
FOOD SAFETY AND SANITATION IN THE FOOD INDUSTRY

Food Sanitation and Safety is a

practice of keeping food from cross-
contamination, storing perishable
food at the appropriate temperature
and heating food to a temperature
that will inhibit bacterial growth.
Food Safety Hygiene & Practice
of Food Handlers
 Who is a food handler?

✓works in a food business

✓handles food
✓handles surfaces that are likely
to be in contact with food such as
cutleries, plates and bowls
✓may do many different tasks for
a food business
 PERSONAL HYGIENE & CLEANLINESS
A food handler must:
1. Do whatever is reasonable to prevent their body,
anything from their body to come in contact
with food or food surfaces.
2. Do whatever is reasonable to stop unnecessary
contact with ready-to-eat food.
3. Wear clean outer clothing, depending on the
type of work they do.
4. Make sure bandages or dressings on any exposed
parts of the body are covered with a waterproof
covering.
 PERSONAL HYGIENE & CLEANLINESS
A food handler must:
5. Not eat over unprotected food or surfaces likely
to come in contact with food.
6. Taste the food with a clean spoon.
7. Change apron when soiled or dirty.
8. Should not wear jewelry when preparing and
handling the food.
9. Should not eat, drink, chew gum, or smoke while
preparing or serving the food. Saliva contains
microorganisms that can cause foodborne
illness.
 PERSONAL HYGIENE & CLEANLINESS

A food handler must:

10.Should not spit, sneeze or cough over the food.
11.Should shower or bathe and wash hair before
coming to work.
12.Should tie hair and wear hairnet and toque.
13.Should not urinate or defecate except in a toilet.
 When ✓Before starting to work
to wash hand? ✓Before handling food
✓After using the toilet
✓After handling raw foods or waste
✓After every break
✓After eating and drinking
✓After cleaning
✓After blowing your nose
✓After touching dirty items/ common
items
Hand Washing Procedures
Cleanliness and Sanitation
Methods
 CLEANLINESS AND SANITATION

Cleaning is the process of Sanitizing is the process

removing food and other of reducing the number
types of soil from a of microorganisms that
surface, such as dish, glass, are on a properly cleaned
or cutting board. surface to a safe level.
Cleaning is accomplished A safe level is defined as a
using a cleaning agent that 99.99 percent reduction
removes food, soil, rust of the number of disease
stains, minerals or other causing microorganisms
deposits. that are of public health
importance.
 Sanitation Methods

1. Heat -through steam, dry heat and hot water

2. Radiation -gamma rays, UV lights, accelerated electrons
3. Chemicals -chlorine, iodine, quaternary ammonium
compounds
 The Seven-Step Approach to Cleaning and Sanitizing
1. Remove Debris
• Using a lint-free cloth or wipe, physically remove soil deposits off of food
contact surfaces. Soils include dirt, gross solids, mineral salts, large particles,
proteins, lubricants, and other residues. Soil removal can also include the use
of scrapers, dry floor push mops, brushes for collecting soil and dust, dry or
low moisture steaming, and vacuuming.
2. Rinse All Residues
• When rinsing equipment during this step, use warm (less than 120° F/48.9°
C) potable water. Anything warmer could cause soil and particles to become
adherent to a surface and prevent removal. To avoid recontamination issues,
using high-pressure hoses is discouraged since a high-pressure rinse could
aerosolize soils and chemicals onto areas and equipment that have already
been cleaned and sanitized. In addition, high-pressure methods could also
possibly damage processing equipment.
 The Seven-Step Approach to Cleaning and Sanitizing

3. Apply Detergent and a Good Scrubbing

• At this point, it is essential to use chemical cleaners intended to remove fat
and protein. In addition, ensure detergents are properly mixed by looking for
dilution rates and contact times provided by the cleaning product
manufacturer.
4. Give a Thorough Rinse
• Before proceeding to the sanitizing stage, do a final rinse with potable water
to completely remove the detergent and any residue. This step is very
important because detergents are alkaline and most sanitizers are acidic.
Without a thorough rinse, the sanitizer could be neutralized by any
remaining detergent on the equipment surface. The water can also be
warmer than what was recommended for the first rinse.
The Seven-Step Approach to Cleaning and Sanitizing
5. Take a Closer Look
• Inspect and, if necessary, spot-clean any areas where there are still visible
signs of residue or detergent. Pay special attention to hard-to-reach places. If
you are a foodservice operator, be aware of commercial food equipment
whose food zones are not cleanable by hand. Some examples include
beverage dispensers, ice machines, soft-serve ice cream dispensers and
blenders.
6. Sanitize or Disinfect
• To help safely reduce bacterial load, apply an effective sanitizing or
disinfecting chemical verified as suitable to use for food and beverage
processing or handling environments. Sanitizers and disinfectants both kill
bacteria and other microorganisms. Disinfectants kill considerably more
microorganisms but generally at a slower rate. Disinfecting chemicals contain
stronger chemicals; however, this does not necessarily mean a disinfectant is
dangerous to use in a food processing facility or restaurant.
The Seven-Step Approach to Cleaning and Sanitizing

7. Dry
• When using a rinse-off sanitizer or disinfectant, the product needs to be
completely removed with a potable water rinse. Air drying is the ideal way to
dry surfaces because a wipe-down could lead to re-contamination. For areas
that must be kept dry or cannot facilitate air drying, a leave-on sanitizer or
disinfectant is recommended. It is important to follow the directions for
drying times listed on the label when using leave-on products.

-NATIONAL SANITATION FOUNDATION (NSF)

Foodborne & Waterborne Illnesses
(An overview)
 Protecting Food
from Cross-Contamination
Cross-Contamination Defined and Its Sources
Cross contamination is the transport of harmful substances to
food by:
• Hands that touch raw foods, such as chicken, then touch food that
will not be cooked, like salad ingredients;
• Surfaces, like chopping boards or cleaning cloths which are not
cleaned and sanitized, then touch ready-to-eat foods;
• Raw or contaminated foods that touch or drip fluids on cooked or
ready-to-eat food items.
 STOP CROSS-CONTAMINATION

• Cross contamination occurs

when bacteria on a kitchen
tool transfers to food via direct
contact. In the culinary arts,
two of the most common
kitchen tools usually tend to be
a knife or a cutting board.
Preventive Measures to Eliminate
Cross-Contamination

1. Always store cooked and ready to eat foods over raw

products.
2. Keep raw and ready to eat foods separate during storage.
3. Observed good personal hygiene and hand washing.
4. Keep all food contact surfaces clean and sanitary.
5. Avoid bare hand contact with ready to eat food.
 Preventive Measures to Eliminate
Cross-Contamination

6. Use of separate equipment, such as cutting boards for raw foods

and ready-to-eat foods. (color coding may be helpful)
7. Use clean, sanitized equipment and utensils for food production.
8. Preparation of ready to eat food first-then raw foods.
9. Preparation of raw foods and ready to eat foods in separate areas
of the kitchen.
 The Greatest Threat to Food Safety

1. Bacteria
2. Pathogens
3. Toxin-forming bacteria
4. Cross-contamination
5. Improper food handling practices
End of Week 1-3 Lessons
THANK YOU ☺

Lessons & Presentation prepared by:

Christine Joy Ayos-Dequiña
HM Program Chairperson