COURSE : FOOD MICROBIOLOGY
TEACHER : Mrs NGO NLEND MARGUERITE
WRITTEN BY : KUMI ATEMENA MICHELLE
MOLUH YOUGKEH ROSELYN
TOPIC : MAIN ALTERATIONS OF MICROBIAL ORIGIN
Microorganisms in food cause several main alterations in food including; discolorations,
texture changes, production of unpleasant odours, flavour changes, gas formation and toxin
production which affect food quality, food safety and also pose health risks.
HARMFUL EFFECTS OF MICROORGANISMS ON FOOD
Microorganisms can have several harmful effects on food, leading to spoilage, health
hazards, and a reduction in nutritional value and sensory quality. Below are some of the
negative effects microorganisms have on food.
1. Food Spoilage
2. Foodborne Illnesses
3. Nutritional Loss
4. Economic Losses
5. Toxin accumulation
The presence and growth of harmful micoorganisms in food can be attributed to several
factors often relaed to improper handling, storage, and environmental conditions. Below are
some of the causes of microbial contamination and spoilage in food :
1. Temperature abuse
2. Cross-Contamination
3. Ineadequate Cooking or reheating food
4. Poor hygiene and Sanitation
5. Incorrect storage conditions
6. Improper preservation techniques
7. Use of conataminated water
FOOD SPOILAGE
It is the process by which food deteriorates to the point that it becomes undesirable or unsafe
to consume. This deterioration is primarily caused by the activity of microorganisms like
( bacteria, yeasts, and molds), natural enzymatic reactions within the food and chemical
changes. This changes are characterised by change in appearance that is discoloration,
unpleasant odours, texture change such as sliminess, softness and mushiness, off flavours
including sourness, bitterness, or rancid tastes, gas production causing swelling in packages or
bubbling liquids.
IMPORTANT FOOD SPOILAGE MICRO-ORGANISMES :
Food spoilage microorganisms are various types of microorganisms that can cause food to
deteriorate, leading to changes in taste, odor, texture, and nutritional value. They can also pose
health risks, as some spoilage microorganisms are pathogenic and can cause foodborne
illnesses. Here’s a detailed overview of important food spoilage microorganisms, particularly
focusing on bacteria, as well as the causative agents of foodborne diseases.
Some of these important food spoilage micro-organisms include :
1. Bacteria :
- Pseudomonas specie : Commonly found in soil and water, Pseudomonas is a major
spoilage organism in refrigerated foods. It can metabolize a wide range of organic materials
and is known for producing off-flavors and odors, particularly in meat and dairy products.
- Lactobacillus species : While often used in fermentation (such as yogurt production),
certain Lactobacillus species can contribute to spoilage in high-sugar environments by
producing lactic acid, leading to souring.
- Bacillus cereus : Found in grains, legumes, and dairy products, it can produce heat-
resistant spores that survive cooking. It can cause spoilage in cooked rice and pasta, leading to
an off odor and flavor.
- Clostridium spp. : Particularly Clostridium botulinum, which can produce harmful toxins
in improperly canned foods. Clostridium perfringens is another species that can cause
spoilage in cooked meats and gravies.
- Escherichia coli (E. coli) : Certain strains of E. coli can spoil food and also lead to
foodborne illnesses. They are typically associated with ground beef, unpasteurized milk, and
contaminated water.
- Salmonella specie : While primarily known for causing foodborne illness, certain
Salmonella species can also lead to spoilage in poultry and eggs.
- Staphylococcus aureus :This bacterium can spoil food and produce enterotoxins that
cause food poisoning. It is commonly found on skin and can enter food through improper
handling.
2. Yeasts :
- Saccharomyces cerevisiae : While it is primarily used in baking and brewing, it can also
contribute to spoilage in sugary foods and beverages by causing fermentation.
- Candida specie : Various species of Candida can spoil fruit juices and other sugar-rich
products, leading to off-flavors and odors.
3. Molds :
- Aspergillus specie : This genus includes species like Aspergillus niger, which can spoil
fruits, grains, and nuts. Some Aspergillus species can produce mycotoxins, which are harmful
to health.
- Penicillium specie : While some species are used in cheese production (like Penicillium
roqueforti in blue cheese), others can spoil bread, fruits, and vegetables, leading to a fuzzy
appearance and off-flavors.
- Rhizopus specie. : Commonly found on bread (causing bread mold), Rhizopus species
can proliferate quickly in carbohydrate-rich environments.
FOOD BORN DISEASES AND THEIR CAUSATIVE AGENTS
Foodborne diseases are illnesses resulting from the consumption of contaminated food or
beverages, often caused by pathogens (bacteria, viruses, parasites) or their toxins. Here are
key causative agents of foodborne diseases:
1. Bacterial Pathogens :
- Salmonella specie : Often found in raw poultry, eggs, and unpasteurized milk; it can cause
salmonellosis, characterized by diarrhea, fever, and abdominal cramps.
- Campylobacter jejuni : Commonly found in undercooked poultry and unpasteurized
milk; it can lead to campylobacteriosis, resulting in diarrhea, fever, and abdominal pain.
- Listeria monocytogenes : Found in deli meats and unpasteurized dairy products; it can
cause listeriosis, particularly dangerous for pregnant women, newborns, and
immunocompromised individuals.
- Escherichia coli (E. coli) : Associated with undercooked ground beef, unpasteurized
apple juice, and contaminated raw vegetables; it can cause severe gastrointestinal illness and
hemolytic uremic syndrome (HUS).
- Clostridium perfringens : Often found in large batches of food that are kept warm for a
long time (like buffets); it can cause food poisoning characterized by abdominal cramps and
diarrhea.
2. Viral Pathogens :
- Norovirus : Highly contagious and often associated with contaminated shellfish, ready-to-
eat foods, and food handled
