BIOLOGICAL MICROBIAL

CONTAMINATION OF FOOD, COSMETICS,

AND THE ENVIRONMENT

apt. Eva Diansari Marbun, M.Si.

Group -1
 GROUP -

• Ade Dhea Amelia

1
• Adinda Nur'sabilla (220205004)
(220205002)
• Benedikta Arniati Halawa (220205008)
• Dea Kristina Irena (220205451)
• Celia Puspitasari Waruwu (220205450)
• Elisabet Bago (220205015)
• Jeane Anisa Syahputri (220205021)
• Nadiatul Fitri (220205032)
• Pesta Riang Telaumbanua (220205037)
• Talitha Aurellia (220205049)
• Widya Astuti (220205051)
• Miranda Syafira (220205587)
 RESEARCH
TITLE
• Microbiological Contamination Of Food: The
Mechanisms, Impacts And Prevention

• Microbial Stability of Pharmaceutical and

Cosmetic Products

• Microbiological Air Contamination in Farming

Environment
What is Microbial Contamination?
Microbial contamination is the existence
of unwanted microorganisms in a
cosmetic product, food product, or the
environment that can harm human life.
Microbial Contamination Testing
Procedure
Microbial contamination testing is done through several main steps

• Sampling: Samples are taken aseptically from the product to be

tested.
• Sample Dilution: Samples are diluted with sterile buffer solution to
facilitate the counting of microbial colonies.
• Planting on Culture Media: Diluted samples are grown on appropriate
agar media (e.g., Nutrient Agar for TPC, Eosin Methylene Blue Agar for
E. coli, Baird-Parker Agar for S. aureus).
• Incubation: The culture medium is incubated at an appropriate
temperature and time (e.g., 37°C for 24-48 hours) to allow growth of
microbial colonies.
• Colony Counting: After incubation, the growing colonies are counted
and the results are extrapolated to determine the number of microbes
per gram or ml of sample.
Reactions During Microbial Contamination Testing
Procedures
• Microbial Growth: Microbes present in the sample will
grow and multiply on culture media, resulting in
countable colonies.

• Specific Reactions on Differential Media: Certain media

contain indicators that change color or produce specific
growth characteristics that help identify the type of
microbe (e.g., E. coli produces a metallic green color on
Eosin Methylene Blue Agar).
I. Contamination of Food
a.Mechanisms of Microbiological Contamination on Food
There are many opportunities for food to become
contaminated along the chain. Many other types survive
in animal reservoirs and pollutes the food supply because
it is found in meat, milk, or live animal eggs or due to
subsequent infected animal feces contaminate
the food we eat. Food contaminated by pathogens or
chemical substances is a serious issue because it can
lead to a wide range of health problems. including
typhoid fever, diarrhea and cancers, among others
B. Pre-harvest/Harvest Contamination of Food

1.Pre-Harvest Factors
When planted In the field, plant food can be contaminated with
microorganisms, including pathogens, through the water used for
irrigation and application of pesticides.

2.Harvest Factors
At time harvest, plant products are contaminated with
pathogenic microorganisms through several mechanisms, one
of which is through workers' harvesting equipment which is
caused by not being washed and sanitized properly.
C. Post-Harvest/Slaughter
Contamination
1.Food Processing/Food Preparation Factors
One important factor is microbial contamination during processing
and food preparation is equipment that comes into contact with
food.

2.Packaging Factors
Packaging serves as the primary defense against danger external. for
example on aseptic food; if bacteria migrate across the package.
Routes of contamination of food packaging materials include surfaces
and pieces of dust.
D. Food Contamination Mechanisms in Some
Selected Foods
Shellfish such as mussels, oysters, scallops, scallops etc. are a
filter feeders that operate bi-valve systems. shellfish are eaten
raw or lightly cooked making them a common source of
poisoning food. Root meal and tuber crops (sweet potato,
cassava, cocoyam etc.) are contaminated during milling.
SELECTED MICROBIAL CONTAMINANTS, THEIR COMMONLY-ASSOCIATED FOODS AND SYMPTOMS

Selected Microbial Health Impacts

Commonly-associated Food
Contaminant (Symptoms)
Raw meats, poultry, fish, stews, cooked
turkey and beef, casseroles, gravy
Perfringens food poisoning (Intense
Clostridium perfringens dressings, food that sits for extended
abdominal cramps, watery diarrhea).
periods and dried foods such as spices
and vegetables.

The red meats, especially ham, poultry, Staphylococcal food poisoning

potato, macaroni and tuna salads, custard (Sudden onset of severe nausea and
Staphylococcus aureus
and cream filled bakery product, the vomiting. Abdominal cramps. Diarrhea
sandwich sauces. and fever may be present.)

Meat and vegetables dishes, cereals, Diarrheal: Watery diarrhea and

Bacillus cereus spices, custards, puddings and heat abdominal cramps Emetic: Nausea
treated desserts. and Vomiting.

Raw meats, eggs, fish shellfish, poultry,

Milk and dairy products, fish, shrimp, frog
Acute gastroenteritis, painful
legs, yeast, coconut, sauces, salad
abdominal cramps, diarrhea that may
dressing, cake mixes, cream-filled
Salmonella be sometimes bloody, fever (100°F to
desserts and toppings, dried gelatine,
102°F), vomiting, headache and body
peanut butter, cocoa, chocolate, pork. In
aches.
general, beef is less often contaminated
with salmonella than poultry and pork.
E. Impact of Microbiological Contamination of Food
1.Foodborne Diseases
Dangerous microorganisms contained in food are responsible for more than 200
diseases ranging from diarrhea to cancer caused by microbial contamination are
cholera, E. coli gastroenteritis, salmonellosis, typhoid and paratyphoid fever. Food
contamination by Aspergillus and Pencillum species cause health hazards through
the elicitation of aflatoxins (AFs). Causes acute toxicity in animals and humans.
Several other diseases can be caused by consuming food contaminated by
pathogenic microbes and include fever, vomiting, weakness, chills and pain,
headache,.

2.Death
Bacteria, parasites and viruses accounting for 72%, 21% and 7% respectively.of deaths
associated with foodborne transmission. Five pathogens accounts for more than 90% of
estimated food-related deaths: Salmonella (31%), Listeria (28%), Toxoplasma(21%).Infants,
children children, pregnant women, the elderly, and those with illnesses Accomplices are
the most vulnerable group.
F. Prevention and Control of Microbiological Contamination
on Food
1.Prevention of Primary Production Factors (Preharvest and Preslaughter)
Outbreak investigation show that contamination events often start with problems in
production that is while growing the plants we harvest or raising food animals.
Intervention measures during crop development and harvesting through the use of
good agricultural practices (GAP) will provide dramatic reductions in pathogen
contamination of food and thus enhance substantially, the food safety and shelf life of
fresh produce. Recommended the following for limiting the contamination of crops in
the field:

a.Microbiological testing of farm and irrigation water.

b.Construction of fencing to limit access to feral animals to fields or orchards.
c.Application of manure fertilizers to fields well in advance.
d.Regular clearing of farm equipment.
2.Prevention of Contamination of Product at Harvest
The contamination of produce at harvest can be prevented by maintaining
portable hand washing stations and lavatories, reinforcing to field workers,
the importance of a regular schedule of washing and sanitizing of
equipment to ensure that the practice becomes a routine.

3.Prevention and Control of Food Microbial Contamination at Postharvest

Good Hygienic, Good Manufacturing, Good Distribution and Good Storage
practices are key factors in preventing microbiological contamination of food
at postharvest. Basic knowledge of proper handling, storage and preparation
through consumer education programme minimize microbial contamination
and hazards associated with foods.
g. Requirements to Avoid Microbial
Contamination
• Use fertilizer that is safe and free from pathogens.
• Give healthy food to pets- process food in the right
way.
• Use clean and hygienic cutlery.
• Use appropriate and safe packaging.
• Store food properly and avoid contamination.
• Serve food in clean conditions.
h. Microbial Colony Threshold
Limits
• Bacillus cereus 10⁶ colonies/g.
• Escherichia coli 10¹ colonies/g – 10² colonies/g.
• Listeria monocytogenes 10² colonies/g.
• Salmonella 10⁷ cells/g - 10⁹ cells/g.
• Staphylococcus aureus 10⁷ colonies/g.
• Vibrio cholerae 10⁷ colonies/g.
i. Microbial Contamination Standard on Food

https://standarpangan.pom.go.id/dokumen/peraturan/2019/PerBPOM_No_13_Tahun_2
019_tentang_Batas_Maksimal_Cemaran_Mikrobiologi.pdf
II. Contamination of Cosmetic
a.Microorganisms in Raw Materials
In the manufacture of medicines and cosmetics,
untreated raw materials (whether from plant or
animal sources) may be contaminated with
microorganisms beyond acceptable limits accepted.
These microorganisms come from plants (e.g.
Erwinia, Pseudomonas, Lactobacillus, Bacillus, or
Streptococcus species) such as acacia gum,
tragacanth, agar, rhubarb powder, and starch may
contain bacteria, which can cause disease.
b. Microorganisms in Cosmetic Products

Microorganisms such as bacteria and fungi can be present in

cosmetic products, both in the containers in which the
products are prepared and packaged, and in the raw
materials used in the products.

The number of microbes in a pharmaceutical or cosmetic

product can significantly affect quality.
c. Microbial Stability of Pharmaceutical and
Cosmetic Products
A cosmetic product is any product or preparation
thatintended to come into contact with the outside
of the human body or the teeth, oral cavity, or
mucous membranes. The most common risks
observed in cosmetic products arethe presence of
microorganisms such as C. albicans, E. coli,
S.aureus. A number ofCosmetics may cause minor
trauma to the areaapplication, which may increase
the risk of infectionmicrobes.
The reason for the high level of fungal
contamination in some creams cosmetics may
be due to the portion of water in the waterless
emulsion that has high amount of dissolved
substances and low water activity.
Formaldehyde, which is a preservative
commonly used in hair care, has been reported
to cause allergic reactions in many cases when
used above the limit can be accepted. The
normal limit for formaldehyde is 0.1% for
product soral and 0.2% in other products.
d. Preservatives in Pharmaceuticals and
Cosmetics
1.Phenol
Phenol (hydroxybenzene) is used as an antimicrobial
preservativein parenteral and cosmetic preparations.

2. Benzalkonium chloride
Benzalkonium chloride (alkyl dimethyl(phenyl methyl)
ammonium chloride)is a quaternary ammonium compound
used asantimicrobial preservatives in pharmaceutical and
cosmetic preparations.
e. Requirements to Avoid Microbial
Contamination

• Use water content in cosmetics that is not too

high.
• Use of packaging materials that can protect.
• How to process and select the right
ingredients.
f. Microbial Colony Threshold Limits

Cosmetics intended for children under three years

of age, mucous membranes, or areas around the
eyes should not contain more than 100 colony-
forming units (cfus) of aerobic mesophilic bacteria
per milliliter. Likewise, cosmetics intended for
general use should not contain more than 1,000
cfus of these bacteria per milliliter.
g. Microbial Contamination Standard In
Cosmetics

https://notifkos.pom.go.id/upload/informasi/20190923110116.pdf
III. Contamination of
Environment
a.Microbiological Air Contamination in Environmental
Agriculture
One of the most important contaminants in the
agricultural environment is bioaerosol. Inhaling
more mycotoxins is possible dangerous than if
consumed with contaminated food. For example,
genera Aspergillus, Penicillium.Improper working
methods and hygienic this condition may be the
cause of the large number of microbes
in air pollution.
b. Evaluation of Microbiological Air
Contamination
Microbiological evaluation of air contamination was conducted in several pens
(cowsheds, pig pens, poultry houses) and farm buildings. Two types of barns were
taken into account:
• Objects of the "modern" type - exploited for less than 10 years, with mechanical
ventilation, improved feeding system, without or with thin layer bedding
• Object of the "conventional“ type – older ones, without ventilation system (natural
ventilation), with traditional bedding.

Air samples were taken using a MAS-100 air sampler(Merck) and the sampling rate was
100 l/min. Bacteria and fungi were collected and grown on standard culture media: MPA
nutrient agar for mesophilic bacteria, Chapman agar for staphylococci, Endo agar for
coli-group bacteria, blood agar for hemolytic bacteria. Fungi were grown on Martin agar
(Rose-Bengal Chloramphenicol Agar) containing 5.0 mycological peptone (g/l), 10.0
glucose, 1.0 dipotassiumhydrogen phosphate, 0.5 magnesium sulfate, 0.05 rose-
bengal, 0.1 chloramphenicol, and 15.5 agar-agar.
c. Method of Identifying Microbial Contamination of Sterile
Environments
Identifying contamination of a sterile environment by measuring the
amount of bacteria present in the air can be done through several
methods. Here are some common steps that can be taken:

1. Use of Petri Dishes

• Place petri dishes containing bacterial growth media (such as agar)
at various points in the sterile environment.
• Leave the petri dish open for a period of time (e.g. 15-30 minutes).
• Close the petri dish and incubate at a suitable temperature (usually
37°C) for 24-48 hours.
• Observe and count the number of bacterial colonies that grow.
2. Water Sampling with Specific Tools
• Use an air sampler (e.g. impinger, slit-to-agar air sampler, or filter air
sampler) specifically designed to capture airborne particles.
• Air samples are taken by sucking air through a growth medium or filter.
• Incubate the media or filter used to capture the air sample and count the
number of bacterial colonies that grow.

3. Use of Settle Plates

• Settle plates are petri dishes containing growth media that are placed
open in a specific location for a longer period of time (e.g. 1-4 hours).
• After the sampling period, the petri dish is closed and incubated to allow
the growth of bacterial colonies.
• Count the number of colonies that appear.
4. Swabbing Method
• Use a sterile swab to take samples from surfaces in a sterile environment
that are suspected of being contaminated.
• Apply the swab to growth medium in a petri dish.
• Incubate the petri dish and count the number of bacterial colonies that
grow.

5. Use of ATP Meter

• ATP (Adenosine Triphosphate) meters can be used to rapidly detect the
presence of microorganisms.
• Take an air or surface sample with the swab provided with the ATP meter.
• Insert the swab into the ATP meter and read the result. A high ATP value
indicates the presence of microorganism contamination.
d. Requirements to Avoid Microbial
Contamination
• Do not throw rubbish and waste
carelessly.
• Maintain the balance of the natural
ecosystem.
• Clean the environment regularly.
e. Microbial Colony Threshold Limits

In terms of specific limits of bacterial contamination, no direct

answer was found. However, it is stated that the presence of
certain microorganisms, such as coliform bacteria, can be an
indicator of environmental pollution. The presence of these
microorganisms can indicate the presence of feces and the
potential for the spread of disease. It was also stated that the
use of microorganisms such as bacteria and fungi can be
useful in environmental management by breaking down
pollutants and reducing toxicity.
f. Microbial Contamination Standard of The
Environment
maximum limit of environmental contamination for foodstuffs of animal
origin :

https://bpmsph.ditjenpkh.pertanian.go.id/wp-content/uploads/2016/06/SNI-
01-6366-2000-Batas-maksimum-cemaran-mikroba-dan-batas-maksimum-r
esidu-dalam-bahan-makanan-asal-h.pdf
IV. Conclusion of Microbial Contamination In Food,
Cosmetics, and The Environment
Microbial contamination can come from various sources, such as the environment, raw
materials, people, and equipment used. Contamination enters food unintentionally
during the growth or cultivation of plants in the field or farm, during food preparation
and processing, and during food storage. Contamination of pathogenic bacteria in food
can be avoided by preventing their transfer, including from our bodies, raw materials,
machinery or the environment around the food being processed, and preventing their
growth in large numbers.

Cosmetic preparations were contaminated from samples of cosmetic preparations at

counters in shopping malls. Every time a bottle of foundation or a set of eye shadows is
opened, microorganisms in the air have the opportunity to enter the cosmetic
preparation, microbial contamination of cosmetics can cause skin infections. But
products that have good preservatives can kill microorganisms and keep the product
safe when used.

Microbial contamination of the environment can come from various sources such as
insects, rodents, equipment, and humans handling food. To minimize microbial
contamination, it is necessary to perform sanitary hygiene, maintain waterways, and use
good preservatives.
THANK YOU!
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