Presence of microorganisms in food may lead to: 1.

Food spoilagei Food spoilage occurs because of the biochemical activity of microorganisms as they grow in the food, and manifests usually by changes in the foods appea rance, odor, texture, or taste, typically when the spoilage microflora exceeds about 107 organisms/g of food. Spoilage characteristics develop in food as microorganisms digest the food to support their growth. a. Sugar fermentation with acid production. As bacteria metabolize pentoses and hexoses for energy production, it yields lactic acid causing a sour taste in the food. b. Sugar fermentation with gas production. The catabolism of hexoses by fermentative yeasts produces ethanol and carbon dioxide. Relatively low pH and high sugar-containing products would support this type of spoilage. The typical yeast spoilage defect in products such as sugar syrups and tomato products in hermetically sealed packages is caused by gas production. c. Protein hydrolysis. Many spoilage bacteria produce proteolytic enzymes that hydrolyze proteins in foods such as milk, meat, poultry, and seafood products. Anaerobic proteolysis by Clostridium spp. can result in a noxious putrefaction of the food. Pseudomonads can carry the proteolysis one step further by metabolizing amino acids to produce very foul-smelling compounds, such as the aptly named putrescine and cadaverine. d. Digestion of complex carbohydrates. Produce spoilage can be caused by bacteria and molds that produce pectinases which digest the pectin layer between the plant cell walls, resulting in a soft or mushy texture. When accompanied by proteolytic activity, mushy produce will also develop a foul odor. Amylolytic enzymes produced by molds and several bacteria digest starches to polysaccharides and simple sugars, destroying the viscosity of products in which starches are used as thickening agents, such as gravies and pie fillings. e. Lipolysis. A wide variety of microorganisms, including pseudomonads, molds, and staphylococci, produce lipolytic enzymes that hydrolyze lipids, producing readily oxidizable substrates that have a rancid odor. f. Oxidation of organic acids and alcohols. Many molds and oxidative yeasts can grow on acidified foods and metabolize the organic acid, raising the pH of the food high enough to permit the growth of other types of spoilage organisms.

g. Guaiacol production. Alicyclobacilli can grow in some fruit or vegetable juices, metabolizing vanillin and other precursor molecules to guaiacol, a product with an asphalt-like or phenolic odor.

Surface growth. Most groups of microorganisms can spoil food by growing on the surface, causing slimy or sticky to the touch, and color changes in food. 2. Severe or other forms of illnessii,iii resulting from food poisoning. Some are: a. Campylobacteriosis caused by Campylobacter jejuni, an invasive organism infecting chickens, cows & swine, can lead to such complications as urinary tract infections and reactive arthritis, meningitis, recurrent colitis, acute cholecystitis, and Guillain-Barre syndrome, a rare disease that affects the nerves of the body beginning several weeks after the diarrheal illness. This disease occurs when a persons immune system is triggered to attack the bodys own nerves, and can lead to paralysis that last several weeks and usually require intensive care. Deaths, also rare, have been reported. b. Specifically, L. monocytogenes is recognized as a human pathogen that causes listeriosis. Listeriosis primarily affects newborn infants, pregnant women, the elderly and those with compromised immune systems cancer patients, leukemic patiens, and AIDS patients. In a healthy non-pregnant person, listeriosis may occur as a mild illness with fever, headaches, nausea and vomiting. Among pregnant women, intrauterine or cervical infections may result in spontaneous abortion or still birth. Infants born alive may develop meningitis and mortality. c. One strain of E. coli, the E. coli O157:H7, causes a distinctive and sometimes deadly disease. This pathogen produces several virulence factors that cause severe damage to the lining of the intestine, acute renal failure (children and elderly), hemolysis, thrombocytopenia, and neurological problems (the last three occur mainly in adults). All EHEC, including E. coli O157:H7, produce Shiga toxins which targets the human kidney, particularly the cortical region which is rich in Gb 3 receptors for the toxin. Symptoms begin with non-bloody diarrhea one to five days after eating contaminated food, and progress to bloody diarrhea (hemorrhagic diarrhea), severe abdominal pain and moderate dehydration. In young children, hemolytic uremic syndrome (HUS) is a serious complication that can lead to renal failure and death. In the elderly, the complications sometimes lead to thrombocytopenic purpura (TPP), characterized by cerebral nervous system deterioration, seizures and strokes. Sperber and Doyle, Compendium of the Microbiological Spoilage of Foods and Beverages 2009, p. 10-12
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Entry for Public Health Veterinarian/Food Safety: Overview of Food Microbiology, 2008, p. 15-25

Colorado State University Extension, Bacterial Food-borne Illness, No. 9.300, http://www.ext.colostate.edu/index.html