CHAPTER 3: MICROBIOLOGY

OF FOOD PRODUCT
Objectives

At the end of this chapter, student should be able to:

• State the cause of food deterioration
• identify microorganism in food product
• identify the potential hazard situation in food product
 • Meat
• Egg
• Marine
• Dairy
• Fruits & vegetables
• Cereals
• list some methods on controlling the microorganisms
INTRODUCTION

• Microorganisms may have different functions in food

• inert, serve a useful function, cause spoilage, or become
a health hazard
• Useful microbes vs Spoilage microbes or Pathogenic
microbes
Beneficial bacteria

Bifidobacteria are beneficial

to the gastro-intestinal tract.
They are also called probiotic
bacteria.

Streptococcus lactis and other

lactic acid bacteria are used to
make cheese. They ripen the
cheese and provide characteristic
flavour.
Beneficial bacteria

Streptococcus thermophilus is one of

the major yogurt-forming bacteria. The
other is Lactobacillus bulgaricus
Good microbes

• Acetic acid bacteria (Acetobacter, Gluconabacter) -

vinegar production.
• Citric acid, used as a flavouring agent and pH control, -
Aspergillus niger fungus.
• Soya sauce - spores of Aspergilluso oryzae, Pediococcus,
Saccharomyces and Candida yeasts
Established use in a diversity of food
Pathogenic bacteria

Campylobacter jejuni is
one of the major causes of
diarrhea in humans

Salmonella infection of
meat is one of the major
causes of food poisoning
Pathogenic bacteria

Listeria monocytogenes are

psychrotropic food pathogens which can
grow even in refrigerated foods
Ways of the controlling the
microorganisms
• Heat treatment
• Irradiation
• Smoking
• Drying and dehydration
• Refrigeration
• Freezing
• Canning
• Sugaring and Salting
• Meat curing
• Pickling in vinegar
• Use of food additives
3.1 Meat and Poultry
 Fresh Meats
If muscle tissue is normally free from
bacteria in life , What is the source of
the bacterial load at retail ?
• when the animal is
slaughtered
• the protective skin is broken,
especially during cutting
• Knife used
• GI tract- (up to 1010/gm)
• Handlers
• Handling and storage
environment/ Containers
 Spoilage Based on Storage
Temp
• If refrigeration temp is not quickly
achieved (2-5°C), internal bacteria
(lymph nodes, GI tract) will spoil the
meat
• During refrigeration, surface spoilage
by externally acquired bacteria
• Gram negative bacteria predominate
• Lactobacilli and Enterococci are most
numerous gram positives
• Yeasts and Molds also present
 Comminuted meats
• higher counts than non-comminuted
meats (size reduction)
• Trimmings used in the grind are
handled extensively
• surface area increased allowing
greater microbial multiplication
• greater atmospheric gas exchange at
surface allowing the spoilage aerobes
to grow
• Pseudomonas and Acinetobacter are
most commonly responsible for meat
spoilage

• Pseudomonas is fastest utilizer of

glucose at refrig. temps; also wants O2
 Organ meats
• higher pH
• generally lower total plate counts
• liver- higher glycogen, pH 6.1-6.5
• kidney- pH 6.5-7.0
 Meat cuts with bone
• deep spoilage known as "sours" or
"bone taint"
• Clostridium and Enterococcus usually
implicated
• surface spoilage is usual
Sausages, Bacon, Bologna,
Related Products
• spices have high microbial
contents (unless irradiated)
• casings (Bacillus, Clostridium,
Pseudomonas)
• salted meats (ham, bacon)--
higher gram positives
(lactobacilli, micrococci,
pediococci, streptococci,
staphylococci ect.)
 Bacon and Cured Ham
• Molds are more common spoilage
agents in these treated products
• When bacteria present, usually gram
positive (micrococci, enterococci,
lactobacillus, staphylococci)
 Fermented Meat Products
• danger of pathogens
including Trichinella if
not prepared correctly
• molds can be present
and desirable
• competition with
toxigenic strains and
bacterial pathogens is
beneficial to final
flavor
3.2 Eggs
Introduction

• The risk of getting a foodborne illness

from eggs is very low
• However,the nutrients that make
eggs a high-quality food for humans
are also a good growth medium for
bacteria
• can reduce the risk by proper
chilling and eliminate it by proper
cooking.
Egg composition
• egg has many natural, built-in barriers
to help prevent bacteria from
entering and growing
• Other protective barriers- the shell
and yolk membranes and layers of
the white which fight bacteria in
several ways
shell and yolk membranes

• structure of the shell

membranes helps prevent
the passage of bacteria.
• The shell membranes also
contain lysozyme, a
substance that helps prevent
bacterial infection.
• The yolk membrane
separates the nutrient-rich
yolk from the white.
layers of the white

• discourage bacterial growth because

they are alkaline
• bind nutrients bacteria need and/or
don’t provide nutrients in a form that
bacteria can use.
• thick white discourages the movement
of bacteria
• Bacteria, if they are present at all, are most likely to
be in the white and will be unable to grow, mostly
due to lack of nutrients
• As the egg ages, however, the white thins and the
yolk membrane weakens.
• This makes it possible for bacteria to reach the
nutrient-dense yolk where they can grow over time
if the egg is kept at warm temperatures.
• But, in a clean, uncracked, fresh shell egg, internal
contamination occurs only rarely.
• The faster you use your eggs, the less
time any potential bacteria will have to
multiply
• Eg Salmonella
• The bacteria Streptococcus,
Staphylococcus, Micrococcus and
Bacillus may be found on egg shell
surfaces - all these species can tolerate
dry conditions
• As the egg ages - coliform and
Flavobacterium, Pseudomonas.
• Pseudomonas can grow at
temperatures just above refrigeration
and below room temperatures
• if they’re present in large numbers, may
give eggs a sour or fruity odor and a
blue-green coloring.
• mold growth can occur under very
humid storage conditions or
• if eggs are washed in dirty water
• Penicillum, Alternaria and Rhizopus may
be visible as spots
Discard any eggs

• A slimy feel can indicate bacterial

growth
• regardless of color, powdery spots
that come off on your hand may
indicate mold.
• that don’t look or feel clean, normally
colored and dry
3.3 Fish and
Shellfish
 Introduction
• This group includes :
– Fin fish
– Crustaceans
(shrimp,lobster,crabs)
– Mollusks
(oysters,clams,scallops)
• Rich in proteins, nonprotein
nitrogenous compounds
• Fat content varies with type and
season, except for mollusks-
very low CHO (3% glycogen)
 Microorganisms in marine
products
• Microbial population varies with pollution level
and temp of the water
• Bacteria from major groups, viruses and protozoa
can be present in raw materials
• Muscles of fish are sterile
• Habour m/organisms from scales, gills , intestines
 Microorganisms
• Overall microbial quality depends on sanitary quality
of the waters
• Other processing steps effect the microbial quality:
– Peeling
– Shucking
– Evisceration
 Spoilage of fish & shellfish
• Fresh iced fish – spoiled by bacteria (Gram –ve rod –
Pseudomonas and Acinetobacter-Moraxella types)
• Salted and dried fish – spoiled by fungal
• Most fish spoilage bacteria capable good growth
between 0 -1 °C.
• Most susceptible part in fish –gills region
• Earliest sign of organoleptic spoilage in gills – off-
odors
 Bacterial infection -Putrefaction
• caused by proteolysis and is characterized by
offensive smell
• Psychrotrophic bacteria in colder climates cause
spoilage of fish
• Gram -–ve Pseudomonas predominant.
• Moraxella, Flavobacterium and Flavobacterium
species
• affect proteins of fish leading to
the formation of volatile acids
and bases.
• Converted to Trimethylamine,
Ammonia, H2S to give
characteristic smell of rotting
fish
 Spoilage in Crustaceans
• Most widely consumed - Shrimp, lobsters, crabs and
crayfish
• Bacterial biota fresh crustaceans reflect
– The water which these food are caught
– Contaminants from the deck
– Handlers
– Washing water
• Pseudomonas, Acinetobacter-Moraxella, yeast
predominant
• Spoilage of crustaceans meats quite similar to that fish
flesh.
• Spoilage begin at outer surface
 Spoilage in Mollusks
• Oysters, clams, squids, scallops
• Differ from fish and crustaceans – significant CHO
contents and lower nitrogen in flesh
• Higher CHO material contents responsible for
different spoilage pattern from other seafoods
• Serratia, Pseudomonas, Proteus, Clostridium,
Bacillus, Enterobacter
• As spoilage sets in – Pesudomonas, Acinetobacter-
Moraxella predominate
• Late stage – enterococci, lactobacilli, and yeasts
• Due to relative high level of glycogen, the spoilage is
fermentative
• pH scale –basis determining microbial quality
– pH 6.2-5.9 Good
– pH 5.8 “off”
– pH 5.7-5.5 Musty
– pH 5.2 and above sour or putrid
3.4 Milk and Dairy
Product
 Microorganisms in Milk
“Milk is sterile at secretion in the
udder but is contaminated by
bacteria even before it leaves the
udder “

 the bacteria at this point are

harmless and few in number
 Further infection of the
milk by
microorganisms can
take place during:
 milking,
 handling,
 storage,
 other pre-processing
activities
 Lactic acid bacteria
 Coliforms
 Pathogenic bacteria
 Significance of
microorganisms in milk
 Information on the microbial content of
milk can be used to judge its sanitary
quality and the conditions of production
 If permitted to multiply, bacteria in milk
can cause spoilage of the product
 Significance of
microorganisms in milk
 Milk is potentially susceptible to
contamination with pathogenic
microorganisms
 Certain microorganisms produce
chemical changes that are desirable in
the production of dairy products such
as cheese, yogurt.
Spoilage Microorganisms in
Milk
 the microorganisms that are principally
involved in spoilage are
psychrotrophic organisms
 Most psychrotrophs are destroyed by
pasteurization temperatures
 Some species and strains of Bacillus,
Clostridium, Lactobacillus,
Micrococcus , and Streptococcus
can survive pasteurization and grow
at refrigeration temperatures
which can cause spoilage problems.
Pathogenic Microorganisms in
Milk
 Hygienic milk production practices,
 proper handling and storage of milk,
 and mandatory pasteurization :
has decreased the threat of milkborne
diseases such as tuberculosis,
brucellosis, and typhoid fever
 bacterial pathogens in raw milk
and other dairy products
 Staphylococcus aureus
 Listeria monocytogenes
 Yersinia enterocolitica
 Salmonella spp
 Escherichia coli O157:H7
 Campylobacter jejuni
 Staphylococcus aureus

 common cause of mastitis

in dairy cattle
(mastitis- An infection and
inflamation of the mamory
gland/ udder)
 also enter the milk supply
from the hands and nasal
discharges of dairy farmers
and workers
 produces an
enterotoxin when raw
milk is held at
temperatures above
10 degrees Celcius
 greatly reduced by
pasteurization
 Salmonella spp

 is shed in the feces

of cattle and picked
up on the animal's
hair
 Gastroenteritis is a
common symptom.
 Pasteurization
destroys the
Salmonella organism
 Escherichia coli O157:H7
 Temperature abuse during
holding and shipping can
cause significant growth
 Milk should be stored at
temperatures below 40
degrees Fahrenheit (below 5
deg C) to inhibit the growth
 Pasteurization destroys this
organism.
 Mould spoilage

 It should also be noted

that moulds, mainly of
species of Aspergillus ,
Fusarium , and
Penicillium can grow in
milk and dairy
products
 may produce
mycotoxins which can
be a health hazard
 The Role of Microorganisms
in Dairy Products
 Cheese (Lactobacillus
casei, L. cremoris,
Streptococcus
thermophilus)
 Commerical
buttermilk (lactic acid
bacteria )
 Sour cream, yogurt
(Streptococcus
thermophilus and
Lactobacillus bulgaricus)
3.5 Fruits and Vegetables
 Introduction

 Spoilage begin during storage and

transportation as well as before
further processing
 can be caused by physical factors,
the enzymes action, microbial
action or combination of all
factors mentioned above.
 Types of spoilage

 Bacterial soft rot

 gray mold rot
 Rhizopus soft rot
 Alternaria rot
 Blue mold rot
 watery soft rot
 Bacterial soft rot
 caused by Erwinia carotovora
 fermented pectin
 Potato, sweet potato, cassava, onion, cabbage
and other crucifers, carrot, tomato, beans, corn,
cotton, coffee, banana
 characterized by :
- softening and water soaking of one or more
of the inner fleshy scales of the bulb
-Affected tissue is yellow initially, turning brown
as the disease progresses lengthwise in the bulb
 The neck of infected bulbs may be
soft when pressed

Figure 3.5.1 : Bacterial soft rot of garlic bulb

Bacterial soft rot in onions
 gray mold rot

 caused by Botrytis sp
 identified by the grey,
 cottony mycelia and spore masses
on the surface of affected shoot
tissue
 promoted by high temperature and
high humidity
 Fruit can fail to develop or if
developed will dry up.
 Figure 3.5.2 (i) : Botrytis
fruit rot of pepper. Note
the typical dense gray
mold on the decayed
area

Figure 3.5.2 (ii) : Gray-

mold rot on carrot.
 Rhizopus soft rot

 caused by Rhizopus sp. Such as

R. nigricans.
 makes the fruits and vegetables
flaccid and soft
 Rhizopus on peach appears as black,
moldy fungus,
 especially on older or ripened fruit
that have dropped to the ground
 Rhizopus soft rot of papaya is
characterized by :
-a soft and watery rot that quickly
collapses the entire fruit but leaves
the cuticle intact
 infected fruit is often covered by
coarse, gray, hairy mycelia that
form a mass of black sporangia at
their tips.
 emanates a sour odor
Rhizopus soft rot on peach
 Alternaria rot
 caused by Alternaria sp
 fungal disease that affects mainly navel oranges
and lemons
 more or less round, brown to black lesions, often
centered around a skin break or other weakened
tissue
 On firm ripe fruits, alternaria rot spots are often
dry, firm, and shallow.
 In riper and older fruits, the surface of the spots
usually becomes dark brown to black as the
lesions enlarge
 If you cut the fruit in half, you can see the rot
extending into the core
 Figure 3.5.4 (i) :
Alternaria rot on
orange

Figure 3.5.4 (ii) :

Alternaria rot after injury
in controlled
atmosphere storage in
apple
3.6 Cereals & Spoilage
in Breads
 (a) Cereals

 Includes grains, flour, meals, breakfast

cereals, pasta, frozen and refrigerated
products of cereals grains
 Rich in amylose and amylopectin
 Also have simple sugars and protein
 Microbial sources- mainly the soil, air,
insects, birds and equipments
 Even though high protein, CHO – low
aw – restrict the growth if stored
properly
 Flour –low microbial biota- bleaching
agents
 When aw high – Bacillus and molds will
develop
 Mold – Rhizopus is common
 Microbial spoilage

 Fungi are a major cause of spoilage in

stored grain
 affected by mycotoxins (the by-
products of fungal growth) during
growth and storage
 cause damage to the crops themselves
with little or no toxic effects on humans
and animals
Fungi diseases on grains and
cereals
 Common Bunt
 Dwarf Bunt
 Blue-Eye Rot
 Blue-Eye Rot

 occurs in stored corn with high

moisture content
 caused by species of Penicillium
 characterized by a blue-green
discoloration in the germ area
Penicillium Blue Eye Rot on
corns
(b) Spoilage in Breads
 Spoilage in bread

 1) Mouldy Breads
 2) Ropiness
 Mouldy Breads

 most common cause of spoilage in

bread is the growth of mold on the
surface
 low in moisture and has a low water
activity
 low enough water activities (0.75 to
0.90) to prevent growth of bacteria
 However, some molds (Rhizopus
stolonifer) can grow
 if moisture is
released due to
starch
crystallization
during storage
 Aspergilus niger
and Penicillin
expansum.
 grow when they have a long time to
live with oxygen and water
 this will not happen if it is a normal,
fresh daily lunch
i) Rhizopus stolonifer
ii ) Aspergillus niger
iii) Penicillin expansum
 2) Ropiness

 spoiled by Bacillus species that

produce ropiness
 through the Bacillus subtilis spores that
can withstand the high temperatures of
baking
 are ever present in the ingredients and
the atmosphere surrounding us.
Bacillus subtilis
 Ropiness

 characterized by a soft, stringy,

brown mass with fruity odor
 High moisture inside the bread, slow
cooling and pH above 5.0
 result in breaking down of starch &
protein producing a discoloured &
sticky condition in the crumb
 accompanied by rotten Pineapple odour
 appears in bread 12 to 40 hours after
bread making
 controlled by specifying good quality
ingredients and ensuring good handling
practices in the supplier chain.
 Consumption of the contaminated
bread can cause illness.
illustration of rope bread
Good microbes in food
application
By : Pn Rinani Shima Abd Rashid
 Microbial Food Cultures
(MFC)
• Acidifier in infant formula
• Starter cultures
• Probiotics in food
• Probiotics in food supplements (dietary
supplements)
• Probiotics in pharmaceutical (medicinal) products
Acidifier in infant formula

• The use of lactic acid producing bacteria in infant

formula is a Codex Standard – world wide!
• The effect is acidification
• Only lactic acid bacteria producing L-lactic acid
can be use,
• as small infant can not metabolize the D-lactic
acid – risk of acidosis
Starter cultures
• Spontaneous fermentation: traditional and
uncontrolled process used in food depending on
microorganisms from the environment.
• In EU the use of MFC in wine is regulated:
• Permits the use of the genera: Leuconostoc,
Lactobacillus and Pediococcus as well as yeast
• Minimum 108 CFU/g or 107 CFU/ml in MFC
inoculation
• Cultures added at the beginning (starter in
cheese, fermented milk, dry sausage)
Probiotics
• Defining Probiotics
“Live microorganisms which when administered in adequate
amounts confer a health benefit on the host” (FAO / WHO 2002)

• Most commonly used are:

– Lactobacilli
Eg. L. acidophilus, L. paracasei subsp. paracasei,
L.rhamnosus, L. plantarum, L.r euteri
– Bifidobacteria
Eg. B. animalis subsp. lactis, B. longum, B. infantis
– Enterococci
– Bacillus
– Streptococcus
– Saccharomyces boulardi