its about role of microbiology in food safety and role of Microbiology in discovering new technologies and techniques .Microbes can attack food and deteriorate its quality and safety for human consumption . it also tells about the microbial food safety concerns with respect to economy.
3. Food Microbiology
Study of the microorganisms
that inhabit, create, or contaminate food,
including the study of microorganisms
causing food spoilage.
3
4. Food Safety
Food safety is a scientific discipline
describing handling, preparation,
and storage of food in ways that
prevent foodborne illness. This
includes a number of routines that
should be followed to avoid
potentially severe health hazards.
4
12. Microbial food cultures
• Used since Neolithic period around 10,000 years
BC
• Fermentation helps to improve nutritional &
organoleptic qualities (in case of taste sight, smell
,touch)
• In 1995 fermented foods consumed were one third
of the food consumed in Europe
12
13. 2. Bacteriophages
• Hagen's and Loessner
Introduced desirable properties of phages
• Natural antimicrobials in controlling
Bacterial pathogens in food
Food processing environments
Biocontrol agents
13
14. Advantages of Bacteriophages
• Natural alternative to antibiotics / chemical preservatives /
sanitizers
• Highly specific towards the pathogen of concern
• Harmless to plants, animals and humans cells
• No activity against other beneficial bacteria in foods (e.g. starter
cultures)
• Environmentally friendly
• No effect on food quality (i.e. taste, structure, colour and odour)
• Versatile use along the food chain
• Cost-effective
14
16. 3.Biopreservation by controlled
acidification
Addition of
organic acids
inhibit the
microbial
growth
Factors
determining
the
effectiveness
of acidification
Foods initial
pH , buffering
capacity
,pathogens of
great concerns
Nature of
fermentable
Carbohydra
tes
16
17. Continue…
…
Use of
LAB
prevent the
production of
botulinal toxin
in 1950’s
This technology
exploits
Clostridium
Botulinum inability
to grow at pH of
<4.8 to prevent its
growth in case of
unrefrigerated
Proper
refrigeration
LAB’s can’t
grow
No acid
formation
17
18. 4. Nitrites
18
• Powerful inhibitors of Botulinal
spores
• Used to cure meats from cancer
causing chemicals called
Nitrosamine
19. 5. Bacteriocins
19
• Use of bacteriocins is newer and emerging area
of food microbiology
• Antimicrobial proteins produced by some
bacteria e.g. Lactobacillus Planetarium BS2
• Inhibit spoilage without changing the food
(acidifying it, producing gas, solidification )
20. Applications of bacteriocins in
food safety
• Added to improve the quality of
the product
• Fermented food by inhibiting
unwanted bacteria & promote
growth of starter culture
20
21. 6. Medicines
• Kill or stop the growth of disease causing
microorganisms (antibiotics)
Sources of Antibiotics
• Microorganisms like
Streptomycin ,Tetracycline , Erythromycin
• Antibiotics improve the texture , colour & flavour of
the product
Honey ,Garlic , Ginger , olive leaf extract (Natural
antibiotics) 21
22. 7. Pediocins
• Inhibit the growth of Listeria Monocytogens
• European patents cover the use of pediocin PA-1
as dried powder culture liquid
• Extends the shelf life of salads and salad
dressings
• Dipping meat in Pediocin PA-1 decreases the
availability of attached Listeria Monocytogens
from 100-1000 folds
22
23. Conclusion
• Role of microbiology in food safety is concerned with the production of sufficient
food for all . There is a need to reduce the unacceptable levels of food borne
illnesses and reduce the amount of food lost by microbial spoilage. Foodborne
illnesses are a major cause of morbidity and mortality worldwide. Antimicrobials
are important tools that are integral to our complex food system. Antimicrobials
(e.g., antibiotics and other substances that act against microorganisms) provide for
high quality or good physical condition of crops and good health of food animals
entering the food chain.
• The availability of antibiotics to treat infectious diseases has radically improved
human and animal well-being. Risk management strategies to minimize and
contain antibiotic-resistant foodborne bacteria are in place all along the food
chain, but can be improved. The strategies that have been implemented include
use of various antibiotic alternatives, implementation of judicious or prudent
antibiotic use guidelines, and implementation of national resistance monitoring
programs.
23
24. References:
• http://www.azti.es
• Cifuentes A .Foodomics: the necessary route to boost quality, safety
and bioactivity of foods Electrophoresis 2014; .
• Tasnim, F., Hossain, M. A., Hossain, 2010,
https://www.cdc.gov/
• Krueger AL, Greene SA, Barzilay EJ, et. al. Clinical outcomes of nalidixic
acid, ceftriaxone, and multidrug resistant nontyphoidal Salmonella
infections compared with pansusceptible infections in FoodNet sites, 2006-
2008. Foodborne Pathog Dis. 2014; 11(5): 335-41
• Alves J., Marques V. V., Pereira L. F. P., Hirooka E. Y., Moreira de
Oliveira T. C. R. (2012). Multiplex PCR for the detection of Campylobacter
spp. and Salmonella spp. in chicken meat. J. Food Safety
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