Source of M.

O in Foods

Sequence of microbial spoilage

M.O have to get into food (type and number) Food environment must support the growth of Contaminated M.O (pH, aw , ORP, nutrients, .) Food must be stored (abused) at temperature enable M.O to multiply Food must be stored for sufficient length of time

Specific spoilage microorganisms: M.O which can grow and cause spoilage under the storage conditions Food Spoilage: 1. 107 cfu/ g or ml or cm2 normally results in odor problems 2. 107 to 108 cfu per g or ml or cm2 usually results in foods having surface slime and odor.

Source of M.O in foods

1- Natural (internal source) Plants surface Animals Skin, feathers, GIT, respiratory tract, milk ducts 2- Contamination (external source). The types and level of M.O depends on the degree of sanitation used during handling

 Cross Contamination

The physical movement or transfer of harmful bacteria from one person, object or place to another.

 Cross contamination is a key factor in

food spoilage and food poisoning, It has four common sources: Food People Equipment Work surfaces.

Why it is important to know the source of M.O in foods

to control the access of these M.O to food to develop method to inactivate (kill) them to determine the microbiological quality to set up microbiological standard and

specifications of foods and food ingredients

1- Plants

Molds, yeast, and bacteria The type and level varies depending on
1. 2. 3.

soil condition type of fertilizer quality of water used

Improper handling and storage can increase the microbial numbers and vice versa.

2- Animals
Carriers:

can harbor the pathogens without showing symptoms

Salmonella Enteritids:

Ovaries (ovalution) Pathogenic E.coli E.coli O157:H7

egg yolk

Many spoilage and pathogenic M.O from animal origin can get into foods during production and processing (fecal material, skin, hair and feathers)

3-Water
Microbial quality of water affects microbial

quality of foods
Pathogenic and spoilage M.O can be

transmitted to foods via water

 Chlorine treated potable water (drinking

water) should be used in food processing industry (washing and sanitation).

Higher microbial quality than the potable

water should be used if water is used as an ingredient.

4- Soil
M.O can multiply in soil Contaminated soil with fecal materials

could be a source for enteric pathogenic bacteria and viruses. Washing and avoid soil contamination

5-Humans
Improper cleaned hands Lack of personal hygiene (Skin, nasal

cavity, mouth, gastrointestinal tract GIT)

A- When and how to properly wash hands Avoid direct handling of foods

International Association for Food Protection Handwashing icon International Association for Food Protection No bare hand contact icon

Use gloves.

When to wash hands

1- before food preparation 2-after touching human body parts 3-after using the toilet 4-after coughing sneezing, 5-during food preparation (raw to RTE) 6-after engaging in activities that may contaminate hands (picking up dropped items 7- after caring for or touching animals

 Follow

these steps to be sure you have reduced the number of harmful microbes to a safe level!

B- Personal Health
Exclude anyone

coughing, sneezing or with septic cuts form handling and processing area. Report to the person in charge when - Salmonella typhi -Shogella -E.coli O157:H7

Sneeze guards help protect food.

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C-Wearing clean clothing

Practice good personal hygiene.

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D- Personal Habits

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6-Food Ingredients
Spices mold and bacterial spores Starch, sugar, flour spores of thermophilic bacteria Packaging and wrapping material - set up acceptable microbiological specification - maintain sanitary conditions

7-Food Utensils and equipments

Dead spots: small parts or inaccessible

sections Proper cleaning and sanitation Prevent or reduce contamination from air water etc

8-Air
Type of M.O depends on the surroundings M.O presents in dust and moisture

droplets Dry air with low dust and higher temperature has low microbial level. Prevent air and dust access or using filtered air

 Scurrying Rats Take Over NYC KFC-

Taco Bell Restaurant

NEW YORK First they served up lettuce tainted with E.coli. Now they're plagued by fat and happy New York City-sized rats.