Unit 1 Food Microbiology

Introduction To Microbiology:
Microorganisms
Defination: It is the branch of the biological sciences that deals with the
microorganisms, i.e. bacteria, fungi, some algae, protozoa and viruses.
Most microorganisms are generally too small to be seen with unaided

human eye, and some form of microscopy is required for the study of
their structure.
Microorganisms cells or other structures are relatively simple and less

specialized than those of higher plants and animals.
Microorganisms are handled and cultured in the laboratory in ways that

are generally quite similar.
Food Microbiology: The study of the role that microorganisms play in

food spoilage, food production, food preservation and food-borne
disease.
Classification:
Microorganisms are classified into good microbes which have economic

importance while some microorganisms are harmful and cause
spoilage. Howers microorganisms are of various types like bacteria,
fungi, algae, protozoa and viruses.
But only some of these are useful in food industry.
Microorganisms like yeast, bacteria, fungi are useful in food industry

and are economically very important.
Microbial Growth Pattern:

The growth of microorganisms is divided into four phases depending on
their consumption and adapting nature.
1) Lag Phase: In this phase microorganisms starts adapting to its

surroundings taking its own time to grow. Here the microorganism is
constant.
2) Log Phase: This phase indicates the infecting stage of the

microorganism where its infects or cause spoilage to the food
substances around it in order to increase its population nearly in 2
weeks. In this phase there is a raid growth or raise or change or
production in their population.
3) Stationery Phase: In this phase the microorganism remains constant

where there is no growth or raise or change or production in its
population. In this phase microorganism just utilizes the resources it
already has.
4) Death/Decline Phase: As the name indicates in this phase the lack of

resources or food causes the death of the microorganism and its
population gradually decreases to zero.
Microbial Growth in Food:

There are several reasons or factors due to due microorganisms growth
occures in our food.
Some of the commons factors include moisture, temperature, chemicals

used in the food substances, physical factors and also insects.
Such factors lead to the growth of microorganisms in our food

substances which can impact and reduce the nutritional value of the
food substance and it can also degrade the quality of the food.
And as the result the food remains not eligible to consume.
However there factors that effect the growth of the microorganism are
broadly classified into 3 types which are described below:
Intrinsic, Extrinsic and Implicit factors:

1) Intrinsic Factors: Intrinsic factors implies the internal factors that are
already present in the food substances that effect the food like pH,
nutritional values, chemicals, and water.
These factors cause Deuteriation (loss of quality) and contamination

(microbial growth) in food substances.
2) Extrinsic Factors: It implies the external factors that are generally

related to atmosphere which include factors like humidity, temperature
and moisture.
3) Implicit Factors: It implies the additional factors like improper

packaging and adulteration.
Survival of microorganisms in Foods:

With special conditions of growth and aerosolization, bacterial cells in
air can divide, this has not yet been shown for naturally occurring
microorganisms in air.
The stability of microorganisms in air is affected by the relative

humidity, temperature, oxygen, solar factors including ultraviolet
radiation, and chemical components.
Spores of molds and bacteria retain their viability better than do

vegetative cells. Also, capsules help protect cells in the atmosphere.
The effect that air has on the microflora of food depends upon the level
of contamination of air and the time of contact of air with food.
Aerosols are produced in food· processing plants by spray washing or

spray cooling of food, by high pressure sprays used in cleaning, by
flooding of floor drains, by mixers and motors, and by the operation of
various other equipment.
Workers in the area produce aerosols.
The movement of equipment, supplies, and people in a food plant

causes turbulent wind currents that increase the microbial load of the
air.
There is considerable variation in the microbial load of air in various

areas of a processing plant. In clean areas there are very few organisms
in the air.
In areas in which live animals are handled or raw products are brought
into the processing operation, the microbial load can be quite high.
One method that is used to control the microbial load in the air of a
processing plant is to move air from clean areas to dirty areas or by
using positive air pressure in clean areas.
With positive air pressure, if a door is opened, air flows out of a room
and outside air does not come in. Fresh air entering the clean areas is
filtered to remove dirt as well as some microorganisms.
Effect of injury on Growth or Survival:

Microbial growth is an autocatalytic process: no growth will occur
without the presence of at least one viable cell and the rate of growth
will increase with the amount of viable biomass present.
Examining the manner in which environmental and nutritional factors

influence the growth and survival of micro-organisms will be
considered.
Changes in microbial populations can be described mathematically

and this forms the basis of tools to help the food microbiologist
predict where problems may arise and how they might be controlled.
They need a variety of materials from their environment to function and

accomplish two primary goals--supply enough energy to manage their
processes and extract building blocks to repair themselves or procreate.
In addition to what they take in, microorganisms also thrive in particular

environments.
These environments vary as much as the organisms do themselves, and

even the amount and distribution of elements in any particular
environment can be very important.
Scientists use this information to grow microorganisms in laboratories

for experimentation.
Nutrients:
All microorganisms need food. The food sources can vary, but the
organisms primarily extract carbon and nitrogen from substances such as
proteins, fats and carbohydrates. Some microorganisms seek out and
absorb such particles. Others may perform chemical reactions with
surrounding elements such as carbon dioxide to gain what they need,
while still others can produce their own simple sugars through
photosynthesis similar to plants. Nitrogen, which is used to synthesize
proteins, can be taken from the surrounding atmosphere or from other
organic matter.
Temperature:
In general, the higher the temperature, the more easily microorganisms
can grow up to a certain point. Very high and very low temperatures both
obstruct the enzyme processes microorganisms depend on to survive, but
individual species of microorganisms have grown to prefer different levels
of temperature. Scientists usually divide them into three different groups:
psychrophiles, mesophiles and thermophiles. Psychrophiles prefer
temperatures from 0 to 5 degrees Celsius; mesophiles like it in the
middle, 20-45 degrees Celsius; and thermophiles like it hot, thriving in
temperatures around or above 55 degrees.
pH Levels:
Microorganisms also prefer a certain pH level in the substance or
environment in which they grow--that is, they prefer to have particular
acidic qualities in their surroundings. Most microorganisms, including
most human pathogens, are neutriphils, organisms that prefer a neutral
pH level. Some like high pH levels, but most often, if conditions are too
acidic, then the organism's enzymes break down.
Moisture:
The free flow of water is vital to microorganisms for their cells to
exchange materials and for their metabolic processes. All
microorganisms require some level of water, but a few can
survive in low-moisture conditions by conserving all the water
they find and by staying in a moisture-rich environment. As a
general rule, though, the more moisture, the more
microorganisms there will be found.
Elements Present:
In addition to water, microorganisms usually require the presence
of certain elements in the air--gases that they absorb to produce
needed nutrients. Nitrogen is one necessary element, as is
oxygen. There are many microorganisms that require an oxygen-
rich environment to survive, but others actually flourish in low-
oxygen surroundings. Between these two extremes is a wide
variety that may prefer more or less oxygen and that will be able
to flourish equally no matter how much oxygen is present.
Biochemical Changes: Fermentation, Putrefaction and
Lipolysis:
1) Fermentation: It is an enzyme catalyzed, metabolic process
whereby microorganisms convert starch or sugar to alcohol or an
acid anaerobically releasing energy. E.g. - Idly, dosa, curd, pickle
(canning/cap/can method), miso, tempeh, cheese, yogurt, wine
2) Putrefaction: Putrefaction is the decay of organic matter by

microorganisms, producing a foul smell. Some of the examples
are as follows:
1. Egg: Putrefaction occurs in egg if temperature is not suitable or

appropriate, if shelf life is not long a formation of layer happens
which does not get digested by our body even if consumed. It also
occurs due to improper packaging or if collected from infected
hen.
2. Meat: Putrefaction occurs in meat can occur due to moisture if

it is dried then it can be preserved for long if not putrefaction
takes place in it. Putrefaction can also occur in meat due to
poisoning. It also occurs if meat is collected from an infected
animal, hence selected meat must be healthy.
3. Fish: The flavor of fish is called “unami”. Putrefaction in it can

occur due to improper storage of it or improper selection. Fish is
rich in concentrated omega 3 fatty acid.
4. Milk: Putrefaction can occur in milk if the temperature is not

cool around it and if equipment in which milk is stored is not kept
in hygiene or due to improper packaging or due to less shelf life. If
putrefaction occurs curdling of milk or foul smell from it is
observed and also its acidity level increases. To prevent it OT
(Organo leptic Test) must be done properly.
3) Lipolysis: Lipolysis is Lipids/fats/fatty acids storage disorder. If

the quantity of lipids increases the biochemical changes also
increases and more puss formation occurs in our body due to
which our body begins to tighten up.
Antagonism and Synergism in Microorganisms:

1) Antagonism: Antagonism is a process in which if 2 types of
drugs are given to our body only 1 drug is used by our body
while the other remains inactive. For example, if a person is
suffering from cholera and has symptom of fever and he takes a
paracetamol as well as the medicine for cholera treatment only
the medicine taken for cholera will function actively in their
body while paracetamol remains inactive.
2) Synergism: Where as synergism is a process in which if 2 types

of drugs are given to our body both get involved and both are
active.

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Introduction To Microbiology:

Most microorganisms are generally too small to be seen with unaided

Microorganisms cells or other structures are relatively simple and less

Microorganisms are handled and cultured in the laboratory in ways that

Food Microbiology: The study of the role that microorganisms play in

Microorganisms are classified into good microbes which have economic

But only some of these are useful in food industry.

Microorganisms like yeast, bacteria, fungi are useful in food industry

Microbial Growth Pattern:

1) Lag Phase: In this phase microorganisms starts adapting to its

2) Log Phase: This phase indicates the infecting stage of the

3) Stationery Phase: In this phase the microorganism remains constant

4) Death/Decline Phase: As the name indicates in this phase the lack of

Microbial Growth in Food:

Some of the commons factors include moisture, temperature, chemicals

Such factors lead to the growth of microorganisms in our food

Intrinsic, Extrinsic and Implicit factors:

These factors cause Deuteriation (loss of quality) and contamination

2) Extrinsic Factors: It implies the external factors that are generally

3) Implicit Factors: It implies the additional factors like improper

Survival of microorganisms in Foods:

The stability of microorganisms in air is affected by the relative

Spores of molds and bacteria retain their viability better than do

Aerosols are produced in food· processing plants by spray washing or

Workers in the area produce aerosols.

The movement of equipment, supplies, and people in a food plant

There is considerable variation in the microbial load of air in various

Effect of injury on Growth or Survival:

Examining the manner in which environmental and nutritional factors

Changes in microbial populations can be described mathematically

They need a variety of materials from their environment to function and

In addition to what they take in, microorganisms also thrive in particular

These environments vary as much as the organisms do themselves, and

Scientists use this information to grow microorganisms in laboratories

2) Putrefaction: Putrefaction is the decay of organic matter by

1. Egg: Putrefaction occurs in egg if temperature is not suitable or

2. Meat: Putrefaction occurs in meat can occur due to moisture if

3. Fish: The flavor of fish is called “unami”. Putrefaction in it can

4. Milk: Putrefaction can occur in milk if the temperature is not

3) Lipolysis: Lipolysis is Lipids/fats/fatty acids storage disorder. If

Antagonism and Synergism in Microorganisms:

2) Synergism: Where as synergism is a process in which if 2 types

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