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3 Microorganisms PDF
3 Microorganisms PDF
Index
1 MICROORGANISMS. WHAT ARE THEY? 3
2 MICROBIAL GROWTH 4
3 FACTORS THAT INFLUENCE MICROBIAL GROWTH 6
3.1 INTRINSIC FACTORS 6
3.1.1 NUTRIENTS 6
3.1.2 PH 7
3.1.3 WATER ACTIVITY 9
3.1.4 AVAILABLE OXYGEN 10
3.1.5 OTHER FACTORS 10
3.2 EXTRINSIC FACTORS 10
3.2.1 TEMPERATURE 11
3.2.2 RELATIVE HUMIDITY 13
3.2.3 OXYGEN (ATMOSPHERE) 13
3.3 OTHER FACTORS 13
4 MAIN GROUPS OF MICROORGANISMS 15
4.1 BACTERIA 15
4.2 MOLDS AND YEASTS 16
5 MICROORGANISMS AND FOOD 18
5.1 SOIL 18
5.2 WATER 18
5.3 AIR 20
5.4 FOOD 20
5.5 HANDLERS 21
5.6 UTENSILS AND EQUIPMENTS 21
5.7 CROSS-CONTAMINATION 22
6 RISKS AND HAZARDS 23
7 BIBLIOGRAPHY 26
2 Microorganisms and food
So generally, it becomes
evident that food deterioration
is partly related to microbial
growth and to the effect on
5 Microorganisms and food
Espécime
Specimen Approximate
Diâmetro Diameter
aproximado ouorcomprimento
length X
width inem
x largura nmnm
Oscillatoria
Oscillatoria
7000
glóbulos vermelhos 7000
Red Globules
E.
E. coli
coli 1 1300x4000
300x4000
Rickettsia
Ricketsia 475
475
Smallpox Virus
Vírus da varíola 230x320
230x320
Log 10 B C
Cells
/ml B D
Growth under other
conditions
A
Time
1, 5 to 3,5 4, 5 to 6,8 8 to 11
Mold
Product pH Product pH
Hours
Horas Nº de
Nº of bactérias
Bacteria
ºC ºF
12:00 1
Ebullition
Ebulição 100 212
Bacterial
Destruiçãodestruction
das bactériasif heated
se for a
aquecidasamount
sufficient por tempoofsuficiente
time. 12:20 2
The greater
Quanto maiorthe perioddeof exposure,
o tempo
exposição
the greatermaior o nº de células
the number of dead cells. 4
mortas 12:40
62,8 145
13:00 8
40 104
37,7 100
Rapid Multiplication 14:00 64
Multiplicação
Multiplication M ultiplic aç ão M ultiplic ação
Slow
37 98,6 Rápida L enta
Multiplication
36,1 15:00 512
97
15 59
7,2 45 16:00 4 096
Congelação 0
Solidification 52
Multiplication stops
Multiplicação butmas
pára, bacteria
as do
bactérias não morrem
not die. 17:00 32 768
Figure 3 – Illustrative representation of the effect of temperature and time on microbial growth. Safe and danger
temperatures for food products.
Adapted from: Jay, J., 1996.
13 Microorganisms and food
a) b) d)
e) f) g)
Someas
Figura 66.– Algum
Figure uses
dasofutilizações
fungi. a) Edible mushrooms;
dos fungos. a) Algunsb)co
beer; c) bread;
gumelos d) Roquefort
comestíveis; b) cervecheese
ja; c)
pão; blue
with d) queijo
mold;roquefort
e) and f)co m bolor azul;
Camembert and e f) cheese
e)Brie queijos with
camewhite
mbertmold
e brie(respectively).
(respectivamente)
com bolor branco.
Figura77.
Figure Fotografias
– Pictures mostrando
showing mold bolores emNotice
on foods. alimentos. Notar as colours
the different diferentes coloraçõe
because s devidas
of the formed
aos esporos produzidos.
endospore.
18 Microorganisms and food
Washed 400-700/cm2
Animals
Microbiological
Bacteria - Salmonella - Eggs, poultry, raw milk and milk - Salmonellosis
products
- Campylobacter Raw - milk, cheese, ice cream, salads - Campylobacteriosis
Virus - Rotavirus - Salads, fruit and appetizers - Diarrhoea
- Hepatitis A virus - Fish, seafood, vegetables, water, - Hepatitis A
fruit, milk
Parasites - Toxoplasm - Pork, yearling lamb - Toxoplasmosis
- Giardia - Water, salads - Giardosis
Prions - BSE agent - Specific bovine risk materials - Variant of the Creutzfeldt-
Jakob disease
Chemical
Natural toxins - Aflotoxins - Nuts, corn, milk and milk products - Cancer, congenital
- Solanin - Potato malformations, premature
- Marine toxins - Shellfish, seafood births, alterations of the
Pollutants of - Mercury, Cadmium and - Fish immune system; nervous
industrial origin lead system degenerative
- Dioxins, PCBs - Fish, animal fat diseases; hormonal
Contaminants that - Acrilamid - French fries, coffee, cookies, bread alterations, dysfunction of
result from food - Polycyclical aromatic - Smoked products, vegetable oils, various organs; fertility
processing hydrocarbons grilled food alterations; muscle and bone
Pesticides - Insecticides, - Vegetables, fruits and fruit products diseases; behaviour
herbicides, fungicides alterations.
Veterinary - Anabolics, antibiotics - Poultry, pork, beef
medicines
Non authorized - Sudan I-IV, for red - Sauces, spices
additives (dyes)
Material in contact - Aluminium, tin, plastic - Canned or plastic packaged food
with food
Other - Cleaning products,
lubrificants
Physical
- Bones, fish bones, - lesions
glass, metal, stones
Nutritional
- Excess salt - Table salt, snacks - Cardiovascular diseases
- Excess fat - Butter, fat meat - Obesity
- Excess sugar - Diabetes
- Allergens - Cow milk, peanut, eggs, crustaceans - Allergies
26 Microorganisms and food
7 Bibliography Adams, M.R.; Moss, M.O.; “Food Microbiology. The Royal Society of
Chemistry”; Guildford, UK; 1995
Mead, P.S.; Slutske, R. L.; Dietz, V.; McCaig, L. F.; Bresee, J. S.;
Shapiro, C.; Griffin, P. M.; Tauxe, R. V.; “Food-related illness and
death in the
United States Volume 5 - Emerging Infectious Diseases”; Centers for
Disease Control and Prevention (CDC); Atlanta; 1999; pag.607-625
On-line:
http://www.cdc.gov/; Julho 2006
http://www.cfsan.fda.gov/~mow/intro.html; Julho 2006
http://www.cfsan.fda.gov/~mow/foodborn.html; Julho 2006
http://www.nzfsa.govt.nz/science-technology/data-sheets/bacillus-
cereus.pdf; Julho 2006
http://edis.ifas.ufl.edu/FS127; Julho 2006
http://pt.wikipedia.org/; Julho 2006
http://www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_&_Disease_
Fact_Sheets/index.asp; Julho 2006
27 Microorganisms and food