The different types of 

microbes include: bacteria, viruses,

fungi, parasites and protozoa.

Bacteria
Bacteria are very small, single-celled organisms that can only be seen with a
microscope . There are thousands of species, which can be found in just about
every material and environment. Most bacteria are harmless. E. coli O157:H7 is an
example of a strain of bacteria that can make you sick.

Fungi
Fungi are living organisms that are neither animals nor plants and include moulds
and yeasts. Aspergillus mould is an example of a harmful fungus. It produces toxins
that can cause cancer. This mould can be found in nuts, grains, and the milk of cows
that were fed mouldy grains.
 Parasites & Protozoa
Parasites live on or in humans and use them to grow. People can get them from
contaminated water, eating under-cooked meat from a contaminated animal or
cross-contamination.

Trichinosis is a type of parasitic infection that can spread through raw or under-
cooked pork or wild game.

Protozoa are a type of parasite. They live in the digestive tract of people and
animals and can cause foodborne illness. They get into food from contaminated
water. Giardiasis, also known as Beaver Fever, and Cryptosporidiosis are examples
of foodborne illness called by protozoa.

Viruses
Viruses are smaller than bacteria and cannot live on their own. Viruses need a host
to survive. They get inside the cells of the host and take it over. Hepatitis A is a virus
that can spread to humans through contaminated food and water and make 
Microbes - How Microbes Travel

All four types

of microbes are found throughout our environment in soil, dust, water and air. They are also in and on
humans, animals, birds, fish and insects.

Microbes cannot walk, crawl or fly on their own. They get from place to place when someone or
something moves them. You could say they are experts in hitchhiking; they move from place to place by
attaching themselves to people, insects, and rodents. Microbes are dropped off as people, insects and
rodents touch other surfaces and food. Microbes can also end up in the air and move around in the
wind.

Let’s look more closely at one of those “rides”!

Flies don’t look harmful, do they? Well, in fact they are worse than cockroaches for the ease with which
they can carry microbes. Think about where flies hang out. They are often found on dead animals, feces,
and garbage. Microbes attach themselves to the tiny hairs on the fly’s body and mouth parts and are
carried to wherever the fly lands.

This is something to keep in mind the next time you see a fly. You never know where it was hanging out
before it landed on your food!

Not all microbes are harmful. In fact, 99% of all microbes are harmless and may even be beneficial. Can
you think of any examples of products or processes in which microbes play an important or beneficial
role?

There are 7 examples on the next screen. Try to come up with at least two, before you look.

Microbes - Beneficial Microbes

You know now that there are many more good microbes than bad. Here are some examples of
processes in which microbes play a beneficial role:

 Bread making – Bread dough rises with the help of yeast.

 Wine making – Bacteria are used to ferment the grape juices into wine.

 Cheese making – Bacteria are used to ferment the milk. Some cheeses (like blue cheese)
have moulds in them.

 Dairy industry – Bacteria are found in yogurt and sour cream.

 Medicines – Penicillin is made from mould.

 Digestion – Bacteria in our intestines help us digest food.

 Breaking down waste – Bacteria break down waste in septic tanks.

So who are the bad guys?

Microbes - Pathogens

There are many bacterial pathogens that cause foodborne illness. The following chart lists some
examples:

BACTERIA SOURCE INTERESTING TO KNOW

Salmonella (2000 species) Poultry and raw eggs You will learn more about it in the
Foodborne Illness Module

E. coli 0157:H7 “hamburger Cattle intestines Can cause bloody diarrhea and kidney
disease” failure

Staphylococcus aureus Found on the human body: Forms a toxin in food that can’t be
noses, infected cuts/eyes and destroyed by cooking. See the
pimples Foodborne Illness Module

Clostridium perfringens Soil Found on vegetables, cereals, raw meats,

and poultry

Bacillus cereus Soil Found in rice, vegetables, cooked meat

and custards. This is a spore-forming
bacteria

Campylobacter  jejuni Poultry and cattle intestines Prevention: proper cooking, cleaning and
handwashing

Vibrio  parahaemolyticus Grows in silt (soil) in coastal It is not recommended to eat raw
waters where raw fish and seafood (exceptions are sushi-grade fish
shellfish are harvested and seafood)

Listeria monocytogenes Luncheon meats (cold cuts), soft Grows well at refrigeration
cheese temperatures; can cause miscarriage in
pregnant women

What does that mean to you as an employee in the food industry or in your home?

Microbes - Pathogens

As a food handler, your hands come into contact with raw and cooked foods. That means you
risk contaminating the food of others. You can help to reduce the spread of pathogens by washing your
hands frequently and ensuring you have no open cuts or wounds that may jeopardize the safety of the
food you serve.
Remember: Pathogens cannot be detected in food by smell or taste. Reduce the risk of pathogens in
the food by following the safe food handling principles and practices you will learn in this course.

The next few screens will give you a chance to practice what you have learned about pathogens.

Bacterial Microbes - FATTOM

There are six factors that affect the growth of bacteria. You can remember the six factors more easily if
you remember the first letter of each: FATTOM. Just think of ‘Fat Tom’, a chef who likes to taste his
food!

In the next few slides you will learn about each of the following:

 Food

 Acidity

 Time

 Temperature

 Oxygen

 Moisture

Bacterial Microbes - FATTOM

Food

Bacteria are living organisms that need food. They grow best in food that is moist and high in protein.
These foods are considered high-risk foods. Here are some examples:

milk and milk products

sliced melons

garlic-and-oil mixture

poultry: chicken, turkey

meat: beef, pork, lamb and veal

fish and seafood

sprouts

eggs

soy products (like tofu)

cooked rice, beans, grains, vegetables and potatoes

mayonnaise-based salads (like egg, potato and tuna salad)

Bacterial Microbes - FATTOM

Acidity

pH is a measurement of acidity and alkalinity in food. The amount of acidity or alkalinity can be
measured with a pH meter. pH scale ranges from 0 to 14.

As you can see from the scale below, foods such as fruit and vinegar are acidic in the 0 to 4.5 range.
Although some bacteria can survive in acidic foods, they don’t grow in highly acidic conditions.

Foods such as meat, dairy and even melons are considered to be weakly acidic or neutral, in the 4.5 to 7
range. This is the type of environment bacteria grow very well in.

Foods such as egg whites and soda crackers are alkaline, in the range from 8 to 14. These alkaline foods
will not support the growth of bacteria.
Bacterial Microbes - FATTOM

Time

High-risk foods should spend as little time as possible in the Temperature Danger Zone (TDZ); no more
than 2 hours. The 2-hour rule gives a good safety margin since you may not know the details of what
happened to the food before, during or after the delivery.

Bacterial Microbes - FATTOM

Temperature

 The Temperature Danger Zone (TDZ) is the range from 4°C (40°F) to 60°C (140°F). Bacteria grow and
multiply quickly in food that is kept in the TDZ.

When you handle food, it is important that high-risk foods spend as little time in this temperature range
as possible.

High-risk foods should not be in the Temperature Danger Zone (TDZ) for more than 2 hours. The next
few modules will provide more information on the TDZ.

Keeping food in the refrigerator keeps it out of the TDZ, but this only slows down bacterial growth.
Bacteria do not stop growing in the fridge!

Holding food above 60°C (140°F) will stop bacteria from growing and will even kill some.

High cooking temperatures will kill bacteria.

Bacterial Microbes - FATTOM

Oxygen

Some bacteria will only grow where there is oxygen present. They are called aerobic bacteria.

Other bacteria will only grow where there is no oxygen present and are called anaerobic bacteria.

Foodborne illness can be caused by either type; aerobic or anaerobic.

Bacterial Microbes - FATTOM

Moisture

Water activity is a way of measuring the amount of moisture in a food.

Bacteria need water to grow. They will survive in foods that do not have a lot of moisture, but will not
grow.

For example, salmonella bacteria survive on an eggshell but they don’t multiply there because of lack of
moisture.

Bacterial Microbes - Exercises

Now that you know what bacteria need to multiply, see if you can figure out which of the foods in the
following screens have the greatest risk of bacterial growth.

In order to control bacteria in foods, it is important to understand the conditions that bacteria need to
grow and multiply. The following exercise demonstrates these conditions. On each page, you will find 2
images of food with a description.

Select which of the two foods has the greatest risk of bacterial growth.

Hard Cheese

Soft Cheese

Soft Cheese

Correct!

Soft cheese like Ricotta is more dangerous than hard cheese like Parmesan because there is more
moisture available for bacteria to grow.

Select which type of food has the greatest risk of bacterial growth.

Chicken

Chocolate Cake

Chicken

Correct!

Poultry is more dangerous because it is high in protein and moisture. Chocolate cake is safer because
most chocolate cakes don’t have a high protein or moisture content.

Select which type of food has the greatest risk of bacterial growth.

Jarred Pickles

Whipping Cream

Whipping Cream

Correct!

Whipping cream is more dangerous because of its moisture and protein levels. Jarred pickles are safer
because the pH is too low to support bacterial growth.

Select which type of food has the greatest risk of bacterial growth.
Homemade garlic in oil

Spray bottle with vegetable oil

Homemade garlic in oil

Correct!

Homemade garlic in oil is more dangerous because no oxygen is present around the garlic. This creates a
great environment for spore-forming bacteria and can result in botulism. A spray bottle with vegetable
oil is safer because it is purchased from a store. Learn more about this in the next section on spore-
forming bacteria.

Select which type of food has the greatest risk of bacterial growth.

Bananas

Melons

Melons

Correct!

Melons are more dangerous than other fresh fruit. Pathogens such as Salmonella have been found on
the outside surface of melons. When the melon is sliced, the bacteria are dragged to the inside with the
knife. The flesh of melons, unlike other fruits, is not acidic, so pathogens are able to live and grow.

Select which type of food has the greatest risk of bacterial growth.

Cooked Meatballs Holding temp; 60°C/140°F

Raw Ground Beef Fridge temp; 4°C/40°F

Raw Ground Beef Fridge temp; 4°C/40°F

Correct!

Ground beef stored in a fridge is more dangerous than cooked meatballs held at 60°C. Raw meat may
naturally contain bacteria; this is why proper cooking is important. Refrigeration temperatures of 4°C
(40°F) only slow the growth of those bacteria. Raw ground beef has everything else bacteria need to
grow, like neutral pH, protein and moisture. Cooked meatballs kept at an internal temperature of 60°C
(140°F) are safer than raw ground beef, because bacteria cannot grow above 60°C.

Bacterial Microbes - Spore-forming bacteria

Some bacteria, called spore-forming bacteria, are able to protect themselves from unfavourable
conditions by forming a heavy protective layer or coat. Once they are in this protective state, they are
called ‘spores‘.

Examples of unfavourable conditions are:

 Extreme temperature changes (such as freezing and cooking)

 Dry conditions (such as a lack of water, for example in dry foods such as uncooked rice)

 Acidic conditions (for example, when food becomes acidic by adding lemon or vinegar, as in a
salad dressing)

 Lack of food

 Cleaning using chemical sanitizers

When conditions are favourable again, the protective coat is removed and the bacteria can begin to
grow again.

Spores themselves do not lead to foodborne illness, but the bacteria protected in the spore can.

Where are spores found?

Spores are found everywhere but mostly in soil and dirt. They get into our food when they are harvested
with vegetables, spices and grains. They can also get onto our meat and poultry.

All spore-forming bacteria can only grow in food with very little oxygen.

Which kinds of foods provide the best conditions for spore-forming bacteria to multiply?

Spore-forming bacteria are able to multiply quickly in foods that are:

  full of protein

 moist

 at a pH of 4.5 to 8 (close to neutral)

 in the temperature danger zone

 in an absence of oxygen

Examples of spore-forming bacteria are Bacillus cereus and  Clostridium botulinum (botulism).

One of the main causes of foodborne illness is spore-forming bacteria. Spores are particularly dangerous
to the Food Services Industry because they can survive the cooking temperatures for foods. They can
also multiply in improperly cooled or improperly heated foods.

For example, when food takes too long to cool, the temperature drops into the temperature danger
zone (TDZ) for much more than 2 hours. This time and temperature combination is ideal for spores to
remove their protective layer/protective coat, turn back into bacteria, and multiply.

Most spore-forming bacteria produce a toxin (poison) as they grow. The toxin causes food poisoning.

Try the exercise on the next page, to decide which foods are ideal for the growth of spore-forming
bacteria.

A Public Health Inspector says:

Botulism food poisoning is caused by a spore forming bacteria called Clostridium botulinum  (C.
botulinum). This spore-forming bacteria produces the deadliest toxin known to humans. Tiny amounts of
the toxin (less than the size of a pin-point) can cause paralysis and death. C. botulinum multiplies in
conditions where no oxygen is available. Improperly canned/preserved or vacuum packed food and
garlic in oil products provide this condition.

Never use homemade canned goods, garlic in oil products or flavored oils in food service
establishments. Always purchase these products from a licensed supplier or manufacturer. The
commercial manufacturers have additional preservation methods for reducing the moisture content of
foods to prevent botulism spores from turning into active bacteria and producing the deadly toxin.