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Module 01

Lecture 03

Microbiological ecology

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Microbiological ecology

Microbes are everywhere


air water food soil humans (e.g. gut, nose, skin) surfaces

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The Salmonella (non typhi) cycle


Effluent, slurry and sludge

Slaughter houses

Wildlife reservoirs
Farm animals

Human food

Animal importation Imported animal / vegetable protein


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Pets

Man

Animal feeds Meat / bone meal, dried Offal poultry waste, etc.

Imported food

Transmission of Campylobacter

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Main factors affecting survival and growth

temperature time pH available water oxygen

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Raw materials will have a normal flora



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meat poultry fish and shellfish cereals and pulses milk egg products vegetables, fruits and nuts spices oils and fats water

Importance of raw materials



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meat and meat products poultry and poultry products fish and shellfish milk eggs and egg products vegetables, fruits and nuts cereals and pulses spices oils and fats water

Meat and meat products hazards



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Salmonella S. aureus Yersinia enterocolitica C. perfringens C. botulinum Pathogenic E. coli Listeria monocytogenes Parasites

The contamination chain for meat


Cross contamination Cross contamination Infected portion Cross contamination Cross contamination Slaughter

Butcher Jointed meat

Pass
Cross contamination Blood and tissue drip

Fail -diseased or contaminated

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Hazards in milk

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Mycobacterium Brucella Salmonella L. monocytogenes E. coli S. aureus Bacillus Clostridium Campylobacter

Outbreaks of disease due to milk in UK


Number of cases
1912-1937 Streptococcus infection Diphtheria Typhoid + paratyphoid 5331 773 3229 1938-60 875 37 334 19600 0 0

No data are available for tuberculosis, brucellosis and salmonellosis


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Poultry and poultry products

Salmonella Campylobacter C. perfringens S. aureus Y. enterocolitica L. monocytogenes


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Contamination risks with frozen poultry


Serving Infected manure and feed Processing

Ambient storage Insufficient thawing Cooking

Foodborne Disease
Thawing

Contaminated water, equipment and surfaces Packing, Freezing

Contaminated drip
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Eggs and egg products - hazards

Salmonella!

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Fish and shellfish - hazards


Bacteria

C. botulinum type E Vibrio parahaemolyticus Vibrio vulnificus Vibrio cholerae L. monocytogenes

Parasites Viruses

Hepatitis A virus Norwalk virus

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Vegetables, fruits and nuts - hazards


Bacteria Salmonella Shigella V. cholerae L. monocytogenes Enterotoxigenic E.coli Clostridium botulinum Hepatitis A and other enteric viruses Parasites Moulds
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Cereals - hazards

Moulds

Salmonella B. cereus

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Spices - hazards

C. perfringens B. cereus Salmonella Moulds


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Oils and fats

adulterants chemical contaminants

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Ecology of foodborne pathogens Key Messages


Some originate from animals Salmonella Campylobacter E. coli Some come from plants and soil Moulds B. cereus C. botulinum
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Ecology of foodborne pathogens Key Messages


Some originate in the sea

V. parahaemolyticus C. botulinum Type E V. cholerae Viruses S. typhi S. aureus Shigella

Some originate from man



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