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Food Microbes
i. Fungi
A. Mushrooms
1. Agaricus bisporus
Button and Portobellos.
2. Wooden Block Growth
Asian varieties.
B. Yeasts
1. Saccharomyces cerevisiae
Traditional beer.
ii. Algae
A. Seaweed
1. Red Algae
a. Porphyra
Nori (sushi).
2. Brown Algae
a. Macrocystis
Alginate.
iii. Bacteria
A. Properties
1. Normally, DNA excessively concentrated for food.
B. Cyanobacterium Spirulina
1. Some cyanos- produce liver toxins.
2. Confirm that the company tests it periodically.
iv. Fermentation
A. Microbial Treatment
1. Mechanism
a. By decomposing indigestible fibers, microbes make food edible.
b. By producing vitamins, microbes aggregate nutrients.
c. Food Preservation
By treating with alcohol or acid accumulation, food is made
inedible for numerous malicious microbes.
B. Pathways
1. Homolactic
Pyruvate --> 2 Lactic acid.
2. Heterolactic
Function
Eradicates spores and vegetative bacteria.
Example
Clostridium botulism endospores.
b. 12D Treatment
Heating required to eradicate 10E12 C. botulism endospores,
ensuring that nothing survives.
3. Ionizing Radiation
4. UHT (Ultra-High Temperature Treatment)
Sterilizes.
5. Pasteurization
a. Less intense heat.
b. Decelerates but does not eliminate spoilage.
iii. Food Spoilage
A. Properties
1. In food, microbial activity can eradicate nutrients prior to ingestion.
2. Pre-digest useful compounds and abstracts some available energy.
B. Types
1. TA Spoilage (Thermophilic Anaerobic)
When C. Thermosaccharolyticum spores elude eradication, bacteria
produce H2 and CO2 that bulge or rupture can.
2. Flat Sour Spoilage
Bacillus species produce acid but no gas.
C. Toxic & Unpleasant Materials
1. Properties
In populations where malnutrition is not a preeminent concern,
greatest hazard is toxic or unpleasant materials.
2. Types
a. Acid
Sour taste.
b. Alkalinity
Bitter taste.
c. Rancidity
Fat oxidation.
d. Putrefaction
Protein decomposition.
e. Food Poisoning
Toxic pathogens.
D. Products
1. Dairy
a. Bacteria deaminate and raise pH.
b. Cheese & Yogurt
Less susceptible.
2. Meat
a. Proteins
Decomposed to odoriferous compounds.
b. Fats
Abiotically oxidized.
3. Seafood
a. Microflora
At low temperatures, they proliferate.
b. Osmoprotectants
Properties
Osmolytes that assist organisms survive extreme osmotic stress.
Function
Reduction to amines can induce adverse reactions.
iv. Food-Borne Pathogens
A. Properties
1. Through human gut, they infiltrate.
2. Pathogenicity Island Genes
a. Proteins that adhere to gut cells.
b. Toxins altering eukaryotic cell function
Clostridium and Shigella.
c. Secretion Apparatus
Inject toxins.
B. Psychrotrophs
1. Properties
a. Organisms that proliferate in cooler temperatures.
b. Example
Refrigerator
2. Example
Listeria.
v. Contributors
A. Most Common
1. Norovirus
2. Salmonella spp.
Nontyphoidal.
3. Clostridium perfringens
Food-borne.
B. Less Common, High Mortality
1. V. vulnificus.
2. Listeria monocytogenes.
3. Clostridium botulism
Food-borne.
vi. Marine Toxins
A. Scombrotoxic Fish Poisoning
1. Properties
a. Bacterial proliferation.
b. Symptoms
Rash.
Diarrhea.
Flushing.
Sweating.
Headache.
Vomiting.
2. Function
a. Fish's protein decomposition.
b. Histamine byproduct.
B. Dinoflagellate Poisoning
1. Ciguatoxin
a. Properties
Ascending food chain, it become more concentrated.
b. Transmission
Tropical fish.
c. Symptoms
Nausea.
Diarrhea.
Surplus sweating.
Headache.
Vomiting.
2. Neurotoxic Shellfish
a. Properties
Accumulates in oyster, clams, and mussels.
b. Transmission
Gymnodinium breve.
c. Symptoms
Numbness.
Mouth, arm and leg tingling.
Un-coordination.
Gastrointestinal upset.
vii. Viral Illness
A. Norovirus
1. Properties
a. By improper food handling, it is easily transmittable.
b. Size
10 viral particles.
c. Transmission
Food.
Water.
Fomites.
2. Symptoms
a. Stomach-cramps
b. Vomiting.
c. Diarrhea.
B. Rotavirus
1. Properties
a. Source
Fecally contaminated food or water.
2. Symptoms
Short term vomiting and diarrhea.
3. Treatment
For children, IV fluids.
C. Hepatitis A
1. Properties
a. Source
Fecally contaminated food or water.
b. Transmission
Household or sexual contact.
2. Symptoms
a. Abdominal pain.
b. Fatigue.
c. Jaundice.
3. Treatment
Vaccination.
viii. Bacterial
A. Properties
1. Intoxication
Pre-formed toxin ingestion.
2. Food-borne Infection
a. Ingested bacteria proliferate and induce illness.
b. Toxins can still induce blemish.
3. Temperature-Abused Foods
Foods allowed to slowly cool or left un-refrigerated enable bacterial
proliferation.
B. Staphylococcus Aureus
1. Properties
a. Extremely Common
Bacteria on human skin.
b. Due to mild symptoms, it is underreported.
2. Transmission
Intoxication.
3. Prevention
a. Food Storage
Hot
>140F.
Cold
<40F.
C. Clostridium Botulism
1. Properties
a. Due to sterilization methods, it is an anomaly.
b. Mechanism
Toxin impedes synaptic vesicle fusion.
Impeded neurotransmitter release induces paralysis.
c. Infant
Due to honey being a reservoir for spores, toxin attacks their
underdeveloped digestive tract.
2. Transmission
a. Intoxication.
b. Home-canned foods.
3. Symptoms
a. Motor and ANS paralysis.
b. Respiratory Failure
Short Term
Induces death in 5%.
Long Term
Risk of death.
D. Bacillus cereus
1. Properties
a. Common illness
b. Bacteria internal proliferation.
c. Two Gastrointestinal Toxins
One induces vomiting, the other diarrhea.
2. Transmission
a. Numerous Food Types
Often starchy.
3. Symptoms
Vomiting and diarrhea.
E. Clostridium perfringens
1. Properties
a. Common illness.
b. Host infection.
c. Onset
8-24 hours post infection.
2. Transmission
Meat and meat-products.
3. Symptoms
Abdominal cramps and diarrhea.
F. Campylobacter jejunii
1. Properties
ID (infective dose) is minute concentration, thus it can be arduous to
detect in foods.
2. Transmission
a. Raw milk and chicken.
b. Animals and animal products.
3. Symptoms
Diarrhea.
G. Listeria Monocytogenes
1. Properties
ix. Vibrio
A. Properties
In US, usually with shellfish.
B. Parahaemolyticus
1. Properties
Common.
2. Symptoms
a. Within 24 hours of ingestion, watery diarrhea.
b. Illness is usually self-limiting and endures 3 days.
C. Vulnificus
1. Properties
An anomaly but hazardous.
2. Transmission
a. Marine Organism Ingestion
Shellfish.
Raw oysters.
3. Symptoms
a. Healthy Individuals
Gastroenteritis.
b. Liver Diseased-Individuals
Primary septicemia.
D. Cholerae
1. Properties
Host infected with bacteria. Cholera toxin blemishes the intestines.
2. Transmission
a. Shellfish ingestion.
b. In areas with impoverished sanitation, it is a water-borne epidemic.
3. Symptoms
a. Diarrhea.
b. Death
By dehydration.
Preventable with administered fluids.
x. Protozoal
A. Toxoplasma gondii
1. Properties
a. Eukaryote.
More arduous to eradicate.
Food preservation.
1. Food
pathogens...actually
surprising it does not occur
more frequently.
2. Every organization
contains safety and
maintenance.
3. Pasteurization
Eradicate harmful
pathogens.
Honey is reservoir for botulism spore. Infants are susceptible as they do not have
developed mucousal immunity.
1. Organism
Eukaryote.
2. Treatment
Arduous to eradicate; cannot utilize antibacterial or
antiviral to eradicate them; common in cats.
3. Hazard
Immunocompromised person that is infected can cause
adverse side effects.