What Is Food Microbiology

eating food contaminated with foodborne pathogens or their toxins which is just another word for poisons is the leading cause of foodborne illness .there are four types of microorganisms that can contaminate food and cause foodborne illness bacteria viruses parasite and fungi and there are six conditions that support the growth of this harmful food borne microorganisms with the exception of viruses that you can remember this six conditions if you use the acronym fat tom those initials stand for food acidity temperature time oxygen and moisture ..let’s look at the first condition the food itself just like people foodborne pathogens need nutrients to grow they typically needs carbohydrates and proteins we can find this food like meet polytree dairy products , cooked rice pasta and eggs

Contamination may happen at any stage of food production, from seed and soil to packaging and cooking. Meat may be contaminated by inadequate storage or poor hygiene. Cross contamination can happen through raw meat. Pathogens can still be present in food due to food that is insufficiently warm. Food should only be reheated once, and drinking water could also be contaminated, although there are hygiene controls to prevent

- ingestion into the stomach and gut (pathogens ingested and swallowed, which can cause e.g. salmonella and norovirus),

McCarthy, A.L., Stevens, S.K., & Weber, R.A. Bacillus Cereus Fact Sheet (2013) Food Safety Counsel. Retrieved from http://www.foodsafetycounsel.com/fo

When reflecting back to experiment 3, Aseptic Technique and Culturing Microbes, I realized the large amount of microorganisms that can be found in everyday life. Many different types are found with in the human body. Theses experiments focused on two types of bacteria. First was Staphylococcus epidermidis, found on the skin, and second was Lactobacillus acidophilus, found in the gastrointestinal tract. Both have similar needs for growth when it comes to temperature, however, different growth environments are used.

Food hygiene is very important to prevent cross contamination. If strict guidelines are not adhered to in the handling of food serious illness can be caused.

Fox-Skelly, Jasmin. “Earth - Some Lifeforms May Have Been Alive since the Dinosaur Era.” BBC News, BBC, 3 June 2016, www.bbc.com/earth/story/20160602-some-lifeforms-may-have-been-alive-since-the-dinosaur-era.

When these animals are taken to the slaughter house, their carcasses can become contaminated when come in contact with intestinal contents (http://www.cdc.gov/foodsafety/foodborne-germs.html). Fruits and vegetables can easily become contaminated when water used to wash off suspected bacteria is contaminated with sewage. The most common form of Salmonella comes from eggs, which can become contaminated when a hens’ ovaries become infected, causing the pathogen to lay on the yolk before the shell is completely formed around the egg itself.

Bacteria are classified as microbes,which are single celled prokaryotic organisms that are invisible to the naked human eye. As diverse as humans are, microbes are even more so, having been on Earth 1,000 times longer than human beings, a total of 3.5 billion years. Because of this, microbes have evolved to inhabit practically all environments on this planet, from extreme high and low temperatures, no oxygen content, or

The importance of understanding microbes is not only important in a microbiology lab setting. There are a plethora of reasons for knowing and understanding the identity and function of microorganisms. For example, in the medical and health science fields it is important to have an over-all understanding of microbes and their functions, in order to distinguish the causative agent of disease in a patient (Tortora et al., 2013). This allows health professionals to treat their patients safely and efficiently. Microbes also play a critical role in the food industry, recycling matter, and fighting disease and infection (Tortora et al., 2013). Most microbes are harmless or beneficial (Matthews, 2015). By staying educated and continuing to increase our knowledge about the significance and functions of microbes in our

Nina Redman talks about the international food safety and how it works against the foodborne diseases. The world Health Organization (WHO) plays a major rule on food safety by publicizing the safety related programs and workshops. Beside bacteria and viruses, Nina also wrote about some other food safety threats such as hormones in milk, overuse of antibiotics in farm animals, genetically engineered plants etc. Risk assessment is a tool that scientists use to reduce the risk of these threats. The foodborne illness/disease most likely happens from the bacteria. DNA “fingerprinting” is one of the best tool that scientists have invented to investigate the foodborne illness.

Fruits and vegetables provide (FODMAPs) fermentable substrate for predominating pathogenic microbes,2 while necrotized intestinal tissues provide additional substrate for pathogens;

2. Acidity: pathogens grow best in food with little or no acid (pH between 4.6-7.5)

Another purpose of this experiment is to stress the importance of knowing the identity of a microorganism. Knowing the species of microorganism present in a sample provides a

Common illnesses that can occur are salmonella and trichinosis poisoning resulting from improper handling of chicken, eggs or pork (Jardin, 2009, para.2). Diseases such as: campylobacteriosis, cholera, and listeriosis also make the list of illnesses (Jardin, 2009, para.1). These diseases are the versions of food poisoning, which can be life-threatening. According to the World of Health article published in 2007,