BASIC MICROBIOLOGY

A close-up of a chain Description automatically generated with low confidence.

Agenda. Introductions and Overview of topics The Structure of bacteria The function of bacteria Examples of Food Poisoning in real life Key Microbe groups in food manufacturing Colony Count ,Campylobacter, E.coli, Coliforms, Lactic Acid Bacteria, Faecal Streptococci/Enterococci, Bacillus cereus and Pseudomonas sp. Types of Contamination Good Manufacturing Practices and Prerequisite Programs HACCP Principles Food Safety Plans.

[Audio] It is essential that food professionals have an understanding of basic microbiology and how it applies to food production. This is an introductory course about the structure and function of bacteria in food manufacturing. This course will cover the key microbe groups in food manufacturing, including Campylobacter, Colony Count, E.coli, Coliforms, Lactic Acid Bacteria, Faecal Streptococci/ Enterococci, Bacillus cereus and Pseudomonas sp. We will cover how to identify potential contamination, as well as Good Manufacturing Practices, Prerequisite Programs, HACCP Principles, and Food Safety Plans. We will also discuss real-life examples of food poisoning. By the end of this course, you should have a better understanding of the structure, function, and safety of bacteria in food manufacturing..

[Audio] We would like to provide some additional support for those of you who are unfamiliar with microbiology terminology by offering a brief overview of some of the more difficult words and their definitions. Single-celled organisms are living things that are made up of only one cell. They are very small and can only be seen with a microscope. Examples of single-celled organisms include bacteria and amoeba. - A micrometer is a measuring tool used to measure very small objects. It looks like a ruler with a dial at one end and a small rod at the other end. When you turn the dial, the rod moves and can measure very small distances, like the thickness of a piece of paper or a strand of hair. The nucleus is an important part of a cell. It is a round structure that contains almost all of a cell's DNA. It is like the brain of the cell and helps control what the cell does and how it works. Organelles are tiny structures inside cells that have different jobs, like factories inside a city. They help the cell do its job, like making energy, growing, and getting rid of waste. Cytoplasm is the jelly-like fluid inside the cells of your body. It contains many different parts, including ribosomes, which are tiny structures that help make proteins..

[Audio] Cellular structures are the building blocks of life. They are tiny structures made up of different parts that work together to form a living organism. Cells are the smallest parts of an organism and are the basic unit of life. They come in all shapes and sizes and perform many different functions. A proteinaceous sheath is a thin coating made of proteins that surrounds and protects something, like a cell or virus. It's kind of like a protective shell. Appendages are parts of the body like arms, legs, and fingers that help us move, grab things, and do other actions. Flagella are long, skinny structures that some bacteria and other single-celled organisms use to move. They look a bit like tails and they push the organism through the water. Motility is a term used to describe the ability of an organism or cell to move around. It is important for an organism to be able to move in order to find food, shelter, and mates. Different organisms have different methods of motility, such as crawling, swimming, or flying..

[Audio] Pili are tiny hairs found on the outside of some bacteria. They help the bacteria stick to surfaces and help them move around. Pili also help bacteria transfer genetic material from one cell to another. Adhesion in microbiology is the process by which microbes stick to surfaces, such as other microbes, cells, or tissue. This is an important process for many microbes, as it allows them to form colonies and resist being washed away by liquids. Intracellular in microbiology refers to things that are located inside the cells of living organisms. This includes bacteria, fungi, viruses, and other microbes. These microorganisms can interact with each other and with the structures inside the cells, and they can also cause disease or help to protect the organism from disease. - Inclusion bodies are clumps of proteins or other molecules that can be seen in cells under a microscope. They are often found in bacteria and other single-celled organisms and can help scientists understand how the cell works..

[Audio] Metabolites are substances produced during metabolism (the process of turning food into energy and other substances needed for the body to function) in microorganisms like bacteria and fungi. They are usually small molecules that are involved in many important biological processes, such as energy production, growth, and communication. A gram-negative bacterium is a type of bacteria that is not affected by a special chemical staining technique called " Gram staining". Gram-negative bacteria have an outer membrane and an inner membrane that contains a smaller amount of a specific type of protein, which makes them harder to stain. These bacteria are often responsible for causing infections and diseases in humans. Gram positive bacteria are a type of microorganism that have a thick cell wall that contains many layers of a special substance called peptidoglycan. This makes them appear purple when they are viewed under a microscope after being stained with a special dye. Gram positive bacteria are very common and can be found in soil, water, and on the surfaces of plants and animals. - A spore forming microorganism is a type of microscopic living thing that produces a protective spore. Spores are like tiny capsules that protect the microorganism while it is dormant or when it needs to travel to a new environment. Spore forming microorganisms are important to the environment because they can help recycle nutrients and provide food for other organisms..

[Audio] Toxins in microbiology are substances that are made by certain types of microorganisms like bacteria and fungi. These substances can be harmful to other living things and can cause illness or even death. - Drying temperatures in microbiology are temperatures that are used to help kill any unwanted microorganisms or bacteria that may be present on surfaces or in liquids. This helps to keep the environment and people safe from any harmful bacteria. Morphology in microbiology is the study of the shapes and sizes of microorganisms, such as bacteria and viruses. Microbiologists use these observations to identify and classify different types of microorganisms. By looking at a microorganism under a microscope, they can determine whether it is a bacterium, virus, or fungi..

A picture containing coelenterate, underwater, ocean floor Description automatically generated.

[Audio] The structure of bacteria. Bacteria are single-celled organisms ranging from 1- 300 micrometers in size, lacking a nucleus and other organelles. They have a cytoplasm, cell membrane and cell wall made of peptidoglycan, DNA in the nucleoid, and may have external appendages such as flagella, pili, and inclusion bodies..

[Audio] Bacteria can both benefit and harm food products. Beneficial bacteria, used in fermentation, can give food desirable characteristics. Pathogenic bacteria, on the other hand, can cause food spoilage and lead to foodborne illnesses, product recalls, and health-related lawsuits. To avoid these risks, personnel in the food industry must be able to detect and identify bacterial contamination..

[Audio] Examples of Food Poisoning in real life. Three people have died and three are seriously ill from food poisoning in northern England, according to Public Health England ( PHE). It is thought to be caused by listeria, a bacteria that can be deadly, found in contaminated pre-packaged sandwiches served in hospitals. The Good Food Chain and North Country Cooked Meats, the suppliers of the sandwiches, have voluntarily stopped production while the investigation continues..

[Audio] The next example is about Salmonella. At least one death has been linked to an ongoing salmonella outbreak in the UK. Since January 2020, 480 cases of the food poisoning bug Salmonella enteritidis have been recorded - 44% of which are in children aged 16 or under. The outbreak is linked to cheap breaded chicken products from supermarkets such as Sainsbury's, Morrisons, Lidl, Aldi and Iceland, which have been subject to recalls by the Food Standards Agency ( England, Wales and Northern Ireland) and Food Standards Scotland..

[Audio] The last example is about Hans Russell, a 55-year-old Jackson Hole outdoorsman who died Dec. 3, 2022 from botulism caused by eating a can of soup that was not refrigerated. He was hospitalized in Salt Lake City and was conscious but completely paralyzed for weeks before succumbing to the illness..

[Audio] Common bacterial species in food manufacturing include E. coli, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Bacillus cereus. All of these can cause foodborne illness and are transmitted through contact with humans, animals, and contaminated water or food. E. coli is a rod-shaped, gram-negative bacterium that can cause foodborne illness and is often found in the intestines of warm-blooded animals. It is the most commonly found bacteria in food manufacturing, with the ability to contaminate food through contact with animal products, humans, and contaminated water or equipment. Staphylococcus aureus is a gram-positive bacterium that can cause food poisoning when consumed. It is commonly found in food processing plants and can be transmitted through contact with humans, animals, and contaminated water or food. Bacillus cereus is an aerobic, gram-positive bacterium that is commonly found in soil and food processing plants. It can cause food poisoning when consumed and can be transmitted through contact with humans, animals, and contaminated water or food..

[Audio] Staphylococcus aureus and Bacillus cereus are bacteria that cause food poisoning when ingested via contaminated foods. They can survive in refrigerated environments and form resistant spores, allowing them to spread quickly if proper hygiene practices are not followed..

[Audio] Colony count in food manufacturing is a process used to measure the total bacterial, mold and yeast populations in a sample of food. It is done by culturing the sample on agar plates and counting the resulting colonies formed. This helps manufacturers meet safety standards and assess the safety and suitability of the food for human consumption. The colonies are identified by their morphology ( shape, size, color) and biochemical reactions. Sources of contamination can include fecal material from farm animals, insects, moulds, and workers. Some bacterial species pose a high risk to humans if their numbers exceed safe levels set by government regulations and/or industry standards (e.g. Salmonella, Escherichia coli). Yeasts can also cause off- flavors and lead to unacceptable deviations from product quality parameters. Generally accepted limits allow manufacturers greater margin for determining an acceptable risk level when producing food for human consumption, but limits differ between countries due to safety guidelines determined by governmental bodies..

[Audio] Campylobacter is a type of bacteria that can cause foodborne illnesses, such as diarrhea, cramps, nausea, fever, and vomiting. In some cases, it can lead to paralysis or death if not treated quickly. To prevent infection, food must be cooked thoroughly and basic hygiene, such as washing hands after handling raw meat and vegetables, must be followed. The acceptable level of Campylobacter bacteria in food is zero; if any contamination is found, the food should be discarded..

[Audio] E. coli is a type of bacteria commonly found in the intestines of warm-blooded animals, raw milk, unchlorinated water, and contaminated vegetables. It can cause foodborne illnesses, such as diarrhea, abdominal cramping, vomiting, and fever. It is a small bacillus-type bacterial cell that is a gram-negative rod without capsules or spores. It is a facultative anaerobe which requires oxygen to metabolize glucose and it has flagella for motility. It also has pili and fimbriae adhesion proteins which allow it to adhere to surfaces. E. coli is spread from fecal contamination from animals, contact with contaminated water or food, or person-to-person contact. It can produce Shiga toxin genes which can cause severe intestinal issues, UTIs, meningitis, pneumonia, and bloodstream infections if it spreads beyond the intestine. To protect people from food contamination with E. coli, acceptable levels must be established, international requirements applied, and rapid microbial testing protocols used throughout food manufacture. Personnel must also be properly trained to avoid contamination..

[Audio] Coliforms are rod-shaped bacteria that are 1- 3 micrometers long. Usually found in fecal matter and plant material, they are used as indicators of potential fecal contamination in food manufacturing. If present in high levels, coliforms can lead to foodborne illnesses. They are typically measured in colony forming units per gram or milliliter (cfu/g or cfu/ mL) and if more than 25 MPN/g are found, the food product is considered unacceptable. Coliforms can also indicate the presence of pathogenic bacteria such as E. coli, Salmonella and Staphylococcus aureus, which can cause severe health issues when ingested..

[Audio] LAB are bacteria that produce lactic acid as a metabolic end product, and have been used as starter cultures for centuries in food production. They are used mostly in the production of fermented dairy products, such as cheese and yogurt. LAB contribute to preservation, flavor formation, texture, and stability. These bacteria are divided into three main genera ( Lactococcus, Leuconostoc, and Lactobacillus) with multiple species and subspecies. Controlling the species used and preventing cross contamination is essential for safety and to avoid spoilage or contamination of finished products. Regulatory authorities must identify the species before use or approval for use is granted..

[Audio] Faecal Streptococci/ Enterococci are members of the genus Enterococcus, normally living in animal intestines and in raw milk, meat, manure, sewage, and soil. They can cause diseases when spread through fecal-oral contact and can contaminate food when untreated water is used for manufacturing. These microorganisms are aciduric and halotolerant, making them able to survive in acidic and salty environments and adapt to food with higher sugar and salt levels. Unacceptable levels of Faecal Streptococci/Enterococci should not exceed 10^ 3- 10^5 colony forming units per gram (CFU/g) of food, which indicate faecal contamination and health risks. To reduce these levels and keep food safe for consumers, manufacturers must take measures to improve hygiene and safety testing..

[Audio] B. cereus is a Gram-positive, spore-forming bacterium found in soil and food. It can produce enterotoxin and enterohaemolysin, which can cause vomiting, diarrhoea and blood poisoning. Contamination levels should not exceed 1000 cfu/gm. To avoid contamination, good hygiene practices must be employed during production, such as regular cleaning, disinfection, pest control and proper cooking and cooling times..

[Audio] Pseudomonas species is a type of Gram-negative bacteria found in water, soil, and certain foods. It can cause product contamination and spoilage, making food unappetizing and unsellable. Microbiltremor analysis, light microscopy, or immunoassay can be used to detect Pseudomonas sp. It is oxidase positive with a monopolar flagella structure and unipolar motility. It grows in temperatures between 10– 45℃ ( 50– 113℉). It is an environmental contaminant and its metabolic byproducts can cause infection in clinical settings. Regulatory bodies like Codex Alimentarius specify an acceptable limit of 15– 20 CFU/g wet weight. Some strains of Pseudomonas sp. may cause septicemia in humans if exposed over long periods through contaminated food..

[Audio] Types of Contamination. Physical contamination is foreign objects like glass, metal, plastic or rubber entering food products. Biological contamination is caused by microorganisms like bacteria, fungi, molds and viruses. Chemical contamination includes preservatives and additives used during processing, and by-products of packaging materials. Examples of contamination include pieces of glass from worn out machinery, bacterial growth due to poor sanitation, and contamination from pesticides or industrial cleaning agents..

[Audio] Good Manufacturing Practices and Prerequisite Programs are essential for food manufacturing to ensure safe and wholesome products. This includes quality control, documentation recording, operational sanitation procedures, personal hygiene guidelines, training programs, HACCP, and allergen management & food defence programs..

[Audio] HACCP Principles. The main HACCP principles are: identification (identifying physical, chemical, and biological hazards associated with each step of the food process); risk assessment (analyzing identified hazards to determine how they could affect food safety and measure their risks); hazard control (taking steps to reduce or eliminate risks); verification (using systems to ensure hazard control measures are effective); and recordkeeping (documenting process steps and preventive measures to ensure compliance). Common microorganisms monitored as part of a HACCP system include E. coli, Salmonella, Shigella, Listeria, Staphylococcus aureus, Bacillus subtilis, Clostridium botulinum, Vibrio parahaemolyticus, Campylobacter, Enterobacter, and environmental mold spores/ mycotoxins..

[Audio] The steps involved in a food safety plans vary depending on the type of food business, but generally involve: Establishing recall plans and procedures to address public health risks. Establishing a process to routinely monitor, evaluate and verify that all activities related to the production, storage, and distribution of food comply with current laws and regulations. Maintaining an accurate product inventory for tracking and tracing purposes. Establishing a process for reviewing product labels for accuracy and other requirements. Maintaining records related to the production, storage and distribution of food products to help identify any potential food safety issues or areas for improvement. Knowing who is responsible for each step of the process from production to sales and/or distribution when multiple parties are involved in food transactions or transactions require special handling or coordination (e.g., requirements under FSMA)..

[Audio] Developing sanitation plans and procedures to ensure that equipment is properly used, cleaned, maintained and stored according to requirements set out in relevant regulations (e.g., Sanitary Transportation Rules). Implementing preventive controls such as Good Manufacturing Practices ( GMPs), Standard Operating Procedures ( SOPs) and Hazard Analysis and Critical Control Point ( HACCP) systems or other methods approved by regulatory bodies in order to minimize microbial or chemical contamination risks associated with processing activities. Determining employee training needs and developing policies to ensure all employees understand relevant safe-handling instructions for each product type being produced or processed at the facility e . . . . . g., temperature control, storage protocols). Implementing pest control measures such as cleaning up spills quickly, using appropriate traps or baits inside the facility if pests are present, testing raw materials regularly for insect infestation; installing screens over doors/ windows; keeping doors closed; storing bulk ingredients away from walls, etc....

[Audio] Thank you for viewing our basic microbiology course. On a last note we have a short poem about microbes. Bacteria's in food, a cause of dismay Affecting food production, every single day Listeria, Salmonella, and E. coli too These are the main culprits, we must go through Yeast, moulds, and streptococci, they all play a part It's not just bacteria, there's also a start The production of food needs to be safe and clean From the raw ingredients, to the final machine Strict regulations and standards, they must meet To make sure that these bacteria, they can beat Regular testing and inspections, they must do To make sure food production, is safe to consume too.