Beruflich Dokumente
Kultur Dokumente
SPC method
Relationship of Microorganisms
and food
• Pathogenic or Toxogenic: cause disease
• Beneficial/ desirable( make food)
– Lactobacilli bacteria in fermented food(yoghurt,
pickles)
– Yeast Saccharomyces in Bread and baking
• Deteriorated/ undesirable
– Non-pathogenic: Spoilage
– Fungi, Pseudomonas, Proteus, Bacillus
Conditions for Spoilage
• Water, pH ,physical structure, oxygen, temperature
Water•
pH •
Physical structure•
Oxygen•
temperature•
Spoilage of food
• Organisms that cause spoilage
• Pseudomonas , Proteus, Serratia, lactobacillus
micrococcus, fungi such as Aspergillus,
Rhizopus, yeast.
• Spoilage appear as greening , moldy
appearance, Rotting, discoloration, souring ,
bad smell.
Foodborne disease
Symptoms
• Abdominal cramps, headache, vomiting, diarrhea (may
be bloody), fever, death
After Ingestion of bacteria
1. Will be sick within 6-72 hours after
eating contaminated food. (NOT
usually sick immediately after eating!)
2. Symptoms usually last 4-7 days
3. Most recover without antibiotics
4. Diarrhea can be severe enough to
hospitalize person (dehydration)
Sources of Pathogens in Food
1-Food itself: soil contaminated, water irrigation
Vibrio, Brucella, Salmonella