Module 2:

The Microbial World

Learning Outcomes
• Explain the importance of the microorganisms.
• Differentiate the different types of
microorganisms.
• Discuss the different factors that promote
microbial growth in food.
• Explain hoe temperature in the danger zone
affects bacterial growth.
• Recognize the importance of preventing the
growth of these microorganisms in food.
A. Importance of Microorganisms

• They decompose almost all

kinds of substances from
decaying plants and animals t
o plastics.
• They are involved with the
nitrogen and carbon cycles -
they help in the nutrient cycling.
• They carry out a variety of
important ecological functions.
 Microorganisms cause
numerous diseases in
humans, plants, animals,
and there are even strains
of microbe (such as
bacteriophages) that are
pathogenic to other
microorganisms.

From: https://www.news-medical.net/life-sciences/How-Important-are-
Microorganisms.aspx#:~:text=Microorganisms%20help%20to%20generate%20oxygen,microbe%20are%20symbiotic%
20in%20nature.
B. Main Group of Microorganisms as Applied
to Food Industry
The control of microbiological
spoilage and poisoning starts
with the understanding of
possible food safety hazards to
include the food intrinsic and
extrinsic properties.
These microorganisms are as follows:

1 BACTERIA

2 VIRUSES
3 FUNGI

4 PARASITES
BACTERIA
• Bacteria are very ubiquitous – they can live and
multiply:
 in air, soil, and water;
In gastro-intestinal tract of animals and humans;
On fruit nuts, and vegetables;
On raw meat, poultry, and seafood;
On insects and rodents; and
On hands, skin, hair, and clothing of people.
• They are single-celled organisms that can live
independently.
• Their cells are prokaryotic – they lack of nucleus.
Bacillus (rod) Coccus (sphere)

spirillus (spiral)
BINARY FISSION
 VIRUSES
• Microbial group that can contaminate
food, water, and beverages.
• They need a host cell to multiply and
they are not considered to be complete
cells.
• Poor personal hygiene and
contaminated water supply are the
leading causes of viral outbreak.
• Food-related viral food poisoning
includes eating raw or undercooked
foods
 FUNGI
• Fungi including unicellular yeasts,
multicellular molds, and edible and nonedible
mushrooms can be found naturally in the
environment.
• Yeast and molds can cause microbial
spoilage.
• Mold cells are microscopic but once they form
a cluster and aggregate, they can become
visible.
• Yeast and molds can cause food
discoloration, unpleasant odor, and taste.
• Breads, pastries, fruits, vegetables, meats,
cheeses, and certain beverages are
susceptible to mold and yeast contamination.
 PARASITES
• Living organisms that depend on other living
organisms or technically called hosts for
nutrition and survival.
• Animals such as pigs, cows, poultry, and fish
can serve as primary hosts while insects and
snails can serve as secondary hosts.
• Once ingested in the form of eggs or
capsules, it can mature in the humans
intestinal tract causing abdominal pain, body
malaise, diarrhea, vomiting, weakness, and to
extreme conditions and complications, death.
C. Factors Affecting Microbial Growth in
Food
“FAT TOM”
F – Food
A – Acidity
T – Temperature
T – Time
O – Oxygen
M – Moisture
F - FOOD
• Food that are high in protein and carbohydrate supports rapid bacterial growth.
• Hazardous foods or Temperature controlled for safety foods (TCS foods) – a natural
or synthetic and that requires temperature control because it s in a form capable of
supporting the rapid and progressive growth of pathogenic microorganisms and toxin
production.
Examples of TCS foods:
• raw and cooked meat, such as casseroles – menudo, afritada, chicken curries,
and lasagna;
• Milk and dairy products
• Fish and sea foods (Excluding live seafood) such as shrimps, crabs, fish;
• Semi-processed or cut fruits and vegetables including salads, watermelon, soy
beans, and sprouts
• Cooked rice and pasta;
• Eggs; and
• Nuts.
A - ACIDITY
• The level of acidity or alkalinity is called “pH”
• In general, bacteria favor foods in neutral or slightly acidic
conditions.
• Highly acidic foods can inhibit bacterial growth.

If the pH is… Then…

Below 4.6 Bacteria will not grow well.

Between 4.6 to 7.0 Bacteria will thrive.

Between 7.0 to 9.0 Bacteria may survive.

T – TEMPERATURE

• Temperature Danger Zone (TDZ) – the

optimum temperature range for
bacteria to cause food poisoning,
which range from 41F to 140 F or from
5C to 60C .
• If the food intends to be served hot, it
should be at least 60 C. If the food
intends to be served cold, it should be
at least below 5C.
 T – TIME

• Once a potentially hazardous food has been

contaminated with bacteria, it needs an ample time to
grow to enter the log phase. When food is in the
temperature danger zone; the clock is ticking
because bacteria can grow.
O – OXYGEN
• Bacterial groups can
categorized generally as
aerobic, anaerobic, and
facultative anaerobic.

• Most food poisoning-causing

bacteria are facultative
anaerobic.
M – Moisture

• Potentially hazardous foods mostly contain

high amount of water that is readily available
for bacteria to use
• Food technology advancements make water
bind to food structure, thus prolonging the
shelf life.
Study Questions:
1. Which among the different microorganisms
should be of greatest concern to food
establishment managers? Why?
2. What does FAT TOM represent?
3. What is the most effective way to control the
growth of bacteria in food establishment.
Module 3.

Food Safety Hazards:

Biological, Chemical, and
Physical Contamination
 Learning Outcomes
 Discuss the different types of
hazards in food service
establishment.

 Formulate ways of preventing

these types of hazards during
food service operation
 Words to Remember
● FOOD ALLERGY – the
body’s negative reaction to a
food protein.

● CROSS CONTAMINATION
– introduction or occurrence
of contaminant in food.
 Food Safety Hazards

Biological Chemical Physical

Bacteria Food allergens

Viruses

Parasites

Fungi

Figure 1. Food Safety Hazards

A. BIOLOGICAL HAZARDS

Common Foodborne Illnesses Caused by

Major Microbial Groups
i. Bacteria
ii. Viruses
iii. Parasites
iv. Fungi
i. Bacteria
Illness/ Symptoms Foods Involved Prevention
Bacterium
Botulism Begin 18-36 hours • Home-canned foods • Discard damaged
Clostridium upon ingestion but • Improperly processes cans.
botulinum may range from four foods • Do not use home-
hours to eight days: • Sausages and meats canned foods in a
• Canned low-acid foods, food service
• Double vision such as some vegetables establishment.
• Blurred vision • Untreated garlic in oil • Do not mix and then
• Difficulty in • Leftover, unrefrigerated store oil and garlic.
swallowing, foil-wrapped baked • Follow rules for time
breathing, and potatoes and temperature
speaking; • Sautéed onions in butter control
• Paralysis of arms, sauce • Sauté onions as
legs, torso, and needed.
respiratory • Chill foods properly.
muscles
 Illness/ Symptoms Foods Involved Prevention
Bacterium

Campylobac- Begin 2-5 days upon • Unpasteurized milk and • Practice good personal
teriosis ingestion, can last for 7- dairy products hygiene
Campylo- 10 days, and include: • Raw poultry • Follow hand washing
bacter jejuni • Raw beef guidelines
• Diarrhea (watery or • Non-chlorinated or fecal- • Cook all poultry meat,
bloody) contaminated water and other food to
• Fever • Birds and flies can carry and appropriate internal
• Nausea and contaminate food temperature and test
vomiting with thermometer.
• Abdominal pain • Maintain good pest
• Headache; and control
• Muscle pain. • Use only pasteurized
dairy products
• Use water from
approves sources.
 Illness/ Symptoms Foods Involved Prevention
Bacterium

Campylobac- Begin 2-5 days upon • Unpasteurized milk and • Practice good personal
teriosis ingestion, can last for 7- dairy products hygiene
Campylo- 10 days, and include: • Raw poultry • Follow hand washing
bacter jejuni • Raw beef guidelines
• Diarrhea (watery or • Non-chlorinated or fecal- • Cook all poultry meat,
bloody) contaminated water and other food to
• Fever • Birds and flies can carry and appropriate internal
• Nausea and contaminate food temperature and test
vomiting with thermometer.
• Abdominal pain • Maintain good pest
• Headache; and control
• Muscle pain. • Use only pasteurized
dairy products
• Use water from
approves sources.
IV. Fungi
● Examples: Molds and Yeasts
● Yeasts and molds can cause food
discoloration, unpleasant odor, and
taste.
● Molds are not destroyed by cooler or
freezertemperatures. They produce
toxins such as aflatoxins.
● Throw out all mol;dy food, unless the
mold is natural part of the product –
cheese such as Brie, Camembert,
and Gorgonzola.
● US FDA recommends cutting away
moldy areas in hard cheese – at least
one ince around them.
B. CHEMICAL HAZARDS
• Occurs when harmful chemicals gets into food that
is then eaten by a person.
• Soaps, detergents, degreaser, pesticides, and
sanitizers are some chemicals commonly used in
food service establishments and can pose a
chemical hazard in the food flow.
Preventive measures for the occurrence of
chemical hazard in food:
i. Store chemicals away from food by:
• Storing in original containers;
• Labelling all chemical containers properly;
• Keeping Material Safety Data Sheets (MSDS)
provide by the manufacturer to ensure chemicals are
stored and used properly;
• Keeping chemicals in a locked, separate storage
area; and
• Limiting access to chemicals to authorized
employees.
Preventive measures for the occurrence of
chemical hazard in food:
ii. Use chemicals properly by:
• Measuring chemicals according to manufacturer’s
recommendatioons;
• Test sanitizing solutions to make sure that they are
the appropriate concentration; and
• Teach empployees how to use chemicals
Preventive measures for the occurrence of
chemical hazard in food:
iii. Wash hands thoroughly after using chemicals.
iv. Hire a licensed pest control operator to use pesticides
C. FOOD ALLERGY
• The body’s negative reaction to a food protein.
• To protect your customers, you should be able to recognize
the following signs and know what to do.

Depending on the person, an allergic reaction can happen right

after the food is eaten or several hours later. This reaction could
include some or all of the symptoms given as follows:

• Itching in and around the mouth, face, or scalp;

• Tightening in the throat;
• Wheezing or shortness of breath;
• Hives;
• Swelling of the face, eyes, hands, or feet;
• Abdominal cramps, vomiting, or diarrhea;
• Loss of consciousness; and
• Death.
Most common food allergens are the following:

• Milk and dairy products;

• Eggs and egg products;
• Fish;
• Shellfish;
• Wheat;
• Soy and soy products;
• Peanuts; and
• Tree nuts.

If a customer is having an allergic reaction to food, call

the emergency number in your area.
 D. PHYSICAL HAZARDS
• Occur when a foreign object gets
into food accidentally.
• Physical contaminants include
dirt, hair, nail polish, flakes,
insects, broken glass, nails,
staples, plastic fragments, bones,
or bits of packaging.
D. PHYSICAL HAZARDS
Some rules to prevent physical hazards in food are given as follows:
i. Provide written standard operating procedures to be religiously followed:
• Wearing of appropriate hair cover to minimize hair contamination;
•Prohibiting the use of nail polish and artificial nails; and
•Limiting wearing of jewelry to simple wedding band.
ii. Focus during food preparation to identify physical contaminants:
•Removing and discarding all packaging from food;
•Removing all bones when deboning chicken and fish; and
•Remove any glass bottles and toothpicks.
iii. Clean, maintain, and use equipment properly:
•Cleaning and sanitizing all food contact surfaces;
•Cleaning of blades of can openers to ensure no metal accumulation;
•Using clean and sanitized ice scoops;
•Installing light covers; and
•Using shatterproof light bulbs.
iv. Provide routine pest control maintenance and inspection by a licensed pest control operator to
prevent pest contamination in food.