MODULE 2.

THE
MICROBIAL WORLD

PRESENTED BY: ALYZA JEM E. REBOTON

ZEDRIC C. BATUNGBAKAL
•Explain the importance of microorganisms.

•Differentiate the different types of microorganisms.

•Discuss the different factors that promote microbial

growth in food.

•Explain how temperature in the danger zone affects

bacterial growth

•Explain how temperature in the danger zone affects

bacterial growth
•Recognize the importance of preventing the growth
of these microorganism in food.
WORDS TO REMEMBER

Binary fission is an asexual reproduction

commonly observed in bacteria by a
separation of the body into two new bodies. In
the process of binary fission, an organism
duplicates its genetic material, or
deoxyribonucleic acid (DNA), and then divides
into two parts (cytokinesis), with each new
organism receiving one copy of DNA
Encyclopedia Britannica, 2019).
Microorganisms or microbes are microscopic
organisms that exist as unicellular,
multicellular, or cell clusters. They are
widespread in nature (ubiquitous) and are
beneficial to life, but some can cause serious
harm.
• Pathogens are disease-causing
microorganisms.
A. IMPORTANCE OF MICROORGANISMS

It is believed that the first organisms

were single-celled. Pairs and clusters can
be formed as well and eventually, these
microorganisms evolved into complex
multicellular organisms.
It has been a Cat and dog relationship
between humans and microorganism. It
is a Fact that microbes causes disease
including Pandemic, and The Asian Flu,
The Great Plague, The Cholera
Pandemic, and The Asian Flu among
others.
Can you think of recent global health
emergency due to microbes?
Microorganisms have also gained importance as
tools in the scientific world from antibiotic
production to gene therapy Their uses are
endless. It cannot be denied then microbes are
important living entities their roles as producers,
decomposers, and element and compound
recyclers make them significant in ecosystems.
Understanding them is important in
environmental protection, nature preservation,
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. Food spoilage
microorganisms focus on the control of microbial spoilage and
provide an understanding necessary to do this. Majority of
microorganisms occur naturally in the environment where food are
grown. Most of them can be killed by adequate cooking
temperature and numbers are kept to a minimum by distribution
and storage temperature. These microorganisms are as follows:
i. Bacteria

Bacteria are very ubiquitous and can be found

anywhere. Some examples of where 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

Figure 3.2. Illustrative
Examples of Ceneral Bacterial
Shapes
When the condition is correct,
they can divide and multiply
very quickly through binary
fission, as seen in the example
below Some bacteria can
double in number every 10.30
minutes. To illustrate here is a
Figure 3.3. Binary Fission
illustrating a Bacterium with
20-Minute Doubling Time
Following bacterial asexual
reproduction will lead to its
growth curve as illustrated
below:
Note: This represents the
number of living cells in a
population over time
Figure 3.4. Bacterial Growth
Curve
The bacterial growth curve
represents the number of live
cells in a bacterial population
over a period of time (Bailey
2018) which has four distinct
phases of the growth curve
namely lag, exponential (log),
The initial phase is the lag phase where
bacteria are metabolically active but not
dividing:

•The exponential or log phase is a time of

exponential growth;

•In the stationary phase, growth reaches

a plateau as the number of dying cells
equals the number of dividing cells, and
•The death phase which is characterized by an exponential
decrease in the number of living cells.
Bacteria can cause a great number of deaths due to
foodborne illnesses. It needs appropriate laboratory tools and
equipment to see them. It is clear that controlling bacteria
can be difficult but it is essential to do so.
II. VIRUSES
Viruses are another microbial group that can
contaminate food, water, and beverages. Unlike
bacteria, they need a host cell to multiply and they
are not considered to be complete cells. Thus, they
do not multiply in food but can be transferred to
food and food-contact surfaces. Once inside a
human host, they can reproduce and cause
foodborne illness.
GIVEN THESE SITUATIONS, CAN
YOU SAY THAT A VIRUS IS A
LIVING THING?
 III. FUNGI

Fungi including unicellular yeasts, multicellular molds, and edible

and nonedible mushrooms can be found naturally in the
environment. Yeasts and moids can cause microbial spoilage.
Generally, mold cells are microscopic but once they form a cluster
and aggregate, they can become visible. Yeasts and molds can
cause food discoloration, unpleasant odor, and taste. Molds grow
well on almost vegetables, meats, cheeses, and certain
beverages are susceptible to mold and yeast contamination.
 IV. PARASITES

To put it simply, parasites are living organisms

that depend on other living organisms or
technically called hosts for nutrition and
survival. It may range as single-cell organism to
a mature form like worms which can either be
segmented or non-segmented. Animals such as
pigs, cows, poultry, and fish can serve as
primary hosts while insects and snails can serve
 Once ingested in the form of eggs or
capsules, it can mature in the human’s
intestinal tract causing abdominal pain,
body malaise, diarrhea, vomiting,
weakness, and to extreme conditions and
complications, death.
FACTORS AFFECTING MICROBIAL
GROWTH IN FOOD

There are six main factors that affect microbial growth in

food and can be summarized by the words “FAT TOM.”
F- Food
A- Acidity
T- Temperature
T- Time
O- Oxygen
M- Moisture
 I. F-FOOD

In general, bacteria nourish themselves primarily on protein

and carbohydrates. Food that are high in protein and carbohydrate
supports rapid bacterial growth. Previously known as potentially
hazardous foods, time and temperature controlled for safety (TCS
foods) as US FDA Food Code defined it as one that is natural or
synthetic and that requires temperature control because it is in a
form capable of supporting the rapid and progressive growth of
pathogenic microorganisms and towin production. As TCS food, it
must be kept at a particular temperature to minimize the growth
of food poisoning microbe that may be in the food or to stop the
formation of taxins
II. A-ACIDITY

The level of acidity or alkalinity (basicity) is called

“PH” which ranges from 0.0 to 14.0-0.00 to 699 is
acidic, 70 being neutral and 701 to 14:00 is alkaline
in general bacteria favor foods in neutral or slightly
acidic conditions Quantitatively, the pH ranges from
46 to 75. The scale below (Figure 3.5) shows some
typical pH values
Figure 3.5. pH Food Range
Highly acidic foods (pH below 460 like acidic
fruits calamansi, lime, lemon, and oranges
and organic acids (vinegar and lactic acid) can
inhibit bacterial growth
 III. T-TEMPERATURE

With the optimum temperature and arripile time bacteria can grow
exponentially to enter the log phase The optimum temperature
range for bacteria to cause food poisoning is known as Temperature
Danger Zone 02 which range from 41 to 140°F or from 5°C to 60°C
(Figure 341. Exposure of potential hazardous foods to this ranges is
the leading cause of food poisoning the food intends to be served
hot, it should be at least at 60°C if the food intends to be served
cold, it should be at least below C. However, bacterial toxins and
spores may survive extreme cold and hot temperatures.
Figure 3.6. The Temperature
Danger Zine (102)
 IV. 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. When the conditions are favorable bacteria can divide and multiply
very quickly through binary fission. Some bacteria can double in number
every 10-30 minutes. Thus, a bacterium can grow by millions in 4 hours
enough to cause food poisoning and produce toxins
 V. O-OXYGEN

Bacterial groups can be categorized generally as

aerobic, anaerobic, and facultative anaerobic
Aerobic bacteria need oxygen for its growth.
Anaerobic bacteria need total absence of
oxygen to grow is vacuum packing safe? Most
importantly, facultative anaerobic bacteria live
and survive in the presence or absence of
oxygen. Most food poisoning-causing bacteria
VI. M-MOISTURE (WATER CONTENT)

Like mast living organisms, bacteria need water to grow.

Potentially hazardous foods mostly contain high amount
of water that is readily available for bacteria to use.
However, food technology advancements make the water
bind to food structure, thus, prolonging the shelf life.
These includes adding of sugar to foods like jams and
marmalades, adding of too much salt like dried fish,
drying or dehydrating like dried fruits and milk powder.
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