Emerging๎Microbiological๎Issues๎in๎
Food๎Safety๎
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Food Safety - Applied Microbiology - Lecture Slides, Slides of Microbiology
This course includes emerging and reemerging diseases, public health issues and nanotechnology aspects of microbiology and other topics mainly. Main concepts explained in this lectures are: Food Safety, Emerging Microbiological Issues, Animal Feeds, Gastrointestinal Tract, Establishment and Agency Employees, Food Utensils and Equipment, Air and Dust, Foodborne Illnesses, Biofilms, Biofilms and Staphylococcus Aureus
Typology: Slides
2012/2013
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Emerging
Microbiological
Issues
in
Food
Safety
docsity.com
What
Do
We
Mean
by
Emerging?
Within the last
years
When the pathogen is: - First linked to disease - Responsible for significant increase in severity or frequency of disease
Foodborne Illnesses
Factors:
Pathogen
Host
Environment
Prevalence
million
cases
hospitalizations
deaths
Foodborne Illnesses: Contributing Factors
Microbiological
adaptations
Biofilms
Antibiotic
resistance
Change
of
habits/lifestyle
preferences
Eating
stored
vs
fresh
food
Dining
at
restaurants
Change
in
techniques
for
handling
food
Global
distribution
of
food
Increased
population
Biofilms and Escherichia coli O104:H
E.coli O104:H4: - Outbreak in 2011 - Causes hemolytic uremic syndrome (HUS) - 3, cases in Germany between May โ July - Expresses virulence genes such as: - Shiga toxin (Shiga toxin โ producing E.coli ) - Aggregative adherence fimbriae (enteroaggregative E.coli ) - Establishes stable biofilms - Increased biofilm production related to increased virulence!!
Biofilms and Staphylococcus aureus
S.aureus: - Produces enterotoxins - Symptoms appear in < 8 hours - Frequently exposed individuals (eg. food handlers) become asymptomatic - Milk, meat, fishery products - Bio fi lm produc ฦ on โ in the presence of salt and glucose - Adheres to a variety of surfaces - Found on items such as knives, meat grinder, and milk tanks
Listeria
monocytogenes
soil, sewage, forage, and water as well different vegetation
poultry treatment before and after heat treatment - needs large water - hay and cereal grains - Wet feeding for pigs - listeriosis and asymptomatic carriage - dairy cattle, sheep and goats - Link between aerobically spoiled silage in cases of listeriosis
Salmonella
from pork, eggs, poultry, milk, ice cream, cheese, sausage, beef
Symptoms: - Gastrointestinal disease: diarrhea, abdominal pain, fever, nausea - Typhoidal disease: fever, constipation, lethargy, fatal if untreated - adding Lactic acid bacteria prevents its growth on packaged meat - recent study
present on most poultry, fresh pork and fresh beef
Noroviruses (Centers for Disease Control and Prevention, 2008 ) docsity.com
Foodborne Illnesses: Some Trends
More than 80% of reported cases of foodborne illnesses were from eating out - 37% of food handlers donโt wash their hands - 42% of people donโt cook hamburgers fully when at home - Hand โ washing at home after handling food: - 55% (males) vs 75% (females) - Younger individuals tend to be more careless in general
MICROBIAL ACTIVITY DURING FOOD PROCESSING
Prerequisites
for
Processing
Factories
Good quality water
Pollution free surroundings - Proper waste disposal facilities - Proper equipment
Preparative
Operation
Cleaning
Sorting - Grading
Cleaning
of
Food
Two Objectives:
Remove all contaminants - Control microbes and chemical reactions - Errors in Cleaning: - Dust spread - Improper equipment cleaning