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    Pathogenic Microorganisms in Food

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    JoseKenwan
    This document discusses pathogenic microorganisms that can affect food safety. It introduces microbiology and microbiology of food as the study of microbes that can impact the health and quality of foods. Some main pathogenic microorganisms are then described, including E. coli, Shigella, Salmonella, Staphylococcus aureus, Streptococcus, Bacillus cereus, and Clostridium botulinum. The document also mentions intrinsic factors like pH, nutrients, and water activity and extrinsic factors like temperature and humidity that influence bacterial growth in foods.

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    Pathogenic Microorganisms in Food

    Uploaded by

    JoseKenwan
    67 views14 pages
    This document discusses pathogenic microorganisms that can affect food safety. It introduces microbiology and microbiology of food as the study of microbes that can impact the health and quality of foods. Some main pathogenic microorganisms are then described, including E. coli, Shigella, Salmonella, Staphylococcus aureus, Streptococcus, Bacillus cereus, and Clostridium botulinum. The document also mentions intrinsic factors like pH, nutrients, and water activity and extrinsic factors like temperature and humidity that influence bacterial growth in foods.

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    Pathogenic Microorganisms in Food

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    This document discusses pathogenic microorganisms that can affect food safety. It introduces microbiology and microbiology of food as the study of microbes that can impact the health and quality of foods. Some main pathogenic microorganisms are then described, including E. coli, Shigella, Salmonella, Staphylococcus aureus, Streptococcus, Bacillus cereus, and Clostridium botulinum. The document also mentions intrinsic factors like pH, nutrients, and water activity and extrinsic factors like temperature and humidity that influence bacterial growth in foods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    67 views14 pages

    Pathogenic Microorganisms in Food

    Uploaded by

    JoseKenwan
    This document discusses pathogenic microorganisms that can affect food safety. It introduces microbiology and microbiology of food as the study of microbes that can impact the health and quality of foods. Some main pathogenic microorganisms are then described, including E. coli, Shigella, Salmonella, Staphylococcus aureus, Streptococcus, Bacillus cereus, and Clostridium botulinum. The document also mentions intrinsic factors like pH, nutrients, and water activity and extrinsic factors like temperature and humidity that influence bacterial growth in foods.

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    You are on page 1of 14

    PATHOGENIC

    PATHOGENIC
    MICROORGANISMS IN
    MICROORGANISMS IN
    FOOD
    FOOD
    VCTOR A. POTOS G; CRISTIAN GUZMN
    Food Engineering School
    University of the valley

    MICROBIOLOGY

    It is the study of microorganisms, their


    biology, ecology, including its use in the
    production of agricultural or industrial activity
    in the alteration and deterioration of such
    goods.

    MICROBIOLOGY OF THE FOOD


    It is the branch of
    microbiology that deals
    with the study of
    microorganisms
    that
    can affect the health
    quality
    of
    food,
    including water.

    PATHOGEN MICROORGANISMS

    They are bacteria that


    produce enterotoxins
    that when consumed,
    producing
    characteristic organic
    disorders and even
    death.

    MAIN FOOD
    PATHOGENIC
    MICROORGANISMS.

    ESCHERICHIA COLI

    It is a constant guest
    intestines of man and
    warm-blooded
    animals.

    SHIGELLA

    Bacteria unable to
    ferment lactose, which
    can cause diarrhea in
    humans.

    SALMONELLA

    It is found naturally in
    the
    intestines
    of
    humans and animals,
    and
    produces
    salmonellosis. It is the
    most common cause
    of ETA.

    STAPHILOCOCOS AUREUS

    Spherical bacteria are


    found naturally in our
    skin, nose, mouth and
    hands.

    ESTREPTOCOCOS

    They live in the


    larynx and pharynx.
    They are the main
    causes of dental
    plaque.

    BACILLUS CEREUS

    They are found in soil,


    dust,
    water
    undrinkable,
    vegetation, and animal
    hair, rice and spices.

    CLOSTRIDIUM BOTULINUM

    Anaerobic bacteria that


    grow in canned foods,
    producing toxins.

    INTRINSIC FACTORS

    PH, nutrients, water activity,


    biological
    structure,
    redox
    potential.

    EXTRINSIC FACTORS

    Temperature, relative humidity


    and gas atmosphere.

    Bacteria require certain conditions to multiply rapidly,


    this growth is causing problems related to food safety.

    THANK YOU !!!

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