4. Source of MO

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Source of M.O in FoodsSource of M.O in Foods


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Sequence of microbial spoilageSequence of microbial spoilage

M.O have to get into food (type and number)M.O have to get into food (type and number)

Food environment must support the growth ofFood environment must support the growth ofContaminated M.OContaminated M.O

(pH, aw , ORP, nutrients, .)(pH, aw , ORP, nutrients, .)

Food must be stored (abused) at temperatureFood must be stored (abused) at temperature

enable M.O to multiplyenable M.O to multiply

Food must be stored for sufficient length ofFood must be stored for sufficient length of

timetime


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Specific spoilage microorganisms:Specific spoilage microorganisms:

M.O which can grow and cause spoilageM.O which can grow and cause spoilage

under the storage conditionsunder the storage conditions

Food Spoilage:Food Spoilage:

1. 101. 1077 cfu/ g or ml or cmcfu/ g or ml or cm22 normally results innormally results in

odor problemsodor problems

2. 102. 1077 to 10to 1088 cfu per g or ml or cmcfu per g or ml or cm22 usuallyusually

results in foods having surface slime andresults in foods having surface slime and

odor.odor.


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Source of M.O in foodsSource of M.O in foods

1- Natural (internal source)1- Natural (internal source)Plants surfacePlants surface

Animals Skin, feathers, GIT,Animals Skin, feathers, GIT,

respiratory tract, milk ductsrespiratory tract, milk ducts

2- Contamination (external source).2- Contamination (external source).

The types and level of M.O depends on theThe types and level of M.O depends on thedegree of sanitation used during handlingdegree of sanitation used during handling


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Cross ContaminationCross ContaminationThe physical movement orThe physical movement or

transfer of harmful bacteriatransfer of harmful bacteria

from one person, object orfrom one person, object orplace to another.place to another.


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Cross contamination is a key factor inCross contamination is a key factor infood spoilage and food poisoning,food spoilage and food poisoning,

It has four common sources:It has four common sources:

FoodFood

PeoplePeople

EquipmentEquipment Work surfaces.Work surfaces.


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Why it is important to know theWhy it is important to know thesource of M.O in foodssource of M.O in foods

to control the access of these M.O to foodto control the access of these M.O to food

to develop method to inactivate (kill) themto develop method to inactivate (kill) them

to determine the microbiological qualityto determine the microbiological quality

to set up microbiological standard andto set up microbiological standard and

specifications of foods and food ingredientsspecifications of foods and food ingredients


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1- Plants1- Plants Molds, yeast, and bacteriaMolds, yeast, and bacteria The type and level varies depending onThe type and level varies depending on

1.1.

soil conditionsoil condition2.2. type of fertilizertype of fertilizer

3.3. quality of water usedquality of water used

Improper handling and storage can increaseImproper handling and storage can increasethe microbial numbers and vice versa.the microbial numbers and vice versa.


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2- Animals2- Animals

Carriers:Carriers:

can harbor the pathogens without showingcan harbor the pathogens without showing

symptomssymptomsSalmonellaSalmonella Enteritids:Enteritids:

OvariesOvaries (ovalution)(ovalution)

egg yolkegg yolk

PathogenicPathogenicE.coliE.coli

E.coliE.coli O157:H7O157:H7


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Many spoilage and pathogenic M.O fromMany spoilage and pathogenic M.O from

animal origin can get into foods duringanimal origin can get into foods during

production and processing (fecal material,production and processing (fecal material,

skin, hair and feathers)skin, hair and feathers)


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3-Water3-Water

Microbial quality of water affects microbialMicrobial quality of water affects microbial

quality of foodsquality of foods

Pathogenic and spoilage M.O can bePathogenic and spoilage M.O can be

transmitted to foods via watertransmitted to foods via water


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Chlorine treated potable water (drinkingChlorine treated potable water (drinking

water) should be used in food processingwater) should be used in food processingindustry (washing and sanitation).industry (washing and sanitation).

Higher microbial quality than the potableHigher microbial quality than the potable

water should be used if water is used as anwater should be used if water is used as an

ingredient.ingredient.


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4- Soil4- SoilM.O can multiply in soilM.O can multiply in soil

Contaminated soil with fecal materialsContaminated soil with fecal materials

could be a source forcould be a source forenteric pathogenicenteric pathogenicbacteria and viruses.bacteria and viruses.

Washing and avoid soil contaminationWashing and avoid soil contamination


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5-Humans5-Humans

Improper cleaned handsImproper cleaned hands

Lack of personal hygiene (Skin, nasalLack of personal hygiene (Skin, nasal

cavity, mouth, gastrointestinal tract GIT)cavity, mouth, gastrointestinal tract GIT)


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A- When and how to properly washA- When and how to properly wash

handshandsAvoid direct handling of foods

International Association for Food Protection

No bare hand contact icon

International Association for

Food Protection Handwashing

icon


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Use gloves.


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When to wash handsWhen to wash hands1- before food preparation

2-after touching human body parts

3-after using the toilet

4-after coughing sneezing, 5-during food preparation (raw to RTE)

6-after engaging in activities that may

contaminate hands (picking up dropped

items

7- after caring for or touching animals


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Follow

these stepsto be sure

you have

reduced thenumber of

harmful

microbes toa safe level!


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B- Personal HealthB- Personal HealthExclude anyoneExclude anyone

coughing, sneezing orcoughing, sneezing or

with septic cuts formwith septic cuts form

handling andhandling and

processing area.processing area.

Report to the person inReport to the person in

charge whencharge when-- Salmonella typhiSalmonella typhi

-Shogella-Shogella

-E. o-E.coli 1 HO157:H7

Sneeze guards help protect food.


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!!


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C-Wearing clean clothingC-Wearing clean clothing

Practice good personal hygiene.


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!!


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D- Personal HabitsD- Personal Habits


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!!!


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6-Food Ingredients6-Food Ingredients

Spices mold and bacterial sporesSpices mold and bacterial spores

Starch, sugar, flour spores ofStarch, sugar, flour spores of

thermophilic bacteriathermophilic bacteria Packaging and wrapping materialPackaging and wrapping material

- set up acceptable microbiological- set up acceptable microbiological

specificationspecification

- maintain sanitary conditions- maintain sanitary conditions


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7-Food Utensils and equipments7-Food Utensils and equipments

Dead spots: small parts or inaccessibleDead spots: small parts or inaccessible

sectionssections

Proper cleaning and sanitationProper cleaning and sanitationPrevent or reduce contamination from airPrevent or reduce contamination from air

water etcwater etc


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8-Air8-Air

Type of M.O depends on the surroundingsType of M.O depends on the surroundingsM.O presents in dust and moistureM.O presents in dust and moisture

dropletsdroplets

Dry air with low dust and higherDry air with low dust and higher

temperature has low microbial level.temperature has low microbial level.

Prevent air and dust access or usingPrevent air and dust access or usingfiltered airfiltered air

S i R t T k O NYC KFCScurrying Rats Take Over NYC KFC


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Scurrying Rats Take Over NYC KFC-Scurrying Rats Take Over NYC KFC-

Taco Bell RestaurantTaco Bell Restaurant

NEW YORK First they served up lettuceNEW YORK First they served up lettucetainted with E.coli. Now they're plagued bytainted with E.coli. Now they're plagued byfat and happy New York City-sized ratsfat and happy New York City-sized rats..
http://www.foxnews.com/story/0,2933,254026,00.html

4. Source of MO

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