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Microbiological ecology

Explore the ecology of foodborne pathogens and learn about the risks and hazards associated with various food sources. Discover the importance of raw materials and the factors affecting the survival and growth of microbes. Gain insights into the transmission of common pathogens and the contamination chain in the food industry.

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Microbiological ecology

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  1. Microbiologicalecology FS0103 1 2000

  2. Microbiologicalecology Microbes are everywhere air ‹ ‹ water ‹ food ‹ soil ‹ humans (e.g. gut, nose, skin) ‹ surfaces FS0103 2 2000

  3. The Salmonella(nontyphi)cycle Effluent, slurry and sludge Slaughter houses Wildlife reservoirs Human food Farm animals Animal Pets Man importation Animal feeds Imported animal / Meat / bone meal, dried Imported Offal vegetable protein food poultry waste, etc. FS0103 3 2000

  4. Transmissionof Campylobacter FS0103 4 2000

  5. Mainfactorsaffectingsurvival andgrowth • temperature • time • pH • available water • oxygen FS0103 5 2000

  6. Rawmaterials willhaveanormalflora • meat • poultry • fish and shellfish • cereals and pulses • milk • egg products • vegetables, fruits and nuts • spices • oils and fats • water FS0103 6 2000

  7. Importanceofrawmaterials • meat and meat products • poultry and poultry products • fish and shellfish • milk • eggs and egg products • vegetables, fruits and nuts • cereals and pulses • spices • oils and fats • water FS0103 7 2000

  8. Meatandmeatproductshazards • Salmonella • S. aureus • Yersinia enterocolitica • C. perfringens • C. botulinum • Pathogenic E. coli • Listeria monocytogenes • Parasites FS0103 8 2000

  9. Thecontaminationchainformeat Cross contamination Cross contamination Infected Cross Cross contamination Slaughter portion contamination Butcher Pass Jointed meat Cross Fail -- contamination diseased or contaminated Blood and tissue drip FS0103 9 2000

  10. Hazardsinmilk • Mycobacterium • Brucella • Salmonella • L. Monocytogenes • E. coli • S. aureus • Bacillus • Clostridium • Campylobacter FS0103 10 2000

  11. Outbreaksofdisease duetomilkinUK Number of cases 1912-1937 1938-60 1960- Streptococcus infection 5331 875 0 Diphtheria 773 37 0 Typhoid + paratyphoid 3229 334 0 No data are available for tuberculosis, brucellosis and salmonellosis FS0103 11 2000

  12. Poultryandpoultryproducts • Salmonella • Campylobacter • C. Perfringens • S. Aureus • Y. enterocolitica • L. monocytogenes FS0103 12 2000

  13. Contaminationriskswithfrozenpoultry Infected manure and feed Processing Serving Ambient storage Foodborne Disease Contaminated water, Insufficient thawing equipment and surfaces Cooking Thawing Packing, Freezing Contaminated drip FS0103 13 2000

  14. Eggsandeggproducts-hazards • Salmonella! FS0103 14 2000

  15. Fishandshellfish-hazards • Bacteria ‹ C. botulinum type E ‹ Vibrio parahaemolyticus ‹ Vibrio vulnificus ‹ Vibrio cholerae • ‹ L. Monocytogene • Parasites • Viruses ‹ Hepatitis A virus ‹ Norwalk virus FS0103 15 2000

  16. Vegetables,fruitsandnuts-hazards • Bacteria ‹ Salmonella ‹ Shigella ‹ V. cholerae ‹ L. monocytogenes ‹ Enterotoxigenic E.coli ‹ Clostridium botulinum • Hepatitis A and other enteric viruses • Parasites • Moulds FS0103 16 2000

  17. Cereals-hazards • Moulds • Salmonella • B. cereus FS0103 17 2000

  18. Spices-hazards • C. Perfringens • B. Cereus • Salmonella • Moulds FS0103 18 2000

  19. Oilsandfats • adulterants • chemical contaminants FS0103 19 2000

  20. Ecologyof foodborne pathogens KeyMessages Some originate from animals ‹ Salmonella ‹ Campylobacter ‹ E. coli Some come from plants and soil ‹ Moulds ‹ B. cereus ‹ C. botulinum FS0103 20 2000

  21. Ecologyof foodbornepathogens KeyMessages Some originate in the sea ‹ V. parahaemolyticus ‹ C. botulinum Type E ‹ V. cholerae Some originate from man ‹ Viruses ‹ S. typhi ‹ S. aureus ‹ Shigella FS0103 21 2000

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