{"id":3428,"date":"2021-02-09T17:07:45","date_gmt":"2021-02-09T17:07:45","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3428"},"modified":"2021-02-10T04:20:57","modified_gmt":"2021-02-10T04:20:57","slug":"common-food-borne-microorganisms","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/food-safety-quality\/common-food-borne-microorganisms\/","title":{"rendered":"COMMON FOOD BORNE MICROORGANISMS"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"3428\" class=\"elementor elementor-3428\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9ac04f3 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9ac04f3\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8f21deb\" data-id=\"8f21deb\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-027bac9 elementor-widget elementor-widget-image\" data-id=\"027bac9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/microorganisms-1024x683.jpg\" class=\"attachment-large size-large wp-image-3473\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/microorganisms-1024x683.jpg 1024w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/microorganisms-300x200.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/microorganisms-768x512.jpg 768w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/microorganisms-1536x1024.jpg 1536w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/microorganisms.jpg 1800w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3192eb9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3192eb9\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7bb0c45\" data-id=\"7bb0c45\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a47a3fd elementor-widget elementor-widget-text-editor\" data-id=\"a47a3fd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><strong>MICROORGANISMS<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Microorganisms are so tiny that they are generally invisible to the naked eye. They can be seen only with the help of a microscope.<\/span><\/li><li><span style=\"color: #000000;\">Their presence on this planet is universal as they are found in almost every part of natural and man made environment including the food we eat.<\/span><\/li><li><span style=\"color: #000000;\">The information gathered can be utilized not only to prevent the growth of harmful microorganisms during cooking, processing, storage and service but also to optimize beneficial microbial fermentations.<\/span><\/li><li><span style=\"color: #000000;\">The food we eat is not sterile. Microorganisms are present in food partly due to the natural microflora of raw material and additionally due to contamination during harvesting\/slaughtering, processing, storage and distribution.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><b>EXAMPLES OF MICROORGANISMS<\/b><\/span><\/p><ul><li><span style=\"color: #000000;\">Fuzzy, cottony growth on a slice of bread<\/span><\/li><li><span style=\"color: #000000;\">Ropiness in yoghurt<\/span><\/li><li><span style=\"color: #000000;\">Brown, soft spots in stored apples<\/span><\/li><li><span style=\"color: #000000;\">Bulged can of fish.<\/span><\/li><li><span style=\"color: #000000;\">Porous texture of bread<\/span><\/li><li><span style=\"color: #000000;\">Blue colour in Roquefort cheese<\/span><\/li><li><span style=\"color: #000000;\">Clean acid flavour of sauerkraut<\/span><\/li><li><span style=\"color: #000000;\">Sourness and effervescence in kefir<\/span><\/li><\/ul><p><span style=\"color: #000000;\">The microorganisms are categorized (types of microorganisms) according to their<\/span><\/p><ul><li><span style=\"color: #000000;\">Size,<\/span><\/li><li><span style=\"color: #000000;\">Shape and<\/span><\/li><li><span style=\"color: #000000;\">Structure<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>TYPES OF MICROORGANISMS AND THEIR REPRODUCTION:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Bacteria<\/span><\/li><li><span style=\"color: #000000;\">Mold<\/span><\/li><li><span style=\"color: #000000;\">Yeasts<\/span><\/li><li><span style=\"color: #000000;\">Viruses<\/span><\/li><li><span style=\"color: #000000;\">Protozoans<\/span><\/li><li><span style=\"color: #000000;\">helminths<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>BACTERIA:<\/strong><\/span><\/p><p><span style=\"color: #000000;\">Bacteria, the most abundant of all organisms, are unicellular, relatively small in size and have varied shapes.<\/span><\/p><ul><li><span style=\"color: #000000;\">They are found in many morphological forms:<\/span><\/li><li><span style=\"color: #000000;\">Spherical (cocci),<\/span><\/li><li><span style=\"color: #000000;\">Rode shape (bacilli)<\/span><\/li><li><span style=\"color: #000000;\">Curved rods (comma) and<\/span><\/li><li><span style=\"color: #000000;\">Spiral (spirochetes).<\/span><\/li><li><p><span style=\"color: #000000;\">The cocci and bacilli can exist as such or form associations. The cocci can form:<\/span><\/p><ul><li><span style=\"color: #000000;\">Cluster (staphylococcus),<\/span><\/li><li><span style=\"color: #000000;\">Chains (streptococcus) or<\/span><\/li><li><span style=\"color: #000000;\">Tetrad (micrococcus)<\/span><\/li><li><span style=\"color: #000000;\">Amond rods, E coli and Salmonella are short, whereas clostridium is large. Vibro is an example of curved rods.<\/span><\/li><li><span style=\"color: #000000;\">Some bacteria can form endospores (spores) in adverse environment. The spores are metabolically dormant. The spore forming bacteria are:<\/span><\/li><li><span style=\"color: #000000;\">Clostridium<\/span><\/li><li><span style=\"color: #000000;\">Bacillus<\/span><\/li><li><span style=\"color: #000000;\">Are significant in causing foodborne illness.<\/span><\/li><\/ul><\/li><\/ul><p><span style=\"color: #000000;\"><strong>REPRODUCTION OF BACTERIA:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Bacteria usually reproduce asexually by binary fission at a fast pace.<\/span><\/li><li><span style=\"color: #000000;\">Their cell multiply at a constant rate depending on the extrinsic environmental conditions.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>GROWTH CURVE:<\/strong><\/span><\/p><p><a href=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/growth.jpg\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-3504\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/growth-300x189.jpg\" alt=\"\" width=\"300\" height=\"189\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/growth-300x189.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/growth-1024x646.jpg 1024w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/growth-768x484.jpg 768w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/02\/growth.jpg 1240w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p><p><span style=\"color: #000000;\">There are four phases:\u00a0<\/span><\/p><ul><li><span style=\"color: #000000;\">LAG PHASE: the cell adjust to the new environment and there is no increase in their numbers in this initial phase.<\/span><\/li><li><span style=\"color: #000000;\">EXPONENTIAL (LOG) PHASE: the cells double by binary fission at regular interval. Their growth is 1,2,4,8,16 and so on, the growth rate is highest during this phase.<\/span><\/li><li><span style=\"color: #000000;\">STATIONARY PHASE: the rate of cell division decreases due to the exhaustion of available nutrients and accumulation of end products. The death rate equals growth rate and the number of bacteria remains constant during this phase.<\/span><\/li><li><span style=\"color: #000000;\">DEATH PHASE: the viable cells start dying in an exponential manner and their number decreases. This phase is the reverse of log phase.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>MOLD:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">They commonly grow as a mass of thread \u2013like structures (hyphae) which enlarge and overlap to form visible tufts (mycelium) on food.<\/span><\/li><li><span style=\"color: #000000;\">They may be growing within the food (submerged) or growing above the food (aerial).<\/span><\/li><li><span style=\"color: #000000;\">Molds are non-motile, filamentous and branched organisms.<\/span><\/li><li><span style=\"color: #000000;\">Their size varies from microscopic forms to macroscopic mushrooms.<\/span><\/li><li><span style=\"color: #000000;\">They are multicellular organisms which lack chlorophyll and do not participate in photosynthesis.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>REPRODUCTION OF MOLD:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">They have vegetative or reproductive hyphae.<\/span><\/li><li><span style=\"color: #000000;\">The reproductive hyphae usually extend in the air and form asexual exospores which are either free (conidia) in Aspergillus and Penicillium or inside a sack in.<\/span><\/li><li><span style=\"color: #000000;\">The third type arthrosporic are formed when hyphae themselves get fragmented.<\/span><\/li><li><span style=\"color: #000000;\">Each of these spores which are released in air for propagation is capable of forming a new mycelium.<\/span><\/li><li><span style=\"color: #000000;\">It is through these asexual or sexual spores that the fungi reproduce. Black bread mold (Rhizopus) reproduces asexually by sporangiospores.<\/span><\/li><li><span style=\"color: #000000;\">Sexual reproduction is less common. Downy mildews (phycomcycetes) causing blight of potatoes and buckeye rot of tomatoes can produce sexual spores known as oospores.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>YEASTS:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">They are single cell fungi,<\/span><\/li><li><span style=\"color: #000000;\">Oval spherical or elongated in shape,<\/span><\/li><li><span style=\"color: #000000;\">Larger than bacteria and do not form mycelium.<\/span><\/li><li><span style=\"color: #000000;\">the cell wall can have scars, known as bud scars, which indicate the sites of budding.<\/span><\/li><li><span style=\"color: #000000;\">They are non-motile.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>REPRODUCTION OF YEASTS:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Yeast generally reproduce by budding an asexual process in which a bud is formed on the outer surface of the parent cell.<\/span><\/li><li><span style=\"color: #000000;\">The nucleus divides and one nucleus shifts into the enlarging bud.<\/span><\/li><li><span style=\"color: #000000;\">subsequently, a cell wall forms between the bud and the parent cell.<\/span><\/li><li><span style=\"color: #000000;\">The bud then separated as a new cell.<\/span><\/li><li><span style=\"color: #000000;\">Very few species reproduce by binary fission.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>VIRUSES:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">They are much smaller than other microbes.<\/span><\/li><li><span style=\"color: #000000;\">They do not have a unicellular structure, instead, they have an outer protein layer (known as capsid) which wraps the genetic material \u2013 the nucleic acids.<\/span><\/li><li><span style=\"color: #000000;\">Viruses do not have any organelles for metabolism or for independent reproduction.<\/span><\/li><li><span style=\"color: #000000;\">They need access to a host to grow and multiply, accordingly, they are termed as obligate intracellular parasites.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>REPRODUCTION OF VIRUS:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Viruses reproduce by infecting the cells of the host and exploiting their metabolism and resources for their own replication and propagation.<\/span><\/li><li><span style=\"color: #000000;\">They attached themselves to the host cell and release their nuclear matter (DNA or RNA) into it.<\/span><\/li><li><span style=\"color: #000000;\">The virus replicates inside the cells, subsequently the cell bursts and new viruses are released.<\/span><\/li><li><span style=\"color: #000000;\">The viruses are host-specific and cannot grow or multiply outside the host.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>PROTOZOANS:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">They are the most motile unicellular organisms.<\/span><\/li><li><span style=\"color: #000000;\">Most of them are free living in environment but some are parasitic and need multiple hosts to complete their life cycle.<\/span><\/li><li><span style=\"color: #000000;\">At one stage they form cysts which can survive adverse environmental conditions. Generally, it is the cyst stage at which a protozoan is ingested through contaminated food.<\/span><\/li><li><span style=\"color: #000000;\">The stage which causes illness is the active feeding stage (trophozoite).<\/span><\/li><li><span style=\"color: #000000;\">They are more highly organized than bacteria.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>REPRODUCTION OF PROTOZOANS:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">They replicate commonly by asexual reproduction.<\/span><\/li><li><span style=\"color: #000000;\">Free \u2013living protozoans may opt for sexual reproduction in adverse environmental conditions to improve their genetics and survival through mutation and chromosomal crossing over.<\/span><\/li><li><span style=\"color: #000000;\">They resort back to asexual reproduction when the food and environmental conditions become favourable.<\/span><\/li><\/ul><p><span style=\"color: #000000;\">HELMINTHS:<\/span><\/p><ul><li><span style=\"color: #000000;\">They are multicellular organisms much larger than protozoans and have complex biology.<\/span><\/li><li><span style=\"color: #000000;\">The adult form for most helminths is macroscopic and is visible to unaided eye.<\/span><\/li><li><span style=\"color: #000000;\">Nevertheless, they can be microscopic in size at other stages of their life cycle, e.g. egg and larval stages.<\/span><\/li><\/ul><p><span style=\"color: #000000;\"><strong>REPRODUCTION OF HELMINTHS:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">Helminths in adult stage are macroscopic and have complex life cycles where multiple intermediate and or definitive hosts are involved and reproduction is sexual.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>MICROORGANISMS Microorganisms are so tiny that they are generally invisible to the naked eye. They can be seen only with the help of a microscope. Their presence on this planet is universal as they are found in almost every part of natural and man made environment including the food we eat. The information gathered can [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3009,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3428","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>COMMON FOOD BORNE MICROORGANISMS - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"Mircroorganisms are very small in size, Therefore they are seen with microscope. types of microorganisms are bacteria, mold, yeasts, viruses, protozoans &amp; 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