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Microorganisms
C 5.01 -- Microbiology
Microbiology
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Microorganisms are
everywhere.
Microbiology is the study
of microorganisms—
living organisms too
small to be seen by the
naked eye without
magnification.
C 5.01 -- Microbiology
Three Roles of Microorganisms
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Pathogens -- cause foodborne illness.
Spoilers -- cause food to spoil and decrease
its shelf-life.
Beneficial -- used for food fermentation and
are naturally present in and on the body.
C 5.01 -- Microbiology
Contaminated Food
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Microorganisms can contaminate
any food:
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naturally or
through improper food handling
Contaminated food can cause
foodborne illness or food spoilage.
Measures must be implemented to
control for:
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Food safety – preventing foodborne
illness and
Food quality – maximizing shelf-life
C 5.01 -- Microbiology
Pathogens
Foodborne illness

An illness caused by eating
contaminated foods or beverages.
Foodborne illness outbreak

the occurrence of two or more
cases of a similar illness resulting
from eating a common food.
Each year there are:
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76 million cases of foodborne
illness
323,914 hospitalizations
5,194 deaths
C 5.01 -- Microbiology
Spoilers
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Cause the deterioration of
food, such as sour milk or
lunch meat turning slimy.
Eating spoiled food does not
usually cause illness.
Food spoils because of
microbial growth or
enzymatic activity.
C 5.01 -- Microbiology
Beneficial
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Beneficial microorganisms are
not contaminants – they are
naturally present or are
intentionally added to foods.
Primary purposes:
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Health benefits – naturally
present on skin and in the
intestinal tract.
New food products – use for food
fermentation to create new
products.
C 5.01 -- Microbiology
Yogurt
Sour dough
culture
Five Major Groups of
Microorganisms
1.
2.
3.
4.
5.
Bacteria
Viruses
Parasites
Mold
Yeast
C 5.01 -- Microbiology
Bacteria Basics
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Invisible to the naked eye.
Pathogens, spoilers, and
beneficial.
Grow in food.
Some produce spores.
Some produce toxins.
Not necessarily destroyed by
freezing or cooking.
C 5.01 -- Microbiology
Bacillus cereus
Virus Basics
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Invisible to the naked eye.
Pathogens -- not spoilers or beneficial.
Do not grow in food; use food as a
vehicle to get from one person to
another
Can contaminate any food
Cause most foodborne illnesses in the
U.S.
Usually destroyed by cooking but not
freezing.
C 5.01 -- Microbiology
Norovirus
Parasite Basics
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Some are visible to the naked eye
Pathogens – not spoilers or
beneficial.
Do not grow in food
Found naturally in many animals
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pigs
cats
rodents, and
Seafood
Destroyed by proper freezing and
cooking.
C 5.01 -- Microbiology
Anisakis simplex
Mold Basics
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Visible to the naked eye.
While most spoil food, some are
pathogenic and some beneficial.
Some form toxins that can cause
illness.
Grow in a wide range of foods –
high acid, low moisture.
Requires air to grow
Freezing does not destroy.
C 5.01 -- Microbiology
Yeast Basics
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Visible to the naked eye.
Spoilers and beneficial but not
pathogenic.
Grow in a wide range of foods –
high acid, low moisture.
Produce a smell, bubbling, or a
taste of alcohol when food spoils
Easily destroyed by proper
processing.
C 5.01 -- Microbiology