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Microbiological ecology
FS0103 1
2000
Microbiological ecology
Microbes are everywhere
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FS0103 2
2000
air
water
food
soil
humans (e.g. gut, nose, skin)
surfaces
The Salmonella (non typhi) cycle
Effluent, slurry and
sludge
Slaughter houses
Wildlife
reservoirs
Farm
Human food
animals
Animal
Pets
importation
Imported
animal /
vegetable
protein
FS0103 3
2000
Man
Animal feeds
Meat / bone
meal, dried Offal
poultry
waste, etc.
Imported
food
Transmission of Campylobacter
FS0103 4
2000
Main factors affecting survival
and growth
 temperature
 time
 pH
 available water
 oxygen
FS0103 5
2000
Raw materials
will have a normal flora
 meat
 poultry
 fish and shellfish
 cereals and pulses
 milk
 egg products
 vegetables, fruits and nuts
 spices
 oils and fats
 water
FS0103 6
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Importance of raw materials
 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
Meat and meat products hazards
 Salmonella
 S. aureus
Yersinia enterocolitica
 C. perfringens
 C. botulinum
 Pathogenic E. coli
 Listeria monocytogenes
 Parasites
FS0103 8
2000
The contamination chain for meat
Cross
contamination
Cross
contamination
Infected
portion
Cross
contamination
Cross
contamination Slaughter
Butcher
Jointed
meat
Pass
Cross
contamination
Fail -diseased or
contaminated
FS0103 9
2000
Blood and tissue drip
Hazards in milk
 Mycobacterium
 Brucella
 Salmonella
 L. Monocytogenes
 E. coli
 S. aureus
 Bacillus
 Clostridium
 Campylobacter
FS0103 10
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Outbreaks of disease
due to milk in UK
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
Poultry and poultry products
Salmonella
 Campylobacter
 C. Perfringens
S. Aureus
Y. enterocolitica
 L. monocytogenes
FS0103 12
2000
Contamination risks with frozen poultry
Infected
manure
and feed
Serving
Ambient
storage
Foodborne
Disease
Insufficient
thawing
Processing
Contaminated
water,
equipment
and surfaces
Cooking
Thawing
Contaminated
drip
FS0103 13
2000
Packing,
Freezing
Eggs and egg products - hazards
•Salmonella!
FS0103 14
2000
Fish and shellfish - hazards
 Bacteria
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C. botulinum type E
Vibrio parahaemolyticus
Vibrio vulnificus
Vibrio cholerae
L. Monocytogene
 Parasites
 Viruses
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FS0103 15
2000
Hepatitis A virus
Norwalk virus
Vegetables, fruits and nuts - hazards
 Bacteria
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Salmonella
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Shigella
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V. cholerae
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L. monocytogenes
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Enterotoxigenic E.coli
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Clostridium botulinum
 Hepatitis A and other enteric viruses
 Parasites
 Moulds
FS0103 16
2000
Cereals - hazards
 Moulds
Salmonella
 B. cereus
FS0103 17
2000
Spices - hazards
 C. Perfringens
 B. Cereus
 Salmonella
 Moulds
FS0103 18
2000
Oils and fats
 adulterants
 chemical contaminants
FS0103 19
2000
Ecology of foodborne pathogens
Key Messages
Some originate from animals
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Salmonella
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Campylobacter
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E. coli
Some come from plants and soil
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Moulds
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B. cereus
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C. botulinum
FS0103 20
2000
Ecology of foodborne pathogens
Key Messages
Some originate in the sea
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V. parahaemolyticus
C. botulinum Type E
V. cholerae
Some originate from man
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FS0103 21
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Viruses
S. typhi
S. aureus
Shigella
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