LEC 01 Basic Food Microbiology PDF

Welcome to
General Food Microbiology

FSN-407(L)
B.S. Food Science and Nutrition
Dr. Azmat Ullah Khan

What is Microbiology?
The science that studies living

organisms that cannot be seen
with the naked eye.
Food Microbiology
Food microbiology is the study of the

microorganisms that inhabit, create, or
contaminate food. Including the study of
microorganisms causing food spoilage.
Food Microbiology
 Almost all foods harbor one or more types of

microorganisms.
 Desirable roles in food.
 production of naturally fermented food
 Food spoilage and foodborne diseases
 To study the role of microorganisms in food
and to control them when necessary, it is
important to isolate them in pure culture and
study their morphological, physiological,
biochemical, and genetic characteristics.
Discovery of
microorganisms
 The discovery of microorganisms ran parallel with
the invention and improvement of the microscope.
 ~1658, Athanasius Kircher reported minute living
worms in meat and milk.
 In 1664, Robert Hooke described the structure of
molds.
 First time, Antony van Leeuwenhoek observed
bacteria in saliva, rainwater, vinegar, and other
materials.
Leeuwenhoek's observations
 He sketched the three morphological groups of
bacteria
 spheroids or cocci, cylindrical rods or bacilli, and
spiral or spirilla
 Some were Motile
 He called them animalcules and presented this
data to The Royal Society of London
 Next 100 years only confirmed Leeuwenhoek's
observations ?
In the 19th century
 Industrial Revolution, improved microscopes were
available.
 By 1838, Ehrenberg (who introduced the term
bacteria) proposed at least 16 species in four
genera.
 In1875 Ferdinand Cohn had developed the
preliminary classification system of bacteria.
 Viruses was recognized in the mid-19th century,
after the invention of the electron microscope.
In the early 20th century
 Association and importance of microbes

 Methods were developed for their isolation
and identification
 Specific methods were studied
 To reduce contamination by microorganisms
 To prevent growth as well as to destroy the
spoilage
 To isolate beneficial bacteria associated with food
In the early 20th century
 However, after the 1950s, food microbiology

entered a new era.
 Availability of basic information on the
physiological, biochemical, and biological
characteristics of diverse types of food,
microbial interactions in food environments
and microbial physiology, biochemistry,
genetics, and immunology has helped open
new frontiers in food microbiology.
Food Fermentation
/Probiotics
 Development of strains
 With desirable metabolic activities by genetic
transfer.
 Resistant strain
 For overproduction of desirable metabolites
 Sequencing genomes of important bacteria

 Food biopreservation with desirable bacteria
and their antimicrobial metabolites
Food Fermentation
/Probiotics
 Understanding of important characteristics of
probiotic bacteria and development of
desirable strains
 Effective methods to produce starter cultures
for direct use in food processing
Food Spoilage
 Identification and control of new spoilage
microbes.
 Spoilage due to bacterial enzymes of frozen
and refrigerated foods.
 Development of molecular methods to
identify metabolites of spoilage bacteria and
predict potential shelf life of foods
 Importance of environmental stress on the
resistance of spoilage bacteria to anti-
microbial preservatives
Foodborne Diseases
 Methods to detect emerging foodborne

pathogenic microbes.
 Application of molecular biology techniques
for rapid detection of pathogenic bacteria in
food and environment.
 Effective detection and control methods of
foodborne pathogenic viruses.
 Transmission of diseases from food animals
to humans
Foodborne Diseases
 Importance of environmental stress on the
detection and destruction of pathogens
 Factors associated with the increase in antibiotic-
resistant pathogens in food
 Adherence of foodborne pathogens on food and
equipment surfaces
 Mechanisms of pathogenicity of foodborne
pathogens
 Effective methods for epidemiology study of
foodborne diseases
 Control of pathogenic parasites in food
FOOD MICROBIOLOGISTS
 Before the 1970s, food microbiology was
regarded as an applied science.
 Food production, processing, distribution
retailing and food consumption patterns
have changed dramatically.
 Applied science needs Basic science to
understand and effectively solve the
microbiological problems.
 Microbial ecology, physiology, metabolism,
and genetics
FOOD MICROBIOLOGISTS
 This information is helping to develop new
methods
 For rapid and effective detection of spoilage and
pathogenic bacteria,
 To develop desirable microbial strains by
recombinant DNA technology, to produce
fermented foods of better quality.
 To remove bacteria from food and equipment
surfaces.
 To control spoilage and pathogenic microbes in
food.

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Welcome to

General Food Microbiology

B.S. Food Science and Nutrition

Dr. Azmat Ullah Khan

The science that studies living

Food microbiology is the study of the

 Almost all foods harbor one or more types of

 Association and importance of microbes

 However, after the 1950s, food microbiology

 Sequencing genomes of important bacteria

 Methods to detect emerging foodborne

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