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    Lesoon 2

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    Pauleen Ocampo
    Microorganisms are tiny living organisms that can only be seen with a microscope. They are broadly categorized as pathogens, which cause diseases, or spoilage microbes, which make food unusable. The four main types of microorganisms are bacteria, molds, viruses, and parasites. Bacteria are single-celled microbes that can multiply rapidly between 40-140°F and cause food decay. They take on different shapes like coccus or spiral. Microorganisms need moisture, oxygen or lack thereof depending on type, a hospitable temperature between 70-125°F, and time to multiply and potentially spoil food or make people sick.

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    Lesoon 2

    Uploaded by

    Pauleen Ocampo
    10 views4 pages
    Microorganisms are tiny living organisms that can only be seen with a microscope. They are broadly categorized as pathogens, which cause diseases, or spoilage microbes, which make food unusable. The four main types of microorganisms are bacteria, molds, viruses, and parasites. Bacteria are single-celled microbes that can multiply rapidly between 40-140°F and cause food decay. They take on different shapes like coccus or spiral. Microorganisms need moisture, oxygen or lack thereof depending on type, a hospitable temperature between 70-125°F, and time to multiply and potentially spoil food or make people sick.

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    Risk Management Lesson 2

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    lesoon 2 (1)

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    Microorganisms are tiny living organisms that can only be seen with a microscope. They are broadly categorized as pathogens, which cause diseases, or spoilage microbes, which make food unusable. The four main types of microorganisms are bacteria, molds, viruses, and parasites. Bacteria are single-celled microbes that can multiply rapidly between 40-140°F and cause food decay. They take on different shapes like coccus or spiral. Microorganisms need moisture, oxygen or lack thereof depending on type, a hospitable temperature between 70-125°F, and time to multiply and potentially spoil food or make people sick.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    10 views4 pages

    Lesoon 2

    Uploaded by

    Pauleen Ocampo
    Microorganisms are tiny living organisms that can only be seen with a microscope. They are broadly categorized as pathogens, which cause diseases, or spoilage microbes, which make food unusable. The four main types of microorganisms are bacteria, molds, viruses, and parasites. Bacteria are single-celled microbes that can multiply rapidly between 40-140°F and cause food decay. They take on different shapes like coccus or spiral. Microorganisms need moisture, oxygen or lack thereof depending on type, a hospitable temperature between 70-125°F, and time to multiply and potentially spoil food or make people sick.

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    © All Rights Reserved
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    of 4

    THE MICRO ORGANISMS

    • Micro organisms
    • The word microorganisms come from Greek word micro (small) and organismo (living being).
    • They are alive and active living beings that rapidly multiply in numbers if given the right condition.
    • They survive by nourishment's, discharge waste and reproduce rapidly.
    • Living organisms that are too small that cannot be seen by the naked eyes without microscope.
    • Visit the following link

    2 broad categories of microorganisms


    1. PATHOGENS – associated with food borne and water borne diseases that affect plants and animals.
    Bacteria that already in the food.
    2. SPOILAGE – spoiled food that is visible to the naked eyes.
    - Do not cause disease but they make the food unusable.

    4 sub categories of microorganisms


    BACTERIA – microscopic microorganisms
    - Single celled living microorganisms responsible for the decay of many plants and animals
    diseases.
    - Bacteria multiply rapidly in the range of temperatures between 40◦F and 140 ◦F
    - Yeast is part of bacteria with a scientific name of SACCHOROMYCES CEREVISIAE
    - The most adaptable and versatile
    - Rhizobium, the organism found in root nodules of legumes
    - The sole members of kingdom Monera
    - The shape of coccus bacteria is generally Spherical
    Types of bacteria according to shape:

    Coccus – refers to the circle shape of the bacteria.


    Spirilla – is a rectangular shape bacteria.
    Spirochetes – spiral shape bacteria

    Source:https://w
    ww.shutterstock.
    com

    Bacteria
    breeds in
    unsanitary moist and slightly acidic environment like:
    • Dirty container, pans and utensils.
    • Dirty surroundings
    • Wet and undisposed and uncovered garbage.
    • Stagnant and dirty water.
    • Crowded places like storerooms that are dirty
    • Undisposed, uncovered left over foods.
    2. MOLDS
    • Comes from the family of fungi “amag”.
    • It is generally responsible for an outbreak but they cause spoilage in food.
    • Baltimore system is used to classify viruses
    • Fungi is a saprotroph
    • Pencillium from which an antibiotic is obtained is a type of Fungi
    • Mycology is the study of Fungi
    3. VIRUSES
    • Latin words mean “poison”
    • A causative agent of infectious diseases
    • The smallest of the microbial food contaminants
    • Rely on a living host to reproduce
    • Baltimore system is used to classify viruses
    4. PARASITES
    • Intestinal organisms (bulate)
    • Also need living organisms to live

    How Microorganisms Multiply?


    Moisture – all microbes need water to multiply
    Oxygen – organisms require oxygen but it depends on their type.
     Aerobic – live in air
     Anaerobic – no air
     Facultative – neutral live with or without air

    Acidity or Alkalinity (PH)


     The level of Acid presence in food.
     PH is used as scale to specify how acid or basic a water based solution.
     Acid solution has a lower pH while basic solution has a higher pH. At room temperature,
    pure water is neutral.
     PH scale 0 – 14 (acid 0-6, base 8-14, 7 means neutral)
     PH is a measure of hydrogen ion

    Temperature
     Temperature danger zone 41◦F - 135◦F
     Between 70 and 125 degrees Fahrenheit as these bacteria reach unsafe level, this can
    cause food to spoil and become dangerous for consumption

    Time
     2 to 3 hours is the log phase
     Log phase in which population of bacteria growths

    Relative Humidity
     The amount of water vapor present in air expressed as a percentage of the amount
    needed for saturation at the same temperature.
     Amount of water vapor on moisture in the air
     Ration of air to heat
     Like in storage cabinet the ration of air in a close cabinet

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