Food Microbiology ( Lecture 1)

1. Presented by
D. Mona Othman Albureikan
Food Microbiology
History of Microorganisms in Food

2. Microbiology
- Microbiology is the science
which includes the study of
the occurrence and
significance of bacteria, fungi,
protozoa and algae which are
the beginning and ending of
intricate food chains upon
which all life depends.

3. Food chains

4. MICRO-ORGANISMS AND FOOD
1- The foods that we eat are
rarely if ever sterile.
2- They carry microbial
associations whose composition
depends upon which organisms
gain access and how they grow,
survive and interact in the food
over time.
3- The micro-organisms present
will originate from the natural
micro-flora of the raw material .

5. 4- And those organisms
introduced in the course of
harvesting, processing, storage
and distribution .
5-The numerical balance between
the various types will be
determined by the properties of
the food, its storage environment,
properties of the organisms
themselves and the effects of
processing.
MICRO-ORGANISMS AND FOOD

6. Micro-organisms manifest their presence in
one of several ways.
(i) They can cause spoilage.
(ii) They can cause foodborne illness.
(iii) They can transform a food’s
properties in a beneficial way – food
fermentation.

7. 1- The Chinese , Greeks and
Egyptians were used salted fish in
their diet as early as 3000 BC.
History of Microorganisms in Food
2- Fermented sausages were
prepared and consumed by the
ancient Babylonians and the people
of ancient China as far back as
1500 BC.

8. 3- The Romans excelled in the
preservation of meats other than
beef by around 1000 BC and are
known to have used snow.
History of Microorganisms in Food
4- in 1658 Kircher was the first
person suggest the role of
microorganisms in spoiling foods
examined decaying bodies, meat,
milk, and other substances and saw
what he referred to as "worms"
invisible to the naked eye.

9. 5- In 1765, Spallanzani showed that beef broth that had been boiled
for an hour and sealed remained sterile and did not spoil.
History of Microorganisms in Food
6- The event that led to the discovery of canning had its beginnings
in 1795, when the French government offered a prize of 12,000 francs
for the discovery of a practical method of food preservation.

10. 7- In 1809, a Parisian confectioner,
succeeded in preserving meats in
glass bottles that had been kept in
boiling water for varying periods of
time.
History of Microorganisms in Food
8- Leeuwenhoek in the
Netherlands had examined
bacteria through a
microscope and described
them in 1683.

11. 9- The first person to appreciate and understand the presence and
role of microorganisms in food was Pasteur. In 1837, he showed that
the souring of milk was caused by microorganisms.
10- In about 1860 he used heat for the first time to destroy
undesirable organisms in wine and beer (pasteurization).
History of Microorganisms in Food

12. References
1- James M. Jay. (2013). Modern Food
Microbiology . Springer; Softcover reprint of
the original 1st ed. 1996 edition (April 26,
2013)
2- Martin R. Adams and Maurice O. Moss.
(2007). Food Microbiology. Royal Society of
Chemistry, Thomas Graham House, Science
Park, Milton Road, Cambridge CB4 0WF, UK.
September 11, 2007.
3- Some pictures from different sits.