A large amount of microbes infected can cause disaster in plantation industry.

1. Group Members :
Chong Tian Leong 115522
Ho Jan Jhin 115532
Juliana Koh Pei Nee 115535
Amalia Kahiruddin
115513
Siti Nadzirah Md Supar
115606

2.  Find out the spoilage and
pathogenic microorganisms that’s
related to vegetables
 Physical manifestation of each
type of contamination
 Conditions that’s conducive to
the growth of microbes
 Find out the possible steps to
increase the safety of vegetables.

3.  Typical bacteria that infect vegetable
 Spoilage Fungi
 Botrytis cinerea
 Aspergillus
 Penicillium
 Rhizopus spp.
 Sclerotinia sclerotiorum
 Spoilage bacteria(may due to cross contamination)
 Ervinia carotovora
 Pseudomonas spp.
 Xanthomonas campestris

4. Planting &
harvesting
Storage &
Transport
Selling &
Packaging
Kitchen &
Customer Serving

5.  Microbes Involved
 In soil
 Bacillus Thuringiensis are produced by spores.
Causes contamination of the soil.
 In water
 Escherichia coli, Vibro cholerae,
Cryptosporidium parvum
 Water act as a carrier for microorganisms.
 Others sources of contamination
 Inadequately composted manure
 Animals
 Human

6.  Type of Microbes involved
 Salmonella spp.
 Causing food poisoning
and typhoid fever
 Pathogenic
 Erwinia Carotovora
 Spoilage microbe
 Causes soft rot by destroying plant tissue, may
induce secondary infection by other microbes.

7.  Product are benefit from
 Immediate surface sanitation
 Rapid cooling
 Simultaneously by chilled water plus sanitizing
chemical, such as chlorine.
 Product integrity is dependent on
 Time of harvest
 Temperature management
 More ways
 Protect fields from wandering animals
 Use well-treated manure
 Irrigation water are ensure safety
 Good pre and post-harvest processes

8. Damaged Chilies Damaged Cabbage

9.  Condition that induce the growth of microbes
 Improper refrigeration
 Poor management of transportation units
 Improper packing of product
 Improper sanitation of unloading equipment
 Poor employee hygiene
 Poor control of waste and hygiene in unloading
dock
 Microbes Involved
 Salmonella
 E.coli O157:H7
 Pseudomonas spp

10.  Spoilage that cause by microbes
 Salmonella and E.coli O157 : H7
 Not apparent
 May cause stomachache,
vomit and possible fatality if
consumed.
 Pseudomonas spp.
 Causes soft-rod decay on vegetables
such as lettuce, cabbage and etc.

11. Appropriate temperature control
 Sanitation
Transportation units
Loading and unloading facilitites
Appropriate packaging of product
Employee awareness and training.

12. Poor management
of transport unit
Employee lack of
awareness on hygiene

14. 1) Microbes involved & spoilage they cause:
 Fluorescent Psudomonas eg. P.marginalis
 Produces catalas,oxidase and pectolytic
enzyme
 Enzymes produced causes soft rot
 Condition that induce growth:
 Wound on skin
 Found in frozen and refrigerator food
 Minimal temperature of 4C
 P.tolasii
 Produces unsightly blemishes on the caps and
stem of Agricus Fruiting body that leads to
infection and decay

15.  P. gingeri
 Causes sever and lesion in mushroom
 P. reactant
 Mild discolouration on infection area
 Safety Recommendation
 Stored in suitable storage
 Removed field heat right after
harvest

16. 2)Microbes Involved
 Erwinia spp.
 Gram(-) and associated with fresh cut vegetables
 Most microbial spoilage of whole vegetable
 Condition that induce Microbes
 Temperature of 20C
 Wound and injuries on vegetable skin
 Fresh cut vegetable such as sliced carrot

17. Spoilage caused by Microbes
 Necrosis
 In a plant, necrosis causes leaves, stems and other parts to
darken and wilt.
 Progressive tissues maceration also called as soft rot
 Occulasion of vessel element also called as vascular
wilt
 Hypertrophy
 Gall or tumor formation of plant tissue
 Safety Recommendation
 Thermal processing are used such as hot water
 Physical technologies are used such as high pressure,
irradiation, ultrasound,
 Chemical technologies are used such as gas-phase
sanitation(ozone and chlorine dioxide) and liquid-phase
sanitation (chlorinated water) based on physical
state of the chemical used

18. 3)Microbes Involved
 Fungi
 Yeast
 Rhodotorula mucilaginosa, R.glutinis,
Zygosaccharomyces bailii, Z.bisphorus, and Z.rouxii
(found in fresh cut vegetables and salad mixed,
rarely identified)
 Condition that induces growth
 Acid condition
 Fresh cut vegetable under refrigeration and MAP
 Mold
 Range of pH 2-11
 Pathogen; class of Ascomycetes and associated
Fungi Impecfecti

19.  Spoilage Caused
 Yeast
 off –flavor and off-odor
 quality loss
 shelf life failure in grated celery under MAP 4 C and
shredded chicory endives under high oxygen
atmosphere
 Mold
 Visible growth, rots and discoloration such as blue mold
rot, gray mold rot, botrytis rot and brown rot
 Safety Recommendation
 Same as above.

20. Erwinia carotova subsp. atroseptica in
potato
Penicillium (blue mold), Botrytis cinerea
(gray mold) in onion
Erwinia carotova in carrot causes soft
rod
Botrytis cinerea in strawberries

22.  1) Microbes Involved
 Erwinia
 Pseudomonas species.S.
 Bacillus.
 Spoilage caused
 Degrading the vegetable polymer, pectin
 Erwinia carotovora is a plant pathogen that causes
cell death through plant cell wall destruction by
creating an osmotically fragile cell
The development of sourness and gassing of the
packaging was related to extensive growth of these
bacteria
 Ultimately cause soft rot in plant.
 Safety Recommendation
 Use refrigeration temperature to slow growth of
microbes

23. 2)Microbes Involved
 Leuconostoc, Gram (-)
 Condition that induce growth
 Vegetables that’s packaged in vacuum at room
temperature
 Spoilage Caused
 Production of Lactic acid
 cause slimy spoilage & bulging, buttery off odor
 Safety Recommendation
 Reduce storage temperature to 5◦C

24. 3)Type of Microbes involved
 Escherichia coli and Coliforms
 Conditions that induce growth
 Cross contamination of dirty wet market’s floor to
vegetable
 Plastic bags that are under risk of cross-contamination
with other products
 Pathogenic
 Yes and it will cause infection and sickness to human.
Eg, dysentery, typhoid fever, viral and bacterial
gastroenteritis, and hepatitis A
 complications of an E. coli O157:H7 infection can
include kidney failure. It will cause infection to human
which can make people sick, causing severe stomach
cramps, diarrhea and vomiting.
 Safety Recommendation
 Avoid placing vegetables on the dirty wet floor
 Floor are cleaned on a daily basis using detergent.
 Plastic bags are stored in a clean enviroment

25. The plastic bag that’s
exposed to the
surrounding increase
the chances of cross-contamination
Figures shows the possible risk of
cross-contamination from dirty
floor and also from the disposal
area.

27. 1) Microbes involved
 Escherichia coli O157 : H7
 Pathogenic
 It is present in contaminated fruits and vegetables.
It is an enterohemorrhagic Escherichia Coli. are
Gram-negative, rod-shaped bacteria
 The route of entry is mainly through oral such as
the ingestion of contaminated food, water, or
fecal particles.
 Safety Recommendation
 Good sanitation of equipemnts
 Cleaning of vegetables before cook

28. 2) Microbes Involved
 Collethotrichium Gloeosporiodes
 Spoilage caused
 will have a superficial leathery appearance,
silver or grey to dark lesions.
 Tear staining pattern is also common on the surface of
the orange.
 Under humid conditions, pink tinge, which is the spore
will also be visible.
 Safety Recommendation
 Prune the dead wood that’s in close proximity with
the citrus fruits as Collethotrichium Gloeosporiodes
often harbours in dead branches.
 Field sprays of copper- based fungicides should be
applied prior to autumn rains as well.

29. 3)Microbes Involved
 Geotrichum citri-aurantii
 Spoilage caused
 have a very soft, watery decay.
 distinct margin between decayed and healthy tissue.
 Sour odour
 The fungus can be spread by physical contact after
packaging them in an enclosed space, creating nests of
infected fruit in boxes.
 Safety Recommendation
 Put them in a clean colander and spray them with a kitchen
sink sprayer.
 Gently turn the produce as you hold it under running water.
 Guazantine fungicide is applied to the fruits within 24 hours
after harvest. If the fungicide is not approved for use, then
strong emphasis have to be placed on the sanitation control
and low temperature storage, but chilling injury and
temperature fluctuation during transport and marketing
remain difficult to control.