Microbial Spoilage include the contamination of Pharmaceutical products with the microbes which lead to spoilage of the product affecting Drug safety and quality, and is not intended for use. Shortly Microbial Spoilage is defined as deterioration of pharmaceutical products by the contaminant microbe.

1. Microbiological Spoilage and
Preservation of
Pharmaceutical Products
Md. Saiful Islam
B.Pharm, M.Pharm (PCP)
North South University
Fb Group: Pharmacy Universe

2. • Three categories based on likelihood of spoilage
– Perishable
» Nutrient rich, moist, and unprotected by
coverings
– Semi-perishable
» Can store sealed for months without
spoiling
» Many fermented foods are semi-perishable
– Nonperishable
» Dry or canned foods that can be stored
indefinitely
» Often nutrient poor, dried, fermented, or
preserved
Classifying foods in terms of potential for
spoilage

3. • Food-processing methods
– Industrial canning
» Eliminates mesophilic bacteria and
endospores
– Pasteurization
» Lowers microbe numbers, but some microbes
survive
– Lyophilization
» A vacuum draws off ice crystals from frozen
foods
– Gamma radiation
» Can achieve complete sterilization
The prevention of food spoilage

4. Microorganisms found in Food
• Food safety is a global issue
• Soil microbes can spoil food
• Contamination by unsanitary handling of food
• Improper storage and preparation procedures
can lead to contamination by pathogens
• Imports of fruits and vegetables from 3rd World
countries can bring in diseases and parasites
• Hands washed properly?

5. FRUITS AND VEGETABLES
• Pseudomonas fluorescens are found on surface
of fruits and vegetables
• Pathogens: Salmonella, Shigella and Entameoba
can be transmitted on surfaces
• Now using GMO to make plants resistant

6. MEATS AND POULTRY
• 20 bacteria found on Poultry- 1/2 of all infections
caused by Salmonella, ¼ by Clostridium perfringens and
¼ Staphylococcus aureus.
• Pseudomonas cause slime and odors.
• Chickens laying eggs can have Salmonella,1/10000 eggs
has this bacteria in side shell.

7. MILK
• Mostly Staphylococcus, Micrococcus, Pseudomonas
• Hand milking- E. coli, Acinetobacter
• Milk is Soured by Streptococcus lactis, Lactobacillus

8. Industrial Food Canning

9. CANNING
• Some thermophiles (Bacillus
stearothermophilus) may remain alive even after
canning, spores can germinate and grow, can will
bulge in heat (thermophilic anaerobic spoilage)
• Flat sour spoilage
• Mesophilic spoilage- improper canning at room
temp
• Sugars

10. DRYING AND LYOPHILIZATION
• Drying- desication or dehydration is oldest method
• Remove 90% of water
• Stops growth but does not kill microbes
• Can be sun dried, heated in ovens etc
• Addition of slat, sugar or chemicals also used
• Lyophilization- freeze drying is used for instant
coffee and dry yeast for bread making

11. Food Preservation- Irradiation
• Aseptic packaging: Pre-sterilized materials assembled
into packages and aseptically filled.
• Gamma radiation kills bacteria, insects, and parasitic
worms.

12. FOOD IRRADIATION- Ionizing Radiation
•2 types of Irradiation- UV and Ionizing
•Microwaves do not kill, but the heat is microbicidal,
but food must be rotated Ionizing-Gamma Rays can
penetrate and are microbicidal
•Can be done, before or after packaging
•Cobalt 60 gamma and Cs 137 used in Japan and
Europe, FDA has declared safe in the US

14. PASTUERIZATION OF MILK - STANDARDS
• 2 methods : High temp short time and Low temp long
time
• Ultra high temperature- UHT treatment
• Some chemical additives
• Milk and Food in US carefully regulated by FDA
• Animals inspected and soon stricter methods by
microscope
• Quality control has many tests for purity and guarantees
high quality milk to consumers

15. Thecheese-makingprocess
Pasteurization kills
unwanted microorganisms
Addition of starter
bacterial culture
Coagulation of milk
proteins (curd formation)
Disposal of
liquid whey as
waste product
Production of
unprocessed
cheeses
Cutting
of curds
Production of processed
cheeses through pressing,
addition of secondary
microbial cultures, and
aging (ripening)

16. Yeast Fermentations

17. Making Red Wine

18. Sugar Ethyl alcohol + CO2
Saccharomyces cerevisiae
Malic acid Lactic acid
Lactic acid bacteria
Ethyl alcohol Acetic acid
Acetobacter or Gluconobacter
Microbial Metabolism

19. Fermentation Technology

20. Biomass Methane or ethyl alcohol
Bioconversion
Alternative Energy Sources Using Microorganisms