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Microorganisms and food_chart
- 1. Tips for good hygienic practice • Keep moisture levels to a minimum • Keep food processing plant clean • Follow recognised cleaning schedules • Keep perishable products within the safe temperature zone • Practice effective personal hygiene • Don’t give micro-organisms time to multiply • Practice effective pest and foreign body control • Store raw and cooked foods separately 0 20 min 40 min 1 h 2 h 3 h 4 h 5 h 6 h 7 hTime Bacteria Time effect 1 2 4 8 64 512 4,096 32,768 262,144 2,097,152 Typical bacteria multiplication rate at optimum temperature. Temperature effect 91 82 77 71 54 49 43 38 32 21 7 0 -18 -23 Spores can still survive at this temperature Bacterial multiplication is reduced considerably at these and higher temperatures Food should not be stored within this temperature range for extended periods of time Bacteria growth is slowed considerably, which makes these suitable refrigeration temperatures. Psychrophilic bacteria may predominate Usual pasteruisation temperature Majority of vegetative bacteria destroyed Optimum growth temperature for pathogenic bacteria is 37°C – human body temperature Recommended temperatures for storage of frozen foods ºC 66 60 Micro-organisms and food www.diversey.com © 2018 Diversey, Inc. All Rights Reserved. 66958 en 03/18 CHARACTERISTICS OF THE MAJOR PROBLEM MICRO-ORGANISMS IN THE FOOD AND BEVERAGE INDUSTRIES PATHOGENICMICRO-ORGANISMS BACTERIA GROUP DESCRIPTION ORIGIN CONDITIONS FOR GROWTH FOODS AFFECTED SOURCE OF CONTAMINATION PRINCIPAL SYMPTOMS TIME OF INCUBATION DURATION OF DISEASE TEMPERATURE AT WHICH ORGANISM IS DESTROYED STAPHYLOCOCCUS AUREUS Gram positive coccus Hands, hair, nose, animals, septic spots, boils Aerobic and faculatively anaerobic Cooked meats, poultry, egg products, canned products, milk, cream Handling of food and equipment Nausea, vomiting 2-6 hours 24-48 hours 70°C for 2 minutes toxins are thermostable CLOSTRIDIUM PERFRINGENS Gram positive, spore forming bacillus Faeces, raw meat, poultry, soil Anaerobic and microerophilic Cooked meats, poultry, stews, gravies, canned meats handling of food and equipment, soil Abdominal cramp, diarrhoea 8-24 hours 24-48 hours Spores are resistant to boiling SALMONELLA SPECIES Gram negative rod Human and animal intestines, water bourne Aerobic and faculatively anaerobic Any food of nimal origin, seafood, egg, chocolate Live and slaughtered animals, handling of equipment Acute gastoenteritis, fever, diarrhoea, vomiting, septicaemia 12-72 hours 2-5 days 70°C for 2 minutes ESCHERICHIA COLI Gram negative rod Human and animal intestines Faculatively anaerobic Meats and derivatives, cheese, milk products Handling of food and equipment Diarrhoea, dysentry 6-36 hours 1-7 days 70°C for 2 minutes VEROCYTOTOXIN (VTEC) PRODUCING ESCHERICHIA COLI 0157 Gram negative rod Faeces, raw meat, raw milk Aerobic and faculatively anaerobic Meats, minced meats and derivatives, yogurt, raw milk Slaughtered animals, handling of equipment Severe abdominal pain, watery diarrhoea with blood, vomiting, little or no fever, may cause HUS leading to kidney dailure and anaemia 3-9 days 6-8 days Mortality rate 3-5% in cases with HUS 70°C for 2 minutes CLOSTRIDIUM BOTULINUM Gram positive, spore forming bacillus Soil, water Anaerobic Canned or preserved foods External contamination of equipment Nausea, vomiting, paralysis 10-48 hours Approx 10 days – however mortality rate is high Spores are resistant to boiling CAMPYLOBACTER SPECIES Gram negative bacillus Faeces, live animals, water Faculatively anaerobic and microaerophilic Poultry, unpasteurised milk Slaughtered animals Fever, diarrhoea, abdominal cramp 2-11 days 3-14 days 70°C for 2 minutes LISTERIA SPECIES Gram positive bacillus Ubiquitous Aerobic and faculatively anaerobic Fish, chicken,cheeses, raw foods General environment Heavy cold, diarrhoea, septacaemia 1-3 days 3-21 days 70°C for 2 minutes ROTAVIRUSES RNA virus double strand Faeces, polluted water Cell culture in specific host cells No specific food Handling of food, polluted water Vomiting, diarrhoea, upper respiratory tract infections, may also cause fever 1-7 days (2-4 days typical) 2-3 days 70°C for 2 minutes NORO VIRUS Believed to be RNA virus single strand Faeces, polluted water Cell culture in specific host cells Shellfish Handling of food, polluted water Nausea, vomiting, abdominal pain, malaise, low grade fever 24-72 hours 24-48 hours 80°C for 2 minutes HEPATITIS A RNA virus single strand Faeces, polluted water Cell culture in specific host cells Contaminated water, raw vegetables, shellfish Handling of food (faecal-oral route) polluted water Fever, malaise, abdominal pain, jaundice, liver may be affected 15-50 days 1 week to several months 80°C for 2 minutes BACILLUS CEREUS Gram positive bacillus sporeforming Soil, dust, water, intestines Aerobic and faculatively anaerobic Vegetables, meats, cereals, milk General environmental Gastroenteritis, vomiting, diarhoea 1-6 hours 6-24 Hours 90°C for 2 minutes SPOILAGEMICRO-ORGANISMS LACTOBACILLUS SPECIES Gram positive bacillus Ubiquitous, mouth, gastrointestinal tract, widely found in nature Aerobic some anaerobic Dairy, grain, meat, fish and derived products, water sewage, beer, wine, fruit Plant material, part of normal gut flora Little clinical significance, pathogenicity is rare Spores are resistant to boiling ZYGOSACCHAROMYCES BAILII Yeast Environment, normal flora of foods Aerobic and faculatively anaerobic High salt, low preservative, low water content squashes and mayonnaise Inadequately cleaned food processing plant, air bourne dust Little clinical significance, pathogenicity is rare. Causes post packing fermentaion of food products 70°C for 2 minutes Some species can survive pasteurisation PSEUDOMONAS SPECIES Gram negative rod Water, soil Aerobic Meat, poultry, seafood Water Infections where moisture accumulates (e.g. wounds, burns, urinary tract) 70°C for 2 minutes RHODOTORULA SPECIES Yeast Air, dust Aerobic and faculatively anaerobic Fresh and refrigerated meat, poultry, fish, seafood Air bourne dust Little clinical significance, pathogenicity is very rare. Produces pink pigments on meat, fish and poultry 70°C for 2 minutes SACCHAROMYCES SPECIES Yeast Stored grains, air, dust, fruit and vegetables Aerobic and faculatively anaerobic Beer, bakery goods Air bourne dust Little clinical significance, pathogenicity is very rare. Produces off flavours in fermented products 70°C for 2 minutes