Microorganisms, commonly known as microbes, are tiny organisms like bacteria, viruses and fungi. While most microbes are harmless, some can cause diseases if they contaminate food and water. To control microbial growth, NASA developed stringent cleaning protocols for the International Space Station. This included disinfecting air and water and using filters. NASA also worked with Pillsbury to create the Hazard Analysis and Critical Control Points (HACCP) system to ensure food safety. HACCP uses seven principles like identifying critical control points and establishing monitoring and corrective actions to prevent rather than catch problems. HACCP is now widely used in food production and can also be applied in home kitchens.

1. Microorganisms,
Food Safety &
HACCP

2. What is a Microorganism?
• Microorganisms
(microbes) are
viruses, bacteria and
fungi
• They are too small to
be seen with the
naked eye, but can be
Image Credit: USDA
seen with a
microscope Photo by: Scott Bauer
• They are single celled
organisms

3. Where Do Microbes Live?
• Microbes live in the water you drink, the
food you eat, and the air you breathe.
• Right now, billions of microbes are
swimming in your belly and mouth, and
crawling on your skin!

4. Are Microbes Harmful?
• 95% of all microbes are
harmless
• Some are very beneficial to
humans
• Bacteria in people’s intestines
help to digest food
• Some harmless microbes
protect people by competing
with harmful microbes for Image Credit:
space www.microorganisms.com

5. How do Microbes Multiply?
• They multiply QUICKLY!
• Scientists often use scientific notation to
express their large numbers
Number Scientific
Notation
1 1x100
100 1x102
10,000 1x104
1,000,000 1x106

6. Some Common Harmful
Bacteria in Food
Name Where is it Disease/Result
found?
Salmonella Raw meats, Nausea,
poultry, dairy vomiting,
products,
diarrhea, fever
vegetables and
fruits
E.Coli 0157:H7 Raw and undercooked Abdominal pain,
ground beef, other red cramps, nausea,
meat, unpasteurized
milk, soft cheese,
vomiting, diarrhea,
fresh fruit and occasional fever
vegetables

7. Salmonella & E.Coli 0157:H7
Salmonella
E.Coli 0157:H7
Image Credit: EHA Consulting Group Inc.

8. Why are Space Scientists
Concerned about Microbes?
• Seven astronauts (each with
their own microbes) will be
living in small, air-tight space
for months or years
• Harmful microbes can
spread and make the crew
sick
• Aspects of spaceflight are
known to weaken the human
immune system
• Certain microbes can attack Image Credit: USDA
the materials and hardware
of the Station

9. What is NASA Doing to Eliminate
Harmful Microbes in Space?
• Testing each crewmate for infection
before launch
• Only healthy crew members are
allowed to fly in space

10. What About the Water and Air?
• Air, water and surfaces with
which crew members interact
must be kept clean
• All air in the space station
will pass through filters-High
Efficiency Particle Air
(HEPA) filters
• Water will be disinfected by a
machine called a Catalytic
Oxidator

11. Protecting Space Station
Materials
• Some harmful microbes can thrive on the
Space Station
• Eventually, they could eat away at the
Space Station material
Image Credit: NASA

12. Protection of the Space
Station Materials
• Humidity of the air will be kept low
• Astronauts will clean materials
• Paint with a fungus-killing chemical will be
used
Image Credit: NASA

13. How can we control microbial
growth here on Earth?

14. NASA Spin-offs
• Dozens of NASA Spin-offs have improved
our lives here on Earth
• In order to prevent bacterial contamination
in space, NASA hired Pillsbury to develop
a preventative food safety program
• Pillsbury developed the Hazard Analysis
and Critical Control Point (HACCP)
program

15. HACCP
• HACCP is designed to prevent food safety
problems rather than catch then after they
occur
• It includes seven principles
• It was adopted by the FDA in the1990’s

16. HACCP’s Seven Principles for
Food Safety
1. Analyze Hazards
2. Identify Critical Control Points

17. Principles 3 & 4
1. Establish Critical Limits for each Critical
Control Point
2. Establish Monitoring Procedures

18. Principles 5, 6 & 7
1. Establish Corrective
Actions
2. Establish Verification
Activities
3. Establish Records and
Documentation

19. What are some ways your could
implement HACCP Principles in
your home kitchen?