Microorganisms in Food

Summary

This video script delves into the role of microorganisms in food, emphasizing their impact on food safety, spoilage, and fermentation. It discusses the growth and survival of bacteria, yeasts, and molds, and their effects on food quality. The script also touches on the use of microorganisms in food production and their importance in the recycling of organic materials. It highlights the risks posed by certain microorganisms, such as Clostridium botulinum, and the measures taken to prevent foodborne illnesses caused by viruses and parasites.

Takeaways

• 🌟 Microbiology encompasses a wide range of organisms including bacteria, fungi, yeasts, and viruses, which play significant roles in various fields such as medicine, agriculture, and the food industry.
• 🍄 Fungi and yeasts, being eukaryotic organisms, can be either unicellular or multicellular and are often associated with food spoilage and fermentation processes.
• 🦠 Bacteria, as single-celled organisms without a nucleus, are crucial for food safety, spoilage, and fermentation, with their growth and activity significantly impacting food quality.
• 📈 The growth of microorganisms in food can be rapid, often depicted on a logarithmic scale, showing the potential for quick multiplication under ideal conditions.
• 🔍 Different states of microorganisms in food include growth, survival, and death, which can be influenced by various environmental factors and food handling practices.
• 🧀 Molds can cause food spoilage and produce mycotoxins, leading to foodborne illnesses, particularly in cereal crops and tree nuts.
• 🍎 Spoilage microorganisms, including bacteria, yeasts, and molds, can cause visible signs of food spoilage, such as bulging cans or mold growth on surfaces.
• 🛡️ Beneficial microorganisms are used in the food industry for fermentation to produce foods like alcoholic beverages and for leavening agents in bread.
• 🌱 Microbial decomposition is essential for recycling organic materials and maintaining the balance of life on Earth.
• ⚠️ Certain microorganisms pose health risks and can cause foodborne illnesses, with symptoms ranging from nausea and vomiting to more severe conditions.
• 🌡️ Temperature and oxygen availability are critical factors that influence the growth and activity of microorganisms, including the production of toxins and the spoilage of food.

Q & A

What are the main categories of microorganisms discussed in the script?

The main categories of microorganisms discussed include bacteria, yeasts, molds, viruses, and parasites.

How do bacteria contribute to food safety and spoilage?

Bacteria significantly contribute to food safety by causing spoilage and foodborne illnesses. They can also be beneficially used in fermentation processes.

What is the role of molds in food spoilage and foodborne illness?

Molds are a major cause of food spoilage due to their ability to grow in various substances and conditions. Some molds produce mycotoxins that can cause foodborne illnesses, typically associated with cereal crops and tree nuts.

How are yeasts utilized in the food industry?

Yeasts are used in the food industry for fermentation processes, particularly in the production of alcoholic beverages and as a leavening agent in bread.

What are the different states in which microorganisms can exist in food as mentioned in the script?

Microorganisms can exist in food in three states: growth, survival, and death, which are influenced by environmental conditions.

Why is the bulging of canned food a sign of potential food safety risk?

A bulging can is a sign that microorganisms are growing inside and producing gas, which indicates a potential food safety risk and should not be consumed.

How do viruses and parasites cause foodborne illness?

Viruses and parasites cause foodborne illness by contaminating food, often through human handling or other modes of cross-contamination. They do not multiply in food but can cause illness if ingested.

What is the significance of Clostridium botulinum in canned food safety?

Clostridium botulinum is a spore-forming bacteria that can grow in canned food under anaerobic conditions, producing a potent neurotoxin that can be lethal if ingested.

How can the growth of spoilage microorganisms be controlled in food?

The growth of spoilage microorganisms can be controlled by managing factors such as temperature, pH, water activity, and the use of preservatives.

What is the importance of microbial decomposition in the environment?

Microbial decomposition is critical for the recycling of organic materials and is essential for maintaining the balance of life on Earth.

Outlines

00:00

🌿 Microorganisms in Food: The Good, the Bad, and the Spoilage

This paragraph delves into the world of microorganisms, including bacteria, fungi, yeasts, and viruses, which are crucial in various fields such as medicine, agriculture, and the food industry. It emphasizes the importance of microorganisms in food safety, spoilage, and fermentation processes. Bacteria are highlighted as the most significant group due to their impact on food safety and spoilage. The paragraph also discusses the role of molds and yeasts in spoilage and fermentation, with a note on mycotoxins produced by certain molds. The growth dynamics of microorganisms in food are illustrated through a graph showing the logarithmic increase in their numbers over time, with different lines representing growth, survival, and death. The paragraph concludes with examples of food spoilage and the significance of microorganisms in producing fermented foods and recycling organic materials.

05:00

🍄 Foodborne Illnesses and Microorganisms

The second paragraph focuses on foodborne illnesses caused by consuming contaminated food or beverages. It discusses the various symptoms associated with these illnesses, which can range from nausea and vomiting to more severe conditions. The paragraph provides an in-depth look at the different types of microorganisms found in food, including molds, yeasts, and bacteria. Molds are described as a major cause of food spoilage due to their ability to grow in various substances and temperatures. Yeasts, similar to molds, are also a significant cause of spoilage and are used beneficially in fermentation processes. Bacteria are highlighted as the most important group in food, with some causing spoilage, others used in fermentation, and some causing infections or producing toxins. The paragraph also touches on spore-forming bacteria like Clostridium botulinum, which is a significant concern for canned food safety. The importance of controlling conditions to prevent the growth of harmful bacteria and the role of viruses and parasites in foodborne illnesses are also discussed, with advice on preventing contamination and ensuring food safety.

Keywords

💡Microorganisms

Microorganisms are microscopic organisms that are too small to be seen with the naked eye. They include a vast array of life forms such as bacteria, fungi, yeasts, and viruses. In the context of the video, microorganisms play a significant role in various fields including medicine, agriculture, and the food industry. They can be both beneficial and harmful, contributing to food spoilage, fermentation, and foodborne illnesses.

💡Eukaryotic organisms

Eukaryotic organisms are organisms whose cells contain a nucleus enclosed within membranes. This category includes fungi and yeasts, which are mentioned in the video as important microorganisms in the context of food spoilage and fermentation. The video highlights that these organisms are part of the microbiological world and have significant impacts on food safety and production.

💡Bacteria

Bacteria are single-celled organisms that lack a nucleus. They are crucial in the video's discussion on food safety and spoilage. Bacteria can cause foodborne illnesses, contribute to food spoilage, or be used beneficially in fermentation processes. The video emphasizes the importance of understanding bacterial growth and control to ensure food safety.

💡Spoilage

Spoilage refers to the process by which food becomes unfit for consumption due to the growth of microorganisms. In the video, spoilage is a central theme, with examples such as mold growing on cheese and bulging cans indicating the presence of gas-producing microorganisms. Understanding spoilage is key to preventing food waste and ensuring food safety.

💡Fermentation

Fermentation is a process where microorganisms, like bacteria and yeasts, convert carbohydrates into alcohol or acids. The video discusses how fermentation is used beneficially in the food industry to produce products like alcoholic beverages and as a leavening agent in bread. It is a critical process that relies on the controlled use of microorganisms.

💡Molds

Molds are a type of fungi that can cause food spoilage. The video describes how molds can grow on various food substances, even at room temperature or in refrigerators, and some molds can produce mycotoxins that lead to foodborne illnesses. Molds are a significant factor in food spoilage and have to be managed in food production and storage.

💡Yeasts

Yeasts are single-celled fungi that are used in the food industry for fermentation. The video explains that yeasts are used to ferment alcoholic beverages and as a leavening agent in bread-making. They are an essential component in the production of many food products, highlighting their beneficial use in the food industry.

💡Foodborne illness

Foodborne illness refers to any sickness caused by the consumption of contaminated food or beverages. The video discusses various symptoms associated with foodborne illnesses, such as nausea, vomiting, and diarrhea. It also mentions specific microorganisms, like viruses and parasites, that can cause these illnesses, emphasizing the importance of food safety practices.

💡Clostridium botulinum

Clostridium botulinum is a spore-forming bacteria that produces a potent neurotoxin. The video explains that this bacterium is of particular concern in canned food safety because it can grow in low-oxygen environments and produce a toxin that is lethal if ingested. Managing the risk of Clostridium botulinum is critical in the canning process.

💡Vegetative cell state

The vegetative cell state refers to the active, metabolically active state of a bacterial cell that is capable of growth and reproduction. In contrast to the dormant spore state, the video discusses how bacteria in the vegetative state can cause infections or produce toxins in food, which can lead to foodborne illnesses.

💡Spores

Spores are a dormant, hardy form of bacteria that can survive in harsh environmental conditions. The video explains that spores do not actively metabolize and do not divide, but can transform back into the vegetative state when conditions are favorable. Spores are important in the context of food safety because they can withstand processing conditions and then germinate to cause spoilage or illness.

Highlights

Microbiology encompasses a wide range of organisms including parasites, fungi, yeasts, and bacteria.

Viruses are not living organisms; they are obligate intracellular parasites.

Microorganisms play a crucial role in medicine, agriculture, and the food industry.

Bacteria are the most significant group of microorganisms affecting food safety and spoilage.

Molds and yeasts are often associated with food spoilage and are used in fermentations.

Some molds produce mycotoxins that can cause foodborne illnesses.

The growth of microorganisms can be represented on a logarithmic scale due to their rapid increase in number.

Under ideal conditions, bacteria, yeast, and mold can multiply very rapidly.

Spoilage microorganisms do not typically cause food safety issues.

Beneficial microorganisms are used in the production of fermented foods and enzymes.

Microbial decomposition is critical for the recycling of organic materials on Earth.

Certain microorganisms can cause foodborne illnesses with symptoms like nausea, vomiting, and diarrhea.

Molds are a major cause of food spoilage and can grow in various substances and temperatures.

Yeasts are similar to molds and are also a major cause of spoilage.

Bacteria can be aerobic or anaerobic and have various shapes.

Some bacteria cause spoilage, while others are used in fermentation or cause infections.

Bacterial spores are hardy and can survive in harsh environments.

Clostridium botulinum is a spore-forming bacteria that can cause serious foodborne illness.

Viruses and parasites cause foodborne illness but do not contribute to spoilage or fermentation.

Proper food handling and hygiene are crucial to minimize the risk of foodborne illness.

Transcripts

microorganisms in boobs the field of

microbiology includes diverse organisms

from different domains of life parasites

fungi and yeasts represent eukaryotic

organisms with a nucleus within their

cells they may be unicellular or

multicellular organisms bacteria are

single-celled organisms that lack a

nucleus viruses are actually not living

organisms as they are obligate

intracellular parasites collectively

these diverse organisms are termed germs

microbes microorganisms bugs among many

other needs microorganisms are important

in a number of fields including medicine

agriculture and of course the food

industry this slide lists the types of

microorganisms important to foods they

are categorized as either contributors

of food spoilage foodborne illness or

their use beneficially for food

enhancement bacteria are the most

important group of microorganisms to

consider because they contribute

significantly to food safety food

spoilage and to fermentations molds and

yeasts are often associated with

spoilage and are also exploited for

fermentations there are some types of

molds that produce mycotoxins that can

cause foodborne illnesses however the

growth of these molds is limited to

cereal crops and tree nuts

viruses and parasites cause foodborne

illness but do not contribute to

spoilage or fermentation because they do

not have the ability to multiply in

foods this graph represents the

different states in which bacteria

yeasts and molds can exist in foods the

horizontal axis is time and hours and

the vertical axis is the number of

microorganisms due to the fact that

microorganisms can grow meaning increase

in number very rapidly their count is

represented on a logarithmic scale

here we are betrayal II started our

curve at three logs or 1000

microorganisms the unit is colony

forming unit or see if you progressed

if you have ever seen a Petri plate that

is covered with little dots those dots

are bacterial colonies microbiologists

will count these colonies and determine

how many of these colony forming units

or see a fuse are present in a gram of

food under ideal conditions bacteria

yeast and mold can multiply very rapidly

this is depicted by the blue line

labeled growth you can see that within

eight hours the number of microorganisms

has increased from 1,000 CFU to a

hundred million see if you program when

conditions are not suitable for growth

microorganisms can simply survive and

food their numbers by their increasing

or decreasing as depicted by the green

line labeled survival it is also

possible that conditions are harsh or

unfavorable and in this case we can have

microorganisms actually dying or being

inactivated and food depicted by the red

line here labeled death microorganisms

are the most significant cause of food

spoilage microbial spoilage can be

caused by bacteria yeast moulds the

picture on the left is cheddar cheese

and you can see the blue-green mold

growing on the surface an extreme

example of spoilage the apples in the

centre picture are also clearly spoiled

likely here we have a combination of

different bacteria yeasts and molds

growing on these apples the can on the

right has bulged ends a telltale sign

that microorganisms are growing in this

can and producing gas as they do if you

ever have a bulge can like this it is

important to not consume the food and to

safely dispose of the can in canned food

there is a potential food safety risk

and therefore you want to make sure that

you dispose of any bulged cans but we'll

have more on that particular issue later

generally the growth of spoilage

microorganisms does not cause a food

safety issue there are currently there

are certainly many beneficial

microorganisms

in the world we continue to learn more

about the positive health attributes of

our own human microbiome in the food

industry microorganisms are used to

produce fermented food and to produce

enzymes and chemicals used in food

formulations also without microorganisms

we would not have recycling of organic

materials microbial decomposition is

critical to life on Earth as we know it

there are certain types of

microorganisms that pose a health risk

and are the causative agents of

foodborne illness multiple terms are

used to describe a sickness that arises

from consuming a contaminated food or

beverage and they're listed here for

reference there is no one syndrome and

it compasses all foodborne illnesses

typical symptoms often associated or

nausea vomiting and diarrhea however

there are many other symptoms that can

be associated with a foodborne illness

now we will talk a bit more in depth

about each type of microorganism that

can be found in food molds are

ubiquitous in nature I'm sure everyone

has seen these growing on food in their

own home molds are a major cause of food

spoilage because molds have the ability

to grow in many different substances and

at room temperature as well as in your

refrigerator

these are aerobic organisms meeting they

need oxygen to grow a subset of molds

can produce toxins as they grow in food

in these toxins could cause foodborne

illness these types of toxin producing

molds are typically associated with

cereal crops and tree nuts yeasts are

very similar to molds in terms of their

distribution in nature the temperatures

at which they grow and the fact that

they are aerobic organisms yeast like

molds are also a major cause of spoilage

yeasts are used beneficially due to the

fact that they produce alcohol and

carbon dioxide as a by-product during

their growth yeast are used to ferment

alcoholic beverages and as a leavening

agent for

red bacteria are the most important

group of organisms and food bacteria

constitute a large domain of

microorganisms that are unicellular and

lack a nucleus typically a few

micrometers in length bacteria have a

number of shapes ranging from spheres to

rods and spirals depending on the type

bacteria can be a aerobic needing oxygen

or anaerobic where oxygen is toxic some

types of bacteria cause spoilage others

are used at officialy in fermentation

there are also bacteria that cause

infections while others produce toxins

as they grow in food and both the types

of bacteria that cause infections and

those that produce toxins and foods can

make people sick some types of bacteria

have the ability to form spores and

unfavorable conditions these spores are

very Hardy in the environment and can

resist heat acid and low water activity

environments when a bacterial cell is

actively metabolizing and able to

increase in number we call this the

vegetative cell state the bacterial

sport in contrast has no active

metabolic activity and does not divide

when conditions improve the bacterial

spore can sense this and is triggered to

transform back into the vegetative cell

state the most important spore-forming

bacteria related to the safety of canned

food is Clostridium botulinum

Clostridium botulinum is a strict in

aerobic bacteria so when we drive oxygen

out of a jar during canning this makes

an ideal condition for this particular

bacteria to grow this particular

spore-forming bacteria produces a potent

neurotoxin during growth that can cause

death in humans and animals if ingested

the toxin is only produced when

Clostridium botulinum is in the

vegetative cell state toxin is not

produced by the spore we can keep

clustered in botulinum in the spore

State by carefully controlling acid and

water activity levels in canned food we

can also destroy the spores directly

using high temperatures achieved

by a pressure canner viruses and

parasites are important to food because

they cause foodborne illness these

microorganisms do not grow or increase

in numbers in food some types of

parasites such as Trichinella spiralis

can be present in animal products

primarily wildgame but can be

inactivated by freezing followed by

proper cooking other types of parasites

net might end up and end up in food via

human handling or other modes of

cross-contamination Toxoplasma gondii is

a parasite endemic in domestic cats that

is shed in their feces it can be

transmitted by food so it is important

to limit cat cross-contamination to food

in the home the source of food borne

viruses are humans norovirus and

hepatitis A virus typically end up in

food due to a food handler it is

important that no one who is sick

prepare food for others and that proper

hand-washing is always followed to

minimize the risk of virus

cross-contamination two foods