1. Source of M.O in Foods

2. Sequence of microbial spoilage
M.O have to get into food (type and number)
Food environment must support the growth of Contaminated M.O
(pH, aw , ORP, nutrients, ….)
Food must be stored (abused) at temperature enable M.O to multiply
Food must be stored for sufficient length of time

3. Specific spoilage microorganisms:
M.O which can grow and cause spoilage under the storage conditions
Food Spoilage:
cfu/ g or ml or cm2 normally results in odor problems
to 108 cfu per g or ml or cm2 usually results in foods having surface slime and odor.

4. Source of M.O in foods 1- Natural (internal source) Plants surface
Animals Skin, feathers, GIT,
respiratory tract, milk ducts
2- Contamination (external source).
The types and level of M.O depends on the degree of sanitation used during handling

5. Cross Contamination
The physical movement or transfer of harmful bacteria from one person, object or place to another.

6. Cross contamination is a key factor in food spoilage and food poisoning,
It has four common sources:
Food
People
Equipment
Work surfaces.

7. Why it is important to know the source of M.O in foods
to control the access of these M.O to food
to develop method to inactivate (kill) them
to determine the microbiological quality
to set up microbiological standard and specifications of foods and food ingredients

8. 1- Plants Molds, yeast, and bacteria
The type and level varies depending on
soil condition
type of fertilizer
quality of water used
Improper handling and storage can increase the microbial numbers and vice versa.

9. 2- Animals Carriers: can harbor the pathogens without showing symptoms
Salmonella Enteritids:
Ovaries (ovalution) egg yolk
Pathogenic E.coli
E.coli O157:H7

10. Many spoilage and pathogenic M
Many spoilage and pathogenic M.O from animal origin can get into foods during production and processing (fecal material, skin, hair and feathers)

11. 3-Water Microbial quality of water affects microbial quality of foods
Pathogenic and spoilage M.O can be transmitted to foods via water

12. Chlorine treated potable water (drinking water) should be used in food processing industry (washing and sanitation).
Higher microbial quality than the potable water should be used if water is used as an ingredient.

13. 4- Soil M.O can multiply in soil
Contaminated soil with fecal materials could be a source for enteric pathogenic bacteria and viruses.
Washing and avoid soil contamination

14. 5-Humans Improper cleaned hands
Lack of personal hygiene (Skin, nasal cavity, mouth, gastrointestinal tract GIT)

15. 6-Food Ingredients Spices mold and bacterial spores
Starch, sugar, flour spores of
thermophilic bacteria
Packaging and wrapping material
- set up acceptable microbiological specification
- maintain sanitary conditions

16. 7-Food Utensils and equipments
Dead spots: small parts or inaccessible sections
Proper cleaning and sanitation
Prevent or reduce contamination from air water ……etc

17. 8-Air Type of M.O depends on the surroundings
M.O presents in dust and moisture droplets
Dry air with low dust and higher temperature has low microbial level.
Prevent air and dust access or using filtered air