MICROBIAL FOOD SPOILAGE DISORDERS (DISEASES) AND ITS CONTROL

MICROBIAL FOOD SPOILAGE DISORDERS (DISEASES) AND ITS CONTROL

ABSTRACT

Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent sources of nutrients for microbial growth. Depending on the microorganisms present, foods may spoil or be preserved by fermentation. Foods can act as a reservoir for disease transmission, and thus detection and control of pathogens and spoilage organisms are important areas of food microbiology. During the entire sequence of food handling from the producer to the final consumer, microorganisms can affect food quality and develop potential health effects for humans. Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics (tactile, visual, olfactory or flavour). Chemical reactions that cause offensive sensory changes in foods are mediated by a variety of microbes that use food as a carbon and energy source. These organisms include bacteria, fungi, protozoa and viruses. Many physical and chemical methods are employed to control the growth of certain microbes on foods thereby preventing their spoilage.

TABLE OF CONTENTS

Title Page i

Table of Content ii

Abstract iii

CHAPTER ONE

1.0 INTRODUCTION 

1.1 Principles Underlying Spoilage of Food 

1.2 Factors Affecting the Development of Micro-organisms in Foods 

1.2.1 Intrinsic Parameters 

1.2.2 Extrinsic Parameters

1.3 Foods and Their Microbial Spoilage 

1.3.1 Dairy Products 

1.3.2 Vegetables 

1.3.3 Raw Meat 

1.3.4 Fish 

1.3.5 Fruits and Juices 

CHAPTER TWO

2.0 DISEASE OF MICROBIAL FOOD SPOILAGE 

2.1 Types of Microbial Food Borne Disease 

2.2 Description of Selected Diseases 

2.2.1 Staphylococcal Food Poisoning 

2.2.2 Botulism 

2.2.3 Salmonella Gastroenteritis 

2.2.4 Shigellosis (Bacillary Dysentery) 

2.2.5 Escherichia Coli Enteritis 

2.2.6 Bacillus Cereus Gastroenteritis

2.2.7 Yersinia Enterocolitica Gastroenteritis 

2.2.8 Listeriosis by Listeria Monocytogenes 

CHAPTER THREE

3.0 CONTROL OF MICROBIAL FOOD SPOILAGE 

3.1 Applications of Heat 

3.1.1 Boiling 

3.1.2 Pasteurization 

3.2 Low Temperature (Refrigeration and Freezing) 

3.3 Drying (Removal of H2O) 

3.4 Irradiation (Uv, X-ray, Gamma Radiation) 

3.5 Control of Microbial Growth by Chemical Agents 

3.5.1 Antiseptics 

3.5.2 Disinfectants 

3.5.3 Preservatives 

3.6 Intermittent Boiling (Tyndalization) 

3.7 Sterilization 

CHAPTER FOUR

4.0 CONCLUSION AND RECOMMENDATION 

4.1 Conclusion 

4.2 Recommendations