INTRODUCTION
MICROORGANISM AND FOOD
The foods that we eat are rarely (if ever) sterile, they carry microbial associations whose compositions depend upon which organism gain access and how they grow, survive and interact in the food over time. The micro orgs present will originate from the natural micro flora of the raw material and those organisms introduced in the course of harvesting/slaughter processing, storage and distribution. The numerical balance between the various types will be determined by the properties
OF THE ORGANISMS THEMSELVES AND THE EFFECTS OF PROCESSING. In most cases this micro flora has no discernable effect and the food is consumed without objection and with no adverse consequences. In some instance though, microorganisms manifest their presence in one of several ways:
i. They can cause spoilage
ii. They can cause food borne illness
iii. They can transform a food’s properties in beneficial way- (Food fermentation)
DIVERSITY OF HABITAT
Viable microorganisms may be found in a very wide range of habitats, from the coldest of brine ponds in the frozen wastes of polar regions to the almost boiling H2O of hot springs. Indeed, it is now realized that actively growing bacteria may occur at temps in excess of 100oC in the thermal volcanic vents at the bottom of the deeper parts of the oceans, where boiling is prevented by the very high hydrostatic pressure. Microorganisms may occur in the acidic wastes draining away from mine workings or the alkaline waters of soda lakes. They can be isolated from the black anaerobic silts of estuarine mud or the purest waters of biologically unproductive or oligotrophic lake. In all these, and many others, habitats microbes play an important part in the recycling of organic and inorganic materials through their roles in the carbon, nitrogen and sulfur cycles. They thus play an input part in the maintenance of the stability of biosphere. The surfaces of plant structures such as leaves, flowers, fruits and esp the roots, as well as the surfaces and the gut of animals all have a rich microflora of bacteria, yeast andfilamentous fungi. This natural or normal flora may affect the original quality of the raw ingredients used in the manufacture of foods, contamination which may occur during processing, and the possibility of food spoilage or food associated illness. Thus, in considering the possible sources of micro organisms as agents of food spoilage or food poisoning, it will be necessary to examine the natural flora of the food materials
Watch full video of the lecture below
Let me know if there's any issue...
Drop a comment, you can as well subscribe so everything we upload will get to your email.
Thanks for reading....
✍@oladap0 on Instagram.