Chapter 3 The Relationship of Microorganisms to Sanitation...................................
Knowledge of the role of microorganisms
in food spoilage and foodborne illness is
needed to understand the principles of food
sanitation. Microorganisms (also called
microbes and microbial flora) are found
throughout the natural environment. Effec-
tive sanitation practices are needed to com-
bat their proliferation and activity.
How microorganisms relate to food sanitation........................................
Microbiology is the science of microscopic
forms of life known as microorganisms.
Knowledge of microorganisms is important
to the sanitation specialist because their con-
trol is part of a sanitation program.
What are Microorganisms?
A microorganism is a microscopic form of
life found on all non-sterilized matter that
can be decomposed.The word is of Greek
origin and means “small” and “living beings.”
These organisms metabolize in a manner sim-
ilar to humans through nourishment intake,
discharge of waste products, and reproduc-
tion. Most foods are highly perishable
because they contain nutrients required for
microbial growth. To reduce food spoilage
and to eliminate foodborne illness, microbial
proliferation must be controlled. Food dete-
rioration should be minimized to prolong
the time during which an acceptable level of
flavor and wholesomeness can be main-
tained. If proper sanitation practices are not
followed during food processing, prepara-
tion, and serving, the rate and extent of the
deteriorative changes that lead to spoilage
will increase.
Three types of microorganisms occur in
foods. They may be beneficial, pathogenic, or
cause spoilage. Beneficial microorganisms
include those that may produce new foods or
food ingredients through fermentation(s)
(e.g., yeasts and lactic acid bacteria) and pro-
biotics. Spoilage microorganisms, through
their growth and ultimately enzymatic action,
alter the taste of foods through flavor, texture,
or color degradation. Pathogenic microorgan-
isms can cause human illness. Two types of
pathogenic microorganisms that grow in or
are carried by foods are those that cause: (1)
intoxication and (2) infection. Intoxication
results from microorganisms growing and
producing toxin (which causes the illness) in a
food. An infection is an illness that results
from ingestion of a disease-causing microor-
ganism. Infectious microorganisms may cause
illness by the production of enterotoxins in
the gastrointestinal tract or adhesion to
and/or invasion of the tissues.25