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MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

Explore the eukaryotic microorganisms of concern in food, including parasites and molds. Learn about the mechanisms by which these microorganisms cause illness, the hazards they present to consumers, and the controls that can prevent foodborne illness.

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MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

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  1. MICROBIAL FOOD SAFETYA FOOD SYSTEMS APPROACH Charlene Wolf-Hall and William Nganje

  2. Chapter 8: Eukaryotic Microorganisms of Concern in Food - Parasites and Molds

  3. Key Questions What is a eukaryotic microorganism? What eukaryotic microorganisms are of most concern for microbial food safety? What are the mechanisms by which these microorganisms cause illness? What are the hazards these microorganisms present to consumers? What controls can prevent foodborne illness due to these microorganisms?

  4. Eukaryotic Microorganisms of Concern in Foods Eukaryotes- Cells of the higher organisms, containing a true nucleus bounded by a nuclear membrane. Prokaryotes- Cells, such as those of bacteria and blue green algae, which lack a nuclear membrane so that the nuclear material is either scattered in the cytoplasm or collected in a nucleoid region. Eukaryotes of concerns in microbial food safety: • Parasitic worms and protozoa • Fungi - Mycotoxins

  5. Anisakis Simplex Helminth – Roundworm Parasite of marine mammals; transmitted to humans by undercooked seafood

  6. Taenia Helminth – Flatworms Host-adapted to swine, beef and humans

  7. Trichinella spiralis Helminth – Roundworm Found in warm blooded animals, more common in pigs and bear

  8. Cryptosporidium Protozoan Intracellular parasites transmitted through feces Contaminated water is the main source

  9. Cyclosporacayetanensis Protozoan Humans are the only source Contaminated water is the main source Parasitic Infection – Cyclosporiasis Diarrhea US stats • Cause 44,407 illnesses, 11 hospitalizations, and zero deaths per year • Average cost per case - $1,483 Controls • Use of safe, potable water for food preparation and cleaning • Sensitive to heating and boiling of water • Good hygiene

  10. Giardia Protozoan Warm blooded animals and humans Contaminated water is the main source

  11. Toxoplasma gondii Protozoan Felines and humans Contaminated water is the main source

  12. Mycotoxins Mold- A fungus with visible downy mycelium upon which powdery conidia can be seenl. Mycotoxins– Toxic compounds produced by fungi. Field Fungi - Fungi that invade food crops in the field. These fungi can damage grain as the seeds develop. Storage Fungi - Fungi that grow in stored grain, spoiling quality and possibly safety. Genera of most concern in food: • Aspergillus • Fusarium • Penicillium

  13. Aspergillus Mold Can be problems in field and storage Higher risk in drought harvest years

  14. Fusarium Mold Field fungus Higher risk in wet harvest years

  15. Penicillium Mold Storage fungus; many psychrotrophs

  16. THANK YOU Name: Charlene Wolf-Hall & William Nganje Email: charlene.hall@ndsu.edu & William.Nganje@ndsu.edu

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