FOOD MICROBES

What are microorganisms?

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Microorganisms
(microbes) are
viruses, bacteria
and fungi
They are too
small to be seen
with the naked
eye, but can be
seen with a
microscope
They are single
Food
celled organisms Microbes
 Sources of Microorganisms
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 Where do microorganisms come from?

EVERYWHERE!

 Microbes live in the water you drink, the

food you eat, and the air you breathe.

 Right now, billions of microbes are

swimming in your belly and mouth, and
crawling on your skin!
Food Microbes
 Are Microbes Harmful?
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 95% of all microbes

are harmless
 Some are very
beneficial to humans
 Bacteria in people’s
intestines help to
digest food
 Some harmless
microbes protect
people by competing Food
Microbes
The good, the bad and the ugly
Good - important in food
production;
provide better taste and
texture
Bad - cause of food borne
illness:
– Infection with live
organisms
– Intoxication with bacterial
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toxins Food Microbes
 Beneficial Microorganisms
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 Helpful bacteria and fungi that

are either added or naturally
occur in foods.

 Create unique flavors and

textures or improve the body’s
ability to digest foods or fight
disease.
Food Microbes
 Bacteria
The most important bacteria used in
food production are the Lactobacillaceae
family.

This family produces lactic acid from

carbohydrates, resulting in changes in
certain foods, eg: milk to yogurt.

Food
7 Microbes
 Yeast
 The most beneficial yeasts for
food production are from the
genus Saccharomyces.
 Yeasts produce desirable

chemical reactions.
 Example: leavening of

bread and production of

alcohol.
8 Food Microbes
 Molds
• Molds from the genus
Penicillium are associated with
the ripening and flavor of
cheeses.

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Food Microbes