(eText) FREE ONLINE EDUCATION eer sn, st ot MASSIVE OPEN ONLINE COURSE ON “FOOD MICROBIOLOGY AND FOOD SAFETY” Component-I- Development Team Cory henry een Principal Prof. R.C. Kuhad Central University of Haryana, Investigator Mahendergarh Course Coordinator Dr. Tejpal Dhewa Central University of Haryana, Mahendergarh Content Dr. Tejpal Dhewa Central University of Haryana, Writer/Author Mahendergarh Content Reviewer Prof. A. K. Puniya Guru Angad Dev Veterinary and Animal Sciences __ University, Ludhiana Component-II - Description of Module Pee Course Name Food Microbiology and Food Safety Module Name Introduction to Food Microbiology and Food Safety Module Id FMFS/OL Pre-requisites Elementary knowledge of biology and microbiology Objective To understand the fundamentals and scope of food microbiology, and food safety. Keywords Food fermentation, food spoilage, Foodborne ilinesses, food preservation, food safety, FSMS, food microbiologistTABLE OF CONTENTS ern sey 1. INTRODUCTION 2. IMPORTANT DEVELOPMENT OF EARLY FOOD MICROBIOLOGY 3. HISTORICAL DEVELOPMENTS IN FOOD MICROBIOLOGY 4, MICROORGANISMS AND FOOD 4.1 Food Fermentation 4.2 Food Preservation 4.3 Foodborne illness 4.4 Food Spoilage 4.5 Food Quality Control 5. FOOD SAFETY: AN INTRODUCTION AND SIGNIFICANCE 5.1 History of food safety 5.2 Factors affecting food safety 5.3 Food Safety management systems 5.4 Food Safety regulations and standards . SCOPE OF FOOD MICROBIOLOGY AND FOOD SAFETY 7. SUMMARY 8. REFERENCES & SUGGESTED ADDITIONAL READINGS a Introduction to Food Microbiology and Food Safety EUR Ring1. INTRODUCTION Almost every food product has certain kinds of microorganisms. Each microorganism has its different role in food, and their presence may influence the quality and texture of the food. Some of them have desirable roles like natural fermentation of the food, while others cause spoilage and foodborne illnesses. In ancient times, peoples used several methods of food fermentation, spoilage, and preservation, the relationship between food and microorganisms was not established before the 1800s. Schwann, in 1837 discussed about the yeast which appeared during alcoholic fermentation and 1857-1876 Pasteur stated that for the chemical conversion that takes place in food and beverages, microorganisms were responsible. These discoveries were considered as an important milestone in the evolution of food microbiology later on, many discoveries were made about the activity and the potential role of microorganisms in preserving, spoiling and poisoning of food spread over globally. The discovery of microorganisms and the invention and advancement of the microscope ran parallel: ‘+ Athanasius Kircher (around 1658) was able to see tiny living worms in putrid meat and milk with the help of a microscope of low magnification power. Though, he was unable to see bacteria because of low magnification of his microscope. + In the year 1664, Robert Hooke assumed to be the first person who saw different kinds of microbes particularly bacteria with the help of a microscope. + Subsequently, 2 Dutch businessman and scientist named Antonie Philips van Leeuwenhoek from Delft (Netherlands) is considered to be the first microbiologist, and hence also known as the "Father of Microbiology." He is known for his work mainly on the development of the handcrafted microscopes and his significant contributions towards the establishment of microbiology. Leeuwenhoek became the first person, who observed and described single-celled organisms (he originally mentioned as animatcules), which are called microorganisms in the present time. Leeuwenhoek observed bacteria in rainwater, saliva, and other materials and sketched the three morphological groups-spheroids or cocci, cylindrical rods or bacilli, and spiral or spirilla and also reported few to be motile. His findings were reported in between 1676 and 1683 by the Royal Society of London (a leading scientific organization at that time), where his finding was appreciated at large and grab a great interest of the public. During that period good and economic microscopes were not available easily, and the same situation continued till the next 100 years. Therefore, scientists simply confirmed Leeuwenhoek's annotations. + At the beginning of 19" century, because of the huge industrialization, major scientific observations were recorded and also encouraged curious minds to observe and describe their findings with the ready availability of improved microscopes. + In 1838, the term bacteria was introduced by Ehrenberg, who proposed at least 16 species of bacteria in four genera. + In 1875, the preliminary classification system of bacteria and also discover (first) of the bacterial spores was Ferdinand Cohn. + In the mid-19" century, understanding of the existence of sub-microscopic viruses was recognized and observed only after the discovery of the electron microscope during the 1940s. Introduction to Food Microbiology and Food Safety eran) PUG nae Rs