MICROBIOLOGY AWARENESS

PROGRAM
INTRODUCTION
 first thing you will ask for:

what is the microbiology?

what are microorganisms ?

where did the microorganisms live?

how it can be effective for us?

 MICROBIOLOGY:-

THE DOMAIN INTERESTED WITH MICROORGANISMS

LIFE AND ALL OTHER ACTIVITIES LIKE

types
shapes
growth
feeding
movement
reproduction
spoilage &illness it may cause
MICROORGANISMIS:-
largely unseen world of activities that helped to
create the biosphere and that continue to support
the life processes on earth. So, Welcome to the
Microbial World. In fact, you are part of it!
There are 5 basic groups of microbes
a. bacteria
b. fungi: yeasts and molds
c. viruses
d. protozoa
e. algae
SPECIALY EFFECTIVE FOR Us BACTERIA&FUNGI
 What are microorganisms?
Generally 0.1 to 10 microns, invisible to human eye. Living things which feed, move, grow, reproduce.

Bacteria 0.5-7 mm Fungi rarely given problems can be

very troublesome, can grow in wide
Gram Negative range of substances, tolerant at high &
low pH.
Bacteria Mould
Water based, adapt Visible to
readily to their naked eye,
environment. Most but individual
problems have cells are
been due to gram microscopic
negative bacteria

Gram Positive Bacteria Yeast

Can often form

resistant spores Up to 30
which are hard to microns.
kill.

Also - viruses - 0.02 - 0.2 micron, can only grow in living cells, not associated with
contamination of our products.
 what are microorganisms?
protozoa means
algae protozoa "little animal
Algae are found in Protozoa mainly feed on bacteria, but
bodies of fresh and they also eat other protozoa
salt water across
the globe

Actinophrys . feeding on
Colpidium (green). Actinophrys
Pfiesteria engulfs its prey like an amoeba

virus
Viruses are strange things that straddle the
.fence between living and non-living
Ameba

Jean Yves-Sgro
 WHERE DID THEY COME ?
PRESENT EVERY WHERE how?
AIR: contain spoors of bacteria and fungi ,usually on
dust particles etc .
WATER: ideal medium for microbial growth,all types of
water contain microorganisms .
SOIL: typically 100 million living bacteria in every
gram.
PEOPLE: high levels of bacteria on skin &breath.
FOOD : other than freshly cooked food.
FOSSILS: contains high number of spoors .
RAW MATERIALS:some more susceptible than other depending on
its origin.
thousands of microbes that
normally live on your teeth, On plant
like those pictured here

Monilinia fructigena

fossils of tiny bacteria in this photo are bacteria that live

a rock that formed on Mars on mussel shells around a
about 4.5 billion years volcanic vent called the
ago. The rock crash-landed Galapagos Vent.
on Earth

3.5 billion year- old microbes

 HOW CAN MICROORGANISMIS EFFECT US?

1-ILLNESS FOR ANEMAL ,PLANTS & PEPOLE

2-SPOILAGE OF FOOD AND OUR PRODUCTS

Human infection

Discrete superficial pustules

Tinea determines reaction

Oral pseudomembranous candidiasis of diphtheria infection

the hard palate
Animal&plant disease

Figures B, C show two

examples of potent fungal toxins (mycotoxins)

This smut disease is characterised by a mass of black

spores where the grain would normally be produced.
These spores are 8-10 micrometres diameter
Examples of Food spoilage

Several types of food spoilage

How it can effect our product ?
Product spoilage

Cream surface
spoilage

Bacteria&mould

Bar soap spoilage

Mould
Product spoilage

Positive
pressure

Gas production
(Bad odor) chemical&physical changes

Negative
pressure

Gas exhausted
Several chemical&physical changes
 Sources of contamination!!
Contaminated Raw Material or Microorganisms from people

Contaminated Equipment

Reservoirs of organisms that are difficult to kill -

e.g. biofilms, contaminated dead legs etc

Creation of a Superbug which has adapted to the

plant environment, is resistant to preservatives and
sanitisers, can spoil product and/or cause illness.
Susceptible raw materials include:

Process Water Thickeners

Silicone Emulsions Gums
Polymer Emulsions Starches
Pigment Dispersions Aloe
Aqueous Surfactants Collagen
Gels Dyes
These materials should be tested before use.

Less susceptible raw materials include:

Those of pH extremes, high >12 or low <4
Those produced by chemical synthesis using high
temperatures, organic solvents or pH extremes.
 source of contamination process Water

Widely used, forms large part of many products.

Cheap, readily available, good solvent.
Often used for cleaning also.
but
Is a high risk raw material
bacteria grow rapidly in water at room temperature, especially where it is
static, for example in storage tanks or pipework.
Bacterial growth can be reduced if:
- it is chlorinated (most tap water is chlorinated)
- it is sanitized, e.g. by addition of ozone, or passed
through UV light, heated above 65C etc
- it is kept moving, e.g. through recirculation pipework
- it is filtered, through using 0.2 micron filter.
Water must be regularly tested e.g. weekly, to determine when
sanitization is required.
Sources of contamination - People
Did you know?
A person with arms, head and body in motion will generate
1,000,000 particles* per minute.

A normal meeting or coffee break exit generates 10,000,000

particles* per minute per person.

Talking, coughing and sneezing emits saliva and living

tissue containing microorganisms at a distance of 1 - 5
meters.

Bacteria are easily picked up from contaminated areas, e.g.

toilets and spread around on skin, clothing, shoes etc

* Particles include: skin, microorganisms, hair, etc.

Source of contamination equipment
Sites where bacteria are commonly found

Tanks Standing Water

Vessels Dripping pipes
Fillers Wheels of forklift trucks
Hoses Dirty pallets
Fans Reworked products
Pumps Compressed air
Ladles Corrugated boxes
Walls Dust
Floors
Drains
 Issues we can found in manufacture area

Flexible hoses coil

It commonly filled with
water or material

vessel in said

Rough welding
Tanks is flat
Old fashion(hard to clean)
Free to air

Dead legs
It may have biofilms
Stagnant water

Turbo mixer vacuum hose

PDC
 Issues we can see in filling area

Filling machine (residual)

long pipe system

Hard to clean &easy for
adapting microbes
 How we can avoid contamination of our products
And maintain satisfactory microbiological quality

Raw material control

Process water control
Personnel practices control (specially in production areas)
Equipment control(design-maintenance-calibration)
Environmental control

How ?

With good manufacture practices implementation

That we will deal in detail at next time
1. Actions we need :
Flowchart processes, including equipment, pipe work etc.
Identify where microbes could enter, e.g. tanks open to
atmosphere, open process vessels, with susceptible raw
materials from open drains near vessels - implement controls
to minimize these sources.
Identify where microbes could live and grow, e.g. in pipe
dead legs, in dirty damp areas in the factory, behind dried
product residues on equipment, in dilute puddles of product
etc. Systematically eliminate such areas, and introduce
regular cleaning and sanitization measures.
monitor effectiveness by swabbing of equipment and/or
microbiological testing of products.
 summary
Microorganisms are everywhere.to minimize the chances that they will
contaminate our products we need to:
Make sure all personnel receive basic microbiology awareness training.
Check susceptible raw materials before use.
Carefully monitor water systems
Minimize contact between people and product.
Keep manufacturing areas clean and dry.
Keep equipment clean..and dry when not in use.
Regularly sanities equipment used to make high risk products.
Check high risk products before release.
Be aware of the risks.implement your microbiological action plan.
 Say good bye

Prepared by :waleed darwish