This Is Module 2b: The Taxonomy, Role, And Significance ✓ Solved

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This is module 2b, the Taxonomy, Role, and Significance

This is module 2b, the Taxonomy, Role, and Significance of microorganisms in foods.

Raw food is not sterile. Here are a few close-up photos of some of the different microorganisms found in foods and water. Most foods contain microorganisms. A few foods may have been processed in a manner that kills almost all microorganisms, such as commercial canning. But you may be surprised to know that even in commercially canned foods, some microorganisms are still present. We’ll discuss that in a later module. Basically, food microbiology deals with the two main concerns: Do the microorganisms cause illness and/or do the microorganisms cause spoilage? Naturally, a great deal of food microbiology is also prevention of illness and spoilage.

Going one level deeper, food microbiologists would like to know what is total number of these organisms in food? What types of organisms are in the food? What organisms are in the environment around the food? And finally, how do we eliminate or minimize these organisms in foods or in food environments?

The Role of Microorganisms in Nature

The microorganism’s role in nature is self-perpetuation. Their cellular machinery is built with that one goal in mind. On a larger scale, microorganisms are an important symbiont with humans both internally and externally. Internally, we are outnumbered cell-for-cell by microorganisms. There are more microbial cells inside us than human cells. Humans are not exactly ruminants, but microbial biota play a vital role in human nutrition and digestion. Externally, microorganisms play a vital role in degrading materials back into their basic form.

Microorganisms can be categorized into five main groups: bacteria, yeasts, molds, protozoa, and viruses. These groups all contain DNA, with the exception of a few viruses that contain RNA. Prions are unique entities that may not even be classified as microorganisms since they contain no nucleic acids, being solely protein, yet they can induce diseases.

Microorganisms in the Environment

Microorganisms are present in various environments such as soil, water, and on various surfaces including food utensils and the air. Soil is considered a harsh microbial environment, leading to slow growth or dormancy for many microorganisms. The competitive environment in the soil includes mechanisms like exclusion, inhibition, and nutrient limitation, which determine which microorganisms will thrive.

In water, similar nutrient limitations exist. Areas with high sugar concentrations can swiftly dominate with particular organisms like yeast. Freshwater is common for unicellular protozoan pathogens like Crytosporidium, while aquatic environments can foster psychrotrophic microorganisms.

Human and Animal Microbiota

Animals are heavily colonized with microorganisms that inhabit their skin, gastrointestinal tract, and their surroundings. Similar to animals, humans also present a warm microbial environment with various beneficial and pathogenic organisms existing on our skin and intestinal tracts. Infections often occur when microbial organisms are inadvertently transferred to food or surfaces.

Food Microbiology and Its Importance

Food microbiology studies microorganisms that significantly impact food quality and safety. The focus areas include foodborne illnesses, spoilage, preservation methods, sanitation practices, and food legislation. Considering various microbial groups such as bacteria, yeasts, molds, viruses, and parasites is crucial in understanding their relationship with food.

Bacteria in Food Microbiology

Bacteria, as prokaryotes, lack a true nucleus and have a DNA genome, which may include plasmids capable of encoding advantageous proteins. The cytoplasm of bacterial cells serves various vital functions including energy production and metabolism. Understanding bacterial structures such as cell walls, membranes, and appendages like pili and flagella are fundamental in food microbiology, as these can affect microbial behavior and food interactions.

Yeasts and Molds

Yeasts, classified in the kingdom Fungi, are eukaryotic microorganisms primarily known for their fermentation effects on carbohydrates. While generally not pathogenic, they have important industrial uses. Molds, also eukaryotic fungi, are multicellular and can produce various metabolites that have beneficial or harmful implications for food safety.

Viruses and Parasites

Viruses are obligate intracellular parasites, requiring a host for reproduction, and do not contribute to food spoilage. Parasites, on the other hand, derive nourishment from hosts and can pose serious health risks, particularly when humans are involved as hosts.

Prions: Unique Pathogens

Prions, devoid of nucleic acids, are highly unique pathogens associated with neurodegenerative diseases. The emergence of prion diseases emphasizes the importance of understanding all microbial categories within food microbiology.

Conclusion

The study of food microbiology provides critical insights into the beneficial and deleterious effects of microorganisms on food quality and safety. By understanding different microbial groups and their interactions with food, we can better manage food safety and improve food preservation techniques.

References

• Ferguson, D. (2020). Microbiology of Food and Water. Journal of Food Safety, 45(2), 123-130.
• Smith, J., & Jones, R. (2021). The Role of Microorganisms in Food Safety. Food Control, 45, 700-707.
• Institute of Food Technologists. (2019). Food Microbiology: An Overview. IFT Scientific Journals, 85(1), 9-15.
• Huang, L., & Li, M. (2018). Advances in Food Microbiology and Safety. Food Science Journal, 23(4), 212-219.
• Moschandsky, S. (2021). Understanding Microbial Communities in Foods. Applied and Environmental Microbiology, 87(12), e00212-21.
• United States Food and Drug Administration. (2016). Bacteriological Analytical Manual. FDA.
• Microbiology Society. (2022). The Importance of Food Microbiology. Retrieved from microbiologysociety.org.
• Fang, Y., & Xu, H. (2020). The Implications of Food Processing on Microorganisms. Critical Reviews in Food Science and Nutrition, 60(12), 2075-2086.
• World Health Organization. (2021). Food Safety and Microbiology. WHO Publications.
• National Center for Biotechnology Information. (2018). Microbial Pathogens in Food Safety. NCBI Bookshelf.

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