Dairy pathogen surviving conditions

the common pathogen concern with dairy is the listeria. read the following info about the conditions that it can survive.

source: http://www.scientistlive.com/news/daily-news/13826/microbial-contaminants-dead-or-deadly.thtml

Listeria monocytogenes are abundant in the natural environment. Unpasteurised milk has a natural microbial flora containing up to 10cfu/ml of the bacteria. Listerias show a regular rod form (0.5µm-2µm length/0.4µm-0.5µm diameter), with a lag phase of 24-48 hours and a regeneration time of 20 hours.In a dairy plant, controlling Listeria bacteria is challenging because of their ubiquity and unique characteristics: * The ability to grow at refrigeration temperature (down to 0-1°C). * A higher thermal resistance than other pathogens. * A tolerance towards low pH (down to 4.4). * Sodium chloride levels (up to 12 per cent).When final dairy product becomes contaminated, the production process is usually to blame. Bacteria are easily spread by contact with wet surfaces and with process fluids, such as water that is used for curd and butter washing, lactose removal, and pasta filata cheese (mozzarella) stretching. Contamination can result from poor plant or equipment design, improper identification of contamination sources, lack of appropriate process controls, and inefficient sanitation.

Spoilage Microorganisms in Milk

The microbial quality of raw milk is crucial for the production of quality dairy foods. Spoilage is a term used to describe the deterioration of a foods' texture, colour, odour or flavour to the point where it is unappetizing or unsuitable for human consumption. Microbial spoilage of food often involves the degradation of protein, carbohydrates, and fats by the microorganisms or their enzymes.

In milk, the microorganisms that are principally involved in spoilage are psychrotrophic organisms. Most psychrotrophs are destroyed by pasteurization temperatures, however, some like Pseudomonas fluorescens, Pseudomonas fragi can produce proteolytic and lipolytic extracellular enzymes which are heat stable and capable of causing spoilage.
Some species and strains of Bacillus, Clostridium, Cornebacterium, Arthrobacter, Lactobacillus, Microbacterium, Micrococcus , and Streptococcus can survive pasteurization and grow at refrigeration temperatures which can cause spoilage problems.

Pathogenic Microorganisms in Milk

Hygienic milk production practices, proper handling and storage of milk, and mandatory pasteurization has decreased the threat of milkborne diseases such as tuberculosis, brucellosis, and typhoid fever. There have been a number of foodborne illnesses resulting from the ingestion of raw milk, or dairy products made with milk that was not properly pasteurized or was poorly handled causing post-processing contamination. The following bacterial pathogens are still of concern today in raw milk and other dairy products:
Bacillus cereus
Listeria monocytogenes
Yersinia enterocolitica
Salmonella spp.
Escherichia coli O157:H7
Campylobacter jejuni

It should also be noted that moulds, mainly of species of Aspergillus , Fusarium , and Penicillium can grow in milk and dairy products. If the conditions permit, these moulds may produce mycotoxins which can be a health hazard.

source: http://www.foodsci.uoguelph.ca/dairyedu/micro.html

The Bad Bug Book site

hey, ever wondered how to get the limits of the pathogens or microbes? get the FDA limits?

go to this site.
http://vm.cfsan.fda.gov/~mow/intro.html

This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
Some technical terms have been linked to the National Library of Medicine's Entrez glossary. Recent articles from Morbidity and Mortality Weekly Reports have been added to selected chapters to update the handbook with information on later outbreaks or incidents of foodborne disease. At the end of selected chapters on pathogenic microorganisms, hypertext links are included to relevant Entrez abstracts and GenBank genetic loci. A more complete description of the handbook may be found in the Preface.

PATHOGENIC BACTERIA
Salmonella spp.
Clostridium botulinum
Staphylococcus aureus
Campylobacter jejuni
Yersinia enterocolitica and Yersinia pseudotuberculosis
Listeria monocytogenes
Vibrio cholerae O1
Vibrio cholerae non-O1
Vibrio parahaemolyticus and other vibrios
Vibrio vulnificus
Clostridium perfringens
Bacillus cereus
Aeromonas hydrophila and other spp.
Plesiomonas shigelloides
Shigella spp.
Miscellaneous enterics
Streptococcus

ENTEROVIRULENT ESCHERICHIA COLI GROUP (EEC Group)
Escherichia coli - enterotoxigenic (ETEC)
Escherichia coli - enteropathogenic (EPEC)
Escherichia coli O157:H7 enterohemorrhagic (EHEC)
Escherichia coli - enteroinvasive (EIEC)

PARASITIC PROTOZOA and WORMS
Giardia lamblia
Entamoeba histolytica
Cryptosporidium parvum
Cyclospora cayetanensis
Anisakis sp. and related worms
Diphyllobothrium spp.
Nanophyetus spp.
Eustrongylides sp.
Acanthamoeba and other free-living amoebae
Ascaris lumbricoides and Trichuris trichiura

VIRUSES
Hepatitis A virus
Hepatitis E virus
Rotavirus
Norwalk virus group
Other viral agents

NATURAL TOXINS
Ciguatera poisoning
Shellfish toxins (PSP, DSP, NSP, ASP)
Scombroid poisoning
Tetrodotoxin (Pufferfish)
Mushroom toxins
Aflatoxins
Pyrrolizidine alkaloids
Phytohaemagglutinin (Red kidney bean poisoning)
Grayanotoxin (Honey intoxication)

OTHER PATHOGENIC AGENTS
Prions

APPENDICES
Infective dose
Epidemiology summary table
Factors affecting microbial growth in foods
Foodborne Disease Outbreaks, United States 1988-1992
Additional Foodborne Disease Outbreak Articles and Databases.

_____________________________________________________________

the maximum limits of seafood and other foods.

http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/contaminants-guidelines-directives_e.html


CONTAMINANT

ASP Toxin (Domoic acid)ASP = Amnesic Shellfish Poisoning
20 μg/g
In shellfish (edible portion)

Deoxynivalenol (Vomitoxin)
2.0 ppm(under review)
In uncleaned soft wheat for use in non-staple foods
1.0 ppm(under review)
In uncleaned soft wheat for use in baby foods

DSP Shellfish Toxins(okadaic acid and/or DTX-1)DSP = Diarrhetic Shellfish Poisoning
1 μg/g
In digestive tissue
20 ug/100 g
In shellfish soft tissue

Ethyl carbamate
30 ppb
In table wines
100 ppb
In fortified wines
150 ppb
In distilled spirits
400 ppb
In fruit brandies and liqueurs
200 ppb
In sake
Glycoalkaloids (GA)
20 mg/100g total GA
In potato tubers (fresh weight)

Histamines
20 mg/100 g
In anchovies, fermented fish sauces and pastes
10 mg/100 g
In other fish and fish products

3-MCPD(3-monochloropropane-1,2-diol)
1 ppm
In Asian-style sauces such as soy, oyster, mushroom sauces, etc.

Mercury
0.5 ppm total mercury
In the edible portion of all retail fish, with six exceptions (see the 1 ppm standard below).
[See also advice on canned white/albacore tuna via the "Mercury webpage"]
1 ppm total mercury
(To go into force after fulfilment of WTO notification requirements)
The edible portion of escolar, orange roughy, marlin, fresh and frozen tuna, shark, and swordfish
[See advice on these six types of fish via the "Mercury webpage"]
PAHs(polycyclic aromatic hydrocarbons)
3 ppb B(a)P Toxic EquivalentsB(a)P = benzo(a)pyrene
In olive-pomace oils (this is a unique type of oil, distinct from other olive oils such as virgin olive oil)

PCBs(polychlorinated biphenyls)
(under review)
FishMeat & Dairy ProductsEggsPoultry
PSP ToxinPSP = Paralytic Shellfish Poisoning
80 ug/100 g meat
In shellfish (edible portion)

Pectenotoxins(a group of shellfish toxins)
1 ug/g
In digestive tissue
20 ug/100 g
In shellfish soft tissue

EGGS Spoilage microbes

http://www.britannica.com/eb/topic-560730/spoilage


spoilage (decomposition)
Encyclopædia Britannica : Related Articles
A selection of articles discussing this topic.

bakery products
Bakery products are subject to the microbiological spoilage problems affecting other foods. If moisture content is kept below 12 to 14 percent (depending on the composition), growth of yeast, bacteria, and molds is completely inhibited. Nearly all crackers and cookies fall below this level, although jams, marshmallow, and other adjuncts may be far higher in moisture content. Breads, cakes,...

eggs
Certain spoilage organisms (e.g., Alcaligenes, Proteus, Pseudomonas, and some molds) may produce green, pink, black, colourless, and other rots in eggs after long periods of storage. However, since eggs move through market channels rapidly, the modern consumer seldom encounters spoiled eggs.

foods
Food spoilage may be defined as any change that renders food unfit for human consumption. These changes may be caused by various factors, including contamination by microorganisms, infestation by insects, or degradation by endogenous enzymes (those present naturally in the food). In addition, physical and chemical changes, such as the tearing of plant or animal tissues or the oxidation of...

fruits
Maturation and spoilage

meats
Generally, food-borne microorganisms can be classified as either food-spoilage or food-poisoning, with each presenting unique characteristics and challenges to meat product safety and quality.

role of microorganisms
Foods can be considered as a medium for microbial growth. Considering the vast array of sources, substances, and methods with which food is produced, practically every kind of microbe is a potential contaminant. Given a chance to grow, microbes will produce changes in appearance, flavour, odour, and other qualities of the food. The changes vary according to the type of food degraded but can be...

vegetables
...oxidation reactions take place and the vegetables develop off-flavours and loss of nutritional value. Broken cells are also much more easily subject to microbial attacks, which quickly lead to spoilage. In addition, even though the vegetables may be packaged or bagged, the plant cells continue to respire, or break down carbohydrates for energy needs. Respiration leads to loss of quality,...

___________________________________________________
the above are the spoilage microbes which is already present in the food. Take note of the Eggs as it give a very specific details of the spoilage microbes present in eggs. and take a look at this, interesting info abt eggs!

____________________________________________________

http://whatscookingamerica.net/Eggs/FAQ.htm

What will happen if I eat an egg containing Salmonella?
If an egg containing Salmonella has been kept refrigerated and someone who uses good hygiene practices serves it to you immediately after proper cooking, you’ll simply have a nutritious meal. If the egg has been improperly handled, though, you might experience the foodborne illness called salmonellosis. You could have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is very small, there’s no need to take chances because cooking kills Salmonella.

What usually causes salmonellosis?
Salmonellosis outbreaks are most often associated with animal foods, including chicken, eggs, pork and cheese, but have also been reported related to cantaloupe, tomatoes, alfalfa sprouts, orange juice and cereal among other foods. Human carriers play a big role in transmitting some types of salmonellosis. Salmonella bacteria can easily spread from one food to another, too.
The majority of reported salmonellosis outbreaks involving eggs or egg-containing foods have occurred in foodservice kitchens and were the result of inadequate refrigeration, improper handling and insufficient cooking. If not properly handled, Salmonella bacteria can double every 20 minutes and a single bacterium can multiply into more than a million in 6 hours. But, properly prepared egg recipes served in individual portions and promptly eaten are rarely a problem. You can ensure that your eggs will maintain their high quality and safety by using good hygiene, cooking, refrigeration and handling practices.
Are eggs the only source of Salmonella bacteria?No. Salmonella bacteria are widely found in nature and easily spread. The bacteria can be found in the intestinal tracts of animals, birds, reptiles, insects and people. While the egg itself may not be contaminated when you buy it, it can become contaminated from various sources, such as hands, pets, other foods and kitchen equipment, too.

How can I tell if my eggs have spoiled?
The faster you use your eggs, the less time any potential bacteria will have to multiply. However, when properly handled and stored, eggs rarely spoil. Instead, as an egg ages, the white becomes thinner, the yolk becomes flatter and the yolk membrane weakens. Although these changes may affect appearance, they don’t indicate spoilage and don’t have any great effect on the nutritional quality of the egg or its functions in recipes. Rather than spoiling, if you keep eggs long enough, they’re more likely to simply dry up – especially if they’re stored in a moisture-robbing, frost-free refrigerator.
But, like all natural organic matter, eggs can eventually spoil through the action of spoilage organisms. Although they’re unpleasant, spoilage organisms don’t cause food borne illness. The bacteria Streptococcus, Staphylococcus, Micrococcus and Bacillus may be found on egg shell surfaces because all these species can tolerate dry conditions. As the egg ages, though, these bacteria decline and are replaced by spoilage bacteria, such as coliform and Flavobacterium, but the most common are several types of Pseudomonas. Pseudomonas can grow at temperatures just above refrigeration and below room temperatures and, if they’re present in large numbers, may give eggs a sour or fruity odor and a blue-green coloring.
Although it is more likely for bacteria to cause spoilage during storage, mold growth can occur under very humid storage conditions or if eggs are washed in dirty water. Molds such as Penicillum, Alternaria and Rhizopus may be visible as spots on the shell and can penetrate the shell to reach the egg.
Discard any eggs with shells – or, for hard-cooked eggs, egg white surfaces – that don’t look or feel clean, normally colored and dry. A slimy feel can indicate bacterial growth and, regardless of color, powdery spots that come off on your hand may indicate mold.

Findings of major and minor pathogens in all foods

SOurce: http://www.ers.usda.gov/Briefing/FoodborneDisease/foodandpathogens.htm

Common Food Vehicles for Pathogens

Pathogen Food sources

Campylobacter jejuni or coli Major: poultry.Minor: milk, mushrooms, clams, hamburger, water, cheese, pork, shellfish, eggs, cake icing.

Clostridium perfringens Major: meat, meat stews, meat pies, and beef, turkey, and chicken gravies. Minor: beans, seafood.

Escherichia coli O157:H7 Major: beef particularly ground beef. Minor: poultry, apple cider, raw milk, vegetables, cantaloupe, hot dogs, mayonnaise, salad bar items.

Listeria monocytogenes Major: soft cheese, pâté, ground meat. Minor: poultry, dairy products, hot dogs, potato salad, chicken, seafood, vegetables.

Salmonella (non-typhoid) Major: poultry, meat, eggs, milk, and their products. Minor: vegetables, fruits, chocolate, peanuts, shellfish.

Staphylococcus aureus Major: workers handling foods: meat (especially sliced meat) poultry, fish, canned mushrooms. Minor: dairy products, prepared salad dressing, ham, salami, bakery items, custards, cheese.

Vibrio sp. Major: oysters. Minor: other seafood.

as for their limits, i tink we can find from the sale of food act or FDA. the above info can help us detect the microbes present in common foods.

http://www.britannica.com/eb/topic-560730/spoilage


Meat, poultry, fish and many other highly perishable foods
Safe long-term preservation without refrigerated storage
Destruction of spoilage organisms and any pathogens present, particularly Cl. botulinum

Meat, poultry, fish and many other highly perishable foods
Extension of refrigerated storage below 3° C
Reduction of population of microorganisms capable of growth at these temperatures
0.05 to 1.0

Frozen meat, poultry, eggs, and other foods, including animal feeds, liable to contamination with pathogens
Prevention of food- poisoning
Destruction of Salmonellae

Meat and other foods carrying pathogenic parasites
Prevention of parasitic disease transmitted through food
Destruction of parasites such as Trichinella spiralis and Taenia saginata
0.01 to 0.03

Cereals, flour, fresh and dried fruit, and other products liable to infestation
Prevention of loss of stored food or spread of pests
Killing or sexual sterilization of insects
0.01 to 0. 05

Fruit and certain vegetables
Improvement of keeping properties
Reduction of population of molds and yeasts and/or in some instances delay of maturation
0.1 to 0. 5

Tubers (e. g., potatoes), bulbs (e. g., onions) and other underground organs of plants
Extension of storage life
Inhibition of sprouting
0.005 to 0.015

Spices and other special food ingredients
Minimization of contamination of food to which the ingredients are added
Reduction of population of microbes in special ingredient
1 to 3

Dairy products on cheese in pizza.

this is what i found the foodborne pathogens in mozarella cheese. i will do further research on other diary products and eggs.


Mozzarella Cheese.

Common Foodborne Pathogens

Bacillus cereus
Cause of illness: large molecular weight protein (diarrheal type) or highly heat-stable toxin (emetic type)
Incubation period: 30 minutes to 15 hours
Symptoms: diarrhea , abdominal cramps, nausea, and vomiting (emetic type)
Possible contaminants: meats, milk, vegetables, fish, rice, potatoes, pasta, and cheese
Steps for prevention: pay careful attention to food preparation and cooking guidelines.
Listeria monogenates

http://www.extension.iastate.edu/foodsafety/pathogens/index.cfm?parent=37



i found this site that they had almost similar format as our haccp form..thou i dunno if it applies to our context, but u guys can check it out.

http://meathaccp.wisc.edu/haccp_models/assets/model%20pdfs/Pizza.pdf





types of spoilage microbes in common food during improper freezing.

http://www.theculinarycompanion.com/TheCulinaryReview4.htm



Bacteria & Parasites:

Food stored constantly at 0° F will always be safe. Only
the quality suffers with lengthy freezer storage. Freezing
keeps food safe by slowing the movement of molecules,
causing microbes to enter a dormant stage. Freezing
preserves food for extended periods because it prevents
the growth of microorganisms that cause both food spoilage
and food borne illness.

Freezing to 0° F inactivates any microbes - bacteria, yeasts
and molds - present in food. Once thawed, however, these
microbes can again become active, multiplying under the
right conditions to levels that can lead to food borne illness.
Since they will then grow at about the same rate as
microorganisms on fresh food, you must handle thawed items
as you would any perishable. Thorough cooking will destroy
bacteria.

Trichina and other parasites can be destroyed by sub
-zero freezing temperatures. However, very strict
government-supervised conditions must be met. It is not
recommended to rely on home freezing to destroy
trichina. Thorough cooking will destroy all parasites



failed packaging spoilage microbes

http://jds.fass.org/cgi/reprint/75/6/1411.pdf

total conliforms

fecal coliforms

spore-forming bacteria

heterofermentative lactobacilli

propionibacteria

yeasts