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A microorganism (from theGreek:, mikrs, "small" and , organisms,

"organism"; also spelled micro-organism, micro organism or microrganism) or microbe is a

microscopicorganismthat comprises either a single cell (unicellular), cell clusters.[1]

, ormulticellular relatively complex organisms. The study of microorganisms is calledmicrobiology,

a subject that began withAnton van Leeuwenhoek's discovery of microorganisms in 1675, using

amicroscopeof his own design.

Microorganisms are very diverse; they includebacteria,fungi,algae, andprotozoa; microscopic

plants(green algae); andanimalssuch asrotifersandplanarians. Some microbiologists alsoincludeviruses, but others consider these as nonliving.[2][3]Most microorganisms areunicellular

(single-celled), but this is not universal, since somemulticellularorganisms aremicroscopic,

while some unicellular protists and bacteria, likeThiomargarita namibiensis, aremacroscopicand visible to the naked eye.[4]

Microorganisms live in all parts of thebiospherewhere there is liquidwater, includingsoil,hotsprings, on theoceanfloor, high in theatmosphereand deep inside rocks within the Earth'scrust.

Microorganisms are critical to nutrient recycling inecosystemsas they act asdecomposers. Assome microorganisms canfix nitrogen, they are a vital part of thenitrogen cycle, and recent

studies indicate that airborne microbes may play a role inprecipitationand weather.[5]

Microbes are also exploited by people inbiotechnology, both in traditionalfood and beveragepreparation, and in modern technologies based ongenetic engineering. However,pathogenic

microbesare harmful, since they invade and grow within other organisms, causingdiseasesthatkill humans, other animals and plants.

[6]

HACCP was introduced as a food safety system in the USA in the 1950s. It was originally

developed to prevent food poisoning with astronauts during space flight.

One could only imagine an astronaut in a sealed space suit suffering from sickness and diarrhea!

It was developed between NASA, the Pillsbury Dough Corporation, American scientists and theAmerican military. It originated from quality systems that were previously being used for jet

engines and was subsequently adapted for food safety purposes. Hazard analysis is employed at

every stage of the food operation to ensure freedom from contamination. Since 1stJanuary 2006

all food businesses must have a Food Safety Management System based on the 7 HACCPprinciples. Most manufacturing facilities will use a full system, but catering businesses will use a

process loosely based on this system. This can be achieved using a diary system.

A critical control point is a point in the process which is classed as the last line of defence, for

example cooking is a critical control point. If there is a breakdown in the system then correctiveaction needs to be taken which could include additional cooking, disposal of food or recall.

Control measures are actions required to eliminate or reduce a food safety hazard to an

acceptable level, much like a control measure in a health and safety risk assessment. In factHACCP is a food safety risk assessment. The hazards are identified, details of people who could

be harmed are documented, additional control measures (critical control points) are introduced,

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the system is documented, communicated to all staff and reviewed as and when changes occur to

the main process.

Corrective action is taken when results of monitoring at a critical control point indicate a loss of

control, that is, a critical limit is breached. Monitoring must be carried out at or as near as is

possible to the critical control points. There should not be more than 6 ccps in any cateringoperation, or costs of monitoring could skyrocket and the complete process would be difficult to

control. Many companies have far too many ccps, many of which are control points, not criticalcontrol points, which are not critical to food safety.

A Critical control point is a step in the process where control can be applied and is essential toprevent or eliminate a food safety hazard or reduce it to an acceptable level.

A Critical limit is a monitored reference point which separates the acceptable from theunacceptable.

Targets need to be set to ensure that corrective action is taken before a critical limit is violatedand food needs to be destroyed.

Antonie Van Leeuwenhoek(1632-1723) was one of the first people to observe microorganisms,

using a microscope of his own design, and made one of the most important contributions to

biology.[22]

Robert Hookewas the first to use a microscope to observe living things; his 1665

bookMicrographiacontained descriptions of plant cells.

Before Leeuwenhoek's discovery of microorganisms in 1675, it had been a mystery whygrapes

could be turned intowine,milkintocheese, or why food would spoil. Leeuwenhoek did notmake the connection between these processes and microorganisms, but using a microscope, he

did establish that there were forms of life that were not visible to the naked eye .

[23][24]

Leeuwenhoek's discovery, along with subsequent observations by Spallanzani and Pasteur,ended the long-held belief that lifespontaneously appearedfrom non-living substances during

the process of spoilage.

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