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A large amount of microbes infected can cause disaster in plantation industry.
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Vegetables and the related microbiology
hazardsGroup Members :
Chong Tian Leong 115522Ho Jan Jhin 115532Juliana Koh Pei Nee 115535Amalia Kahiruddin
115513Siti Nadzirah Md Supar
115606
Find out the spoilage and pathogenic microorganisms that’s related to vegetables
Physical manifestation of each type of contamination
Conditions that’s conducive to the growth of microbes
Find out the possible steps to increase the safety of vegetables.
Objective
Typical bacteria that infect vegetable Spoilage Fungi
Botrytis cinerea Aspergillus Penicillium Rhizopus spp. Sclerotinia sclerotiorum
Spoilage bacteria(may due to cross contamination)
Ervinia carotovora Pseudomonas spp. Xanthomonas campestris
Introduction
Planting & harvesting
Storage & Transport
Selling & Packaging
Kitchen & Customer Serving
Farm to fork
Microbes InvolvedIn soil
Bacillus Thuringiensis are produced by spores. Causes contamination of the soil.
In waterEscherichia coli, Vibro cholerae,
Cryptosporidium parvumWater act as a carrier for microorganisms.
Others sources of contaminationInadequately composted manureAnimalsHuman
Planting
Type of Microbes involvedSalmonella spp.
Causing food poisoning and typhoid fever
PathogenicErwinia Carotovora
Spoilage microbe Causes soft rot by destroying plant tissue,
may induce secondary infection by other microbes.
Harvesting
Product are benefit from Immediate surface sanitationRapid cooling Simultaneously by chilled water plus sanitizing
chemical, such as chlorine.Product integrity is dependent on
Time of harvest Temperature management
More waysProtect fields from wandering animalsUse well-treated manure Irrigation water are ensure safety Good pre and post-harvest processes
Recommendation for Planting & Harvesting
Damaged CabbageDamaged Chilies
Condition that induce the growth of microbesImproper refrigerationPoor management of transportation unitsImproper packing of productImproper sanitation of unloading equipmentPoor employee hygienePoor control of waste and hygiene in unloading
dockMicrobes Involved
SalmonellaE.coli O157:H7Pseudomonas spp
Transportation
Spoilage that cause by microbesSalmonella and E.coli O157 : H7
Not apparent May cause stomachache, vomit and possible fatality if consumed.
Pseudomonas spp.Causes soft-rod decay on vegetables
such as lettuce, cabbage and etc.
Transport ( cont’d)
Appropriate temperature controlSanitation
Transportation unitsLoading and unloading facilitites
Appropriate packaging of product
Employee awareness and training.
Safety Recommendation on Transport
Poor management of transport unit
Employee lack of awareness on hygiene
STORAGE
1) Microbes involved & spoilage they cause:Fluorescent Psudomonas eg. P.marginalis
Produces catalas,oxidase and pectolytic enzyme
Enzymes produced causes soft rotCondition that induce growth:
Wound on skin Found in frozen and refrigerator foodMinimal temperature of 4CP.tolasii
Produces unsightly blemishes on the caps and stem of Agricus Fruiting body that leads to infection and decay
P. gingeri Causes sever and lesion in mushroom
P. reactantMild discolouration on infection area
Safety RecommendationStored in suitable storageRemoved field heat right after harvest
2)Microbes InvolvedErwinia spp.
Gram(-) and associated with fresh cut vegetablesMost microbial spoilage of whole vegetable
Condition that induce MicrobesTemperature of 20C Wound and injuries on vegetable skinFresh cut vegetable such as sliced carrot
Spoilage caused by MicrobesNecrosis
In a plant, necrosis causes leaves, stems and other parts to darken and wilt.
Progressive tissues maceration also called as soft rotOcculasion of vessel element also called as vascular
wiltHypertrophy
Gall or tumor formation of plant tissue
Safety RecommendationThermal processing are used such as hot waterPhysical technologies are used such as high
pressure, irradiation, ultrasound,Chemical technologies are used such as gas-phase
sanitation(ozone and chlorine dioxide) and liquid-phase sanitation (chlorinated water) based on physical state of the chemical used
3)Microbes InvolvedFungiYeast
Rhodotorula mucilaginosa, R.glutinis, Zygosaccharomyces bailii, Z.bisphorus, and Z.rouxii (found in fresh cut vegetables and salad mixed, rarely identified)
Condition that induces growth Acid conditionFresh cut vegetable under refrigeration and
MAPMold
Range of pH 2-11Pathogen; class of Ascomycetes and associated
Fungi Impecfecti
Spoilage CausedYeast
off –flavor and off-odorquality lossshelf life failure in grated celery under MAP 4C and
shredded chicory endives under high oxygen atmosphere
MoldVisible growth, rots and discoloration such as blue
mold rot, gray mold rot, botrytis rot and brown rot
Safety RecommendationSame as above.
Erwinia carotova subsp. atroseptica in potato
Penicillium (blue mold), Botrytis cinerea (gray mold) in onion
Erwinia carotova in carrot causes soft rod
Botrytis cinerea in strawberries
Packaging &
Selling
1) Microbes InvolvedErwinia Pseudomonas species.S. Bacillus.
Spoilage causedDegrading the vegetable polymer, pectinErwinia carotovora is a plant pathogen that causes
cell death through plant cell wall destruction by creating an osmotically fragile cellThe development of sourness and gassing of the packaging was related to extensive growth of these bacteria
Ultimately cause soft rot in plant.Safety Recommendation
Use refrigeration temperature to slow growth of microbes
2)Microbes InvolvedLeuconostoc, Gram (-)
Condition that induce growthVegetables that’s packaged in vacuum at room
temperature
Spoilage CausedProduction of Lactic acidcause slimy spoilage & bulging, buttery off odor
Safety RecommendationReduce storage temperature to 5◦C
3)Type of Microbes involvedEscherichia coli and Coliforms
Conditions that induce growthCross contamination of dirty wet market’s floor to
vegetablePlastic bags that are under risk of cross-contamination
with other productsPathogenic
Yes and it will cause infection and sickness to human. Eg, dysentery, typhoid fever, viral and bacterial gastroenteritis, and hepatitis A
complications of an E. coli O157:H7 infection can include kidney failure. It will cause infection to human which can make people sick, causing severe stomach cramps, diarrhea and vomiting.
Safety RecommendationAvoid placing vegetables on the dirty wet floor Floor are cleaned on a daily basis using detergent.Plastic bags are stored in a clean enviroment
The plastic bag that’s exposed to the surrounding increase the chances of cross- contamination
Figures shows the possible risk of cross-contamination from dirty floor and also from the disposal
area.
Kitchen work & Customer serving
1) Microbes involvedEscherichia coli O157 : H7
PathogenicIt is present in contaminated fruits and
vegetables. It is an enterohemorrhagic Escherichia Coli. are Gram-negative, rod-shaped bacteria
The route of entry is mainly through oral such as the ingestion of contaminated food, water, or fecal particles.
Safety RecommendationGood sanitation of equipemntsCleaning of vegetables before cook
2) Microbes InvolvedCollethotrichium Gloeosporiodes
Spoilage causedwill have a superficial leathery appearance,
silver or grey to dark lesions. Tear staining pattern is also common on the surface
of the orange. Under humid conditions, pink tinge, which is the
spore will also be visible.Safety Recommendation
Prune the dead wood that’s in close proximity with the citrus fruits as Collethotrichium Gloeosporiodes often harbours in dead branches.
Field sprays of copper- based fungicides should be applied prior to autumn rains as well.
3)Microbes InvolvedGeotrichum citri-aurantii
Spoilage causedhave a very soft, watery decay. distinct margin between decayed and healthy tissue. Sour odour The fungus can be spread by physical contact after
packaging them in an enclosed space, creating nests of infected fruit in boxes.
Safety RecommendationPut them in a clean colander and spray them with a kitchen
sink sprayer. Gently turn the produce as you hold it under running water. Guazantine fungicide is applied to the fruits within 24
hours after harvest. If the fungicide is not approved for use, then strong emphasis have to be placed on the sanitation control and low temperature storage, but chilling injury and temperature fluctuation during transport and marketing remain difficult to control.