Role Of E Coli And Salmonella Food Spoilage Biology Essay

Role Of E Coli And Salmonella feed Spoilage Biology EssayFood is whatsoevertimes contaminated with pathogenic micro existences, there be many discipline of Pathogenic bacterium it is very(prenominal) dangers for human, animal, salmonella one of them, it is frequently found in fowl ,eggs ,raw approved by pets similar to turtles and birds, salmonella is bacterium which is one of the earthyest hastens of aliment spoilage worldwide , there argon more than 2,000 dissimilar sorts of salmonella , merely with the omission of the little which typhoid or parity ,fever the sickness they cause is related, likewise there is a commonality sort of bacteria nominate E.coli it is akin to beef and veget fits , E.coli is short for the medical dumpy Escherichia coli is short for thing about these bacteria and lots of new(prenominal) bacteria is that theyre non forever and a day harmful to you. (1,8)E.coli generally lives indoors your catguts where it helps your body split down and put up the aliment you eat , Ecoli be able to get from the insides into the blood , this is a rare sickness but it cancause a extremely right infection food is the commonest sources of salmonella for humans . the food may induct been contaminated bacteria the source, animal or bird was infected salmonella is common with chickens some studies in 1990 fateing that about 50%of of frozen and unfermented chicken hold the bacteria .infections in dairy herds may show the way to contamination of milk.( 4,7 )Outbreaks of gastroenteritis suitable to contaminated food fork up been reported in extra parts of the world. The probable causes of these outbreaks were suitable to the use of food contaminated with pathogens bacteria. Studies from many countries have given away that the microbiological forest of food manufactured for make use of in foods and drinks might be a cause for concern. (1)Ecoli was ascertained by German pediatrician and bacteriologist Theodor Escherichia in 1885, and is n ow class as piece of the enterobacteriacea. (5)Salmonella was discovered by D.E salmon, the American veterinary pathologist who originaldescribed salmonella cholera sues in 1900. (5)In fact several microorganisms can stay alive in food, change surface though food is very important to themaintenance of life, it can also be conscientious for ill health. (1)Structure and function of E coli bacteriumThe find structure of bacterial cells has been studied in some gunpoint using electron microscopy ofwhole cells and cells broken up into separate components.(4)1.1 the organism and its characteristicsEscherichia coli is a kind of gram negative bacteria, this is usually found aliveness indoors the lowerintestine of human beings as well as animals , there are quite a few different strains of E colibacteria , most of which are practically, harmless.( 10 )Although they form a very minor component of the intestinal flora, the E coli bacteria aid in thedigestion and break down of the ingeste d food. (6)E coli is the type of genus, it is a catalase- lordly, oxidase -negative, fermentative,short, gram-negative, non-sporing rod, although it ferments the sugar lactose. The pastimefigure illustratesthe size ofbacteriaunder theelectron microscope. (2)Figure1.1-electron micrograph ofE coli.1.1.1-solation and assignment of the isolatesColonies were isolated from the Trypticase Soy Agar plates (TSA) (Oxoid UK) and Triple SugarIron slants (TSI) (Oxoid UK) and incubated at 37oC for 24 hour. The isolated bacterial wasidentified by cultural morphology, Gram-stain and biochemically, the colonies that showed ordinary reaction in TSI and positive for cytochrom oxidase test and catalase test were confirmedby using Analytical Profile Index 20E (API 20E). The colonies which are gives Gram positivecocci identified by utilize catalase, coagulase and DNase test. (2)1.1.2 What these bacteria do is that they take a leak loads of vitaminAmino acids and other growth factors which are immedi ately absorbed and used by the body.The Ecoli bacteria that colonize in the lower intestine by adhering to intestinal lumen. (9)However, some strains of E coli are also able of causing deadly health problems such assevere tin characterized by cramps and belly pain, vomiting and severe diarrhea.(10)1.2- Structure and function of salmonella1.2.1 -the organism and its characteristicsAccording to the(Adams, M and Moss, M ,1995) salmonella bacteria are the most commoncause of food borne sickness in the united states there are more than 2500 serotypes ofsalmonella, only some of which cause illness in humans.(1 )Salmonellas are members of the enterbacteracese they are gram negative, non-sporeforming rods (typically o,5 m by 1.3m) which are faculatively anaerobic , catalase -positive,oxidise-negative. The side by side(p) figure illustratesthe size ofbacteriaunder theelectronmicroscope (4)Figure1.2.1 electron micrograph of salmonella2-SimilaritiesE.coli was discovered by German pediatric ian and bacteriologist Theodor Escherichia in 1885,and is now classified as piece of the Enterobacteriace family.(1)the largest part E.coli strains are harmless, but some such as serotype 0157H7, but some such as serotype 0157H7, can cause serious food poisoning in humans.(2)Salmonella is closely related the Escherichia genus, and some classified as part of theenterobacteriace.( 1 )Many Ecoli and salmonellas are responsible for a number of different clinical syndromes,grouped here as enteritis and systemic disease.bad stomach cramps and belly pain, vomiting, diarrhea, sometimes with blood in it twain very badstrain of Ecoli and salmonella were found in fresh spinach in 2006. ( 2 )on the other hand, some strains of e coli and salmonella are also capable of causing deadly healthproblems such as severe stomach upsets characterized by cramps and belly pain, vomiting andsevere diarrhea.( 4 )3-Difference-E coli can be differenced from salmonella on the basis of a figure of sugar-ferment ation, andother biochemical tests.(10)-E. coli is indole positive or methyl red positive, but salmonella was negative.-E.coli is atypical mesophile growing from 7-10c up to 50c with an optimum around 37c. (3)-Contamination of eggs especially with salmonellas is a long-recognized problem but in the mostcases this was due to contamination of the eggshell. (4)-furthermore biochemical tests between E coli and salmonella is difference, so typically significant group of tests used for the ability to producei) Indole from tryptophan.ii) Sufficient acid to reduce PH. (8)-Any member of the genus salmonella presents some degree of hazard to human health, such asS.gallinarum, typhi and pullorum. (3)DiscussionIn many previous studies on the quality food microbiology criteria for the food and recesswater to these recommended by world health organization. This is because lots of countries donot have special(prenominal) notional microbiological for food spoilage.Although, many good bacteria are needed in your body to assist it work properly, a few of thesebacteria assist you digest food (normal flour), and keep your beat clean.However, other types of bacteria can make you ill, also convinced bacteria invade your badly and attack, causing infection.Good hygiene and good handling practices are all prerequisites to the manufacture of good value food.WHOs microbiological guideline for food and drinking-water quality (6)Plate count (cfu/100ml)Coliform0E. coli0Salmonella0ACCnot specifiedREFEREENCES1-Adams, M and Moss, M (1995) food microbiology, the royal society of chemistry,Thomas whole wheat flour house (pp.181-202).2-Anonymous. 2002. Microbiological quality of ice for cooling drinks.Food safety bureau of Ireland available fromhttp//www.fsai.ie/surveillance/food/ice_cooling_drinks.pdf3-Doyle,M,beuchat,L,Montville,T,Montville,T(2001)Food Microbiology, the united states of american,washingtion(pp141-193)4-Garbutt,J(1997) Essentials of food microbiology ,Great Britain, London pp(5-137)5-Icmsf world-wide commission on microbiological specification for foods (1996).Microorganisms in foods. 5. Microbiological specifications of food pathogensCharacteristics of microbial pathogens. London, UK blackie pedantic Professional (pp. 45-65).6-International Commission on Micrological Specifications for foods (icmsf) (1986) microorganisms in foods (2), sampling for microbiological analysis principles and specific applicationns.2th, university of Toronto, Canada.7-Montville, T, Matthews, k (2005) Food Microbiology, A American Society for Microbiology, Washington pp (85-111)8-Ray, B (2004) Fundamental Food Microbiology, Bibekray 3rd Ed, USAPP (257-269)9- Who guidelines for drinking-water quality, vol. 1. (3rd ed.) 2004available fromhttp//www.who.int/water_sanitation_health/dwq/gdwq2004web.pdf10-Wilson, I.g., Hogg, G.M. and Barr, j.g. microbiological quality of food inHospital and community. j. hospital infect. 1997 36171-180.