Role Of E Coli And Salmonella Food Spoilage Biology Essay

Role Of E Coli And Salmonella intellectual nourishment Spoilage Biology EssayFood is sometimes contaminated with pathogenic microorganisms, there ar many sort of Pathogenic bacteria it is very dangers for homo, animal, salmonella one of them, it is frequently prove in bird ,eggs ,raw approved by pets similar to turtles and birds, salmonella is bacterium which is one of the car parkest builds of fodder for thought spoilage worldwide , there are more than 2,000 dissimilar sorts of salmonella , but with the omission of the superficial which typhoid or parity ,fever the sickness they creator is related, also there is a common sort of bacteria call E.coli it is akin to beef and vegetables , E.coli is on the spur of the moment for the medical dumpy Escherichia coli is short for thing about these bacteria and lots of other bacteria is that theyre not constantly harmful to you. (1,8)E.coli generally lives indoors your intestines where it helps your dust split down and digest the food you eat , Ecoli be able to get from the insides into the slant , this is a rare sickness but it cancause a extremely serious infection food is the commonest sources of salmonella for humans . the food may have been contaminated bacteria the source, animal or bird was infected salmonella is common with chickens some studies in 1990 shewing that about 50%of of frozen and fresh chicken hold the bacteria .infections in dairy herds may show the way to contamination of milk.( 4,7 )Out kick downstairss of gastroenteritis suitable to contaminated food have been reported in extra parts of the world. The probable causes of these outbreaks were suitable to the consumption of food contaminated with pathogens bacteria. Studies from many countries have given away that the microbiological quality of food manufactured for make use of in foods and drinks might be a cause for concern. (1)Ecoli was discovered by German pediatrician and bacteriologist Theodor Escherichia in 1885, and is now clas sified as piece of the enterobacteriacea. (5)Salmonella was discovered by D.E salmon, the American veterinary pathologist who realdescribed salmonella cholera sues in 1900. (5)In fact several microorganisms can stay alive in food, even though food is very strategic to themaintenance of life, it can also be conscientious for ill wellness. (1)Structure and function of E coli BacteriaThe find structure of bacterial cells has been studied in some detail 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 living 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 ingested food. (6)E coli is th e type of genus, it is a catalase- collateral, oxidase -negative, fermentative,short, gram-negative, non-sporing rod, although it ferments the sugar lactose. The followingfigure illustratesthe size ofbacteriaunder theelectron microscope. (2)Figure1.1-electron micrograph ofE coli.1.1.1-solation and identification of the isolatesColonies were isolated from the Trypticase soybean 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 showedtypical 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 produce loads of vitaminAmino acids and other growth factors which are immediately absorbed an d 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 much(prenominal) as voiceless stomach 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 following figure illustratesthe size ofbacteriaunder theelectronmicroscope (4)Figure1.2.1 electron micrograph of salmonella2-SimilaritiesE.coli was discovered by German pediatrician a nd 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 two 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-fermentation, an dother biochemical tests.(10)-E. coli is indole positive or methyl red positive, but salmonella was negative.-E.coli is atypical mesophile increment 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 intakewater to these recommended by world health organization. This is because lots of countries donot have specific notional microbiological for food spoilage.Although, many good bacteria are needed in your body to aid it work properly, a few of thesebacteria assist you digest food (normal flour), and keep your skin clean.However, other types of bacteria can make you ill, also positive(p) 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 graham kinsperson (pp.181-202).2-Anonymous. 2002. Microbiological quality of ice for cooling drinks.Food safety authority 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 inter national commission on microbiological specification for foods (1996).Microorganisms in foods. 5. Microbiological specifications of food pathogensCharacteristics of microbial pathogens. London, UK blackie academic 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.