Nama: Fadhil Ghiyats

Nim: G31116516
Matakuliah: Mikrobiologi Pangan

1. Food Microbial Disease

A. Bacterial
Bacterial foodborne infections occur when food, that is contaminated with bacteria, is
eaten and the bacteria continues to grow in the intestines,setting up an infection which
causes illness. Salmonella, Campylobacter, hemorrhagic E. coli and Listeria allcause
infections. Food intoxication results from consumption of toxins (or poisons)produced in
food by bacterial growth. Toxins, not bacteria, cause illness. Toxins may not alter the
appearance,odor or avor of food. Common kinds of bacteria that produce toxins include
Staphylococcus aureus and Clostridium botulinum. (See fact sheet 9.305, Botulism, for
more information on its prevention.) In the case of Clostridium perfringens, illness is
caused by toxins released in the gut when large numbers of vegetative cells are eaten.
Source: http://extension.colostate.edu/docs/pubs/foodnut/09300.pdf
B. Viruses
Viruses are now considered to be an extremely common cause of foodborne illness,
they are rarely diagnosed, as the analytical and diagnostic tools for such viruses are
not widely available. However, much progress has been made in recent years in
terms of the methodology available for detection and identification of viruses in both food
and clinical samples. Such developments should contribute towards improving the
assessment of the actual burden of foodborne disease linked to viruses, as well as
improving strategies for the prevention and control of virus contamination in foods and
the associated risks. Viruses can be passed on to humans in different ways, but the major
foodborne viruses are those that infect via the gastrointestinal tract and are excreted in
faeces and, in some cases, in vomitus. Noroviruses (NoV) are the most common cause
of foodborne viral gastroenteritis worldwide, and Hepatitis A virus (HAV), which can
also be transmitted by foodborne routes, continues to pose an international health
threat. Rotaviruses, Enteroviruses and Astroviruses are also important, albeit to a lesser
extent (Koopmans and Duizer, 2004). Common symptoms of viral gastroenteritis include
vomiting and diarrhoea. Asymptomatic infections are common. While contaminated
food has been clearly implicated in viral infections in humans, the proportion of
infections that can be attributed to the consumption of contaminated food is not
known.
Source: http://www.who.int/foodsafety/publications/micro/Viruses_in_food_MRA.pdf
C. Fungi
Certain fungi have the ability to cause diseases in humans, plants and animals. When
looking at plant pathogens its important to remember that some parts of the plant are
above ground stems and leaves and other parts are below ground roots. So, it makes
sense that airborne pathogenic fungi infect the stems and leaves and soil borne pathogenic
fungi infect plant roots. Example Rhytisma acerinum, Pseudocercosporella herpotrichoides.
Puccinia distincta
Source:http://www.fungi4schools.org/Documentation/03World-of-
Fungi/WF05_Fungi_and_Disease.pdf
D. Yeast
Both yeasts and molds cause various degrees of deterioration and decomposition of
foods. They can invade and grow on virtually any type of food at any time. They invade
crops such as grains, nuts, beans, and fruits in fields before harvesting and during
storage. They also grow on processed foods and food mixtures.
 Several foodborne molds, and possibly yeasts, may also be hazardous to human or
animal health because of their ability to produce toxic metabolites known as mycotoxins.
Even though the generating organisms may not survive food preparation, the preformed
toxin may still be present. Certain foodborne molds and yeasts may also elicit allergic
reactions or may cause infections. Although most foodborne fungi are not infectious,
some species can cause infection, especially in immunocompromised populations,
such as the aged and debilitated, HIV-infected individuals, and persons receiving
chemotherapy or antibiotic treatment. This is particularly problematic in plants
producing high sugar/low water activity/low pH products. Factories producing fruit
products, baked goods, confectionary, and fermented dairy products can be at real risk
from yeast and mold contamination.
Source:
http://www.condalab.com/pdf/01.Yeast%20And%20Mold%20in%20Food_small.pdf
E. Protozoa
Parasitic protozoa have been recognised as having great potential to cause water- borne
and foodborne disease. The organisms of greatest concern in food production worldwide
are Cryptosporidium, Cyclospora, Giardia, and Toxo- plasma. Although other parasitic
protozoa can be spread by food or water, current epidemiological evidence suggests that
these four present the largest risks. The scope of this report is thus different to that of
other authors e.g. Orlandi et al. (2002) in selecting these particular organisms.
Source: http://ilsi.org/mexico/wp-content/uploads/sites/29/2016/09/Foodborne-
Protozoan-Parasites.pdf
F. Helminth
Helminths are multicellular, and one might wonder why they are covered in
microbiology.First, most worm infections are transmissible diseases, via insects, water,
food, soil---similar to bacterial and viral infectious diseases. Second, diagnosis of
helminthic diseases relies on the microscopic identification of the eggs or larvae. The adult
worms are macroscopic.Mainly, you will see genital organs inside of the adult worms under
the microscope, probably with lots of eggs. The Nematodes are roundworms. They come in
separate sexes, and are abit more evolved than the platyhelminthes. Example: Ascaris
lumbricoides, Taenia saginata and T. solium, Trichinella spiralis, Trichuris trichiura
Source: http://delrio.dcccd.edu/jreynolds/microbiology/2421/lab_manual/helminths.pdf

2. Microbial Disease
A. Digestive system
Diseases of the digestive system are the second most common illnesses in the United
States.
Diseases of the digestive system usually result from the ingestion of microorganisms
and/or their toxins in food and water.
The fecal-oral cycle of transmission can be broken by the proper disposal of sewage, the
disinfection of drinking water, and proper food preparation and storage.
B. Metabolite
Microbial secondary metabolites include antibiotics, pigments, toxins, effectors of
ecological competition and symbiosis, pheromones, enzyme inhibitors, immunomodulating
agents, receptor antagonists and agonists, pesticides, antitumor agents and growth
promoters of animals and plants. They have a major effect on the health, nutrition and
economics of our society. They often have unusual structures and their formation is
regulated by nutrients, growth rate, feedback control, enzyme inactivation, and enzyme
induction. Regulation is influenced by unique low molecular mass compounds, transfer
RNA, sigma factors and gene products formed during post-exponential development. The
synthases of secondary metabolism are often coded by clustered genes on
chromosomal DNA and infrequently on plasmid DNA. Unlike primary metabolism, the
pathways of secondary metabolism are still not understood to a great degree and thus
provide opportunities for basic investigations of enzymology, control and differentiation.
Source: http://revistes.iec.cat/index.php/IM/article/download/26/25
http://faculty.taftcollege.edu/dsheehy/includes/courses/Microbiology8/document
s/micro%20ch25DCS.pdf