ACTA SCIENTIFIC MICROBIOLOGY (ISSN: 2581-3226)

Volume 3 Issue 4 April 2020

Research Article

Bacteria Associated with Food

Satya SS Narina*
Received: February 18, 2020
Department of Biology, Virginia State University, Petersburg, Virginia
Published: March 16, 2020
*Corresponding Author: Satya SS Narina, Department of Biology, Virginia State
© All rights are reserved by Satya SS Narina.
University, Petersburg, Virginia.

Abstract
Bacteria are omnipresent prokaryotic organisms that were associated with food. The bacteria live in our intestine improve our
metabolism to provide nutrition and protect from pathogen invasion to provide us health. There are bacteria that we consume every
day along with our food to maintain internal homeostasis and these bacteria of alkaline nature help neutralise acids produced in the
intestine. If harmful bacteria enter human system through cross-contamination or ingestion of spoiled foods might result in produc-
tion of enterotoxins and toxi acids. These pathogenic bacteria cause foodborne illnesses, might be recoverable or lead to death in
cases of severe infection. Use of antibiotics, prebiotics and probiotics, essential knowledge about the food safety and handling proce-
dures during farm production, various stages of food supply and distribution until it reaches our table for consumption use may help
in protecting humans from pathogenic bacteria.
Keywords: Bacteria; Campylobacters

Introduction digenous bifidobacteria/lactobacilli by using prebiotics should im-

Bacteria associated with food might be harmful or beneficial. prove protection. There are a number of potential mechanisms for
Bacterial association occurs with edible food by several ways and lactic acid bacteria to reduce intestinal infections. Firstly, metabolic
means of access which were regulated by temperature, moisture endproducts such as acids excreted by these micro-organisms may
and acidity or alkalinity (pH) of the environment inside human or lower the gut pH to levels below those at which pathogens are able
outside in the consumable food. The edible food include raw veg- to effectively compete. Many lactobacilli and bifidobacteria spe-
etables or meat to cooked, pasteurised, processed, packed and fro- cies are able to excrete natural antibiotics, which can have a broad
zen food materials. The bacteria can enter at any stage from field, spectrum of activity. Other mechanisms of useful bacteria include
animal shelter, slaughter house, processign industry, in storage, or an improved immune stimulation, competition for nutrients and
from hand to hand due to improper sanitization. There are differ- blocking of pathogen adhesion sites in the gut [1].
ent kinds of bacteria requiring various levels of pH, temperature
and moisture and were classified accordingly (Table 1). The harm- Foodpoisioning by harmful bacteria lead to foodborne illnesses
ful pathogenic bacteria lead to food poisoning and in severe cases which are most common in the modern world and were costly as
to death. The useful bacteria associated with food help in building well to prevent. Many intestinal pathogens like type 1 fimbriated
up of gut microbia participating in metabolism. Escherichia coli, Salmonella and Campylobacters utilise oligosaccha-
ride receptor sites in the gut. Once established, they can then cause
Some of the health-promoting bacteria in the gut (probiotics) gastroenteritis through invasive and/or toxin forming properties. If
can elicit a multiplicity of inhibitory effects against pathogens. the illness is not controlled by prescribed medicines might be fatal
Hence, an increase in their numbers through fortification of in- and lead to public health problem.

Citation: Satya SS Narina. “Bacteria Associated with Food". Acta Scientific Microbiology 3.4 (2020): 137-144.
Bacteria Associated with Food

138

Name of the bacteria by category Bacteria included in this group Bacteria associated with food
1. Classification by pH:
Acedophile (pH <5.55) Pathogenic E.coli, Salmonella typhi Human intestine
Useful Lactobacillus Yogurt, pickles, sauerkraut
Neutrophiles (pH=7, 5.5-8.5) E.coli, Staphylococci, Salmonella
Alkaliphiles (pH>8) Vibrio cholerae, Bacillus firmus
2. Classification by temperature:
decaying plant matter- peat bogs and
Thermophilic (41 to 122oC) Archaea
compost
Mesophilic (25 to 40oC) Micrococcaceae Fresh produce
E.coli Processed meat, poultry, and seafood
Psychrophilic (-20 to 10oC) Arthrobacter sp., Psychrobacter sp. Polar regions, deep sea
Psychrotrophic (less than 7 C) o
Pseudomonas syringae Regrigerated foods, dairy
3. Classification by oxygen levels:
Seafood, fresh meat, poultry, and eggs
Aerobic Pseudomonadaceae, Neisseriaceae

Fresh vegetables, meat, poultry, fish, and

Facultative anaerobe Enterobacteriaceae
eggs.
Anaerobic Clostridium botulinum Deep sea flour, yogurt, Hydrothermal vents
4. Classification by mode of action:
Harmful
Bacillus cereus Cooked rice, meat
• Causing foodborne illness (Gibson.,
et al., 2005)
Campylobacter spp. Poultry, unpasteurized milk
Clostridium botulinum Fish, meat
Clostridium perfringens Cooked meat, poultry
E.coli Meat, raw milk
Listeria monocytogenes Soft cheese
Salmonellae Meat, poultry, eggs
Shigella spp. Eggs, salads
Staphylococcus aureus Ham, poultry, dairy products
Yersinia enterocolitica Milk, poultry

Beneficial Yogurt
Lactobacillus sp., Leuconostoc spp.
• Help in metabolism

• Food and beverage industry Acetobactor sp., Bacillus sp., Chocolate, vinegar
Glucanoacetobacter sp., Coffee, beer
Arthrobacter sp., Brevibacterium sp., Dairy, cheese, yogurt
Carnobacterium sp., and Corynebacterium Cheese
Bifidobacterium sp., Lactobacillus sp. Yogurt

Table 1: Classification of bacteria associated with food.

Citation: Satya SS Narina. “Bacteria Associated with Food". Acta Scientific Microbiology 3.4 (2020): 137-144.
Bacteria Associated with Food

139

Why is it necessary to know about bacteria associated with ployment or available jobs were very less due to the increasing
food? population, indirectly preparing businessmen to feed their fami-
The present day is loaded with too many physicians and too lies. The best quality in any business always gain both income and
many manufacturers of medicines on which a normal human has fame, but a few know about this hard core secret while conducting
no idea of what is good other than depending on doctors and phar- business. Some business people always worried about their daily
macists completely for their medication. Similarly, the food is not needs at the expense of their quality of service. Either in doctors
made by family like good olden days where entire family is depen- office, farmers field or in a restaurent, whether in a highly devel-
dent on mother's home cooked food. Therefore, people are com- oped country like USA or in an underdeveloped country like India,
pletely dependant on fast food industries for their daily groceries care for quality of service always accrue name and fame for several
of frozen microwaved food which has no waiting time and ready to generations. Therefore, education of middlemen and commercial
eat if one has money to purchase to those cheaper quality and cost- producers in maintaining minimal standards in quality of food
ly foods. This dependence on fast food packages, is making them produce is the most important step globally. This will help to earn
store lots and lots of food in refrigerators for a long time which national and international income with standard seal by replacing
might let our microbial world into these valuable foods. Even home reuse policy with use and through policy. The use and through poli-
made food if not eaten for days, it might get spoiled by microbes cy only saves lives from food borne illnesses, but might create envi-
too which is not advisable to eat after expiration. Therefore, com- ronmental pollution if paper (plant or cellulose) based containers
plete dependence on stored food is not advisable in this modern are not used.
society to continue a healthy life style. Harmful bacteria associated with food
If the bacteria contaminated foods (frozen or home or restau-
Other incidences that might lead to food borne illnesses include rent made), are consumed accidentally without notice may result
1) improper care of oneself towards quality atmosphere for tak- in food borne illness resulting in fever, stomach cramps, vomiting,
ing quality food, 2) lack of supervision at a public facility of food dairrhea or might be fatal in rare incidences. The most common
preparation, supply chain, service or sale unit, 3) improper saniti- bacteria out of numerous microbia observed in our food items on
zation of cook who prepares food starting from purchasing neces- regular basis are described below with the cause, spread, symp-
sary groceries at market, retrieving items from restaurent's stor- toms of foodborne illness and possible control measures (Source:
age facility without caring for their cleanliness. This may happen at www.foodsafety.gov/food-poisoning/bacteria).
fast food chains or in street foods 4) lack of time for people to keep
an eye on what they consume out of their home or office refrigera- Campylobacter

tors and 5) some customers choice of purchasing inferior quality Most common bacteria in USA, lives in the intestinal tract of
foods which are at cheapest price due to their limited income 6) animals and human and spread through poor handling of contami-
Purchase of vegetables, fruits or any food item in the grocery store nated foods from faecal matter of animals and humans. The campy-
from a dealer or middlemen who does not maintain a quality pro- lobacter bacteria can be transmitted to humans through the con-
duce because it is a dependance for a long time due to their trust sumption and processing of raw or undercooked meat (especially
in certain farms and unaware of these postharvest food quality is- chicken, turkey and fowl), unpasteurised milk, untreated water and
sues 7) Admixture of ingredients by sales or middlemen that were occasionally mushrooms and shellfish. it takes 3-5 days to appear
of low quality and less costly to gain net family income 8) Poor symptoms in humans after infected by this bacteria, which include
education standards of middle men who conduct lot of agricultural irritable bowel syndrome (IBS), reactive arthritis and Guillain-Bar-
and food buisiness locallly 9) Lack of educated and experienced ré syndrome might lead to serious nervous condition. The illness
farmers in agriculture and horticulture sector in the modern world may stay from 2 to 10 days.
unlike ancient producers who gained lot of experience from their Control measures
predecessors.
Drink plenty of fluids and get rest. Safe handwashing using
bacterial disinfectants is the only solution after using restrooms,
This indicates that high quantity of quality farm production is handling animal and human faecal matter or handling spoiled food
highly important for ever-increasing human population. The em- material. Always drink drink pasteurized milk and purified water.

Citation: Satya SS Narina. “Bacteria Associated with Food". Acta Scientific Microbiology 3.4 (2020): 137-144.
Bacteria Associated with Food

140

Food handler tips Food handler tips

People working in restaurents should not return to work until Adequate hand washing, personnel hygiene, kitchen sanitation,
48 hr after symptoms have stopped to control the spread of the strict storing procedures at right temperature for specific (cold and
bacteria and infection. Cooking food thoroughly to 70-82oC for 2 hot) foods, and protecting displayed food with sneeze screens.
minutes before eating. Clostridium
Salmonella is a genus of gram positive bacteria that include human patho-
Is the second most common bacteria that contaminates food gens causing botulism (Clostridium botulinum), tetanus (Clos-
and causes food poison illnesses "Salmonellosis" and enteric fever tridium tetani) and other fatal infections (Clostridium sordellii,
"typhoid". Meat (chicken, turkey, and fowl in particular), eggs, milk Clostridium perfringens). They are all obligate anaerobes capable
and seafood can all be contaminated with this bacteria. Handling of producing endospores. The normal, reproducing cells of Clos-
and consuming raw contaminated foods, unwashed fruits and veg- tridium, called the vegetative form, are rod-shaped, which gives
etables are a source of infection. It can take 12 to 72 hours to begin them their name. Clostridium species inhabit soils and the intesti-
to experience symptoms such as diarrhoea, headaches, cramping, nal tract of animals, including humans.
sickness, fever, might lead to typhoid and death.
Clostridium perfringens
Control measures Ever-present in nature and can be found as a normal component
Vaccination is the only solution. Iron exposure may result in ac- of decaying vegetation, marine sediment, the intestinal tract of hu-
culumation of Salmonella in intestine which might eb a risk factor mans and other vertebrates, insects, and soil. Uncooked meats,
for colorectal cancer and can be regulated by traditional chinese gravy, cured or pre-cooked foods can be contaminated with this
herbs [2]. Drink plenty of fluids and get rest. Avoid eating high risk bacteria, whose spores are harder to get rid of even at high temper-
foods like raw or lightly cooked eggs, under cooked ground beef atures. The bacteria prefers to grow in conditions with little or no
or poultry and unpasteurized milk. Wash your hands frequently. oxygen. The bacteria produce a toxin in the gut. The symptoms ap-
As the infected humans continue to excrete bacteria through their pear within 8 to 24 hours resulting in abdominal cramping, nausea,
faecus it is good to hand wash after infection as well to prevent fever and diarrhoea. It rarely causes vomiting or fever. The majority
spread of the bacteria and infection to other humans living in our of outbreaks are associated with undercooked meats.
proximity. Control
Food handler tips Drink plenty of fluids, get rest or call doctor in severe cases. Use
Cooking food thorougly to 70-80oC for morethan 2 minutes be- a food thermometer to make sure if the food is cooked to the right
fore consuming even fresh food. Avoiding work till 48 hrs after the temperature of 140oF and above.
symptoms stops.
Food handler tips
Staphylococcus aureus Cooking and storing food at the right temperature of below 5°C
Fast growing bacteria and can produce toxins after contami- and above 63°C is acceptable. A cooking temperature of 74oC is the
nation. Bacteria lives on hair, skin, noses, eye and throats and can only solution to kill the type A strain (CP-enterotoxin) of this bac-
spread through uncooked food such as sandwiches, salads, unpas- teria.
terised milk and cheese products, puudings, pastries. It can toler-
Clostridium botulinum (botulism)
ate salt and temperatures of 4 to 46oC. Illness lives for a short pe-
The most common source of this bacteria is processed canned
riod of time and symptoms appear from 1 to 6 hrs after infestation,
meat and vegetables, meat and fish. Once humans are infected with
include vomiting, pain, diarrhea.
the bacteria it can produce nerve affecting toxins that can impact
Control measures vision, cause paralysis and even be fatal. All age groups are affected
Foods should be kept either above 45° C or below 4°C during though incubation period to display illness and symptoms vary. In-
storage so any staphylococci present will not be able to grow and fants show the symptoms of lethargy, poor feeding, constipation,
produce enterotoxin [3]. weak crying, poor muscle tone (floppy) within 30 days. Adults and

Citation: Satya SS Narina. “Bacteria Associated with Food". Acta Scientific Microbiology 3.4 (2020): 137-144.
Bacteria Associated with Food

141

children will show double vision, blurred vision, drooping eyelids, Food handler tips
slurred speech, difficulty swallowing, dry mouth and muscle weak- Avoid contact with foods after expiration of due time of con-
ness. sumption as well as stored food from 1 - 3oC.
Control
Bacillus cereus
Need to see a doctor immediately.
It usually contaminates rice, leftovers, pasta, desserts, cheese,
Food handler tip un [pasteurised milk, sauces, soups, and other prepared foods sat
The most important thing to watch is use-by dates on your out for along time at room temperature. It results in symptoms of
canned foods and to discard all swollen, gassy, or spoiled canned diarrhea (6 -15hr), abdominal cramps, nausea, vomiting (30 - 6hr).
foods using a tightly closed double plastic bag. This baceria is found in foods that come in contact with soil like
cereals and vegetables.
Escherichia coli (E. Coli)
It spreads during slaughter through ground or tenderised meat, Control
and from unpasteurized milk, soft cheeses, and fruit and vegeta- Drink plenty of fluids to prevent dehydration. If foods require
bles and unpasteurized juices that have been affected through storage for longer than 2 hours, keep hot foods at temperature of
contaminated water. The symptoms appear between 1 - 10 days more than 140oF and cold foods at temperatures of more than 40oF.
resulting in inflamation of intestines, sickness, fever, bloody diar- Store cooked food in wide, shallow container and refrigerate imme-
rhoea, kidney damage and even death if affected by this bacteria. dately after transfer to a stroage container.

Control measure Food handler tip

Safe food handling. Drink plenty of water, rest and call doctor Because these bacteria are highly salt and heat resistant, it is
if synmptoms include bloody diarrhoea and symptoms lasts for good reheat each time before consuming food to avoid cross con-
more than a week. tamination as well as contamination during long hours of cooling

Food handler tip period given after cooking at relatively high temperatures to kill
the bacteria.
Avoiding cross contamination, thorough cooking of meats and
pasteurization of raw milk and juices is the only way of eliminating Shigella
this bacreria. Thorough handwashing before, during and after pre- Only fresh foods like salads, raw vegetables are prone to shi-
paring food, after dapering infants, after contact with pigs, goats or gella bacterial contamination. Within 3 days, the symptoms like
sheep and their food treats or their living environment. fever, nausea, vomiting diarrhea appear and last for not more than
a week. In severe case it might lead to painful eyes, swelling of the
Listeria
joints and pain during urination imitating Reiters syndrome.
It spreads through the exposure of raw food or water to faecal
matter and through the subsequent poor handling of contaminat- Food handler tip
ed food. Listeria can be rapidly destroyed by heat at 75°C during Sanitation in the kitchen, personal hygiene by regular hand-
cooking, but is most commonly transferred through soft cheeses, washing would help preventing the spread of the bacterial con-
uncooked eggs, and some types of processed meats (eg: cooked or tamination to food.
sliced meats), smoked fish, cooked shellfish, soft mould-ripened Vibrio parahaemolyticus
cheeses, pate and pre-prepared sandwiches. Within 30 days of
It is less known as a food poisioning bacteria. It affects human
contamination by this bacteria results in symptoms of fever, head-
health directly through consumption of contaminated food, open
aches, septicaemia, meningitis and miscarriage. In invasive liste-
wounds or swimming in contaminated waters. This is most com-
riosis, the bacteria invades blood and brain causing meningitis
monly found in seafood, in particular oysters, clams and other
leading to death.
shellfish, but also tuna, sardines, mackerel, squid and crab. It is also
Control measures found in seawater contaminated by the faeces of infected sea crea-
Illness may last from days to weeks and adults at the age of 65 tures. The symptoms include diarrhoea, fever, septic shock, sudden
are at risk. Antibiotics are best besides preventive measures of chills, skin lesions and blistering skin wounds.
drinking plenty of fluids, warm cooked foods of any kind.

Citation: Satya SS Narina. “Bacteria Associated with Food". Acta Scientific Microbiology 3.4 (2020): 137-144.
Bacteria Associated with Food

142

Control measures of these bacteria spoil fresh foods, such as meats, vegetable
Contact doctor immediately after infection is noticed. Cooked salads, and fluid milk.
seafood is always advisable. Wear cloths and shoes that protect
6. Coryneforms: The representative genera are Corynebacte-
cuts or scrapes from salt or sea water.
rium and Brevibacterium. These microorganisms are mostly
Food handler tip not so important for food contamination but play a vital role
Avoiding cross contamination between cooked and raw sea in spoilage of cheese. Both of these are gram-positive and cata-
foods including fish and shellfish. Boiling, steam cooking for 3 - 10 lase positive. Their sources of contamination are usually soil,
minutes as well as deep frying to minimum of 191°C is another animals, or humans.
important way to avoid this type of food poisoning in sea foods.
Outbreaks
Major group of bacteria contaminating food [4]: Food spoilage leads to chanegs in flavor, odor, taste and other
1. Pseudomonadaceae: These nonspore-forming Gram-neg- qualities of food due to fermentation, putrefaction and rancidity
ative rods are psychrophilic in nature, aerobic, and oxidase caused by various harmful bacteria inhabiting improperly stored
positive. The representative genera of this family of bacte- food, manufactured or prcessed food (Table 2). This results in
ria include Xanthomonas and Pseudomonas. Pseudomonads production of organic acids, alcohols, gases from fermentation of
are well-known major spoilage microorganisms in seafood, sugars when microbes acted on carbohydrates, which has indus-
fresh meat, poultry, and eggs. trial value. Protein rich foods if spoiled by proteolytic enzymes pro-
duced by microbia, might lead to production of H2S, amino acids,
2. Neisseriaceae: These are gram-negative rods, nonspore ammonia, amines giving off flavours. When lipids are attached by
forming, aerobic, and catalase positive. The representative microbes, gives unpleasant smell due to production of fatty acid
genera include Acinetobacter (oxidase negative) and Morax- and glycerol by the action of lypolytic enzymes under microbial
ella (oxidase positive). Some strains of Acinetobacter are spoilage. Therefore, when a food is stored or consumed, if it gives
psychrophilic. They also infect foods like that of pseudomo- anything off flavor or taste, it is good to avoid that food to save our
nas. life and communicating the same immediately to the public health
department, food safety units and FDA for further action to save the
3. Enterobacteriaceae: These are gram-negative rods, fac- public and publication of the information on outbreaks that might
ultatively anaerobic, fermentative, mesophilic, nonspore occur at various steps in food chain. An example of outbreak was
forming, oxidase negative, and catalase positive. The repre- provided as a reference to inform the value of the quality of food
sentative genera include Escherichia, Erwinia, Enterobacter, taken inside our system.
Citrobacter, Serratia, and Proteus. These bacteria are usually
involved in the spoilage of fresh vegetables, meat, poultry,
Changes due Bacteria involved in food
fish, and eggs. Food item
to spoilage spoilage
Bread Ropy Bacillus subtilis
4. Micrococcaceae: These are gram-positive and spherical,
Fresh meat Putrefaction Clostridium
with a catalase positivity, and mesophilic in nature. The two
main representative genera are Micrococcus and Staphylo- Fish Discolouration Flavobacterium
coccus. They are commonly involved in the spoilage of fresh Concentrated
Off flavor Acetobacter, Lactobacillus
juices
produce and processed meat, poultry, and seafood.
Enterobacter, Lactobacillus,
Milk/Cream Ropiness
5. Lactic-acid bacteria: The representative genera are Lacto- Streptococcus, Bacillus
bacillus, Leuconostoc, Streptococci, Lactococcus, Enterococci, Decomposition
Bacillus, Clostridium
and others. All members of this group are gram-positive, do of fats
not produce catalase, microaerophilic, are sometimes facul- Flavor changes Lactobacillus, Streptococcus
tatively anaerobic in nature, and fermentative. The growth
Table 2: Changes in the food items due to spoilage by bacteria.

Citation: Satya SS Narina. “Bacteria Associated with Food". Acta Scientific Microbiology 3.4 (2020): 137-144.
Bacteria Associated with Food

143

An outbreak of staphylococcal food poisoning resulted in nants. They help to digest dietary fiber and polyphenols by a complex
vomiting, diarrhea and dizziness due to illness of 31 individuals metabolic energy-harvesting mechanism, which is based on cross-
was reported within 30 minutes after eating the meal containing feeding and co-metabolism. In return, commensal bacteria take ad-
chicken pancake, rice, beans, tomato sauce and mashed chickpeas. vantage of the protective and nutrient-rich environment of the host.
The chicken pancake was observed containing large numbers of The commensal bacteria contribute to the host defense by regulating
enterotoxigenic staphylococci strains A, B and D. The source of the homeostasis of the host immune system. This can be achieved by
this contamination was revealed as improper sanitization of food reduction in intestinal pH, producing toxic substances, or lactate and
handler finger nails, nasal cavity and throat [3]. Several species of short chain fatty acids to inhibit pathogenic bacteria. Firmicutes are
Staphylococcus bacteria were recivered from sheep milk that were gram-positive bacteria with a low G + C content, including the large
known to produce enterotoxins. Not only bacteria various other class of Clostridia and the lactic acid bacteria, while Actinobacteria are
microbes like fungi and virus might attack the food or food can get gram-positive bacteria with a high G + C content, including Colinsella
spoiled due to undesirable air, light, oxygen and temperature con- and Bifidobacterium spp. Lactobacillus and Leuconostoc spp. are the
ditions causing catalysis giving off flavors during storage leading main lactic acid bacteria found in the human intestine. Bifidobacteri-
to outbreaks if the material is purchased from a grocery store by a um spp. is the predominant bacteria found among the first colonizers
living community [4]. of new borns, and persists at a low level in adults. These bacteria can
be aquired from digested food. For example, infants fed with breast
Now you know what to avoid in terms of food safety and let milk had higher levels of Bifidobacteria spp., while infants fed with
us discuss briefly about useful bacteria associated with food to be formula had higher levels of Bacteroides spp., Clostridium coccoides
healthy. and Lactobacillus spp.,[2].

Useful bacteria associated with food Food fermentation is an ancient technology, disseminated world-
There are many uses from bacteria in meeting with our daily wide, which harness microorganisms and their enzymes to improve
metabolic needs by building gut microbia in both children and and diversify the human diet. Fermented foods (vegetables, animal
adults [2] and making several food products on regular basis by products, beverages) represent 10 to 40% of the global diet, and
our food and beverage industries (www.fao.org). The human gut represent a cultural and gastronomic heritage of high value. Fermen-
mucosa, consists of epithelial cells, lamia propria, and the mus- tation-either indigenous or after addition of starter cultures-brings
cularis mucosae, is colonized by 10 14
microbes, ten times more many benefits, including (1) enhanced food stability and storage, de-
than the human cells were present. Among these, bacteria play creased food losses; (2) enhanced food safety by inhibition of patho-
an important role in human health to supply essential nutrients, gens; (3) improved sensory properties; and (4) improved nutritional
syntheise vitmain K, digestion of cellulose, promoting angiogen- value. A better knowledge of microbes and fermentation at the mo-
esis and enteric nerve functions. Any change in the gut bacteria lecular level is required to support and develop the production of
composition due to use of antibiotics, illness, stress, aging, bad di- sustainable fermented foods with high nutritional characteristics [5].
etary habits and lifestyle may be harmful [2]. Most commonly used
bacteria were Acetobactor sp., Bacillus sp., and Glucanoacetobacter Conclusion
sp., in making chocolate, vinegar, coffee, beer, Arthrobacter sp., When compared, benefits of bacteria are dominating over their
Brevibacterium sp., Carnobacterium sp., and Corynebacterium sp., harmful effects associated with food spoliage and associated food
in making cheese, Bifidobacterium sp., Lactobacillus sp., in making borne illnesses. Food safety is assured as long one has control over
yougurt and other dairy products of our daily use food products the sanitization and in avoiding cross-contamination before, during,
[4]. and after food preparation. For example, recent findings of Listeria
monocytogenes (LM) survival on factory floor in specific locations
The main gut bacterial phyla, in the order of numerical impor- were a proof to show the evidence of no detection of LM on food con-
tance, are Firmicutes, Bacteroidetes, Actinobacteria, Proteobacteria, tact surfaces despite the sanitization treatments of executed proto-
Verrucomicrobia and Fusobacteria. Bacteroidetes and Firmicutes cols. The LM was detected on non-food contact surfaces only in a des-
are the main bacteria in the metabolism of undigested food rem- sert processing factory [6]. Likewise, it is good to scan the location of

Citation: Satya SS Narina. “Bacteria Associated with Food". Acta Scientific Microbiology 3.4 (2020): 137-144.
Bacteria Associated with Food

144

most common microbial load and its prior sanitization is the key
for food safety. Well laid procedures that adhare to strong santiza- Assets from publication with us
tion rules while cooking, handling and storage of food materials is • Prompt Acknowledgement after receiving the article
the most important step in any kitchen at home or outside to avoid • Thorough Double blinded peer review
the major illnesses due to cross contamination of food products. • Rapid Publication
Maintaining internal homeostais by building up of useful gut mi- • Issue of Publication Certificate
crobia is a potential requirement at all ages to avoid major risks • High visibility of your Published work
of diabetes, obesity, cancer, autism, arthritis and ulcers. Several Website: https://www.actascientific.com/
studies related to gut microbia, effect of prebiotics and probiotics Submit Article: https://www.actascientific.com/submission.php
were discussed by eminent faculty at cellular and molecular level Email us: [email protected]
of understanding the concept and the role of bacteria in human Contact us: +91 9182824667
health [7].

Bibliography
1. Gibson GR., et al. “Rastall Prebiotics and resistance to gastro-
intestinal infections”. British Journal of Nutrition 93.1 (2005):
31-34.

2. Zhang YJ., et al. “Impacts of gut bacteria on human health and

diseases”. International Journal of Molecular Sciences 16.4
(2015): 7493-7519.

3. Luiz Simeão do Carmo., et al. “An Outbreak of Staphylococ-

cal Food Poisoning in the Municipality of Passos, Mg, Brazil”.
Braizilian Archives of Biology and Technology, An International
Journal 46.4 (2003): 581-586.

4. Majumdar A., et al. “Chapter 5: Microbial contamination and

food degradation. Handbook of food bioengineering”. Elsevier
publication (2017): 109-148.

5. Talon R and Zagorec M. “Special Issue: Beneficial Microorgan-

isms for Food Manufacturing-Fermented and Biopreserved
Foods and Beverages”. Microorganisms 5.4 (2017): 71.

6. Campdepadrósa M., et al. “Effectiveness of two sanitation pro-

cedures for decreasing the microbial contamination levels
(including Listeria monocytogenes) on food contact and non-
food contact surfaces in a dessert-processing factory”. Food
Control 23 (2012): 26-31.

7. Mohajeri MH., et al. “The role of the microbiome for human

health: from basic science to clinical applications”. European
Journal of Nutrition 57.1 (2018): 1-14.

Citation: Satya SS Narina. “Bacteria Associated with Food". Acta Scientific Microbiology 3.4 (2020): 137-144.