Institute of Technical Vocational Education
Division of Applied Science
TAN 213
FOOD MICROBIOLOGY
Lecture 1 Tutorial Activity: Introduction, Concept
Development, and Historical Development of Food
Microbiology
Lecture: Ms. PAIELA
Student Name: Saki Wal
Std ID#: 2019316024
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TUTORIAL QUESTIONS/SUMMARY QUESTIONS
1. Write a brief summary of the introduction of Food Microbiology
Microbiology is a specialized area of biology dealing with organisms too small to be
seen without sufficient magnification. Microbiologists study bacteria, fungi,
parasities, and virus, including their interaction with humans, animals, plants and the
environment. While virus are not a living organisms like bacteria, fungi, and parasites,
they are studied by microbiologist; therefore, we will use the term microbe (any
microscopic entity that exibits the properties of life) to collectively refer to any of
these biologically active and microscopic entities. In addition, there is an infectious
agent responsible for numerous neurodegenerative diseases found in animals and
humans known as ‘’prions’’.
2. List all the application of microbiology and briefly explain them.
Food Microbiology
Research studies focus on a variety microorganism that contaminate/damage food and
those that can be used for food processing/modification among others. As such,
microbiology gives special attention to such microorganisms as molds, yeast, bacteria
among others that either benefit or have negative effects on the quality of food
material with public health concern in mind.
Medical Microbiology
This the branch of microbiology that is concerned with the diagnosis, prevention of
diseases caused by different types of organisms (infection agents). This sub-discipline
is therefore related to a number of other fields including virology, bacteriology, and
immunology.
Industrial Microbiology
This branch of microbiology is concerned with the use of given microorganisms for
industrial production. Research studies directed towards the use of this organisms to
increase and maximized yields in industries like fuel, pharmaceutical, and chemicals
among others. The use of microorganisms makes it possible to make produce for a big
market.
Agricultural Microbiology
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Agricultural microbiology is concerned with microbes associated with plants and
animals diseases and production. As such, it is not only concerned with the medical
significance of these organisms, but also their economic importance for farmers and
industry as a whole. In the process, agricultural microbiology is aimed to solve issues
identified in agricultural practices while helping yields for farmers.
Soil Microbiology
This is the branch of microbiology that deals with the study of soil microorganisms
and how they impact soil properties.
Pharmaceutical Microbiology
Concerned with the use of microorganisms for inhibiting contamination as well as the
development of pharmaceuticals
Veterinary Microbiology
Focus on microbes that causes disease in domestic animals
Microbial Biotechnology
Area of microbiology and biotechnology aimed at using microbes for beneficial
purposes: It is aimed at enhancing microbial application in day to day life. A good
example of this is the research study currently being conducted (at the time of writing)
to use given bacteria to replace the traditional sewage systems.
3. Define the following concept of food microbiology
I.
Food – Any nutritious substance that people or animals eat or drink or those plants
absorb in order to maintain life and growth.
II.
Microbiology – is the study of all living organisms that are too small to be visible
with the naked eye but can only be seen with the help of a magnifying lens or a
microscope. This includes bacteria, archaea, viruses, fungi, prions, protozoa and
algae, collectively known as
‘’microbes’’ and their activities: Nutrition,
Multiplication, Pathogenicity, control, etc.
III.
Food microbiology – is the study of the microorganisms that inhibit, create or
contaminate food, including the study of microorganisms causing food spoilage,
pathogens that may cause disease especially if food is improperly cooked or stored,
those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine
and those with other useful roles such as producing probiotics.
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Microorganisms – they are very minute organisms that are too small to be seen with
IV.
the naked eye. They are also refer to as microbes. They are observed with the help of
a magnifying device called the microscope.
4. Discuss ‘’ Spontaneous Generation Theory’’
Controversy similar to the one concerning the origin of life was witness in the case of
microorganisms.
The theory or concept of ‘’spontaneous generation’’ was put forward and believed by
many scientists (proposed by Aristotle) centuries.
They believed that life arose spontaneously from pre-existing life and so the term
‘’abiogenesis’’.
Meanwhile, there were opponents of this idea. The controversy was on for over 100
years.
5. Define ‘’Golden Age of Microbiology’’
The proof of microorganisms as the real etiological agents of infectious diseases
marks the zenith of the period between 1850 and 1915 known as the Golden Age of
Microbiology.
6. Summarise the historical development of general microbiology in the table in the
order in which the ‘’ Spontaneous Genertation Theory’’ was disproved.
Name
of
the
Titles
pioneer
Year
of
Proposed
Successful
Discovery
theories
Experiments
1675
Described
microbiologist
Anthony
Van
Leeuwenhoek
Dutch draper
Microscopist
Microbiologist
the
He was the first
‘’little animals’’
man to observe
(animalcules) he
and
observed
microorganisms
with
describe
The Father of
his crude home-
using his single-
Microbiology
made
lens
which
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microscope
magnified
while examining
300X
rain water and
magnification.
50-
watery
infusions.
Between
He wrote series
1674-1723
of
papers
describing
his
observations of
bacteria, algae,
protozoa,
and
fungi
(Animalcules).
Louis Jablot
Professor
of
During
Mathematics at
period
and lectured on
the
1680-1716
perspective,
Ecole
Natioale
des
the
Jablot explored
optics, and
Beaux-Arts
geometry,
leading to his
personal pursuit
From 1718
of microscopy.
His
landmark
work presented
his
own
developments
and
modifications of
the microscope,
observations of
protozoa,
and
his opposition to
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the
theory
of
spontaneous
generation. His
new microscope
permitted
precise focusing
by
eliminating
stray light and
enable
the
mounting
a
diverse array of
specimens. The
microbes
become clearer
and
more
visible.
He
would refer to
microbes
he
observed
in
terms such as
‘’fishes’’
or
‘’caterpillars’’,
or even provide
mirthful names
such
as,
‘’slipper’’,
or
‘’bagpipes’’.
In 1670
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Jablot conducted
an experiment in
which he divided
a hay infusion that
had been boiled
into
two
containers:
heated
a
container
that was closed to
the
air
heated
that
and
a
container
was
freely
open to the air.
Only the vessel
developed
microorganisms.
This further helps
to
disapprove
abiogenesis
Fancesco Redi
Italian scientist
1868
After
many
smart
experiments,
disproved
theory
the
of
abiogenesis.
Joseph Lister
Professor
of
Applied Pasteur’s
Surgery
in
observations
Glasgow
to
the prevention of
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Father
of
Aseptic Surgery
wound sepsis.
1867
He
discovered
the
use
antiseptic
technique to kill
bacteria
in
wound and air
with
carbolic
acid
Robert Koch
Father
of
Most of his
Medical
work
was
Microbiology
between 1876
German
and 1884
scientist
1876
He
discovered
the
anthrax
bacillus
ahead
of Pasteur and
two of them had
become rival.
Louis Pasteur
A
French
Chemist
Between 1860
Performed series
and 1890
of
brilliant
The Father of
researches
and
Morden
experiments
for
Medicine
the wine industry
7. Briefly summaries the history of the Discover Food Microbiology
The first person to really appreciate and understand the causal relationship between
microorganisms in infusions and the chemical changes that took place in those was
Louis Pasteur. Through his experiments, Pasteur convinced the scientific world world
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that all fermentative processes were caused by microorganisms and that specific types
of fermentations (e.g. alcohol, lactic or butyric) were the results of specific types of
microorganisms.
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