welcome to yet another enriching session on food microbiology in today's video we'll focus on two important pathogens associated with food infection leria monocytogens and salamona so let's get started when we talk about food infection the first pathogen that comes to our mind is leria monocytogene due to its association with high mortality rate the bacteria causes Li liosis characterized by fever muscle pain sometimes accompanied by nausea and diarrhea generally people belonging to young old pregnant and immuno deficit group are highly susceptible to this pathogen as they have weakened immune system now let's move on to discuss several traits of this bacteria it is a gr positive rod meaning the bacterial cell wall is made out of peptidoglycan and therefore is resistant to harsh environmental conditions like reduced pH water activity meaning the organism or microb is capable of growing in foods which are acidic or have low water activity second the organism is psychotropic in nature meaning it is cold tolerant it can grow at temperatures which are about 0° celsus there are several studies showing growth of leria monocytogens at 0° so how does leria outbreak occur firstly it is due to posst heating contamination what I mean by that is if there is a product that has undergone some sort of processing like pasteurization or sterilization then the product is open for cutting or repacking it is susceptible to leria outbreak secondly if the cleaning and disinfection is not done in accordance with good work practices and we do not verify by carrying out sampling for leria monocytogenes there is a possibility that your product is infected with leria and an outbreak might occur now there are several methods in place to check the outbreak at Industrial Level first and foremost is that we have to aim for abs for 25 G of this pathogen as it results in high mortality rate which is around 10 to 30% so even though this cell is considered the most heat resistant vegetative pathogen it is still considered to be sensitive to pasteurization meaning when you heat your food product to 70° C and hold the temperature for about 2 minutes there is a six log reduction in the cells this is generally considered as safe food however due to higher mortality rate we want absence for 25 G second thing that we have to keep in mind is we have to control and respect whole chain as this organism is capable of growing at 0° and how is this done this is done by following GMP GHP good agricultural practice es and having a Hass plan in place now several food products associated with lior outbreak include extended refrigerate refrigerated food with extended shelf life like raw milk soft cheeses cold smoked salmon sliced package Meats sandwich spreads Fresh Foods like meat fish and vegetables the next organism of interest is salmona species there are more than 2,000 serotypes of salmona but when it comes to food infection we are talking about salmona entria which is the cost of agent of salmonelosis in 66% of cases it is salmona entria salmonelosis is characterized by fever headache nausea vomiting abdominal cramps and diarrhea let's move on to discuss several traits of this organism it's a gr negative bacteria which has a cell wall made out of lipopolysaccharides so if the fat and protein content are high it can offer greater resistance and hence can grow in low water activity containing products the organism is said to be active between 8 and 45° c meaning it cannot grow at Refrigeration temperatures now how does salmona outbreak occur salmona outbreak is mainly associated with consumption of raw or insufficiently heated eggs or food products that contain eggs the second possible scenario is that you have pork and poultry meat production in the same facility as egg production leading to cross contamination and outbreak via consumption of por and poultry mean one thing that we have to remember is that this organism is present as an intestinal Flora in several animals so when you consume that animal it can be transferred from the animal to humans now how is it controlled at Industrial Level we have to aim for absence per 25 G in the product due to severity of infection caused by salmonella the bacteria is sensitive to high temperature meaning if you subject it to pasteurization temperature of 70° C for 2 minutes there is inactivation of salmona cell the second thing is we have to follow good manufacturing practices good hygienic practices good agricultural practices and have a Hass plan in place since it's transferred mainly VI consumption of raw or undercooked eggs we have to vaccinate H that are meant for egg production also it is important to follow cold chain even though the organism cannot grow at Refrigeration temperature it is possible that if you do not follow cold chain the temperature during storage may increase and finally resulting in salmona outbreak so food products that are mainly associated with salmona outbreak include eggs as we all know then we have raw milk if the production facility is same Dairy and bakery products with eggs fresh meat and poultry thank you for staying with me through the lecture if you have any queries please feel free to write them in in the comment and I'll get back to you as soon as possible in the next video we'll be discussing two other microbes related to hood infection until then mercy Boku