EFFECT OF MICROORGANISM ON FOOD QUALITY AND SAFETY

ABSTRACT Food quality and safety are critical public health concerns influenced significantly by microbial contamination. This study explored how microorganisms affect the quality and safety of various food items, including meat, vegetables, dairy products, and cereals. The results showed that meat had the highest bacterial load (5.8x10" CFU/g), with Escherichia coli and Staphylococcus aureus being the most common contaminants. Fungi, such as Aspergillus spp. and Penicillium spp., were most frequently found in fruits and vegetables, posing significant spoilage risks. Perishable foods like meat and dairy were more prone to microbial contamination, often showing signs of spoilage like foul odors, discoloration, and texture changes. A clear link was found between higher microbial loads and poorer food quality. These findings highlight the need for better food safety practices, including improved hygiene during handling, storage, and processing, to protect consumers from health risks associated with contaminated food. By addressing these challenges, this study emphasizes the importance of stricter safety measures to ensure that the food we eat is both safe and of high quality, contributing to overall public health and well-being. METHOD USED: Identification and isolation of microorganisms: used different stains to highlight specific cellular features such as gram staining, mix a sample of microorganisms with melted agar and pour it into a plate using a sterile spreader, dilute a sample of microorganisms in a series of tubes to isolate individual cells, use techniques like centrifugation, filtration and sedimentation to separate microorganisms based on size shapes or density.