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Food Microbiology

Transcript: Campylobacter jejuni host to host Source: undercooked pork products Mesophiles Neutral pH waterborne infection Salmonella spp Vibrio. cholera Primary facel-oral-route Food source: sewage contaminated water, seafood Food establishment Food source: oysters, clams, facel-oral-route, seafood, ready-to-eat food Swelling of the live jaundice Caused by Viruses Mesophiles Neutral pH Facultatively anaerobic Food Source: Poultry, egg, raw meat High fever (Salmonella Typhi) Mesophiles Neutral pH Food source: fish, shellfish Food Microbiology Charter 3 Food borne Illnesses double vision numbness Trichinella spiralls Caused by parasites Sporeforming Near neutral pH Mesophiles Primary aerobic Emetic type: in day onset time, nausea, vomiting Food source: rice, grains, cereals Facultatively anaerobic Temp.: wide range - psychotrophic Salt tolerant pH: neutral pH Food source: dairy items Pregnant woman: still birth/ abortion Health adult: flu Risk population: septicemia, meningitis, encephalitis Listeria monocytogenes Escherichia coli 0157:H7 water borne Source: polluted with sewage sand filtration Intoxication Bacillus cereus Facultatively anaerobic Temp.: human temp. Near-neutral pH Mini.aw: 0.95 HUS: Haemolytic uremic syndrome - can die Food source: undercooked food(meat) Common symptoms: Vomiting Fever Diarrhoea Clostridium perfringens Hepatitis A Clostridium botulinum Shigella spp. Toxicoinfection Microaerophiles Thermophiles Grow at human temp. (x grow below 28'C) Die at 71'C Malaise, fever, watery bloody diarrhoea Food source: raw poultry Rotavirus Ciguatoxin poisoning ` Norwalk Virus Invasive infection Sporeforming Aeotolerant anerobe Mesophiles Food source: raw meat, poultry, spices & herb Bacillary Dysentary pH: near neutral Food source: salad, milk as uncommon and with most cases imported case Obligately anaerobic Sporeforming Food source: perpared canned food Respiratory failture, vertigo, difficulty in breathing Vibrio. parahaemoylticus Giardia Iamblia

Food microbiology

Transcript: The important of food in our live food microbiology safety of food preserf food food preservation technique. A food is something that provides nutrients. Nutrients are substances that provide: energy for activity, growth, and all functions of the body such as breathing, digesting food, and keeping warm; materials for the growth and repair of the body, and for keeping the immune system healthy. Food science Food Tips for Staying Healthy What is food and its importance? 1. Be physically active for 30 minutes most days of the week. ... 2. Eat a well-balanced, low-fat diet with lots of fruits, vegetables and whole grains. ... 3. Avoid injury by wearing seat belts and bike helmets, using smoke and carbon monoxide detectors in the home, and using street smarts when walking alone. Tips for Staying Healthy What is food and its importance? Food is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. THIRD TOPIC PICTURES PICTURES FOURTH TOPIC safety of food TIMELINE TIMELINE 2019 food preservation technique. food dehydration technique food dehydration technique Drying basically dehydrates or removes the moisture from the food and this simple action inhibits the growth of bacteria, mold and yeast. Moreover, it slows down the enzyme action without deactivating them. These factors ensure that food does not spoil easily and hence, makes drying an effective Various ways of food preservation Various ways of food preservation

FOOD MICROBIOLOGY

Transcript: Malolactic fermentation Chiara Baggio LACTIC ACID FERMENTATION CUCUMBERS PICKLES MALOLACTIC FERMENTATION BACTERIA and FOOD PRODUCTION Oxydation+fermentation by aerobic and anaerobic bacteria (=lievito madre) Not all bacteria cause illness but sometimes they're useful to produce particular food using their natural process called FERMENTATION. The most important lactic acid producing bacteria is LACTOBACILLUS to PRODUCE ENERGY OLIVES Biologia,microbiologia biotecnologie,Zanichelli (capitolo 6 da pagina 93: Produzioni biotecnologiche alimentari http://www.chimica-online.it/biologia/fermentazione-acetica.htm http://study.com/academy/lesson/lactic-acid-fermentation-using-fermentation-to-make-food.html Yogurt aerobic reaction=It's an OXYDATION Vinegar FOOD MICROBIOLOGY Sourdough breads CAVOLO When we think about bacteria and food... FOOD OPTAIN THANKS ACID LACTIC FERMENTATION Milk fermentation by Lactobacillus Acetobacter and Gluconobacter oxydizes the molecule of ethyl alcohol into ACETIC ACID Bacterial fermentation Fermented vegetables contamination food poisoning no-oxygen enviroment glucose is converted into piruvic acid and then into ATP and lactic acid. Crauti FONTI

Food Microbiology

Transcript: Food Microbiology is improving life for everyone because is enhancing and purifying our food that we eat. Without of food microbiology, we not have beers, no need for pasteurization, and other things that impact our lives as human beings.Some foods we consume undergo radiation. Examples: Yeast Examples: Mold Aspergillus: Spoilage and preparation of fermented foods. Candida & Mycoderma: grows on wine, beer, pickles, cheese, and other things. Perishable- Likely to decay or die Semi Perishable- little water and fat Non Perishable- Least likely to die or decay Food Microbiology What is food microbiology? How is it improving the quality of life Ellipsoideus: Wine yeast, high in alcohol yielding. Advancing in technology In the process of fermentation, the bacteria must interact with the microorganisms that are in the food. This process is to preserve the food itself. Also, with the conversion of beer, fermenting yeasts turn corn and other foods into ethanol to make beer. The interaction of microorganisms in pasteurization is also very important. Microorganisms cannot grow under desiccation/dehydration. this is the process of drying or pausing the growth of microorganisms. This is NOT sterilization, and it used mainly for injectables. Mucors: Involved with spoilage of food Beneficial to everyday life Interaction with others Rhizopus Nigricans: "bread molds". Common among berries, fruit, vegetables, and bread. Rapid Microbial Testing: an area of research and a tool to monitor the kinds, metabolites and numbers of microorganisms related to food fermentation, food safety, food spoilage, and food preservation. Careers in food microbiology Saccharomyces Cereuisiae: Leading species used for leavening bread, production of beer and ethanol. FDA: Food and Drug Association Department of Agriculture: Works with food supply before the food goes to the grocery. They look for bad bacteria in the food. Food Safety Representatives: Conduct safety inspections and communicate their findings. (blood or environmental samples). Food Microorganisms are beneficial to everyday life because they are everywhere and constantly working. - Yogurt: Made from milk that has been fermented by streptococcus and lactobacillus bulgaricus - Salami: acid producing bacteria to preserve the meat - Enzyme cleaners: spores germinate into vegetative cells to break down build up. Food Microbiology is the study of microorganisms that create, host, or contaminate the food that we consume. These organisms can be good or bad, but because of food microbiology we have the ability to study those organisms which could potentially be good or bad. Other Definitions Penicillium: Causes soft rots in fruit, helps ripen fruit. yeast undergo malting in the process of becoming beer.

Food Microbiology

Transcript: Food Microbiology By: Jessica McHaffie Intrinsic Conditions: Breakdown of Food Microbiology pH - Microorganisms ideal growth pH: 7.0 Tend to not grow at this pH: 4.0 Meats pH tends to be: ~5.6 or above pH being this makes it susceptible to bacteria, mold, and yeast spoilage Moisture Content Oxidation-Reduction Potential Nutrient Content - need water, source of energy, nitrogen, vitamins, and minerals for growth Antimicrobial Constituents Biological Structures - enviroment around the microorganism Ex: dogs are protected by their skin & fur Study of microogranisms that effect food Specifically when studying raw and processed meat and eggs Focused on the microorganisms characteristics: Growth characteristics Identification Pathogenesis Extrinsic Conditions: These factors either inhibit or aid in multipicaiton of microbes. Covers the following food issues: Posioning, spoilage, preservation, legislation Storage Temperature - For various microorganisms, the temperature they are stored at is very important to prevent contamination or the growth of bad microorganisms Relative Humiditiy Other Microorganisms Highly important because it affects laws requarding food These factors either inhibit or aid in multipicaiton of microbes and are outside the microorganisms. Microrganisms and Food Relationship Preservation of Foods Can cause: Spoilage Used in the manufacturing in food products Microbial disease can be transmitted through them Purpose: prevention of contamination How we do so? Taking preventionary measures when handling foods Using a freezer or refridgerater for storage Dehydration by evaporation Dehydration by adding salt or sugar Applying high temperatures meant to kill microbes Conclusion Contaminated Food Food microbiology is highly important because it limits the amount of individuals that contract foodborne illnesses Foodborne illnesses are a serious matter that effects individuals around the world and can have serious consquences. About 48 million individuals a year get sick from foodborne illnesses About 3,000 individuals a year die from foodborne illnesses in the US alone Contaimination is fairly easy due to the various ways that it can become apparent Ex: while in the kitchen, if one is using the same knife to cut up several different foods (espeically raw meat) and it or the area has not been washed, contaimination can spread Souces: https://www.britannica.com/biography/Alexandre-Yersin https://www.fsis.usda.gov/sites/default/files/media_file/2020-08/PHVt-Food_Microbiology.pdf https://www.cdc.gov/foodborneburden/estimates-overview.html#:~:text=CDC%20estimates%2048%20million%20people,year%20in%20the%20United%20States.

FOOD MICROBIOLOGY

Transcript: Non-Sporing GRAM NEGATIVE BACTERIA Facultative Anaerobic Non-Motile Facultative Bacteria Lose the crystal violet stain (and take the color of the red counterstain) in Gram's method of staining. This is characteristic of bacteria that have a cell wall composed of a thin layer of a particular substance (called peptidoglycan). Can grow in the presence or absence of oxygen Yersinia enterocolitica FOOD MICROBIOLOGY Not capable of moving. Description of the Bacteria One that prefers growth under a specific condition, but is not restricted to growth in that condition. (e.g. a facultative anaerobe prefers growth in the presence of oxygen, but also can grow in the absence of oxygen if needed) A non-sporulating bacteria is one that does not form spores (A cell-type formed by some bacteria that is more resistant to low nutrients , high heat, and other poor conditions)

Food Microbiology

Transcript: Types of Microorganisms Introduction to Food Microbiology History and Development Food microbiology has evolved since the discovery of microorganisms by Antonie van Leeuwenhoek in the 17th century. Pioneering studies by Louis Pasteur and Robert Koch laid groundwork for understanding food spoilage and safety practices. Importance in Food Safety Introduction to Food Microbiology Microorganisms play a dual role in food safety, as some can cause foodborne diseases while others are essential for fermentation and preservation. Understanding these dynamics is vital to mitigate risks and ensure food safety standards. Viruses Food microbiology examines the role of microorganisms in food processes, impacting safety, quality, and preservation. Understanding these relationships is crucial in preventing foodborne illnesses and enhancing food products. Molds Definition of Food Microbiology Viruses are microscopic pathogens that can contaminate food and cause illnesses. Common examples include Norovirus and Hepatitis A. They can survive on various surfaces, emphasizing the need for stringent hygiene practices in food handling. Molds are multicellular fungi that can both enhance and compromise food quality. They are used in cheese production (e.g., Penicillium) but can also produce mycotoxins leading to food safety concerns. Food microbiology is the study of microorganisms, including bacteria, fungi, and viruses, that inhabit, create, or contaminate food. This field focuses on the interactions between these microorganisms and food products, influencing safety and quality. Yeasts Types of Microorganisms Yeasts are unicellular fungi, primarily known for their role in fermentation. For instance, Saccharomyces cerevisiae is used in bread and alcohol production. While beneficial, some yeasts can cause spoilage, affecting food quality. Microorganisms are essential components of the food ecosystem, influencing food safety, spoilage, and fermentation processes. Understanding the types of microorganisms, including bacteria, yeasts, molds, and viruses, is crucial for effective food microbiology practices. Food Microbiology Bacteria Bacteria are single-celled organisms that play diverse roles in food. They are responsible for both beneficial processes like fermentation and harmful activities such as food spoilage and disease. Examples include Lactobacillus (beneficial) and Salmonella (pathogenic). Food Preservation Methods Chemical Preservatives Chemical preservatives are substances added to foods to prevent spoilage and extend shelf life. Examples include sodium benzoate and potassium sorbate, which inhibit microbial growth while maintaining food safety and integrity, especially in processed foods. Canning Canning is a food preservation technique that involves sealing food in airtight containers and heating them to destroy bacteria, yeasts, and molds. This process allows for long-term storage and nutrient retention, making it a popular method for fruits and vegetables. Food Preservation Methods Understanding the Role of Microorganisms in Food Safety and Quality Pasteurization Food preservation methods play a crucial role in extending the shelf life of food, enhancing safety, and reducing spoilage. Effective techniques such as refrigeration, pasteurization, canning, and chemical preservatives work together to prevent microbial growth and maintain food quality. Pasteurization involves heating food to a specific temperature to kill pathogenic microorganisms. Commonly used for dairy and juices, it effectively reduces spoilage organisms while preserving nutritional value, leading to safer food consumption. Refrigeration and Freezing Refrigeration slows the growth of microorganisms by storing food at temperatures between 32°F and 40°F (0°C to 4°C). Freezing, at 0°F (-18°C) or lower, halts microbial activity entirely, preserving texture and flavor while preventing spoilage for months to years. Role of Microorganisms in Food Future Trends in Food Microbiology Pathogenic Microorganisms Advances in Food Safety Technology Pathogenic microorganisms, such as Salmonella and E. coli, pose significant health risks. These pathogens can contaminate food during production, processing, or handling, leading to foodborne illnesses. Technology-driven solutions like rapid detection systems, blockchain for traceability, and smart packaging are transforming food safety. These innovations help identify contaminants quickly, ensuring quality and reducing foodborne illnesses. Beneficial Microorganisms Impact of Genetic Engineering Certain microorganisms play beneficial roles in food production and preservation. Probiotics, for instance, support gut health, while other beneficial microbes help in the fermentation process, enhancing flavor and nutrition. Microbiome Research in Food Genetic engineering is enhancing food safety by creating resistant crops and modifying microorganisms to eliminate pathogens. These advances contribute to better food quality and

Food Microbiology

Transcript: Lactococcus thermophilus What will we EXPLORE under the microscope? I thought there were some bacteria that aided in making food...Right? Advancement in Fresher Foods HPP allows manufacturers to substantially reduce/ eliminate the use of chemical preservatives. As a result, this process cuts costs while creating the "clean-label" - all-natural and organic products consumers are demanding. Pro-biotic cultures have become popular in dairy products because of their health benefits. These cultures are all very select strains, and that they help improve digestion, safeguard the immune system, and keep the body’s intestinal processes in balance. Education: You start by earning a bachelor’s degree in microbiology or a similar discipline. After getting your general microbiology degree, you move onto a Ph.D program, where you start specializing in food microbiology. What about food that comes in tight packaging, such as package meat? How do they survive do long without being attacked by bacteria? HPP doesn't expose foods to the damaging effects of high temperatures Hence, foods retain more of their fresh taste, texture, color and nutrients. Benefits High Pressure Preservation: Method of preserving and sterilizing food, - product is processed under very high pressure, which leads to the inactivation of certain microorganisms and enzymes in the food - preventing harmful microbial growth Benefits are: Prevention of Foodborne Illness –Used to eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli). ------------------------------------------------------------------------------ Preservation - Used to destroy/inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods. ------------------------------------------------------------------------------- Control of Insects – Used to destroy insects in/on tropical fruits imported into the United States, Also decreases the need for other pest-control ------------------------------------------------------------------------------- Delay of Sprouting and Ripening –Used to prevent sprouting (e.g. potatoes) and delay ripening of fruit to increase longevity/shelf life ------------------------------------------------------------------------------- Sterilization – Used to sterilize foods, which can then be stored for years without refrigeration, generally useful for hospitals Listeria Lactic Acid Bacteria More Naturally Produced Foods Lactic bacteria are used in many different tablets and capsules sold as supplements in the health food industry. Our modern lifestyles often lead to an imbalance in the intestinal processes such as frequent traveling By taking supplements containing lactic bacteria, this balance can be restored, improving the quality of life. Why is Food Microbiology so Important? They go through the process of Dehydration: Method of food preservation that works by removing water from the food, which inhibits the growth of bacteria. Mostly done to perishable foods such as fruits. Process: Water is removed by evaporation (air drying, sun drying, smoking or wind drying) Result:Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. What causes food to spoil? World Without Food Science: Food Safety The Sure... , but firstly, I don't want to die so, how is my food protected from food poisoning, such as Salmonella? By Aradhana Sridaran NOTE: RED Sentences are important ideas to note To help ensure that products made in the U.S. or imported in from other countries are safe for human consumption Microbiological testing of ingredients of the finished product is a practice that is becoming more common, and is even required for certain products. Many companies have “test and hold” procedures where the product is not released into commerce until they get results back from the lab ! Food Microbiology ! Perishable Foods: Foods that are susceptible to spoilage, such as meat, poultry, and dairy products, whether cooked or uncooked Semi-Perishable Foods: Semi perishable foods are foods that have little water content/fat such as, margarine, hard cheese, nuts and cooking oil. Semi perishable foods are foods that do not need to be refrigerated. Since bacteria need a higher water content to thrive, they do not appear in Semi-Perishable foods as early, because they hold little water Non-Perishable Foods: Foods that normally do not spoil or decay and can withstand months/years of shelf life such as canned fruits/vegetables, pea nut butter and nuts. Artificial Food Additives are added and can be antimicrobial, which inhibit the growth of bacteria or fungi, including mold. A common antimicrobial preservatives is calcium propionate, Food irradiation is a technology for controlling spoilage and eliminating food-borne pathogens The process is similar to conventional pasteurization : Usually called "cold pasteurization" The fundamental difference between

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