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MICROBIOLOGY - ALCAMO

MICROBIOLOGY - ALCAMO. CHAPTER 24: MICROBIOLOGY OF FOODS. Case of the Patty Melt. The 3 rd largest _________________in our country occurred in October, 1983, at the _____________ ________________________________

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MICROBIOLOGY - ALCAMO

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  1. MICROBIOLOGY - ALCAMO CHAPTER 24: MICROBIOLOGY OF FOODS

  2. Case of the Patty Melt • The 3rd largest _________________in our country occurred in October, 1983, at the _____________ • ________________________________ • Between October 14th and 16th, 36 people began to feel the _______________________________ • _______________________________________ • _______________________________________ • All had to ____________________, and all but one person ____________________

  3. Case of the Patty Melt • Investigators from the __________ came to investigate • They identified the _________________ • _________________________________ • But, they had to determine ______________________________________________ • They were able to isolate _____________ • __________________________________

  4. Case of the Patty Melt • Once sautéed, the onions were left ___________________________________ • The onions had _________________________________________________________ • ____________________in the __________________of warm onions and _________ _________________________

  5. Why Did It Happen?? • Most foods (even cooked foods) ____________________________________________ • There is plenty of __________________________________________________________________________________________ • We will be talking about _______________ that contaminate food, the ______________ of them, and how to prevent them

  6. Food Spoilage • Has been a problem since humans started __________________________________ • __________________________________ • Marco Polo explored new trade routes to get __________________________________ • __________________________________ • _________________________ were not yet invented

  7. Food Spoilage • Food is considered spoiled if it is __________________________ • Usually it will have an _________ • ____________________________ • Sometimes you can’t tell if there ___________________________________________ • Consumption of toxins or MO’s can cause a ___________________________________

  8. ENTRY OF MO’S TO FOOD • _______ – MO’s fall onto fruit and vegetables and __________________________________________________________ • ______ – crops carry _____________________________________________________ • _____________________– transport MO’s on their ____________________________ _____________________________________

  9. ENTRY OF MO’S TO FOOD • _______________– processing and storage • Careless butcher – can _________________________________________________________ • Raw fruits and vegetables – _______________

  10. Factors Affecting Growth of MO’s ___________: • Food must be ______________________________________________________ • MO’s do not grow in foods like ___________________________ _________________________________

  11. Factors Affecting Growth of MO’s _______: • Most foods are ______________________________ • Many bacteria grow well under these conditions • If food pH is below 5.0 ________________ • __________________________________– usually mold

  12. Factors Affecting Growth of MO’s ______________________: • It may be ___________________________ _____________________________________ • MO’s have a harder time _________________________________________________ • Mo’s can exist within the _____________ • _______

  13. Factors Affecting Growth of MO’s Chemical Composition of Food: • ______________________________________________ – found on fruits • _________________________________– found on meats • ___________________________might encourage MO’s to grow and ____________________________________________

  14. Factors Affecting Growth of MO’s _____________: • __________________(all oxygen removed) do not support the growth of ______________________________________________ • __________________________________ ____________________________________

  15. Factors Affecting Growth of MO’s ____________________: • The refrigerator is ________________ _________________________________ • A hot warehouse storeroom would _______________________________

  16. Chemistry of Spoilage • Spoilage often due to _____________________________________________________ • Yeasts – ____________________________________________________________________ • Certain bacteria – _______________________ _______________________________________ • Carbohydrates can break down into • _________________________ • _________________________

  17. Chemistry of Spoilage • In General: • ______________________________ • ______________________________ ____________

  18. Food Industry Divides Food By Its Properties ______________________– Spoil rapidly Examples: _________________________________________________________________

  19. Highly Perishable • ___________________– muscle tissue of animals usually sterile • Spoilage usually occurs during _____________________________________________ • ___________________________handled so often • _______________– less compact tissue and ____________________________

  20. Highly Perishable • __________________________– contamination is usually from MO’s that have ___________________________ • ___________________________________– passed on to consumers via poultry and egg products • ________________________, but shell can get penetrated by bacteria after a few hours

  21. Food Industry Divides Food By Its Properties ___________________________________ Examples: ______________________________________________________

  22. Food Industry Divides Food By Its Properties ___________________________________ _________________________________________________________________________

  23. Breads and Bakery Products • _______________________are the sources of spoilage • Most contaminants __________________________________________ • _______________________are also excellent for bacterial growth • Most bakery products ____________________________________________________

  24. Grains • 1. The mold __________________________________________ • These toxins are associated with _________________________________________________ • 2. The fungus ___________________________________________________________ • These toxins may _____________________________________________________________ • The drug ______________________________

  25. Food Preservation • Centuries ago humans learned that they could preserve food • ___________________________________________ • In the mid 1700’s _______________________________________________________________ • Several generations later ________________________________________________________ • The purpose remains the same – ______________________________________________________________________________________________

  26. Heat • Kills MO’s by _______________________ • Useful in the _____________________: • Machines ___________________________ • Subject food to ___________________________________________________________ • Food is ______________________________ • Containers ___________________________ • Process designed to _______________________________________________________________________________________

  27. If canning is not done properly, _______________________________________________ • They ____________________________________________________________________

  28. Low Temperatures • ______________________________________________________________________ • Organisms are __________________________________________________________ • Modern refrigerator operates at about 5 C • ____________________________________________________________________________ • But,_________________________________________________________________________

  29. Low Temperatures • Freezer ________________________________________________________________ • But, __________________________________________________________ • ___________________ • ___________________ • ______________________is best • Food should _________________because the bacteria __________________________________________________________

  30. TEMPERATURE

  31. Drying Food • Dried foods have ___________ ___________________________ ___________________________ • Used to __________________ _________________________________ – now there are machines • ___________________________________bacteria resist drying and can survive to spoil the product once ________________

  32. Osmotic Pressure ____________________________________, the food ___________________________ • Mo’s ______________________ • Salted foods • ____________________________ • Sugared foods • ____________________________

  33. Chemical Preservatives • Must _____________________________________________________________________________________________________ • Smoking foods ____________________________________________________________________________________________ • Major group of chemical preservatives are the ________________ • _____________________________________

  34. Chemical Preservatives • Some foods have their ____________________________________________________ • There are antimicrobial substances in: • ______________________________________ • ______________________________________ • ______________________________________

  35. Radiation • ____________– _________________ ____________________________emitted by the radioactive isotope – cobalt 60 • The radiations are not radioactive and _____________________________________________ • They __________________________________________________________________ • Can cause the ________________________________________________________________ • Maybe form new and toxic chemicals??

  36. Foodborne Disease • _______________– Person affected by an _________________________ • Bacterial – _______________________________________________________ • Protozoal – ____________________________ • Viral – _____________________________ • ____________________________– Person affected by _________________________ • __________________________________________________________________________

  37. Preventing Foodborne Disease • In the U.S. ____________________________________________________________ • Can avoid them by taking basic precautions • _____________________________________ • _____________________________________ • _________________________ • _________________________ • _________________________ • __________________________________________________

  38. WASH CUTTING BOARD CAREFULLY

  39. WASH HANDS

  40. Preventing Foodborne Disease • _____________ are implicated the most so ______________________________________________________________ • _______________________ • Don’t take _____________(cream pies, salads) • ___________________________________– a different one from the grill

  41. FOODS FROM MO’S • __________________: • __________________________________________________________ • Bacteria _______________ ____________________________________ (yogurt and cheese)

  42. FOODS FROM MO’S • __________________: • 1. less vulnerable to _____________________ • 2. less likely to be _______________________ • 3. sour taste has been __________________________________________________________ • ___________ – Leuconostoc and Lactobacillus • ______________ – Enterobacter, Leuconostoc and Lactobacillus • _____________ – Acetobacter aceti

  43. FOODS FROM MO’S • Other Foods: • _____________________ • _____________________ • _____________________ • __________________

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