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Food microbiology

Food microbiology. Preparing food Preserving food When microbes go wrong. The fine line between fermenting and spoiling. What does the microbe grow on? Which microbe grows on it (what is its end product)?. Which microbes grow in food, and why?. Intrinsic factors Nutrient content

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Food microbiology

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  1. Food microbiology Preparing food Preserving food When microbes go wrong

  2. The fine line between fermenting and spoiling • What does the microbe grow on? • Which microbe grows on it (what is its end product)?

  3. Which microbes grow in food, and why? • Intrinsic factors • Nutrient content • Water content (osmotolerance) • pH (acid conditions may inhibit growth of harmful microbes) • Extrinsic factors • Temperature • Oxygen availability

  4. How do you detect microbes in food? • Plate count • Can be performed on differential media • Measures organisms that can form colonies on plates • MPN • Enrichment • Both methods useful for detecting very low levels of microbes

  5. Some pathogens can’t be cultured! How do we measure those? • Viable but nonculturable (VNC) state- like dormancy • Cells become VNC by environmental stressors • VNC organisms can be “reactivated” by changes in temperature, nutrients, etc. • Salmonella, Campylobacter, Escherichia, Shigella, and Vibrio can all become VNC

  6. Microbes and food produciton

  7. Fermented milk products • Lactic acid bacteria ferment the lactose in milk • Acid environment inhibits growth of other microbes • Starter cultures are often used

  8. Yeast produce different fermentation products • Ethanol and carbon dioxide • Alcoholic beverages • Bread

  9. Distinguishing features of alcoholic fermentation • What is fermented? • Fruit (wine) • Rice (sake) • Grains (beer, spirits) • How is the product finished? • Spirits are distilled • Beer and wine are filtered

  10. Fermentation has enhanced and preserved food for centuries • By bacteria, yeasts and molds • In absence of oxygen • Acids and alcohols are produced

  11. Molds are used in food production, too

  12. Food spoilage • End products are obnoxious • Sometimes harmful • Bacteria tend to spoil moist foods; fungi dry or acidic foods

  13. Diseases transmitted in food • Toxins (“foodborne intoxication”) • Staph toxin is heat-stable; botulism toxin is not • C. perfringens, B. cereus also produce toxins • Spore formers are adapted to many environments

  14. Foodborne infection • Organisms actually cause illness • Symptoms develop more slowly than with intoxication • Prevention • Proper cooking • Avoiding cross-contamination

  15. Food preserevation • Pre-industrial • Drying • Pickling (salting) • Canning • Mass production • Pastuerization • Preservatives • Freezing (freeze-drying) • Irradiation

  16. Summary • Microbes eat the same foods we do! • Controlled microbial growth can enhance our diets and help preserve foods • Metabolism of some microbes leads to spoilage of foods • Some microbes in food are pathogens • Minimizing microbial contamination of food is a priority

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