1 / 9

Microbes Found in Food

20% of E.R. visits are food borne illness Grains Produce Meats/Poultry. Fish/Shellfish Milk. Microbes Found in Food. Commonest method Moist heat under pressure Balances flavor/safety Thermophilic (flat sour) food spoilage. Mesophilic food spoilage. Food Preservation - Canning.

phong
Download Presentation

Microbes Found in Food

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 20% of E.R. visits are food borne illness Grains Produce Meats/Poultry Fish/Shellfish Milk Microbes Found in Food

  2. Commonest method Moist heat under pressure Balances flavor/safety Thermophilic (flat sour) food spoilage Mesophilic food spoilage Food Preservation - Canning

  3. Refrigeration/ Freezing Drying Irradiation Chemical Preservatives Food preservation (cont.)

  4. Pasteurization • Destroys vegetative pathogens • High Temperature Short Time (HTST) • Low Temperature Long Time • Ultra High Temperature (UHT)

  5. Fungi Algae Bacteria Bread Food production

  6. Cheese manufacture • Add rennin to milk (_______) • Add ___________ bacteria (anaerobic acid fermenters) • Immature cheese • Allow ripening (aging) to decrease water, increase flavor • Classified by consistency • Very hard – • Hard – • Semi-hard – • Soft –

  7. Beer/Ales Starch from rice, wheat, barley Malting of ________, _____ addition Yeast __________ Alcohol is filtered, pasteurized (diluted) Wine Spirits Alcoholic Beverages

  8. Industrial Fermentation • Valuable commodities • Commercial adaptations of metabolic processes

  9. Industrial and Pharmaceutical Microbiology • Challenges • __________ to microbes • _________ from cells • _____________ • Reactor Types • ____________ • pH, temperature, nutrient levels are maintained

More Related