Transcript Document

Microbes Found in Food


20% of E.R. visits are
food borne illness
Grains
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Produce
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Meats/Poultry
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Fish/Shellfish
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Milk
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Food Preservation - Canning
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Commonest method
Moist heat under
pressure
Balances flavor/safety
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Mesophilic food
spoilage
Thermophilic (flat
sour) food spoilage
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Food preservation (cont.)
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Refrigeration/ Freezing
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Irradiation
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Chemical Preservatives
Drying
3
Pasteurization
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Destroys vegetative pathogens
 High Temperature Short Time (HTST)
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Low Temperature Long Time
–
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Ultra High Temperature (UHT)
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Food production
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Fungi
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Algae
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Bacteria
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Bread
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Cheese manufacture
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Add rennin to milk (_______)
Add ___________ bacteria (anaerobic
acid fermenters)
– Immature cheese
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Allow ripening (aging) to decrease
water, increase flavor
Classified by consistency
–
–
–
–
Very hard –
Hard –
Semi-hard –
Soft –
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Alcoholic Beverages
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Beer/Ales
– Starch from rice, wheat,
barley
– Malting of ________,
– _____ addition
– Yeast __________
– Alcohol is filtered,
pasteurized (diluted)
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Wine
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Spirits
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Industrial Fermentation
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Valuable commodities
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Commercial adaptations of metabolic
processes
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Industrial and Pharmaceutical
Microbiology
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Challenges
– __________ to microbes
– _________ from cells
– _____________
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Reactor Types
– ____________
– pH, temperature, nutrient levels
are maintained
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