Transcript Document
Microbes Found in Food
20% of E.R. visits are
food borne illness
Grains
Produce
Meats/Poultry
Fish/Shellfish
Milk
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Food Preservation - Canning
Commonest method
Moist heat under
pressure
Balances flavor/safety
Mesophilic food
spoilage
Thermophilic (flat
sour) food spoilage
2
Food preservation (cont.)
Refrigeration/ Freezing
Irradiation
Chemical Preservatives
Drying
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Pasteurization
Destroys vegetative pathogens
High Temperature Short Time (HTST)
Low Temperature Long Time
–
Ultra High Temperature (UHT)
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Food production
Fungi
Algae
Bacteria
Bread
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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 –
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Alcoholic Beverages
Beer/Ales
– Starch from rice, wheat,
barley
– Malting of ________,
– _____ addition
– Yeast __________
– Alcohol is filtered,
pasteurized (diluted)
Wine
Spirits
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Industrial Fermentation
Valuable commodities
Commercial adaptations of metabolic
processes
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Industrial and Pharmaceutical
Microbiology
Challenges
– __________ to microbes
– _________ from cells
– _____________
Reactor Types
– ____________
– pH, temperature, nutrient levels
are maintained
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