Transcript Micro-Organisms - Piers Wikispaces

Micro-Organisms
The Good, the
Bad and the
Ugly
Micro-Organisms
Micro-organisms
can be both
beneficial and
harmful to humans
 They play an
important role in
our daily lives and
our food supply

Molds: Penicillin
Antibacterial
Activity (clear area
indicates Penicillin is
“killing” the bacteria)
Bacteria (Brown Slime)
Penicillin Mold (While Circle)

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
Discovered in 1928 by
Scottish born, Sir
Alexander Fleming
While growing bacteria in
his lab, he noticed that
one of his samples had a
fungus mold growing in
it that was killing the
bacteria.
This mold (Penicillin)
was able to kill the cell
walls of bacteria.
 Mold
is added
to blue cheese
to give it its
unique flavour,
colour and
smell!

Soy Sauce
production uses
mold to ferment a
soybean/ wheat
mixture to give it a
unique taste, deep
brown colour, and
intense aroma.
Yeast and Baking

When yeast is given sugar
(sugar, wheat, grain…) it
begins to ferment and
produce CO2 and ethanol
(alcohol).
Fermentation:
Baking (Rising Bread)
Yeast + C6H12O6  2C2H5OH + 2CO2
Yeast + Sugar = Ethanol + Carbon Dioxide
Bacteria and Yogurt

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A special bacteria called
Lactobacillus bulgaricus are
able to turn milk into a thick
creamy yogurt.
The bacteria found in yogurt are
very good for your health. (Activia
Challenge-probiotics)
Bacteria is used to make cheese.
Algae

Algae are used in ice cream,
milkshakes, puddings, salad
dressings, Jello®, peanut butter,
toothpaste etc. to help thicken
the mixture.

Look for these algae ingredients:
carrageenan, alginate, and beta
carotene.
Harmful Effects of Some Microorganisms
1.
Rot (food, plants…)
Harmful Effects of Some Microorganisms
2.
Illness (diarrhea, food poisoning)
Harmful Effects of Some Microorganisms
3.
Disease (Cholera, Tuberculosis)
Bacteria that cause cholera
Bacteria that cause tuberculosis
Harmful Effects of Some Microorganisms
4.Infect wounds
Harmful Effects of Some Microorganisms
5. Fungal growth (athlete’s foot)
Harmful Effects of Some Microorganisms
6. Bad odour (smelly feet)
Micrococci bacteria
Corynebacterium
Protecting Ourselves Against Harmful
Micro-organisms

Person to Person:
–
–
–
Wash your hands often
Cover your nose and mouth when you cough
or sneeze
Avoid kissing people if you are sick
Protecting Ourselves Against Harmful
Micro-organisms

Water:
-

Filter the water
Disinfect Water (e.g. chlorine, UV radiation)
Avoid drinking from unknown water sources
Insects:
-
-
Wear bug spray
Wear protective clothing
Avoid scented products
Protecting Ourselves Against Harmful
Micro-organisms

Food:
–
–
–
–
–
Wash and clean food
Cook food properly
Reheat at high temperature
**Store food properly
Dispose of old food