Food PPT

1. Food Microbiology
Dr. M. S. Rajalakshmi
Assistant Professor
Department of Microbiology
Rathinam College of Arts and Science
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2. Synopsis
• Introduction
• Role of Food
• Essential Nutrients
• Desirable and Un Desirable food
• Pop Quiz/Discussion
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FOOD MICROBIOLOGY

3. WHAT IS FOOD ?
• Food is defined as any substance that people and animals eat to
survive.
• Animal and plant are the main sources of food.
• It is eaten because they provide energy and nutrition and keeps
people and animals healthy.
• Fruits, vegetables, grains, seeds, herbs, are the obtained from
the plant sources.
• While dairy products, seafood, meat, and eggs are obtained
from the animal sources.
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4. DEFINITION OF FOOD
• Food can be defined as anything edible that can be solid, semisolid
or liquid which when swallowed, digested and assimilated in the
body, proves useful to it.
• These substances not only keep the person alive, but also provide
energy used for growth and development, regulate the body
processes and protect the body from diseases.
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5. FUNCTION/IMPORTANCE OF FOOD
• 1 The Physiological functions
To provide energy
To repair body tissues
To build new cells and tissues
To regulate body processes
To protect against diseases.
• 2 The social functions of food
• 3 The psychological functions of food.
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6. The Physiological functions
To provide energy
• Body needs fuel for voluntary and involuntary activities.
• Carbohydrate and fat rich foods are main sources
• Carbohydrate are starch, sugars and cellulose. Fat sources
are vanaspati, butter, ghee, nuts and oil seeds. - 1 gram of
carbohydrate yields 4 kilocalories, 1 gram of fat yields 9
kilocalories, 1 gram of protein yields 4 kilocalories.
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7. To build cells and tissues
• Proteins, water and minerals build cells
muscles and blood. Protein sources are
cereals and pulses.
• Animal protein comes from milk products
eggs, fish and meat. Minerals are found in
egg, meat, fish, green leafy vegetables etc.
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8. To repair cells and tissues
• Body tissues are continually broken
down and replaced by new ones.
Proteins, minerals and water is
required to replace them.
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9. To regulate body processes
• Essential fatty acids present in certain
fats, proteins, minerals, vitamins and
water all perform certain regulatory
functions – coagulation of blood,
maintenance of body temperature,
activation of enzymes etc.
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10. To protect the body from diseases
• Vitamins and minerals protect body from injury and
diseases.
• They help in regulating growth, muscular co-
ordination, eye sight, digestion and other body
processes.
• These are present in green leafy vegetables, other
vegetables, milk, meat, liver and eggs etc.
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11. FOOD MICROBIOLOGY
• Food Supply consist of basically plants and
animals or products derived from them.
• It is understandable that our food supply
can contain microorganism in interaction
with food.
• These microorganisms use food supply as a
source of nutrients for their own growth.
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12. FOOD MICROBIOLOGY
• These will cause two possibilities.
• Either – Results in deterioration of
food (Spoil)
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13. FOOD MICROBIOLOGY
• OR These Interactions between Microorganisms and food give
beneficial to human
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14. FOOD MICROBIOLOGY
• Example : Two species of Penicillium fungus are named after cheeses.
• One of them is P. roqueforti, gives blue cheeses like Roquefort.
• Cheese makers add P. roqueforti to the milk, so it’s present throughout the cheese. Blue
mold grows and produce the beautiful blue veins that characterize these cheese
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15. HOW MICROORGANISM CAN CAUSE
DETORIORATION OF FOOD?
• When they utilize the nutrients of the food, it involved changes in the
food compounds.
• Synthesis of a new compound that cause spoiling of food.
or
• Produced enzymatic Changes and contributing of flavors by means of
breakdown of product
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16. WHAT ARE THE IMPORTANCE OF
MICRORGANISMS IN FOOD?
• GOOD (Desirable)
• Food Bioprocessing
• Food Bio preservation
• Probiotics
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• BAD (Undesirable)
• Foodborne Diseases
• Food Spoilage

17. GOOD (Desirable)
• Food Bioprocessing
• Means – Foods produced by biological process
• In this process food grade microorganisms are used to produced different
types of fermented food using raw material from animal and plant sources
(Starter Culture).
• Microbial Enzymes also being used to produce food and food additives.
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18. GOOD (Desirable)
• Starter Culture
• A concentrated preparation of
live cells that is added to raw
material to initiate
fermentation rapidly.
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19. GOOD (Desirable)
• Food Bio preservation
• Is a food biological preservatives by using antimicrobial
metabolites ( taken from certain microorganisms in order
to control pathogenic and spoilage microorganism in food)
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20. GOOD (Desirable)
• Probiotics
• Is a concentrated supplement f beneficial live cell of bacterial culture
taken from orally intended to improve your health by promoting our
body’s natural immunity and improving digestion system.
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21. Bad (Undesirable)
Foodborne Diseases
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Food Spoilages

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• Annotate on Food and importance.
• A balanced food is important for good health? True of False
• Fibrous food is essential for maintaining __________.
• Role of NaCl in food is _________.
• Antimicrobial metabolites acts a ______ in terms of food.
Discussion