This document discusses microorganisms commonly found in various sugar products and how they can cause spoilage. It covers microbes found in maple syrup, honey, candies, chocolate and various sugars. Key points are:
- Maple syrup is initially sterile but becomes contaminated via tapholes with psychrotrophic bacteria like Pseudomonas.
- Honey commonly contains acidophilic and glycolytic yeasts from nectar and bee intestines. Some bacteria also come from bees.
- Candies can contain up to 2 million bacteria mainly from ingredients, air and handling. Spoilage is reduced by proper processing and storage conditions.
Sauerkraut is finely cut cabbage that is fermented by various lactic acid bacteria, including Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus pentoaceticus. The fermentation process sour's the cabbage and gives it a long shelf life. Sauerkraut is recommended for treatment of overweight, metabolic disorders, and detoxification. To make sauerkraut, shredded cabbage is packed in a container with salt added which draws out juice for microbial fermentation. Proper temperature, salt levels, and starter cultures are needed to ensure consistent high quality fermentation.
This document summarizes the chemical changes caused by microorganisms in foods. It discusses how microorganisms break down the main organic compounds in foods - proteins, carbohydrates, lipids, and pectic substances. Microbes hydrolyze proteins into amino acids using enzymes, which can cause putrefaction and development of unpleasant odors. Carbohydrates undergo various types of fermentation by different microbes to produce alcohols, acids, and gases. Lipids are hydrolyzed into fatty acids and glycerol, potentially leading to rancidity. Pectin is degraded into simpler subunits like galacturonic acid and methanol. Overall, the document outlines the key microbial degradation pathways for major
Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
Contamination, Preservation and Spoilage of milkAnil Shrestha
This document discusses sources of contamination and spoilage in milk and milk products. It outlines various sources of contamination on the farm, during transit and processing, including farm equipment, milking utensils, employee hands, and processing equipment. It then discusses methods of preservation like heat, cold temperatures, and preservatives. Finally, it describes different types of spoilage bacteria that can cause souring, gas production, ropiness, proteolysis, lipolysis, and flavor changes in milk, resulting in off-flavors like bitter, burnt, or unusual colors.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
This document discusses microorganisms commonly found in various sugar products and how they can cause spoilage. It covers microbes found in maple syrup, honey, candies, chocolate and various sugars. Key points are:
- Maple syrup is initially sterile but becomes contaminated via tapholes with psychrotrophic bacteria like Pseudomonas.
- Honey commonly contains acidophilic and glycolytic yeasts from nectar and bee intestines. Some bacteria also come from bees.
- Candies can contain up to 2 million bacteria mainly from ingredients, air and handling. Spoilage is reduced by proper processing and storage conditions.
Sauerkraut is finely cut cabbage that is fermented by various lactic acid bacteria, including Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus pentoaceticus. The fermentation process sour's the cabbage and gives it a long shelf life. Sauerkraut is recommended for treatment of overweight, metabolic disorders, and detoxification. To make sauerkraut, shredded cabbage is packed in a container with salt added which draws out juice for microbial fermentation. Proper temperature, salt levels, and starter cultures are needed to ensure consistent high quality fermentation.
This document summarizes the chemical changes caused by microorganisms in foods. It discusses how microorganisms break down the main organic compounds in foods - proteins, carbohydrates, lipids, and pectic substances. Microbes hydrolyze proteins into amino acids using enzymes, which can cause putrefaction and development of unpleasant odors. Carbohydrates undergo various types of fermentation by different microbes to produce alcohols, acids, and gases. Lipids are hydrolyzed into fatty acids and glycerol, potentially leading to rancidity. Pectin is degraded into simpler subunits like galacturonic acid and methanol. Overall, the document outlines the key microbial degradation pathways for major
Cereals and cereal products are susceptible to contamination and spoilage by microorganisms if not properly stored. Moisture content above 13% allows mold and bacterial growth. Common spoilage microorganisms include various bacteria and mold species. Proper preservation methods include low storage temperatures below 7°C, use of preservatives like propionates, and irradiation to reduce microbes. Mold growth is a major cause of bread spoilage and can be prevented through proper cooling, low humidity storage, and surface treatments. Ropiness of bread is caused by Bacillus species surviving baking and growing if conditions are favorable.
Contamination, Preservation and Spoilage of milkAnil Shrestha
This document discusses sources of contamination and spoilage in milk and milk products. It outlines various sources of contamination on the farm, during transit and processing, including farm equipment, milking utensils, employee hands, and processing equipment. It then discusses methods of preservation like heat, cold temperatures, and preservatives. Finally, it describes different types of spoilage bacteria that can cause souring, gas production, ropiness, proteolysis, lipolysis, and flavor changes in milk, resulting in off-flavors like bitter, burnt, or unusual colors.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Cheese production involves several key steps:
1) Curdling of milk through the addition of starter cultures or rennet, which causes casein to coagulate and separate from whey.
2) Draining the curd to remove moisture and separate whey.
3) Salting the curd, which acts as a preservative and controls moisture.
4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop.
Different cheeses are produced by varying the cultures, temperatures, and other conditions during the production process.
Contamination and spoilage of eggs can occur through several means:
1. Eggs become contaminated after laying through contact with feces, cages, wash water, or improper handling.
2. As eggs age, their contents naturally change through loss of moisture and thinning of egg whites.
3. Microorganisms can cause spoilage if they contaminate the shell and penetrate into the egg, growing through the whites and potentially reaching the yolk.
4. Bacterial spoilage results in rots of different colors like green, colorless, or black rots caused by various Pseudomonas and Proteus species. Mold growth can also cause pinspot molding or fungal rotting.
This document discusses fermented foods. It begins by explaining that fermented foods make up one third of the global human diet and include products like cheese, bread, fermented vegetables, and meats. It then defines fermented foods as foods produced or modified by microorganisms like bacteria, yeasts, and molds. The document goes on to describe various fermented foods and beverages from around the world, the microorganisms involved in fermentation, and the nutritional and health benefits of consuming fermented foods.
Food Contamination and Microbial spoilage Hanu Pratap
This document discusses food contamination and microbial spoilage. It outlines various causes of food spoilage including the growth and activity of microorganisms like bacteria, yeasts and molds. These microbes produce enzymes that decompose food constituents. Other causes include enzyme activity inherent in plant and animal tissues after death, chemical reactions like oxidation, contamination from vermin, and physical changes from processes like freezing or drying. Specific foods that are prone to spoilage from microbes are also discussed, like cereals being spoiled by molds and bacteria spoiling foods with high water activity like milk. The sources of microorganisms that can contaminate foods are identified as well.
Lecture 3 intrinsic and extrinsic factorsDavid mbwiga
1) Microbial growth in food is dependent on intrinsic factors like the food's physical and chemical properties as well as extrinsic factors like storage conditions.
2) Key intrinsic factors include pH, water activity, redox potential, nutrient content, and antimicrobial constituents. The pH, water activity, and available nutrients significantly impact which microorganisms can grow.
3) Important extrinsic factors are temperature, relative humidity, and gases in the storage environment. Temperature particularly influences what microbes can grow and their growth rates, with psychrotrophs growing at refrigeration temperatures posing challenges.
Microbial growth in food depends on intrinsic, extrinsic, and implicit factors. Intrinsic factors include the food's pH, moisture content, and nutrients. Most bacteria grow in foods with pH above 4.5 while fungi can grow in all foods. Foods also contain antimicrobial constituents that inhibit microbes. Extrinsic factors are the storage environment's temperature, humidity, and gases. Temperature and humidity control can prevent microbial spoilage. Carbon dioxide inhibits fungi and ethylene to preserve foods longer. Both intrinsic food properties and extrinsic storage conditions impact the microbes that can grow and spoil foods.
This document discusses contamination and spoilage of canned foods. It describes how canned foods can spoil through three main mechanisms: survival of thermophilic bacterial spores due to inadequate heating; allowing germination of spores due to improper cooling or storage; and recontamination through leaks. It categorizes foods based on pH and outlines various types of biological spoilage caused by thermophilic and mesophilic bacteria, as well as by yeasts and molds. Common spoilage symptoms like gas formation, swelling, souring and black discoloration are also described.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
Contamination, Spoilage and preservation of Fruits and VegetablesSuganthiA4
Fruits and vegetables are susceptible to contamination and spoilage from microorganisms during harvesting, processing, and storage. The document discusses sources of contamination like mechanical damage and contact with spoiled produce. It also covers types of spoilage caused by bacteria, molds, and enzymes. Various preservation methods are described like heat treatment, refrigeration, freezing, drying, and use of preservatives to control microbes and extend the shelf life of fruits and vegetables.
This document discusses starter cultures used in the production of fermented dairy and non-dairy products. It defines starter cultures as microorganisms deliberately added to milk to initiate and carry out desired fermentation. The key microorganisms used include various species of lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc, and Streptococcus. The document discusses the classification, functions, and production of different starter cultures as well as their role in popular fermented foods like dahi, yogurt, and cheese.
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
This document discusses food spoilage and provides examples of spoiled milk and meat. It defines spoilage as when a food is no longer acceptable due to changes in its characteristics. Microbial growth is a common cause of spoilage and can result in off-odors, flavors, and textures in foods. The document outlines the typical composition and microbiology of milk and meat, including common spoilage microorganisms found in each food. It also describes factors that influence microbial growth during the production of milk and meat.
This document discusses microbial spoilage of milk and milk products. It notes that dairy products are susceptible to spoilage due to their high nutritional content, water activity, and moderate pH. Common spoilage microorganisms include psychrotrophs during refrigerated storage, thermoduric microorganisms after pasteurization, and molds/yeasts after heat treatment. Sources of contamination include milking animals, equipment, and the surrounding environment. Spoilage can result in off flavors, rancidity, gas production, souring, texture changes, and discoloration. Specific microorganisms are associated with defects in products like pasteurized milk, cream, butter, cheese, and yogurt.
This document discusses factors that influence the growth of microorganisms in food. It outlines the history of food microbiology and preservation methods. Intrinsic factors like pH, moisture content and nutrients and extrinsic factors like temperature, atmosphere and water activity determine which microbes can grow. Common preservation methods mentioned include canning, pasteurization, cooking, refrigeration, freezing and drying which make the environment unsuitable for microbial growth.
Food control refers to regulatory activities by national or local authorities to ensure food safety. The document discusses various agencies involved in food control, including their roles and responsibilities. It outlines the federal agencies like FDA, USDA, EPA, CDC and their functions. It also discusses the roles of state and local authorities and how they collaborate with federal agencies on various food safety activities like surveillance, outbreak investigation, inspections, etc. through programs like FoodNet, PulseNet, OutbreakNet, eLEXNET, etc.
This document discusses food borne diseases. It defines food borne diseases as illnesses resulting from contaminated food or water. It classifies food borne diseases into infections caused by microorganisms or intoxications caused by toxins. The document outlines various biological, chemical and physical contaminants that can cause food borne illness, including bacteria like Salmonella, viruses like norovirus, parasites like Giardia, and toxins produced by molds. It describes symptoms and food sources for common food borne diseases. The document emphasizes that food safety is important to prevent illness and ensure access to safe food for all.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Cheese production involves several key steps:
1) Curdling of milk through the addition of starter cultures or rennet, which causes casein to coagulate and separate from whey.
2) Draining the curd to remove moisture and separate whey.
3) Salting the curd, which acts as a preservative and controls moisture.
4) Ripening the curd through bacterial or mold cultures, during which flavor and texture develop.
Different cheeses are produced by varying the cultures, temperatures, and other conditions during the production process.
Contamination and spoilage of eggs can occur through several means:
1. Eggs become contaminated after laying through contact with feces, cages, wash water, or improper handling.
2. As eggs age, their contents naturally change through loss of moisture and thinning of egg whites.
3. Microorganisms can cause spoilage if they contaminate the shell and penetrate into the egg, growing through the whites and potentially reaching the yolk.
4. Bacterial spoilage results in rots of different colors like green, colorless, or black rots caused by various Pseudomonas and Proteus species. Mold growth can also cause pinspot molding or fungal rotting.
This document discusses fermented foods. It begins by explaining that fermented foods make up one third of the global human diet and include products like cheese, bread, fermented vegetables, and meats. It then defines fermented foods as foods produced or modified by microorganisms like bacteria, yeasts, and molds. The document goes on to describe various fermented foods and beverages from around the world, the microorganisms involved in fermentation, and the nutritional and health benefits of consuming fermented foods.
Food Contamination and Microbial spoilage Hanu Pratap
This document discusses food contamination and microbial spoilage. It outlines various causes of food spoilage including the growth and activity of microorganisms like bacteria, yeasts and molds. These microbes produce enzymes that decompose food constituents. Other causes include enzyme activity inherent in plant and animal tissues after death, chemical reactions like oxidation, contamination from vermin, and physical changes from processes like freezing or drying. Specific foods that are prone to spoilage from microbes are also discussed, like cereals being spoiled by molds and bacteria spoiling foods with high water activity like milk. The sources of microorganisms that can contaminate foods are identified as well.
Lecture 3 intrinsic and extrinsic factorsDavid mbwiga
1) Microbial growth in food is dependent on intrinsic factors like the food's physical and chemical properties as well as extrinsic factors like storage conditions.
2) Key intrinsic factors include pH, water activity, redox potential, nutrient content, and antimicrobial constituents. The pH, water activity, and available nutrients significantly impact which microorganisms can grow.
3) Important extrinsic factors are temperature, relative humidity, and gases in the storage environment. Temperature particularly influences what microbes can grow and their growth rates, with psychrotrophs growing at refrigeration temperatures posing challenges.
Microbial growth in food depends on intrinsic, extrinsic, and implicit factors. Intrinsic factors include the food's pH, moisture content, and nutrients. Most bacteria grow in foods with pH above 4.5 while fungi can grow in all foods. Foods also contain antimicrobial constituents that inhibit microbes. Extrinsic factors are the storage environment's temperature, humidity, and gases. Temperature and humidity control can prevent microbial spoilage. Carbon dioxide inhibits fungi and ethylene to preserve foods longer. Both intrinsic food properties and extrinsic storage conditions impact the microbes that can grow and spoil foods.
This document discusses contamination and spoilage of canned foods. It describes how canned foods can spoil through three main mechanisms: survival of thermophilic bacterial spores due to inadequate heating; allowing germination of spores due to improper cooling or storage; and recontamination through leaks. It categorizes foods based on pH and outlines various types of biological spoilage caused by thermophilic and mesophilic bacteria, as well as by yeasts and molds. Common spoilage symptoms like gas formation, swelling, souring and black discoloration are also described.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
Contamination, Spoilage and preservation of Fruits and VegetablesSuganthiA4
Fruits and vegetables are susceptible to contamination and spoilage from microorganisms during harvesting, processing, and storage. The document discusses sources of contamination like mechanical damage and contact with spoiled produce. It also covers types of spoilage caused by bacteria, molds, and enzymes. Various preservation methods are described like heat treatment, refrigeration, freezing, drying, and use of preservatives to control microbes and extend the shelf life of fruits and vegetables.
This document discusses starter cultures used in the production of fermented dairy and non-dairy products. It defines starter cultures as microorganisms deliberately added to milk to initiate and carry out desired fermentation. The key microorganisms used include various species of lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc, and Streptococcus. The document discusses the classification, functions, and production of different starter cultures as well as their role in popular fermented foods like dahi, yogurt, and cheese.
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
Dairy Microbiology. Methods of preservation of milk and Milk ProductsSaugat Bhattacharjee
A vivid description of all the preservation methods of milk and milk products is present in the slides. Very useful for Microbiology, Dairy technology students.
This document discusses food spoilage and provides examples of spoiled milk and meat. It defines spoilage as when a food is no longer acceptable due to changes in its characteristics. Microbial growth is a common cause of spoilage and can result in off-odors, flavors, and textures in foods. The document outlines the typical composition and microbiology of milk and meat, including common spoilage microorganisms found in each food. It also describes factors that influence microbial growth during the production of milk and meat.
This document discusses microbial spoilage of milk and milk products. It notes that dairy products are susceptible to spoilage due to their high nutritional content, water activity, and moderate pH. Common spoilage microorganisms include psychrotrophs during refrigerated storage, thermoduric microorganisms after pasteurization, and molds/yeasts after heat treatment. Sources of contamination include milking animals, equipment, and the surrounding environment. Spoilage can result in off flavors, rancidity, gas production, souring, texture changes, and discoloration. Specific microorganisms are associated with defects in products like pasteurized milk, cream, butter, cheese, and yogurt.
This document discusses factors that influence the growth of microorganisms in food. It outlines the history of food microbiology and preservation methods. Intrinsic factors like pH, moisture content and nutrients and extrinsic factors like temperature, atmosphere and water activity determine which microbes can grow. Common preservation methods mentioned include canning, pasteurization, cooking, refrigeration, freezing and drying which make the environment unsuitable for microbial growth.
Food control refers to regulatory activities by national or local authorities to ensure food safety. The document discusses various agencies involved in food control, including their roles and responsibilities. It outlines the federal agencies like FDA, USDA, EPA, CDC and their functions. It also discusses the roles of state and local authorities and how they collaborate with federal agencies on various food safety activities like surveillance, outbreak investigation, inspections, etc. through programs like FoodNet, PulseNet, OutbreakNet, eLEXNET, etc.
This document discusses food borne diseases. It defines food borne diseases as illnesses resulting from contaminated food or water. It classifies food borne diseases into infections caused by microorganisms or intoxications caused by toxins. The document outlines various biological, chemical and physical contaminants that can cause food borne illness, including bacteria like Salmonella, viruses like norovirus, parasites like Giardia, and toxins produced by molds. It describes symptoms and food sources for common food borne diseases. The document emphasizes that food safety is important to prevent illness and ensure access to safe food for all.
Food poisoning is caused by eating contaminated food and symptoms include vomiting, diarrhea and abdominal pain. Common causes are bacteria like Salmonella, E. coli, and Campylobacter found in foods like poultry, meat, eggs and dairy. Viruses like norovirus and parasites like Giardia can also cause food poisoning when contaminated foods or water are consumed. Treatment focuses on hydration while prevention involves proper food handling and cooking foods to safe temperatures.
1. Gastrointestinal infections are a major global cause of illness and death, with acute gastroenteritis second only to cardiovascular disease worldwide in mortality.
2. Helicobacter pylori is a common cause of gastritis and peptic ulcer disease. It has also been linked to gastric cancer through a sequence of events from acute to chronic gastritis.
3. Foodborne illnesses remain an important public health problem, causing millions of cases annually in the US despite efforts to improve food safety. The major syndromes of food poisoning vary based on the causative organism and time of symptom onset.
The document discusses two types of bacterial toxins - endotoxins and exotoxins. Endotoxins are lipopolysaccharides associated with the cell walls of gram-negative bacteria. Exotoxins are proteins released by pathogenic bacteria. The document then focuses on bacterial protein exotoxins, noting their characteristics such as being secreted during exponential growth and having enzymatic activity and specificity. It also discusses the A+B subunit structure of some exotoxins and their mechanism of action. Finally, it provides details on the composition and components of endotoxins.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
This document discusses various causes of food poisoning, including bacteria, viruses, parasites, toxins, and chemicals. It covers common foodborne pathogens like Salmonella, E. coli, C. perfringens, and Norovirus. Symptoms, transmission routes, and prevention methods are described for each. Bacterial pathogens are classified as causing infection or intoxication. Intoxications have shorter incubation periods than infections and lack fever. The document also discusses foodborne parasites, mycotoxins, and chemical/plant toxicants as causes of illness.
The document discusses foodborne infections and intoxications. Foodborne infections occur when harmful microorganisms in contaminated food grow in the intestines and cause illness, while intoxications result from toxins produced by microorganisms or present in plants/seafood. Common bacteria that can cause infections include Salmonella, Listeria, Campylobacter, and viruses like Hepatitis A and parasites such as Giardia. Symptoms include diarrhea and vomiting. Prevention methods include proper food handling and cooking practices.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
Enzymes are biological catalysts that speed up chemical reactions in living organisms. They are usually proteins that lower the activation energy of reactions and bring substrates together in the correct orientation. Enzymes work through specific active sites and are not consumed by reactions. They are affected by factors like temperature, pH, and substrate concentration. The lock and key and induced fit models describe how enzymes specifically interact with substrates. Enzymes have many uses in industries like food processing, brewing, paper production, and detergents.
Contamination, spoilage & preservation of fish.Shakil Ahmed
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms for those who already suffer from conditions like anxiety and depression.
This document discusses fish spoilage, including the key signs of spoilage to look for, factors that contribute to spoilage, and the three main stages of spoilage: rigor mortis, autolysis, and bacterial invasion/putrefaction. It also outlines the main causes of spoilage: enzymatic, mechanical, and bacterial action as well as chemical decomposition like oxidation. Methods for assessing and limiting spoilage are also summarized.
Food Safety (Microbiology, Sanitation and HACCP)Ülger Ahmet
The document provides an overview of food safety topics including sanitation, microorganisms, foodborne illness, and Hazard Analysis and Critical Control Points (HACCP). It discusses key aspects of sanitation such as definitions, types of microorganisms, factors for bacterial growth, and sanitation practices on farms and in processing plants. It also outlines foodborne pathogens of concern and introduces the seven principles of HACCP for controlling food safety hazards.
Food poisoning can be caused by foodborne infections or intoxications. Foodborne infections are due to ingestion of pathogenic microorganisms like bacteria, viruses or parasites. Symptoms include fever and diarrhea. Common bacterial causes are Salmonella, Campylobacter, E. coli, Shigella, Vibrio species and Yersinia. Viral causes include hepatitis A and norovirus. Foodborne intoxications occur when preformed toxins produced by bacteria like Staphylococcus, Bacillus, Clostridium species are ingested, causing short incubation illnesses without fever.
This document discusses various types of food poisoning including bacterial and non-bacterial causes. It focuses on common bacterial causes such as salmonella, staphylococcus, botulism, clostridium perfringens, and bacillus cereus. Salmonella food poisoning results from eating contaminated foods of animal origin and has a 12-24 hour incubation period. Staphylococcal food poisoning is caused by ingesting pre-formed toxins and has a short 1-6 hour incubation period. Botulism is the most severe type and is caused by toxins produced by clostridium botulinum, with symptoms occurring 12-36 hours later.
This presentation explains about the concept of food intoxication. The toxins produced by the microbes in food (fungal) and toxins present in the food stuff were provided. The information about the diseases caused by such toxins were disclosed.
This document discusses microbial spoilage of meat and poultry products. It explains that spoilage occurs when microbes break down food, creating acids and waste products that can make the food unpleasant or harmful. Meat is highly perishable due to its nutrients, pH, and moisture content. Contamination can occur during slaughter or processing and growth depends on temperature, oxygen availability, and other factors. Both aerobic and anaerobic bacteria can cause spoilage through off odors, discoloration, and gas production. Various pathogens are responsible for different types of spoilage in meats like ham, sausage, and canned products. Proper handling and preservation techniques can help delay this natural spoilage process.
1. The document discusses the industrial production of microbial enzymes through fermentation. It covers topics such as the history of enzyme use, major producers, metabolic and regulatory processes, strain improvement techniques, fermentation methods, downstream processing, formulation, and applications.
2. Key aspects of the production process include screening and genetically engineering microorganisms like fungi and bacteria to optimize enzyme yield, using controlled fermentation methods like solid-state or submerged culture, and downstream processing techniques like filtration and chromatography to purify enzymes.
3. The challenges of waste disposal from the fermentation process due to low starting concentrations and presence of metabolites are also addressed.
This document discusses food spoilage, which is the process by which food deteriorates and becomes unacceptable for human consumption due to microbial or biochemical changes. It identifies several factors that influence spoilage, including intrinsic properties of the food itself as well as extrinsic environmental conditions. Specific examples of spoilage are provided for various foods like bread, sugar, honey, maple syrup and candies. Microbial growth and activities like production of gases or pigments are identified as primary causes of spoilage in different foods. Maintaining proper moisture levels and packaging are emphasized as ways to prevent or delay spoilage.
This document discusses various applications of industrial fermentation biotechnology. It covers microbial roles in food production including bread, dairy, alcoholic beverages, and preservation methods like canning, drying, and irradiation. It also outlines useful microbial products for pharmaceuticals like antibiotics and enzymes. Microorganisms are employed for waste disposal, metal leaching, and alternative energy generation from methane or ethanol. Overall, the document provides a wide-ranging overview of industrial uses of microbes in food, pharmaceuticals, mining, energy and environmental applications.
This document discusses various applications of industrial fermentation biotechnology. It covers microbial roles in food production including bread, dairy, alcoholic beverages, and preservation methods like canning, drying, and irradiation. It also outlines useful microbial products for pharmaceuticals like antibiotics, enzymes, and amino acids. The document concludes with alternative energy sources from bioconversion of methane or ethanol and microbial waste disposal through sewage treatment and bioremediation.
Yeasts and molds play an important role in many industries by utilizing their metabolic and fermentation properties. They are used to produce foods and beverages through processes like brewing, winemaking, bread making, and soy sauce and miso production. Pharmaceutical products are also developed using fungi, such as the antibiotic penicillin. Enzymes employed in industries like food processing are commonly derived from fungal sources. Overall, fungi have been an important part of human civilization for centuries and continue to have widespread applications.
1. Cereals and cereal products can be contaminated with bacteria and molds from various sources like the exterior of harvested grains, the environment, and processing equipment.
2. Microbial spoilage of cereals is influenced by moisture level, temperature, and physical damage. Common spoilage microorganisms include molds, yeasts, and bacteria that can produce mycotoxins or cause odors and sourness.
3. Preservation methods to prevent cereal spoilage involve proper storage temperatures, cleaning practices, chemical preservatives, irradiation, and controlling moisture levels. Specific spoilage issues include moldiness, ropiness, and chalky or red discoloration of bread.
This document discusses contamination, spoilage, and preservation of sugars, fruits, and vegetables. It describes the microorganisms that can contaminate and cause spoilage of various sugar products like sucrose, molasses, maple sap, and honey. It also discusses the spoilage microorganisms and conditions that affect fruits and vegetables during harvesting, transportation, processing and storage. Finally, it outlines various preservation methods used like heating, chilling, freezing, drying, and use of preservatives to control microbial growth and extend the shelf life of these foods.
This document discusses food spoilage and the spoilage of various food products including poultry, eggs, beverages, and milk. It defines food spoilage as a metabolic process that makes food undesirable for human consumption due to sensory changes. Spoilage is caused by microbial growth of bacteria, yeasts and molds as well as enzymatic reactions and other chemical and physical changes. Specific microorganisms that cause spoilage of different food types are identified such as Pseudomonas species in poultry and eggs. Factors influencing microbial growth in beverages and mechanisms of alcoholic and non-alcoholic beverage spoilage are also outlined.
This document discusses milk and microorganisms found in milk. It begins by describing milk and its composition. It then discusses the microorganisms that can be found in milk, including bacteria, yeasts, and moulds. Key points are made about factors that affect microbial growth in milk and how microbes can cause spoilage through souring, gas production, proteolysis, and more. The document also briefly outlines pathogenic microbes in milk and means of their destruction, as well as starter cultures used in cultured dairy products.
Role of Microorganisms in Preparation of Certain Foods, in Spoilage of Food, ...Umay Habiba
This document discusses the role of microorganisms in food. It explains that microorganisms are involved in both the production of many foods through fermentation processes as well as the spoilage of foods. Various factors that influence the growth of microorganisms in foods, such as temperature, pH, and water availability, are also outlined. Additionally, the document covers several methods used for food preservation to inhibit microbial growth, such as canning, pasteurization, reducing water availability, and chemical or radiation-based approaches.
this presentation gives you a brief introduction about food spoilage, factors affecting spoilage, microbes involves in food spoilage. intrinsic and extrinsic factors involves in food spoilage.
This document discusses microbial spoilage of various foods including meats, cereals and bakery products, and dairy products. It provides details on the specific microorganisms that cause spoilage in each food type and how they affect quality through changes in color, texture, odor and flavor. For meats, both aerobic and anaerobic bacteria can cause spoilage through slime formation, fat decomposition and off-odors. In cereals and bakery products, molds are a major cause of spoilage and can grow on bread, cakes and other products. For dairy products, bacteria like streptococci and pseudomonads can result in souring, ropiness, proteolysis and off-flavors during spo
This document discusses contamination, preservation, and spoilage of milk products. It describes potential sources of contamination on the farm, during handling and transit, and in manufacturing. Methods of preservation include asepsis, heat treatment, refrigeration, drying, and use of preservatives. Spoilage can result in gas production, proteolysis, ropiness, changes in milk fat like rancidity, alkali production, and changes in flavor and color from various microorganisms. Psychrotrophic bacteria are a common cause of spoilage in refrigerated milk products.
This document discusses spoilage of fermented food products. It begins by defining fermentation and spoilage, then describes methods for detecting spoilage including organoleptic, microbiological, and chemical methods. The major causes of food deterioration are identified as microbial growth, enzymatic activities, infestation, inappropriate temperature, moisture changes, oxygen reaction, light exposure, physical stress, and time. Common microorganisms that cause spoilage are discussed. Mechanisms of microbial spoilage include sugar and protein degradation, gas production, and off-flavors. Specific examples of spoilage are described for wine, beer, cider, sauerkraut, pickles, cheese, and yogurt. Methods for controlling spoilage focus on intrinsic food factors
Canning involves sealing food in containers and heating it to kill or inhibit microbial growth. Acidic foods are easier to can than neutral foods, which must be heated above 100°C. Spoilage can occur through anaerobic organisms like Clostridium producing toxins. Canning, removal of microorganisms, use of chemical preservatives, radiation, microbial inhibition, and controlling temperature and moisture help preserve foods by hindering microbial growth and toxin production. Fermentation uses microbes like yeast and lactic acid bacteria to preserve foods through chemical changes and production of preservatives. Common fermented foods include beer, wine, yogurt, cheese, and bread.
Certain species of bacteria and wild yeast strains can live favorably in ethanol fermentation conditions, competing with yeast and utilizing glucose. This lowers ethanol yields and increases undesirable organic acids. Bacteria are common contaminants that can cause large financial losses for ethanol plants. Proper cleaning and sanitization practices are needed to control bacterial growth and prevent infections.
Yeasts are a common cause of food spoilage and can contaminate a variety of foods including fruits, dairy products, and wines. Yeasts grow well in environments that are moist, mildly acidic, and contain sugars. They can cause off-flavors or textures in foods and reduce nutritional quality, making foods unsuitable for consumption. Common foods spoiled by yeasts include fruits, yogurt, cheeses, and wines where conditions allow yeast to proliferate.
What is ICH- GCP?
Why is GCP important?
Outline the goals of GCP
Provide a historical perspective on GCP
WHO Principles of GCP
Principles: Defines, Application & Implementation.
MALDI-TOF mass spectrometry is a technique used to analyze proteins. It works by ionizing protein samples using a laser and then measuring the time it takes for the ions to travel through a flight tube, which allows calculating the mass-to-charge ratio. The sample is mixed with an absorbing matrix and dried on a target plate before being ionized by a laser pulse. Ions are accelerated through a flight tube and reach a detector, with lighter ions traveling faster and reaching it first. The time of flight is converted to a mass spectrum, allowing identification of proteins in the sample. MALDI-TOF provides sensitive, high-throughput protein analysis and is widely used in fields like proteomics, microbiology,
This document discusses mycorrhizal fungi and nematophagous fungi. It begins by introducing mycorrhizae as a symbiotic relationship between fungi and plant roots. It then describes different types of mycorrhizal associations like ectomycorrhizae, endomycorrhizae, and arbuscular mycorrhizae. It also discusses the benefits of mycorrhizal relationships for both plants and fungi. The document then introduces nematodes and nematophagous fungi, which prey on nematodes through trapping mechanisms like adhesive hyphae or nets.
This document discusses contamination, spoilage, and preservation of sugar and sugar products. Contamination can occur at various stages of production from sugarcane to refining and packaging. Microorganisms like bacteria, yeasts and molds are common contaminants. Spoilage is caused by the microbial growth and activity of osmophilic and psychrotrophic microbes. Preservation methods include maintaining low moisture levels, high sugar concentrations, and use of preservatives, heat treatments and controlled storage conditions to inhibit microbial growth and extend shelf life.
This document discusses factors that affect the types and numbers of microorganisms in food and the chemical changes caused by microorganisms. The main factors affecting microorganisms in food are contamination, microbial growth conditions, and pretreatments of food. Microorganisms can decompose nitrogenous compounds like proteins into amino acids, ammonia, and amines, and non-nitrogenous compounds like carbohydrates and organic acids through various fermentation processes.
The document discusses the key components of a fermentor's aeration and agitation systems, including impellers, baffles, and spargers. Impellers are used to mix and circulate the medium in the fermentor and come in various designs like disc turbines and vaned discs. Baffles are metal strips attached radially to the fermentor wall that improve mixing. Spargers introduce air into the fermentor and can be porous, have orifices, or use nozzles. Together these components oxygenate the culture and maintain uniform conditions for microbial growth.
Carbohydrates are the most abundant biomolecules on Earth. They function as organic matter, energy stores, structural components, and in industries. Carbohydrates are classified as monosaccharides, oligosaccharides, or polysaccharides. Monosaccharides include aldoses and ketoses ranging from trioses to heptoses. Fischer and Haworth projections are used to represent monosaccharide structures. Oligosaccharides contain 2-10 monosaccharide units and include disaccharides like sucrose, maltose, lactose, and trehalose. Polysaccharides are polymers of monosaccharides that can be classified as storage polysaccharides like starch and glycogen or structural polysaccharides.
PRELIMINARY PHYTOCHEMICAL ANALYSIS AND ANTI-MICROBIAL ACTIVITY OF MURRAYA KOI...Hima Haridasan
This document summarizes a study on the antimicrobial properties of Murraya koenigii leaves. Phytochemical analysis of the methanolic extract of the leaves revealed the presence of tannins, phenols, flavonoids, terpenoids, quinones, steroids, carbohydrates, proteins and amino acids. Antibacterial analysis showed the extract inhibited the growth of 3 gram-positive bacteria, with Staphylococcus being the most susceptible. The extract did not inhibit the 2 gram-negative bacteria or 3 fungal strains tested. The study demonstrates antimicrobial activity of M. koenigii leaves, supporting its traditional uses.
2. CONTAMINATION
• Latin word contaminat = “made impure.”
• Contaminate = pollute
• Contaminate something = impure or
hazardous.
3. SPOILAGE
• The action or process of spoiling of perishable
goods.
• Spoiled food = damaged/ injured food
undesirable for human consumption
• Food spoilage causes:-
Physical injury
Enzyme activity
Microbes
4. PRESERVATION
• The action of preserving something.
• Food preservation – action of preserving food
in order to maintain it as desirable for human
consumption.
7. Contaminating sources
• Sugarcane
• Soil
• Handlers
• Transportation
• Air
• Debris/ fine particles on the sides/ joints of
troughs at the plant
• Industrial equipments & machines
8.
9. Contaminants
• Slime producers, like species of Leuconostoc
and Bacillus; representatives of the genera
Micrococcus, Flavobacterium, Alcaligenes,
Xanthomonas, Pseudomonas, Erwinia, &
Enterobacter.
• A variety of yeast, chiefly in the genera
Saccharomyces, Candida, & Pichia.
• A few moulds.
10. Stages when organism gets added
• Bagging of raw sugar
• Sugar refining
• From equipment
• From flume & diffusion battery waste
14. Contaminants
• Enter between its flow & being boiled &
concentrated
• A moderate amount of growth - improve flavor
and color
• The sap often stands under conditions that favor
excessive growth of micro organisms and hence
spoilage.
• Mostly psychrotrophic, G - rods + yeasts + molds
• Bacterial count - <10,000/ml
25. SUCROSE
• At each processing stage it get more n more
purified
• Sugar concentration increases – crystallization
– sugar crystals + molasses
• Purity ∞ 1/micrbial load
26. Raw sugar cane juice
• Low sugar content
• Good source of accessory foods for microbes
• Readily deteriorates
• Spoilages until clarification
Gum/ slime : L. mesenteroids/ L.dextranicum
Levan : Bacillus spp. (mostly); yeasts/ molds(rarely)
27. Sugar in storage
• Liquid sugar :-
i. 67 – 72 brix sugar
ii. support yeast’s growth (Saccharomyces,
Candida & Rhodotorula) & molds from air.
• Absorption of atmospheric moisture at
surface – microbial growth – product
deterioration.
Preservation : circulation of filtered sterile air
28. Molasses & syrups
• Microbial spoilage – not common
• Tough to heat sterilize
• Canned one’s : spoiler’s osmophilic yeasts
• Exposure to air – air left in containers –
spoilage before sealing
• Acidic one’s – hydrogen swells on storage
29. SL.
NO.
SPOILAGE TYPE CAUSATIVE AGENT
1 Ropy or stingy sap Enterobacter aerogenes (mostly), Leuconostoc
(responsible)
2 Cloudy, sometimes greenish sap P. fluorescens + Alcaligenes spp. + Flavobacterium
spp.
3 Red sap Colored by pigments of red bacteria, e.g.
Micrococcus roseus, /of yeasts / yeast like fungi,
4 Sour sap (a group o spoilages
without marked color change
but have a sour odor)
Variety kinds of bacteria or yeasts
5 Moldy sap Molds
30. Honey
• ≤ 25% moisture
• 70 – 80 % sugar
• Sugars : glucose(mostly) & levulose
• Ph : 3.2 – 4.2
• Chief spoilers : Zygosaccharomyces, such as
Z. mellis, richteri, or nussbaumeri, or Torula
(Cryptococcus) mellis.
• Penicillium spp. and Mucor spp. have develop
slowly.
31. Special theories for initiation of growth of yeast/
causes of spoilage of honey
• Honey- hygroscopic- surface dilution- yeasts
multiplication & adaptation to high sugar
concentrations.
• Crystallization of glucose hydrate from honey-
lowers sugar concentration in solution
• Long standing- yeast’s gradual adaption to
high sugar concentrations.
32. Factors effecting microbial growth in honey
• Critical moisture content of yeast – 21%
• Degree of sucrose inversion to by bees
• Available N content
33. Honey fermentaion
• Slow, lasts for months
• Chief products : CO2, alcohol, & non-volatile
acids (give off-flavor)
• Usually accompanied by darkening &
crystallization
34.
35.
36.
37. Candy
• Not subject to microbial spoilage - high sugar
& low moisture content.
• Exceptions - soft fondant/ inverted sugar
centered chocolate- burst or explode.
• Yeast growth develops a gas pressure - disrupt
the entire candy/ push out some of sirup or
fondant through a weak spot in chocolate
coating.
• Often this weak spot is on the poorly covered
bottom of the chocolate coating.
38. PRESERVATION
• Storage conditions: keep out vermin -the sugar
remains dry.
• Can or sugar beet - stored in a controlled
atmosphere.
• Fungal growth inhibition by 6% CO2 & 5% O2.
• During sugar manufacturing the refining processes
reduce microbial load present
39. • Chemical preservatives used in sugar refining.
• Care to avoid buildup of organisms and their
spores during processing.
• Numbers may be reduced by irradiation with
UV/ heat + H2O2
• Chocolate bursting - prevented by a uniform,
thick chocolate coating & use of fondant/ other
filling.
40. • Sirups and molasses - stored at cool T.
• The boiling process (evaporation of maple sap
to maple sirup) kills the important spoilage
organisms.
• Honey crystallization: heat to at least 71 C,
hold there for 5 minutes, and cool promptly to
32.2 to 38 C.
• Molasses & sirups : high osmotic P (∞ degree
of sucrose inversion). Mold growth prevented
by complete filling of container & reduced by
their periodic mixing.
41. REFERENCES
• Dennis C. Westhoff, William C. Frazier –
Food Microbiology – fourth edition - The
McGraw Hill companies – NewDelhi- pg.no. :
187 – 195.
• James M. Jay– Modern Food Microbiology –
third edition – AVI book publications– usa-
pg.no. : 193, 244-245