Microbiology is the study of living organisms that are so small that they can only be observed with the aid of a powerful microscope. In food microbiology, the organisms of concern are usually classified as bacteria, fungi (yeasts and molds), viruses, and parasitic protozoa
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.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
HIGHLIGHTS IN THE HISTORY OF MICROBIOLOGY
Effects of Disease on Civilization
Infectious diseases have played major roles in shaping human history.
Bubonic Plague epidemic of mid 1300's, the "Great Plague", reduced population of western Europe by 25%. Plague bacterium was carried by fleas, spread from China via trade routes and poor hygiene. As fleas became established in rat populations in Western Europe, disease became major crisis.
Smallpox and other infectious diseases introduced by European explorers to the Americas in 1500's were responsible for destroying Native American populations. Example: In the century after Hernan Cortez's arrival in Mexico, the Aztec population declined from about 20 million to about 1.6 million, mainly because of disease.
Infectious diseases have killed more soldiers than battles in all wars up to World War II. Example: in U. S. Civil war, 93,000 Union soldiers died in direct combat; 210,000 died as a result of infections.
Until late 1800's, no one had proved that infectious diseases were caused by specific microbes, so there is no possibility of prevention or treatment.
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.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
HIGHLIGHTS IN THE HISTORY OF MICROBIOLOGY
Effects of Disease on Civilization
Infectious diseases have played major roles in shaping human history.
Bubonic Plague epidemic of mid 1300's, the "Great Plague", reduced population of western Europe by 25%. Plague bacterium was carried by fleas, spread from China via trade routes and poor hygiene. As fleas became established in rat populations in Western Europe, disease became major crisis.
Smallpox and other infectious diseases introduced by European explorers to the Americas in 1500's were responsible for destroying Native American populations. Example: In the century after Hernan Cortez's arrival in Mexico, the Aztec population declined from about 20 million to about 1.6 million, mainly because of disease.
Infectious diseases have killed more soldiers than battles in all wars up to World War II. Example: in U. S. Civil war, 93,000 Union soldiers died in direct combat; 210,000 died as a result of infections.
Until late 1800's, no one had proved that infectious diseases were caused by specific microbes, so there is no possibility of prevention or treatment.
A report on the development of Fermentation. Includes B.C. to A.D. coverage of how fermentation was utilized and also various scientists study on discovering the scientific process behind the process. Also included is the kinds of fermenters and its development over the years.
Microbiology: History perspective - Simran Sonule.pptxSimranSonule
This presentation describe the discovery of microbial world.
Theory of Abiogenesis and Biogenesis and
Contribution of scientist in the field of Microbiology
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
Microbiology is the study of microscopic organisms, such as bacteria, viruses, archaea, fungi and protozoa. This discipline includes fundamental research on the biochemistry, physiology, cell biology, ecology, evolution and clinical aspects of microorganisms, including the host response to these agents.
Unit I General characteristics, classification and identification of yeasts, molds and group of bacteria important in food industry, sources of contaminations: air, water, sewage, post processing contamination. Factors influencing growth of microorganism on foods, Intrinsic factors and Extrinsic factors
Introduction to microbiology: Microbiology in daily life, Characteristics, and morphology of bacteria, fungi, virus, protozoa and algae. Control of micro-organisms- Growth curve; Influence of environmental factors on growth- PH, Water activity, O2 availability, Temperature, Pressure and Radiation.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Normal Labour/ Stages of Labour/ Mechanism of LabourWasim Ak
Normal labor is also termed spontaneous labor, defined as the natural physiological process through which the fetus, placenta, and membranes are expelled from the uterus through the birth canal at term (37 to 42 weeks
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
The French Revolution Class 9 Study Material pdf free download
History of food microbiology
1. HISTORY OF FOOD MICROBIOLOGY
Dr. Sujeet Kumar Mrityunjay, PhD
Assistant Professor
Department of Life Science
School of Sciences
ITM University,Gwalior (Turari Campus)
Madhya Pradesh-474001 (India)
1
3. 3
Microorganisms have always been closely related to food and food systems. Authorities believe
that approximately 8,000 to 10,000 years ago, humans began to have problems associated with
food poisoning and food spoilage. The importance of one’s ability to produce and preserve food
was recognized early. Both livestock and salt had monetary value and could be compared to
today’s currency. Wealth and social status in many cases was based upon the amount of success
one had at producing in times of plenty and preserving what could not be consumed immediately
for times of hardship.
4. 4
Many early religious laws prohibiting the consumption of “impure” or “unclean” foods
were based on hygiene, and were similarly seen in countries not conforming to the
same religious beliefs. The first individual to describe microorganisms was Kircher in
1658 who reported “worms” that were undetectable to the naked eye on several
decomposing items. Shortly thereafter the theory of spontaneous generation, later
known as abiogenisis, became widely accepted.
5. 5
In 1683, Leeuwenhoek’s superior knowledge of lens design allowed him to be the first to observe
and record yeast cells using a primitive microscope. Spallanzani sought to disprove spontaneous
generation in 1765 when his beef broth did not spoil after being boiled in a sealed container for
an hour. Critics, however, disagreed, believing his process was void of oxygen, a vital ingredient to
spontaneous generation.
6. 6
In 1785, the French government offered a prize to anyone who could develop a practical
method to preserve food. In 1809, Nicholas Appert was successful by preserving meats that
had been boiled in water in corked glass bottles. At the time, he was unaware of the
microbiological logic behind this process.
7. 7
Louis Pasteur, however, was the first to understand the role of microorganisms in food. He was
most noted for his heat pasteurization process to destroy deleterious organisms in beer and
wine. Pasteur’s process was later commercialized in 1867. He also proved that microorganisms
caused souring milk.
8. 8
Some other examples of important dates in food microbiology history include:-
1825 - U.S. patent issued for food preservation in tin cans.
1840 - Fresh fruit and fish were first canned.
1857 - Milk identified as a vector for typhoid fever.
1874 - Use of ice for transport of meat at sea was widespread.
1880 - Milk pasteurization began in Germany.
9. 9
1888 - Salmonella enteriditis isolated from meat in a food poisoning outbreak.
1895 - First bacteriological study of canning.
1906 - U.S. Congress passed the Federal Food and Drug Act.
1928 - Controlled atmosphere was commercially used for storage of apples.
1929 - Frozen foods introduced into retail markets.
10. 10
1967 - United States was the first to design a commercial irradiation facility.
1976 - In California infant botulism was identified.
1981 - First outbreak of foodborne listeriosis occurred in the U.S.
1986 - The first diagnosis of Bovine Spongiform Encephalopathy (BSE).
11. 11
Some Very old Extant
7000 BC – Evidence that the Babylonians manufactured beer (fermentation). Wine appeared in
about 3500 BC. In early civilizations (and even today in underdeveloped countries where modern
sanitation is lacking), alcoholic beverages like beer and wine were much safer to consume than the
local water supply, because the water was often contaminated with intestinal microorganisms that
caused cholera, dysentery and other serious diseases
12. 12
6000 BC – The first apparent reference to food spoilage in recorded history.
3000 BC – Egyptians manufactured cheese (fermentation) and butter (fermentation, low aw). Again,
fermented foods such as cheese and sour milk (yogurt) were safer to eat and resisted spoilage better
than their raw agricultural counterparts. Several cultures also learned to use salt (low aw) to
preserve meat and other foods around this time.
1000 BC – Romans used snow to preserve shrimp (low temp), records of smoked and fermented
meats also appear.
13. 13
Even though early human cultures discovered effective ways to preserve food (fermentation, salt, ice,
drying and smoking), they did not understood how these practices inhibited food spoilage or food
borne disease. Their ignorance was compounded by a belief that living things formed spontaneously
from nonliving matter (Theory of Spontaneous Generation).
14. 14
1665 – An Italian physician by the name of Francesco Redi demonstrated that maggots on putrefying
meat did not arise spontaneously but were instead the larval stages of flies (put meat in container capped
with fine gauze so that flies couldn’t get access to deposit eggs). This was the first step away from the
doctrine of spontaneous generation.
1683 – Anton van Leeuwenhoek from the Netherlands examined and described bacteria through a
microscope. At about the same time, the Royal Society was established in England to communicate and
publish scientific work, and they invited Leeuwenhoek to communicate his observations. He did so for
nearly 50 years until his death in 1723. As a result, Leeuwenhoek’s reports were widely disseminated and
he is justifiably regarded as the person who discovered the microbial world.
15. 15
1765 – Italian named Spallanzani tried to disprove the theory of spontaneous generation of life
by demonstrating that beef broth which was boiled and then sealed remained sterile.
Supporters of the theory discounted his work because they believed his treatment excluded O2,
which they thought was vital to spontaneous generation.
1795 – The French government offered 12,000 francs to anyone who could develop a practical
way to preserve food. A French confectioner named Nicholas Appert was issued the patent
after showing that meat could be preserved when it was placed in glass bottles and boiled.
This was the beginning of food preservation by canning.
16. 16
1837 – Schwann demonstrates that healed infusions remain sterile in the presence of air (which
he passed in through heated coils), again to disprove spontaneous generation. It is interesting to
note that although Spallanzani and Schwann each used heat to preserve food, neither man
apparently realized the value of turning these observations into a commercial method for food
preservation. (Critics suggest heating somehow changed the effect of air as it was needed for
spontaneous generation.)
17. 17
The first person to really appreciate and understand the causal relationship between microorganisms in
infusions and the chemical changes that took place in those infusions was Louis Pasteur. Through his
experiments, Pasteur convinced the scientific world that all fermentative processes were caused by
microorganisms and that specific types of fermentations (e.g. alcoholic, lactic or butyric) were the result
of specific types of microorganisms.
18. 18
In 1857 he showed that souring milk was caused by microbes and in 1860 he demonstrated that heat
destroyed undesirable microbes in wine and beer. The latter process is now used for a variety of
foods and is called pasteurization. Because of the importance of his work, Pasteur is known as the
founder of food microbiology and microbiological science. He demonstrated that air doesn’t have to
be heated to remain sterile using his famous swan-necked flasks that finally disproved spontaneous
generation.
19. 19
Some of Pasteur’s most notable achievements include:
Demonstrated that fermentation was a product of microbial activity and that different types of fermentation
(i.e. lactic, butyric, etc.) were caused by different types of microorganisms. The knowledge that microbes
were responsible for fermentation and putrefaction led Pasteur to argue that microbes were also causative
agents in disease. These arguments eventually reached an English surgeon named Joseph Lister who used
them to develop the first aseptic surgical procedures.
he developed the pasteurization process used to preserve wine
20. 20
He developed a vaccine to protect sheep from anthrax by isolating an attenuated (avirulent) strain of the
causative bacterium, Bacillus anthracis. Pasteur isolated the attenuated organisms by growing them at
elevated temperature (42˚C). Sheep exposed to the attenuated bacterium became immune to virulent
strains. Although Pasteur did not understand the basis for attenuation, we now know that virulence in
this bacterium depends on the presence of a plasmid that cannot replicate at 42oC.
Pasteur also developed a method to make chickens immune to cholera caused by Pasteurella septica,
again using an attenuated bacterium that he had isolated in his laboratory.
He developed the method for treating rabies still in use today.