A presentation explaining how compost toilets work, a series of photos of making a low (no) budget loo and a series of photos showing wonderful, awful and sometimes bizarre compost loos I have seen or used
This document discusses microorganisms and how they are living things that can only be seen under a microscope. It provides examples of different types of microorganisms like bacteria, fungi, viruses, and protozoa. It describes how yeast is a type of fungus that is used in bread making to make the dough rise. Experiments are described that show how microorganisms like fungi can grow and move, and how diseases caused by microorganisms can spread from person to person through various means like food, sneezing, direct contact, or carriers like mosquitoes. Prevention methods like hand washing and quarantining sick individuals are also outlined.
Bugs can have unsafe impacts upon human well being and property. Some point of interest review of the nuisances that are usually found in vast offices, and additionally the dangers connected with each. For more details visit at
http://www.positivepest.net/new-york-city-termites-exterminator/
This document discusses microorganisms and how they are living things that can only be seen under a microscope. It provides examples of different types of microorganisms like bacteria, fungi, viruses, and protozoa. It describes how yeast is a type of fungus that is used in bread making to make the dough rise. Experiments are described that show how microorganisms like fungi can grow on bread when kept in a plastic bag. Microorganisms are also said to move and their movement can be seen under a microscope. The document lists ways that microorganisms are useful like in making bread, fermented foods, and fertilizer but also how some can cause diseases in people.
Science notes year 5 chap 1(a) microorganismsNuraisah Aisa
Microorganisms, also known as microbes, are tiny organisms that can only be seen with a microscope. They include bacteria, fungi, algae, protozoa, and viruses. Microorganisms are found everywhere and can be beneficial or harmful. Beneficial microorganisms are used in food production and agriculture, while harmful microorganisms can cause diseases. Microorganisms undergo life processes like growth, movement, and respiration. They need food, water, and suitable temperatures to survive. Understanding microorganisms and how to prevent the spread of disease is important.
This ppt is based on Chapter 2 of the Grade-8 NCERT Science textbook. I have made it like a revision ppt which you can use to revise the concepts taught in the chapter
This document discusses microorganisms, which are tiny living things that can only be seen through a microscope. There are different types of microorganisms including bacteria, protozoa, fungi, and viruses. Microorganisms undergo life processes like breathing, moving, and growing, and examples are given like how yeast produces carbon dioxide and causes bread to rise, or how fungi grow on rice over time. Microorganisms can both help processes like decay and cheese production, but can also cause diseases if they enter the body.
In the presentation I have shown the various ways the microbes help us in our day to day life. There are different types of microbes in and around us who help us in ways we even don't know about. Please comment if any improvement needed.
Micro-organisms are microscopic organisms too small to be seen with the naked eye or sometimes even with a microscope. There are different types including fungi, bacteria, and viruses. Fungi include yeasts and molds and are the largest microorganisms. Bacteria come in various shapes like rods, spheres, and spirals. They can cause disease but can also be killed by antibiotics or sterilization. Viruses are even smaller than bacteria and can only reproduce inside living cells. They cause illnesses like the flu but are not affected by antibiotics.
This document discusses microorganisms and how they are living things that can only be seen under a microscope. It provides examples of different types of microorganisms like bacteria, fungi, viruses, and protozoa. It describes how yeast is a type of fungus that is used in bread making to make the dough rise. Experiments are described that show how microorganisms like fungi can grow and move, and how diseases caused by microorganisms can spread from person to person through various means like food, sneezing, direct contact, or carriers like mosquitoes. Prevention methods like hand washing and quarantining sick individuals are also outlined.
Bugs can have unsafe impacts upon human well being and property. Some point of interest review of the nuisances that are usually found in vast offices, and additionally the dangers connected with each. For more details visit at
http://www.positivepest.net/new-york-city-termites-exterminator/
This document discusses microorganisms and how they are living things that can only be seen under a microscope. It provides examples of different types of microorganisms like bacteria, fungi, viruses, and protozoa. It describes how yeast is a type of fungus that is used in bread making to make the dough rise. Experiments are described that show how microorganisms like fungi can grow on bread when kept in a plastic bag. Microorganisms are also said to move and their movement can be seen under a microscope. The document lists ways that microorganisms are useful like in making bread, fermented foods, and fertilizer but also how some can cause diseases in people.
Science notes year 5 chap 1(a) microorganismsNuraisah Aisa
Microorganisms, also known as microbes, are tiny organisms that can only be seen with a microscope. They include bacteria, fungi, algae, protozoa, and viruses. Microorganisms are found everywhere and can be beneficial or harmful. Beneficial microorganisms are used in food production and agriculture, while harmful microorganisms can cause diseases. Microorganisms undergo life processes like growth, movement, and respiration. They need food, water, and suitable temperatures to survive. Understanding microorganisms and how to prevent the spread of disease is important.
This ppt is based on Chapter 2 of the Grade-8 NCERT Science textbook. I have made it like a revision ppt which you can use to revise the concepts taught in the chapter
This document discusses microorganisms, which are tiny living things that can only be seen through a microscope. There are different types of microorganisms including bacteria, protozoa, fungi, and viruses. Microorganisms undergo life processes like breathing, moving, and growing, and examples are given like how yeast produces carbon dioxide and causes bread to rise, or how fungi grow on rice over time. Microorganisms can both help processes like decay and cheese production, but can also cause diseases if they enter the body.
In the presentation I have shown the various ways the microbes help us in our day to day life. There are different types of microbes in and around us who help us in ways we even don't know about. Please comment if any improvement needed.
Micro-organisms are microscopic organisms too small to be seen with the naked eye or sometimes even with a microscope. There are different types including fungi, bacteria, and viruses. Fungi include yeasts and molds and are the largest microorganisms. Bacteria come in various shapes like rods, spheres, and spirals. They can cause disease but can also be killed by antibiotics or sterilization. Viruses are even smaller than bacteria and can only reproduce inside living cells. They cause illnesses like the flu but are not affected by antibiotics.
This document summarizes various types of microbiological equipment used in laboratories for studying microorganisms, including petri dishes, incubators, anaerobic jars, hot air ovens, autoclaves, Bunsen burners, inoculating needles, laminar flows, electronic balances, glassware, pipettes, microscopes, and their purposes. It describes how petri dishes are used to grow microbes, incubators are used to control temperature for microbe growth, and anaerobic jars are used to culture anaerobic bacteria. Autoclaves are highlighted as able to achieve higher sterilization temperatures than boiling water.
Microorganisms are tiny living organisms that cannot be seen with the naked eye. They include bacteria, fungi, protozoa, algae, and viruses. Bacteria and viruses can cause illnesses like colds, flu, and serious diseases. Microorganisms live in diverse environments and can be beneficial by helping with food production, soil fertility, and medicine production. However, some microbes are pathogens that cause diseases in humans and animals.
This document discusses microorganisms and their characteristics. It defines microorganisms as living organisms that are too small to be seen with the naked eye, including bacteria, fungi, protozoa, algae, and viruses. It classifies common diseases caused by different microorganisms and describes how microorganisms can be beneficial, for example in food production, or harmful as pathogens that cause illness in humans, animals and plants. It also explains how diseases are transmitted and the role of antibodies in the human immune response.
Class VIII Science: Chapter 2: Microorganisms; Friend and FoeAngel Alina Varghese
Class 8th NCERT science book's Chapter 2, titled "Microorganisms; Friend and Foe" deals with microorganisms. Major groups of microorganisms, friendly and harmful microorganisms and their uses in our daily life.
This document discusses microorganisms and their roles. It notes that microorganisms are tiny organisms that can help decompose waste and fix nitrogen in soil, and are used to make foods like cheese, bread, and medicines. However, some microorganisms cause diseases in plants and humans. It provides examples of disease-causing microbes and how they transmit illnesses like chickenpox, polio, and malaria. The document also outlines the nitrogen cycle and how nitrogen is converted between the atmosphere, soil, plants, and animals with help from microorganisms.
This document discusses microorganisms and their role in health and illness. It describes how microorganisms can cause infectious diseases through bacteria, viruses, and fungi. Examples are given of harmful diseases caused by cholera bacteria, typhoid fever bacteria, tuberculosis bacteria, and ringworm fungi. The document also notes that the human body contains many beneficial microorganisms as part of its normal microbiome in places like the skin, nose, stomach, and intestines that protect against harmful microorganisms and support health. Beneficial fungi like Penicillium are also mentioned.
Control of 25 Household Pests (Pests of Medical Impotance)Amos Watentena
This document provides control methods for 25 common household pests, including rodents, snails, bats, ticks, flies, spiders, ants, bedbugs, mosquitoes, wasps, beetles, mites, lice, millipedes, cockroaches, and more. For each pest, it lists 2-4 specific control techniques such as removing food sources, sealing entry points, using traps, cleaning, and applying pesticides. Many methods emphasize sanitation, exclusion, and eliminating breeding grounds to manage pest populations without widespread use of chemicals.
This document discusses microorganisms and disease. It states that some microorganisms are pathogens that can cause diseases in humans, plants, and animals. Pathogens enter the body through air, water, food, or direct contact and can be transmitted by infected people or carriers like insects and animals. Examples of diseases caused by pathogens include cholera, the common cold, chickenpox, tuberculosis, and malaria. The document also provides information on plant diseases caused by microorganisms and food poisoning caused by toxic microbes spoiling food.
Microorganisms are very small organisms that cannot be seen without magnification. There are four main types of microorganisms: bacteria, fungi, algae, and protozoa. Microorganisms can be beneficial by decomposing waste, fixing nitrogen in soil, and aiding in production of foods like cheese and bread, but some can also cause diseases in plants and humans or spoil materials.
Microorganisms are tiny organisms that are too small to be seen with the naked eye. They can live in various environments ranging from ice cold climates to hot springs. Microorganisms include bacteria, fungi, protozoa, and some algae. Viruses are also considered microbes though they can only reproduce inside host cells. Some microorganisms are useful for producing medicines and alcohol, while others decompose organic waste and help clean the environment. However, some microorganisms can also cause diseases in humans, animals, and plants.
Microorganisms can be classified into four major groups - bacteria, fungi, protozoa, and some algae. They can be beneficial or harmful. Beneficial microorganisms are used to make foods like bread and curd, clean the environment, produce medicines and antibiotics, and increase soil fertility by fixing nitrogen. However, some microorganisms cause diseases in humans, animals, and plants. They can also spoil food. Viruses differ from other microorganisms in that they can only reproduce inside host cells.
Microorganisms are microscopic organisms that are either single-celled or exist in cell clusters. They include bacteria, fungi, protozoa, algae, and viruses. Viruses are not considered living but can replicate inside host cells. Many microorganisms cause infectious diseases in humans and other organisms, while some are beneficial like in food production through fermentation. Important discoveries include the first use of a microscope to observe microbes, antibiotics, vaccines, and nitrogen fixation by certain bacteria and algae. Microbial diseases can be communicable and several microbes infect both humans and other animals or plants. Food preservation methods help extend the life of foods by preventing microbial growth.
There are four main types of microorganisms: bacteria, fungi, algae, and protozoa. Microorganisms can be beneficial or harmful. They are beneficial in food production like cheese and wine, producing medicines like antibiotics, and increasing soil fertility. However, some microorganisms cause diseases in humans and can be transmitted through carriers like mosquitoes. Food is also spoiled by microorganisms and can be preserved through methods like heating, cooling, drying, salting, sugaring, and packaging.
This is the fifth session of the food science basics course developed by foodcrumbles.com. This session covers the fundamentals basics of microbiology, with a focus on microbiology in food. Both the concept of pathogens as well as useful micro organisms will be introduced.
It is meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
This document discusses sterilization and microbial control. It defines sterilization as eliminating all transmissible agents, while disinfection reduces only pathogens. Contaminants can reduce productivity and degrade products. Various sterilization methods are covered, including heat (autoclaving, pasteurization, dry heat), filtration, freezing, radiation, chemicals, and gases. Effectiveness depends on factors like type and number of microbes, exposure time, and presence of organic material. Proper sterilization is important for controlling microbial growth in food, medical, and industrial applications.
The document discusses various methods for controlling microbial growth, including both physical and chemical methods. Early civilizations used techniques like salting, smoking and drying foods to prevent spoilage. In the mid-1800s, Semmelweiss and Lister helped develop aseptic techniques to prevent surgical infections. The document defines terms like sterilization, disinfection, antisepsis and provides details on methods such as heat, filtration, radiation, dessication and chemical disinfectants. It discusses factors that influence the effectiveness of various antimicrobial treatments.
Control of microbial growth is important in medicine, food production, and other areas. Historically, methods like salting, smoking, and drying foods helped control spoilage. In the 1800s, Semmelweis and Lister developed aseptic techniques to prevent surgical infections. Sterilization kills all microbes while disinfection reduces pathogens. Physical methods to control microbes include heat, filtration, radiation, and dessication. Chemical disinfectants include phenols, halogens, alcohols, heavy metals, quaternary ammonium compounds, aldehydes, and gaseous sterilizers. Proper application of these physical and chemical methods is key to preventing contamination and disease.
The document discusses various topics related to microbes and infectious diseases. It provides information on common diseases caused by bacteria, viruses, fungi and protozoa. It discusses how microbes spread and identifies groups most at risk of infection like the elderly, young children and pregnant women. It emphasizes the importance of hand washing and cleaning surfaces to prevent spread of infection. It also addresses appropriate antibiotic use and risks of antibiotic resistance.
Food protection! This presentation shows you the direct correlation between sanitation & pests. EHS specializes in commercial pest management, let us protect your brand.
http://www.ehspest.com/Sanitation-and-Pests.htm
This document summarizes various types of microbiological equipment used in laboratories for studying microorganisms, including petri dishes, incubators, anaerobic jars, hot air ovens, autoclaves, Bunsen burners, inoculating needles, laminar flows, electronic balances, glassware, pipettes, microscopes, and their purposes. It describes how petri dishes are used to grow microbes, incubators are used to control temperature for microbe growth, and anaerobic jars are used to culture anaerobic bacteria. Autoclaves are highlighted as able to achieve higher sterilization temperatures than boiling water.
Microorganisms are tiny living organisms that cannot be seen with the naked eye. They include bacteria, fungi, protozoa, algae, and viruses. Bacteria and viruses can cause illnesses like colds, flu, and serious diseases. Microorganisms live in diverse environments and can be beneficial by helping with food production, soil fertility, and medicine production. However, some microbes are pathogens that cause diseases in humans and animals.
This document discusses microorganisms and their characteristics. It defines microorganisms as living organisms that are too small to be seen with the naked eye, including bacteria, fungi, protozoa, algae, and viruses. It classifies common diseases caused by different microorganisms and describes how microorganisms can be beneficial, for example in food production, or harmful as pathogens that cause illness in humans, animals and plants. It also explains how diseases are transmitted and the role of antibodies in the human immune response.
Class VIII Science: Chapter 2: Microorganisms; Friend and FoeAngel Alina Varghese
Class 8th NCERT science book's Chapter 2, titled "Microorganisms; Friend and Foe" deals with microorganisms. Major groups of microorganisms, friendly and harmful microorganisms and their uses in our daily life.
This document discusses microorganisms and their roles. It notes that microorganisms are tiny organisms that can help decompose waste and fix nitrogen in soil, and are used to make foods like cheese, bread, and medicines. However, some microorganisms cause diseases in plants and humans. It provides examples of disease-causing microbes and how they transmit illnesses like chickenpox, polio, and malaria. The document also outlines the nitrogen cycle and how nitrogen is converted between the atmosphere, soil, plants, and animals with help from microorganisms.
This document discusses microorganisms and their role in health and illness. It describes how microorganisms can cause infectious diseases through bacteria, viruses, and fungi. Examples are given of harmful diseases caused by cholera bacteria, typhoid fever bacteria, tuberculosis bacteria, and ringworm fungi. The document also notes that the human body contains many beneficial microorganisms as part of its normal microbiome in places like the skin, nose, stomach, and intestines that protect against harmful microorganisms and support health. Beneficial fungi like Penicillium are also mentioned.
Control of 25 Household Pests (Pests of Medical Impotance)Amos Watentena
This document provides control methods for 25 common household pests, including rodents, snails, bats, ticks, flies, spiders, ants, bedbugs, mosquitoes, wasps, beetles, mites, lice, millipedes, cockroaches, and more. For each pest, it lists 2-4 specific control techniques such as removing food sources, sealing entry points, using traps, cleaning, and applying pesticides. Many methods emphasize sanitation, exclusion, and eliminating breeding grounds to manage pest populations without widespread use of chemicals.
This document discusses microorganisms and disease. It states that some microorganisms are pathogens that can cause diseases in humans, plants, and animals. Pathogens enter the body through air, water, food, or direct contact and can be transmitted by infected people or carriers like insects and animals. Examples of diseases caused by pathogens include cholera, the common cold, chickenpox, tuberculosis, and malaria. The document also provides information on plant diseases caused by microorganisms and food poisoning caused by toxic microbes spoiling food.
Microorganisms are very small organisms that cannot be seen without magnification. There are four main types of microorganisms: bacteria, fungi, algae, and protozoa. Microorganisms can be beneficial by decomposing waste, fixing nitrogen in soil, and aiding in production of foods like cheese and bread, but some can also cause diseases in plants and humans or spoil materials.
Microorganisms are tiny organisms that are too small to be seen with the naked eye. They can live in various environments ranging from ice cold climates to hot springs. Microorganisms include bacteria, fungi, protozoa, and some algae. Viruses are also considered microbes though they can only reproduce inside host cells. Some microorganisms are useful for producing medicines and alcohol, while others decompose organic waste and help clean the environment. However, some microorganisms can also cause diseases in humans, animals, and plants.
Microorganisms can be classified into four major groups - bacteria, fungi, protozoa, and some algae. They can be beneficial or harmful. Beneficial microorganisms are used to make foods like bread and curd, clean the environment, produce medicines and antibiotics, and increase soil fertility by fixing nitrogen. However, some microorganisms cause diseases in humans, animals, and plants. They can also spoil food. Viruses differ from other microorganisms in that they can only reproduce inside host cells.
Microorganisms are microscopic organisms that are either single-celled or exist in cell clusters. They include bacteria, fungi, protozoa, algae, and viruses. Viruses are not considered living but can replicate inside host cells. Many microorganisms cause infectious diseases in humans and other organisms, while some are beneficial like in food production through fermentation. Important discoveries include the first use of a microscope to observe microbes, antibiotics, vaccines, and nitrogen fixation by certain bacteria and algae. Microbial diseases can be communicable and several microbes infect both humans and other animals or plants. Food preservation methods help extend the life of foods by preventing microbial growth.
There are four main types of microorganisms: bacteria, fungi, algae, and protozoa. Microorganisms can be beneficial or harmful. They are beneficial in food production like cheese and wine, producing medicines like antibiotics, and increasing soil fertility. However, some microorganisms cause diseases in humans and can be transmitted through carriers like mosquitoes. Food is also spoiled by microorganisms and can be preserved through methods like heating, cooling, drying, salting, sugaring, and packaging.
This is the fifth session of the food science basics course developed by foodcrumbles.com. This session covers the fundamentals basics of microbiology, with a focus on microbiology in food. Both the concept of pathogens as well as useful micro organisms will be introduced.
It is meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
This document discusses sterilization and microbial control. It defines sterilization as eliminating all transmissible agents, while disinfection reduces only pathogens. Contaminants can reduce productivity and degrade products. Various sterilization methods are covered, including heat (autoclaving, pasteurization, dry heat), filtration, freezing, radiation, chemicals, and gases. Effectiveness depends on factors like type and number of microbes, exposure time, and presence of organic material. Proper sterilization is important for controlling microbial growth in food, medical, and industrial applications.
The document discusses various methods for controlling microbial growth, including both physical and chemical methods. Early civilizations used techniques like salting, smoking and drying foods to prevent spoilage. In the mid-1800s, Semmelweiss and Lister helped develop aseptic techniques to prevent surgical infections. The document defines terms like sterilization, disinfection, antisepsis and provides details on methods such as heat, filtration, radiation, dessication and chemical disinfectants. It discusses factors that influence the effectiveness of various antimicrobial treatments.
Control of microbial growth is important in medicine, food production, and other areas. Historically, methods like salting, smoking, and drying foods helped control spoilage. In the 1800s, Semmelweis and Lister developed aseptic techniques to prevent surgical infections. Sterilization kills all microbes while disinfection reduces pathogens. Physical methods to control microbes include heat, filtration, radiation, and dessication. Chemical disinfectants include phenols, halogens, alcohols, heavy metals, quaternary ammonium compounds, aldehydes, and gaseous sterilizers. Proper application of these physical and chemical methods is key to preventing contamination and disease.
The document discusses various topics related to microbes and infectious diseases. It provides information on common diseases caused by bacteria, viruses, fungi and protozoa. It discusses how microbes spread and identifies groups most at risk of infection like the elderly, young children and pregnant women. It emphasizes the importance of hand washing and cleaning surfaces to prevent spread of infection. It also addresses appropriate antibiotic use and risks of antibiotic resistance.
Food protection! This presentation shows you the direct correlation between sanitation & pests. EHS specializes in commercial pest management, let us protect your brand.
http://www.ehspest.com/Sanitation-and-Pests.htm
Pest Management In Commercial Food EstablishmentsDarren Kincaid
Environmental Health Services, a Pest Control comapnay specializing in eco-sensitive pest solutions, presents an extremely informative presentation on how pests, rodents, and insects can be controlled in commercial food establishments.
An estimated 80 million Americans suffer from food-borne illness each year, which can range from mild to severe or even death, with children, elderly, pregnant women, and those with chronic illnesses being most at risk. Common causes of foodborne illness include harmful microorganisms like bacteria and viruses spreading through poor food handling practices that allow them to contaminate food and grow. Proper hygiene, cooking, storage, and prevention of cross-contamination are important to avoid conditions that allow microorganisms to thrive and potentially cause illness.
Control of microorganisms is essential to prevent disease transmission and spoilage. Microorganisms are controlled through chemical and physical methods. Physical methods include heat, filtration, dessication, and radiation which can kill microbes. Chemical methods use disinfectants, antiseptics, and other antimicrobial agents like alcohols, phenols, iodophors, and heavy metals to control microbes. Proper application of these chemical and physical methods based on characteristics of the microbes and environment is needed for effective microbial control.
The document discusses food safety and sanitation. It defines sanitation as creating conditions to prevent food contamination and foodborne illness. Contamination can be biological, chemical, or physical. Bacteria are a leading cause of foodborne illness and can multiply rapidly in the temperature danger zone between 40-140°F. Proper food handling, cleaning, and storage are necessary to prevent contamination and cross-contamination. The Hazard Analysis Critical Control Point (HACCP) system focuses on critical points in the food flow to prevent bacterial growth. Worker safety is also important, and proper training and safety procedures can prevent accidents.
The document discusses different types of microorganisms that can be found on foods, including bacteria, molds, and yeasts. It describes their structures, modes of reproduction, and optimal temperature and moisture conditions for growth. Several pathogens that can cause foodborne illness are also identified. Food preservation aims to prevent spoilage and ensure safety by controlling factors like pH, water activity, temperature, and oxygen levels that influence microbial growth.
Sanitation refers to maintaining conditions to prevent food contamination and illnesses. Contamination can occur directly from raw foods or their environments, or through cross-contamination between foods by people or equipment. Biological contaminants like bacteria and viruses are the most common causes of foodborne illness. Several types of bacteria can cause infections or intoxications depending on if their live cells or toxins are consumed. Preventing contamination involves controlling the factors bacteria need to grow - food, temperature, moisture, pH, and time. Foods must be kept out of the temperature danger zone between 40-140°F to avoid bacterial growth.
This document discusses various methods for controlling microbial growth, including sterilization, disinfection, antisepsis, and sanitization. It describes several sterilization methods such as heating, filtration, radiation, and chemicals. Moist heat sterilization methods like autoclaving use pressurized steam to kill microbes. Dry heat sterilization uses high temperatures. Pasteurization uses mild heating to reduce pathogens without sterilizing. Filtration and low temperatures can also control microbes. Chemical disinfectants include phenols, chlorine, iodine, alcohols, and soaps. Physical factors like exposure time and number of microbes impact effectiveness of these sterilization and dis
The document provides information on performing basic tests on honey and bee products. It discusses identifying necessary equipment like a refractometer, microscope, and spectrophotometer. Procedures for safely operating equipment are outlined. Key quality indicators of honey that can be tested include moisture content, fermentation, enzymes, and pollen types. Biological, chemical, and physical hazards that can contaminate honey are explained. Factors influencing pathogen growth like food, acidity, temperature, time, oxygen, and moisture are defined.
This document provides an overview of microorganisms relevant to food sanitation. It discusses that microorganisms cause food spoilage and foodborne illness, and outlines the growth phases of microorganisms. Key microorganisms discussed include molds, yeasts, bacteria, and viruses. The document also examines factors that influence microbial growth, such as temperature, oxygen, water, pH, nutrients, and inhibitors. Controlling these factors through proper sanitation is important to prevent food spoilage and illness.
Control of microbial growth is important in medicine, food production, and other areas. Early civilizations used methods like salting, smoking, and drying foods to prevent spoilage. In the mid-1800s, Semmelweis and Lister helped develop aseptic techniques to prevent surgical wound infections. There are various methods to control microbes, including sterilization, disinfection, antisepsis, and sanitization using heat, radiation, filtration, and chemicals. Heat methods include boiling, autoclaving, and pasteurization. Chemical disinfectants include phenols, iodine, and chlorine compounds. Proper control of microbes is essential for public health.
Early civilizations used various physical methods like salting, smoking, and sunlight exposure to control microbial growth in food and clothing. In the mid-1800s, Semmelweis and Lister helped develop aseptic surgical techniques, reducing nosocomial infection rates from 10% to 25% down to lower levels. Physical methods of microbial control include heat, filtration, radiation, and various chemical disinfectants. The effectiveness of sterilization and disinfection depends on factors like the type and number of microbes present, environmental conditions, temperature, and time of exposure.
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.
This document provides information on reducing food safety risks in school and community gardens. It discusses common myths around food safety, and best practices for site selection, soil, irrigation, composting, garden design, sanitation, and volunteer management. Key recommendations include testing soils and water sources for contaminants, properly composting manure, washing and drying all produce before eating or refrigerating, and ensuring handwashing and sanitizing practices are followed to prevent the spread of foodborne illnesses.
Microbiology involves the study of microorganisms like bacteria, fungi, algae, protozoa and viruses. Microorganisms can be found living in water, soil, food, and on/in humans and other animals. While some microbes cause diseases, the vast majority are non-pathogenic. Microbiology also examines the shapes, structures, and groupings of different microorganisms, as well as their roles in industrial processes and potential to help clean the environment. Key challenges in microbiology include the rise of multidrug-resistant bacteria and potential for bioterrorism using pathogenic microbes.