This document discusses the impact of bacteria on food production and quality. It describes how bacteria are used in industries like dairy, meat, wine, and health food to produce and ferment foods. Lactic acid bacteria play an important role in cheese, yogurt, salami, and wine production. However, harmful bacteria like Salmonella, Campylobacter, E. coli, and Listeria can contaminate foods and cause food poisoning if foods are not properly cooked or pasteurized. These pathogens are commonly found in eggs, poultry, meat, unpasteurized milk or juice, fruits and vegetables.

1. Impact of
on product
Quality
Presentation on:
Prepared by:
Abdul Rauf Rajput

2. Bacteria:
Bacteria are microscopic living organisms,
usually one-celled, that can be found
everywhere. They can be dangerous, such as
when they cause infection, or beneficial, as in
the process of fermentation (such as in wine)
and that of decomposition.

3. Bacteria on Food Production:
Bacteria are used to make a wide range of
food products. The most important
bacteria in food manufacturing are
Lactobacillus species, also referred to as
lactic bacteria.

4. Uses of Bacteria in Industries:
Bacteria can be used in many Industries,
some industries are:
Dairy Industry
Meat Industry
Wine Industry
Health food Industry

5. Dairy Industry:
It would be impossible to make cheese without a starter
culture
In yoghurt and other fermented milk products, the
culture is responsible for the taste and texture of the final
product.

6. Meat Industry:
Meat starter cultures are used to make dried, fermented
products such as salami, pepperoni, chorizo and dried
ham.
Lactic bacteria develop the flavour and colour of the
products.

7. Wine Industry:
Yeasts are responsible for the fermentation process
which produces alcohol in wine.
lactic bacteria also play an important role, as they
convert the unstable malic acid that is naturally present in
wine into the stable lactic acid.

8. Health food Industry:
Lactic bacteria are used in many different tablets and
capsules sold as supplements in the health food industry.
By taking supplements containing lactic bacteria, this
balance can be restored, improving the quality of life.

9. Harmful Bacteria:
Those bacteria which spoil the food is called the
harmful bacteria.
Some bacteria are:
Salmonella
Campylobacter
E. Coli
Listeria

10. Salmonella:
Salmonella, the name of a group of bacteria, is
one of the most common causes of food poisoning.
Food: Contaminated eggs, poultry, meat,
unpasteurized milk or juice, cheese, contaminated
raw fruits and vegetables
Salmonella is killed by cooking and
pasteurization.

11. Campylobacter:
Campylobacter is one of the most common causes
of food poisoning.
The vast majority of cases occur as isolated events,
not as part of recognized outbreaks.
Raw and undercooked poultry, unpasteurized milk,
contaminated water.

12. E. Coli:
E. coli is the name of a type of bacteria that
Contaminated food, especially undercooked ground
beef, unpasteurized (raw) milk and juice, soft cheeses
made from raw milk, and raw fruits and vegetables.
Contaminated water, including drinking untreated
water and swimming in contaminated water.

13. Listeria:
Listeria is the name of a bacteria found in soil and
water and some animals, including poultry and cattle.
It can be present in raw milk and foods made from raw
milk. It can also live in food processing plants and
contaminate a variety of processed meats.
Listeria is killed by cooking and pasteurization.