This document discusses factors that influence microbial growth in foods and food spoilage. It covers intrinsic factors like composition, pH and water activity, and extrinsic factors like temperature and atmosphere. Various methods for controlling microbial growth and food spoilage are described, including removal of microorganisms, low temperature, high temperature processes like canning and pasteurization, controlling water availability, use of chemical preservatives, radiation, and surveillance programs. Fermented foods produced via lactic, propionic, and ethanolic fermentations are also summarized.
This presentation is about food microbiology, very important and useful branch in the field of microbiology. This presentation discusses about some of the common microbes used in food microbiology and applications of food microbiology. It gives an insight about some well-known researches and patents.
This presentation is about food microbiology, very important and useful branch in the field of microbiology. This presentation discusses about some of the common microbes used in food microbiology and applications of food microbiology. It gives an insight about some well-known researches and patents.
An Introduction To Food Microbiology-Scope of food microbiology,Microorganisms important in food Microbiology,Factors affecting the growth and survival of microbes in food
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
An Introduction To Food Microbiology-Scope of food microbiology,Microorganisms important in food Microbiology,Factors affecting the growth and survival of microbes in food
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
Meat is one of the major food consumed in the temperate region of the world. Hence it is required to preserve meat from microbial spoilage in order to increase its shelf life, to facilitate long term transport and storage. The first step is to understand the process of meat spoilage, then study the effect of spoilage and finally to incorporate appropriate processing techniques to enhance the shelf life of meat, there by achieving customer satisfaction and also contributing towards food security.
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.
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CONTENTS-
Introduction
• History
• SCP production in India
• Raw materials
• SCP production
• Advantages and Disadvantages
• Applications
• Conclusion
• References
regeneration
Proliferative Capacities of Tissues
Stem Cells
REPAIR BY CONNECTIVE TISSUE
Angiogenesis
Migration of Fibroblasts and ECM Deposition (Scar Formation)
PATHOLOGIC ASPECTS OF REPAIR
What is wound healing?
Classification of Wounds
Classification of Wounds Closure
Risk Factors for Surgical Wound Infections
Antibiotic Use
Hypertrophic Scars and Keloids
25.1Digestion and Absorption of Lipids
25.2Triacylglycerol Storage and Mobilization
25.3 Glycerol Metabolism
25.4 Oxidation of Fatty Acids
25.5 ATP Production from Fatty Acid Oxidation
25.6 Ketone Bodies
25.7 Biosynthesis of Fatty Acids: Lipogenesis
25.8 Relationship Between Lipogenesis and Citric Acid Cycle Intermediates
25.9 Fate of Fatty-Acid Generated Acetyl CoA
25.10 Relationships Between Lipid and Carbohydrate Metabolism
25.11B Vitamins and Lipid Metabolism
24.1 Digestion and Absorption of Carbohydrates
24.2 Hormonal Control of Carbohydrate Metabolism
24.3 Glycogen Synthesis and Degradation
24.4 Gluconeogenesis
24.5 The Pentose Phosphate Pathway
24.6 Glycolysis
24.7 Terminology for Glucose Metabolic Pathways
24.8 The Citric Acid Cycle
24.9 The Electron Transport Chain
24.10 Oxidative Phosphorylation
24.11 ATP Production for the Complete Oxidation of Glucose
24.12 Importance of ATP
24.13 Non-ETC Oxygen-Consuming Reactions
24.14 B-Vitamins and Carbohydrate Metabolism
Nutraceutical market, scope and growth: Herbal drug technologyLokesh Patil
As consumer awareness of health and wellness rises, the nutraceutical market—which includes goods like functional meals, drinks, and dietary supplements that provide health advantages beyond basic nutrition—is growing significantly. As healthcare expenses rise, the population ages, and people want natural and preventative health solutions more and more, this industry is increasing quickly. Further driving market expansion are product formulation innovations and the use of cutting-edge technology for customized nutrition. With its worldwide reach, the nutraceutical industry is expected to keep growing and provide significant chances for research and investment in a number of categories, including vitamins, minerals, probiotics, and herbal supplements.
Slide 1: Title Slide
Extrachromosomal Inheritance
Slide 2: Introduction to Extrachromosomal Inheritance
Definition: Extrachromosomal inheritance refers to the transmission of genetic material that is not found within the nucleus.
Key Components: Involves genes located in mitochondria, chloroplasts, and plasmids.
Slide 3: Mitochondrial Inheritance
Mitochondria: Organelles responsible for energy production.
Mitochondrial DNA (mtDNA): Circular DNA molecule found in mitochondria.
Inheritance Pattern: Maternally inherited, meaning it is passed from mothers to all their offspring.
Diseases: Examples include Leber’s hereditary optic neuropathy (LHON) and mitochondrial myopathy.
Slide 4: Chloroplast Inheritance
Chloroplasts: Organelles responsible for photosynthesis in plants.
Chloroplast DNA (cpDNA): Circular DNA molecule found in chloroplasts.
Inheritance Pattern: Often maternally inherited in most plants, but can vary in some species.
Examples: Variegation in plants, where leaf color patterns are determined by chloroplast DNA.
Slide 5: Plasmid Inheritance
Plasmids: Small, circular DNA molecules found in bacteria and some eukaryotes.
Features: Can carry antibiotic resistance genes and can be transferred between cells through processes like conjugation.
Significance: Important in biotechnology for gene cloning and genetic engineering.
Slide 6: Mechanisms of Extrachromosomal Inheritance
Non-Mendelian Patterns: Do not follow Mendel’s laws of inheritance.
Cytoplasmic Segregation: During cell division, organelles like mitochondria and chloroplasts are randomly distributed to daughter cells.
Heteroplasmy: Presence of more than one type of organellar genome within a cell, leading to variation in expression.
Slide 7: Examples of Extrachromosomal Inheritance
Four O’clock Plant (Mirabilis jalapa): Shows variegated leaves due to different cpDNA in leaf cells.
Petite Mutants in Yeast: Result from mutations in mitochondrial DNA affecting respiration.
Slide 8: Importance of Extrachromosomal Inheritance
Evolution: Provides insight into the evolution of eukaryotic cells.
Medicine: Understanding mitochondrial inheritance helps in diagnosing and treating mitochondrial diseases.
Agriculture: Chloroplast inheritance can be used in plant breeding and genetic modification.
Slide 9: Recent Research and Advances
Gene Editing: Techniques like CRISPR-Cas9 are being used to edit mitochondrial and chloroplast DNA.
Therapies: Development of mitochondrial replacement therapy (MRT) for preventing mitochondrial diseases.
Slide 10: Conclusion
Summary: Extrachromosomal inheritance involves the transmission of genetic material outside the nucleus and plays a crucial role in genetics, medicine, and biotechnology.
Future Directions: Continued research and technological advancements hold promise for new treatments and applications.
Slide 11: Questions and Discussion
Invite Audience: Open the floor for any questions or further discussion on the topic.
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
4. Intrinsic Factors
• composition
• pH
• presence and availability of water
• oxidation-reduction potential
– altered by cooking
• physical structure
• presence of antimicrobial substances
5. Composition and pH
• putrefaction
– proteolysis and anaerobic breakdown of proteins,
yielding foul-smelling amine compounds
• pH impacts make up of microbial community and
therefore types of chemical reactions that occur
when microbes grow in food
6. Water availability
• in general, lower water activity inhibits microbial
growth
• water activity lowered by:
– drying
– addition of salt or sugar
• osmophilic microorganisms
– prefer high osmotic pressure
• xerophilic microorganisms
– prefer low water activity
7. Physical structure
• grinding and mixing increase surface area
and distribute microbes
– promotes microbial growth
• outer skin of vegetables and fruits slows
microbial growth
8. Antimicrobial substances
• coumarins – fruits and vegetables
• lysozyme – cow’s milk and eggs
• aldehydic and phenolic compounds – herbs
and spices
• allicin – garlic
• polyphenols – green and black teas
9. Extrinsic Factors
• temperature
– lower temperatures retard microbial growth
• relative humidity
– higher levels promote microbial growth
• atmosphere
– oxygen promotes growth
– modified atmosphere packaging (MAP)
• use of shrink wrap and vacuum technologies to
package food in controlled atmospheres
10. Microbial Growth and Food
Spoilage
• food spoilage
– results from growth of microbes in food
• alters food visibly and in other ways, rendering it
unsuitable for consumption
– involves predictable succession of microbes
– different foods undergo different types of
spoilage processes
– toxins are sometimes produced
• algal toxins may contaminate shellfish and finfish
11.
12. Food Spoilage
•Approximately 1/3rd
of all food manufactured in
world is lost to spoilage
•Microbial content of foods (microbial load):
qualitative (which bugs) and quantitative (how many
bugs)
•Shelf life
•Non-perishable foods (pasta)
•Semiperishable foods (bread)
•Perishable foods (eggs)
13. General Principles
•Minimize contamination by:
•Good management processes
•Acceptable sanitary practices
•Rapid movement of food through processing
plant
•Well-tested preservation procedures
15. Spoilage
•Poultry and Eggs
•Human contact
•Penetration by bacteria
•Milk and Dairy Products
•Lactobacillus and Streptococcus species that survive
pasturization (sour milk)
•Breads
•Spores and fungi that survive baking
•Grains
•Fungi produce toxins
17. Preventing Foodborne Disease
•Food infections (microbes are transferred to
consumer)
•Food poisoning (results from the toxin
consumption)
18.
19. Food-Borne Intoxications
• ingestion of toxins in foods in which
microbes have grown
• include staphylococcal food poisoning,
botulism, Clostridium perfringens food
poisoning, and Bacillus cereus food
poisoning
20. Toxins
• ergotism
– toxic condition caused by growth of a fungus in
grains
• aflatoxins
– carcinogens produced in fungus-infected grains
and nut products
• fumonisins
– carcinogens produced in fungus-infected corn
23. Removal of Microorganisms
• usually achieved by filtration
• commonly used for water, beer, wine,
juices, soft drinks, and other liquids
24. Low Temperature
• refrigeration at 5°C retards but does not
stop microbial growth
– psychrophiles and psychrotrophs can still cause
spoilage
– growth at temperatures below -10°C has been
observed
26. Canning
• food heated in
special containers
(retorts) to 115 °C
for 25 to 100
minutes
• kills spoilage
microbes, but not
necessarily all
microbes in food
27. Spoilage of canned goods
• spoilage prior to
canning
• underprocessing
• leakage of
contaminated water
into cans during
cooling process
28. Pasteurization
• kills pathogens and substantially reduces
number of spoilage organisms
• different pasteurization procedures heat for
different lengths of time
– shorter heating times result in improved flavor
32. Radiation
• ultraviolet (UV) radiation
– used for surfaces of food-handling equipment
– does not penetrate foods
• Gamma radiation
– use of ionizing radiation (gamma radiation) to
extend shelf life or sterilize meat, seafoods,
fruits, and vegetables
33. Detection of Food-Borne
Pathogens• must be rapid and sensitive
• methods include:
– culture techniques – may be too slow
– immunological techniques - very sensitive
– molecular techniques
• probes used to detect specific DNA or RNA
• sensitive and specific
35. nucleic acid can be detected
even when plaque-forming
ability is lost
36. Surveillance for food-borne
disease
• PulseNet
– established by Centers for Disease Control
– uses pulsed-field gel electrophoresis under
carefully controlled and duplicated conditions
to determine distinctive DNA pattern of each
bacterial pathogen
– enables public health officials to link pathogens
associated with disease outbreaks in different
parts of the world to a specific food source
37. Surveillance…
• FoodNet
– active surveillance network used to follow nine
major food-borne diseases
– enables public health officials to rapidly trace
the course and cause of infection in days rather
than weeks
43. Meat and Fish
• sausages
• hams
• bologna
• salami
• izushi – fish, rice and vegetables
• katsuobushi – tuna
44. Wine
White vs. Red: juice or juice and skin
Yeasts: Ferment when no oxygen around.
Saccharomyces species
Dry
Sweet
Sparkling
Fortified
45. Production of Breads
• involves growth of Saccharomyces cerevisiae
(baker’s yeast) under aerobic conditions
– maximizes CO2 production, which leavens bread
• other microbes used to make special breads (e.g.,
sourdough bread)
• can be spoiled by Bacillus species that produce
ropiness
47. Microorganisms as Foods and
Food Amendments
• variety of bacteria, yeasts, and other fungi
are used as animal and human food sources
• probiotics
– microbial dietary adjuvants
– microbes added to diet in order to provide
health benefits beyond basic nutritive value