Foodborne illness can be caused by bacteria, viruses, parasites, or toxins produced by microorganisms. Several types of bacteria are outlined that can cause illness through infection, intoxication, or toxin-mediated infection. Common symptoms of foodborne illness include diarrhea, abdominal pain, nausea, vomiting, and fever. Factors like temperature, pH, water activity, and time influence the growth of microorganisms in food. Sporeforming bacteria like Bacillus cereus and Clostridium perfringens are risks if food is not properly cooled. Non-sporeforming bacteria like Salmonella, Shigella, E. coli cause illness through undercooked foods. Viruses like Norovirus and Hepatitis A are
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
Arshine Questions and Answers about Bacillus Licheniformis.docxfeed arshine
Arshine Feed Biotech Co.,LTD. (Arshine Feed) is the wholly owned subsidiary of Arshine Group. Our products cover a wide range of feed additives, such as Amino acids, Vitamins, Probiotics, Enzymes, Antiseptic, Antioxidant, Acidifier, Neutraceuticals and Coloring Agents etc. The company is committed to improving the nutritional intake for Broilers, Layers, Swines, Ruminants as well as fish-prawn-crab through scientific breeding programs and formulations.
source：https://www.arshinefeed.com/
This document discusses microbial spoilage of cereals and bakery foods. It outlines the roles of microorganisms in food, including spoilage, fermentation, and food production. Primary sources of microorganisms that can cause spoilage are identified as soil, water, plants, food utensils, humans, animals, air, and dust. Spoilage is defined as the process by which food deteriorates and becomes inedible. Major factors affecting microbial growth in food are identified as the characteristics, processing, storage, and preservation methods used. The major groups of microorganisms that can cause spoilage are molds, bacteria, and yeasts. Current methods for preserving cereal grains are also discussed.
This document discusses dairy microbiology and the microorganisms found in milk and milk products. It describes how milk can be easily contaminated from various sources like the udder, skin, milking utensils and air. There are different types of microorganisms like psychotropic, mesophilic and thermophilic bacteria that can grow in milk. Desirable bacteria used in making dairy products like dahi and yogurt are listed. Various methods to destroy microorganisms in milk are also outlined, including heat treatment like pasteurization and sterilization.
This document provides an overview of microbiology and bacteria. It defines microbiology as the study of microorganisms using microscopes. It describes the basic structures and types of bacteria, including how they are classified by shape, staining properties, gas requirements, temperature dependence, and nutrition. It also discusses the importance of microorganisms, the history of microbiology, and the requirements and factors that enable bacteria to cause disease.
Microbiology is the study of microorganisms like bacteria, fungi and viruses that are too small to be seen without magnification. There are several types of microorganisms that can be classified based on their shape, staining properties, temperature and nutritional requirements. Bacteria in particular can cause disease when they invade the body, produce toxins or enzymes, or form protective capsules. Factors that affect a host's susceptibility to microbial infections include their immune system status, wounds, medical implants and underlying illnesses. Understanding microbiology is important for controlling the spread of infectious diseases.
Foodborne illness can be caused by bacteria, viruses, parasites, or toxins produced by microorganisms. Several types of bacteria are outlined that can cause illness through infection, intoxication, or toxin-mediated infection. Common symptoms of foodborne illness include diarrhea, abdominal pain, nausea, vomiting, and fever. Factors like temperature, pH, water activity, and time influence the growth of microorganisms in food. Sporeforming bacteria like Bacillus cereus and Clostridium perfringens are risks if food is not properly cooled. Non-sporeforming bacteria like Salmonella, Shigella, E. coli cause illness through undercooked foods. Viruses like Norovirus and Hepatitis A are
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
Arshine Questions and Answers about Bacillus Licheniformis.docxfeed arshine
Arshine Feed Biotech Co.,LTD. (Arshine Feed) is the wholly owned subsidiary of Arshine Group. Our products cover a wide range of feed additives, such as Amino acids, Vitamins, Probiotics, Enzymes, Antiseptic, Antioxidant, Acidifier, Neutraceuticals and Coloring Agents etc. The company is committed to improving the nutritional intake for Broilers, Layers, Swines, Ruminants as well as fish-prawn-crab through scientific breeding programs and formulations.
source：https://www.arshinefeed.com/
This document discusses microbial spoilage of cereals and bakery foods. It outlines the roles of microorganisms in food, including spoilage, fermentation, and food production. Primary sources of microorganisms that can cause spoilage are identified as soil, water, plants, food utensils, humans, animals, air, and dust. Spoilage is defined as the process by which food deteriorates and becomes inedible. Major factors affecting microbial growth in food are identified as the characteristics, processing, storage, and preservation methods used. The major groups of microorganisms that can cause spoilage are molds, bacteria, and yeasts. Current methods for preserving cereal grains are also discussed.
This document discusses dairy microbiology and the microorganisms found in milk and milk products. It describes how milk can be easily contaminated from various sources like the udder, skin, milking utensils and air. There are different types of microorganisms like psychotropic, mesophilic and thermophilic bacteria that can grow in milk. Desirable bacteria used in making dairy products like dahi and yogurt are listed. Various methods to destroy microorganisms in milk are also outlined, including heat treatment like pasteurization and sterilization.
This document provides an overview of microbiology and bacteria. It defines microbiology as the study of microorganisms using microscopes. It describes the basic structures and types of bacteria, including how they are classified by shape, staining properties, gas requirements, temperature dependence, and nutrition. It also discusses the importance of microorganisms, the history of microbiology, and the requirements and factors that enable bacteria to cause disease.
Microbiology is the study of microorganisms like bacteria, fungi and viruses that are too small to be seen without magnification. There are several types of microorganisms that can be classified based on their shape, staining properties, temperature and nutritional requirements. Bacteria in particular can cause disease when they invade the body, produce toxins or enzymes, or form protective capsules. Factors that affect a host's susceptibility to microbial infections include their immune system status, wounds, medical implants and underlying illnesses. Understanding microbiology is important for controlling the spread of infectious diseases.
This document discusses bacterial food poisoning, describing common causative agents, symptoms, pathogenesis, and methods of diagnosis. The major bacterial causes outlined are Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Salmonella, Clostridium botulinum, and Escherichia coli. Symptom onset times and clinical manifestations are provided for classifying different types of food poisoning. The document also covers food contamination and poisoning prevention methods.
This document discusses several non-lactic acid bacteria used as starter cultures in food fermentation and their properties, including Bifidobacterium, Propionibacterium, Brevibacterium, and Acetobacter. Bifidobacterium produces acetic and lactic acid and can grow from 25-45°C, with an optimal pH of 6.5-7.0. Propionibacterium is essential for flavor development in Swiss cheeses and grows internally from 25-32°C with an optimal pH of 6.5-7.0. Brevibacterium linens produces enzymes and compounds responsible for flavor and color in surface-ripened cheeses, growing aerobically from 20-
“Microbes matters”. Cooperation among bacteria. Good microbes. Microbes too helps us in various ways. List of uses of microbes. The reason behind tasty foods. Microbes are useful in food production and food industries. “Fermentation may have been greater discovery than fires”. Fermentation – the main job of microbes. Brewing beer, liquors and wine. The need of microbes in agriculture. It helps in encountering of insects. Microorganisms are an important part of wastewater treatment. Contribution to medicine - thousands of antibiotics known to us are made by microorganisms. The best kind of biodegradable plastics are the ones made by bacteria because they can also be broken down by bacteria. It also helps to set up your aquarium. The complex microbial communities on and in the human body can sometimes get out of balance – Maintaining of balance. Microorganisms have evolved as a potential alternate source of energy. Microorganisms are used to produce biofuels like biodiesel, bioalcohol and also microbial fuel cell. We are all here because of an organism that changed the world and also paved the way for complex life on earth – Evolution. Microorganisms help us in researching on diseases, such as in vaccination. We conclude with the a considerations of the consequences of the these complex interactions and we briefly discuss the potential role of social interactions involving multiple traits and multiple environment constraints in the evolution of specialization and division of microbes.
The document discusses the types of bacteria normally found in the human colon. It notes that the vast majority are strict anaerobes and lists the most common genera and their typical concentrations. It then discusses probiotics and prebiotics. Probiotics are live microorganisms that are intended to provide health benefits. Prebiotics are non-digestible fibers that feed beneficial bacteria. The document focuses on the probiotic supplements produced by Genestra Brands, including their HMF Replete product. HMF Replete contains multiple strains of beneficial bacteria and prebiotics. It provides dosing guidelines for intensive and intermediate phases of supplementation.
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.
Concise description on various aspects of Food Microbiology and importance in Medical Microbiolgy and healthcare for Medical PG Students, Medical UG Students, Nursing 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 food microbiology. It covers the microorganisms studied in food microbiology including bacteria, fungi, algae, protozoa, viruses, and prions. It describes the intrinsic and extrinsic factors that influence microbial growth in foods such as pH, moisture, temperature, and antimicrobial substances. It also discusses food spoilage, foodborne illness, and how microbes can be used to produce foods like cheese, yogurt, bread, and wine.
Food poisoning bacteria grow best at temperatures between 5°C and 60°C. This is called the Temperature Danger Zone. Keeping potentially hazardous foods cold (below 5°C) or hot (above 60°C) stops the bacteria from growing.
Microbial spoilage of food occurs through the growth and activity of microorganisms. Foods provide nutrients that support the growth of microbes that may naturally contaminate foods from various environmental sources. As microbes grow and metabolize nutrients in the food, they can cause undesirable changes in texture, odor, color, flavor and gas production that render the food unacceptable for consumption. The water activity and storage conditions of foods determine whether conditions are suitable for sufficient microbial growth over time to result in spoilage.
The document provides information on basic food handling and preventing foodborne illness. It discusses the three types of bacteria, how contamination occurs, and sources of bacteria. It emphasizes proper food storage, cleaning, temperature control, and pest control to prevent bacterial growth and contamination. Key points include separating raw and cooked foods, thoroughly cooking foods, refrigerating foods within 2 hours, and regularly cleaning surfaces and equipment to stop the spread of bacteria.
Præsentation indhold er lavet af et Biotec virksomhed, og Digitypes har stået for design opsætningen. Designet er lavet så firmaet på egen hånd via Powerpoint kan ændre i designet
Different homogenization and pastruzation effect on bacillus resistance in milk Mostafa A.Shalaby
This document discusses a study that evaluated the effects of combining high homogenization pressure (HPH) and temperature on spore-forming bacteria, including B. licheniformis, B. subtilis, B. cereus, and Geobacillus stearothermophilus. The study aimed to establish alternative non-thermal methods for obtaining safe milk. Milk was inoculated with spores and subjected to various pressures (250-400 MPa) and temperatures (125-140°C) using HPH. Spore counts were determined before and after treatment to calculate reduction. The thermal resistance of spores was also measured at different temperatures before and after HPH.
This document discusses the microbiology of various foods. It begins by introducing food microbiology and the importance of microorganisms in foods, both desirable and undesirable roles. It then discusses the microbiology of specific foods, including milk and milk products like cheese, butter, and ice cream. It describes the microorganisms commonly found in milk, how they grow, and their effects. It provides details on the microbiology of butter, sources of contamination, types of spoilage, and control methods. It also briefly mentions the microbiology of cheese and cottage cheese.
This power point presentation was prepared for Grade 10 cookery student. May you find what you need . And may this presentation be an eye opener -- to make everything clean before you cook or eat foods.
This document summarizes food spoilage by bacteria presented by Kashaf Ibrar. It discusses that food spoilage is caused by microbiological, chemical or physical changes from bacteria, rendering the food unacceptable. Various types of bacteria like Salmonella, E.coli and Staphylococcus aureus can contaminate different foods like fresh foods, canned foods and fresh milk. The document also outlines techniques to examine spoiled foods and different preservation methods like high temperature, drying, salting and smoking to prevent microbial spoilage.
This document summarizes food spoilage by bacteria presented by Kashaf Ibrar. It discusses that food spoilage is caused by microbiological, chemical or physical changes from bacteria, rendering the food unacceptable. Various types of bacteria like Salmonella, E.coli and Staphylococcus aureus can contaminate different foods like fresh foods, canned foods and fresh milk. The document also outlines techniques to examine spoiled foods and different preservation methods like high temperature, drying, salting and smoking to prevent microbial spoilage.
Fermentation Biotechnology Cultures of microorganisms.pptxEhtishamShah7
This document discusses fermentation biotechnology and the use of microorganism cultures. It describes how fermentation is the oldest biotechnological process using microbes like bacteria and yeast. It also outlines the nutrient requirements and growth conditions needed for culturing microbes artificially. Mixed cultures are commonly used and have advantages like higher yields, but are more difficult to study scientifically than single organism cultures.
This document summarizes types of meat spoilage caused by microorganisms. It discusses how meat becomes contaminated during slaughter and processing, allowing microbes like bacteria, yeasts and molds to grow. The major types of spoilage include:
1. Aerobic bacteria can cause surface slime, discoloration, gas production, odor changes and fat decomposition. Pseudomonas is a common genus.
2. Anaerobic bacteria may cause souring through acid production or putrefaction involving foul odors. Clostridium species are major putrefiers.
3. Temperature influences spoilage microbes, with refrigeration permitting growth of psychrotrophs like Pseudomonas, Lactob
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.pptHenry Hollis
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Richard Seddon, George Grey,
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Præsentation indhold er lavet af et Biotec virksomhed, og Digitypes har stået for design opsætningen. Designet er lavet så firmaet på egen hånd via Powerpoint kan ændre i designet
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2. LEARNING OUTCOMES
By the end of this topic, you should able to:
1. State the four types of microorgaisms that
may cause foodborne illness.
2. List the factors that promote bacterial
growth in foods.
3. Explain the acronym FATTOM.
4. Discuss how infections, intoxication and
toxin – mediated infections cause foodborne
illness.
4. BACTERIA
PHF – Potentially Hazardous Food
harmful bacteria grow
Vegetative State – all bacteria exists
Spores – help bacteria survive when
environment is too hot, cold, dry, acidic or not
enough food
8. BACTERIAL GROWTH
Binary Fission- the process of one bacterial
cell divides to form two new cells.
Freezing or drying food delays bacterial
growth for a period of time but does NOT kill
organisms.
14. TIME
Microorganisms need time to grow.
Under optimal conditions, microorganisms
can double their population every 20 minutes
15. OXYGEN
Aerobic bacteria need oxygen to grow
Anaerobic bacteria do not need oxygen to
reproduce
Facultative anaerobic forms of bacteria can
survive and reproduce with or without oxygen
16. MOISTURE
Disease causing bacteria can only grow in
foods that have a Aw(water activity) higher
than 0.85
Water activity is a measure of the amount of
water that is not bound to the food and is,
therefore, available for bacterial growth.
27. VIRUS
Smaller than bacteria
Require a living host – human / animal
Do not multiply in foods
Transferred from one food to another, from a
food worker to a food, or from a
contaminated water supply to a food.
A potentially hazardous food is not needed to
support survival of viruses
28. VIRUS
There are THREE viruses that are of primary
importance to food establishments:
Hepatitis A virus
Norwalk Virus
Rotavirus
PROPER HANDWASHING ESPECIALLY
AFTER USING THE TOILET, IS THE KEY TO
CONTROLLING THE SPREAD OF
FOODBORNE ILLNESS
29. PARASITES
Parasites are small or microscopic creatures
that need to live on or inside a living host to
survive
Parasitic infection is far less common than
bacterial or viral foodborne illness
32. CLASSIFICATION OF FOODBORNE ILLNESS
INFECTION
Caused by eating food that contains living
disease-causing microorganism
33. CLASSIFICATION OF FOODBORNE ILLNESS
INTOXICATION
Caused by eating food that contains
harmful chemical or toxin produced by
bacteria or other source
34. CLASSIFICATION OF FOODBORNE ILLNESS
Caused by eating food that contains
harmful microorganisms that will produce
toxin once inside the human body
TOXIN-MEDIATED
INFECTION
