1 microbes found in food 20% of e.r. visits are food borne illness grains produce meats/poultry...
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Microbes Found in Food
20% of E.R. visits are food borne illness
Grains
Produce
Meats/Poultry
Fish/Shellfish
Milk
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Food Preservation - Canning
Commonest method Moist heat under
pressure Balances flavor/safety
Thermophilic (flat sour) food spoilage
Mesophilic food spoilage
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Food preservation (cont.)
Refrigeration/ Freezing
Drying
Irradiation
Chemical Preservatives
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Pasteurization
Destroys vegetative pathogens High Temperature Short Time (HTST)
Low Temperature Long Time–
Ultra High Temperature (UHT)
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Food production
Fungi
Algae
Bacteria
Bread
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Cheese manufacture
Add rennin to milk (_______) Add ___________ bacteria (anaerobic
acid fermenters)– Immature cheese
Allow ripening (aging) to decrease water, increase flavor
Classified by consistency– Very hard – – Hard – – Semi-hard – – Soft –
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Alcoholic Beverages
Beer/Ales– Starch from rice, wheat,
barley
– Malting of ________,
– _____ addition
– Yeast __________
– Alcohol is filtered, pasteurized (diluted)
Wine
Spirits
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Industrial Fermentation
Valuable commodities
Commercial adaptations of metabolic processes
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Industrial and Pharmaceutical Microbiology
Challenges– __________ to microbes– _________ from cells– _____________
Reactor Types– ____________– pH, temperature, nutrient levels
are maintained