1 / 44

MICROBIOLOGY - ALCAMO

MICROBIOLOGY - ALCAMO. CHAPTER 24: MICROBIOLOGY OF FOODS. Case of the Patty Melt. The 3 rd largest _________________in our country occurred in October, 1983, at the _____________ ________________________________

abel-kemp
Télécharger la présentation

MICROBIOLOGY - ALCAMO

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. MICROBIOLOGY - ALCAMO CHAPTER 24: MICROBIOLOGY OF FOODS

  2. Case of the Patty Melt • The 3rd largest _________________in our country occurred in October, 1983, at the _____________ • ________________________________ • Between October 14th and 16th, 36 people began to feel the _______________________________ • _______________________________________ • _______________________________________ • All had to ____________________, and all but one person ____________________

  3. Case of the Patty Melt • Investigators from the __________ came to investigate • They identified the _________________ • _________________________________ • But, they had to determine ______________________________________________ • They were able to isolate _____________ • __________________________________

  4. Case of the Patty Melt • Once sautéed, the onions were left ___________________________________ • The onions had _________________________________________________________ • ____________________in the __________________of warm onions and _________ _________________________

  5. Why Did It Happen?? • Most foods (even cooked foods) ____________________________________________ • There is plenty of __________________________________________________________________________________________ • We will be talking about _______________ that contaminate food, the ______________ of them, and how to prevent them

  6. Food Spoilage • Has been a problem since humans started __________________________________ • __________________________________ • Marco Polo explored new trade routes to get __________________________________ • __________________________________ • _________________________ were not yet invented

  7. Food Spoilage • Food is considered spoiled if it is __________________________ • Usually it will have an _________ • ____________________________ • Sometimes you can’t tell if there ___________________________________________ • Consumption of toxins or MO’s can cause a ___________________________________

  8. ENTRY OF MO’S TO FOOD • _______ – MO’s fall onto fruit and vegetables and __________________________________________________________ • ______ – crops carry _____________________________________________________ • _____________________– transport MO’s on their ____________________________ _____________________________________

  9. ENTRY OF MO’S TO FOOD • _______________– processing and storage • Careless butcher – can _________________________________________________________ • Raw fruits and vegetables – _______________

  10. Factors Affecting Growth of MO’s ___________: • Food must be ______________________________________________________ • MO’s do not grow in foods like ___________________________ _________________________________

  11. Factors Affecting Growth of MO’s _______: • Most foods are ______________________________ • Many bacteria grow well under these conditions • If food pH is below 5.0 ________________ • __________________________________– usually mold

  12. Factors Affecting Growth of MO’s ______________________: • It may be ___________________________ _____________________________________ • MO’s have a harder time _________________________________________________ • Mo’s can exist within the _____________ • _______

  13. Factors Affecting Growth of MO’s Chemical Composition of Food: • ______________________________________________ – found on fruits • _________________________________– found on meats • ___________________________might encourage MO’s to grow and ____________________________________________

  14. Factors Affecting Growth of MO’s _____________: • __________________(all oxygen removed) do not support the growth of ______________________________________________ • __________________________________ ____________________________________

  15. Factors Affecting Growth of MO’s ____________________: • The refrigerator is ________________ _________________________________ • A hot warehouse storeroom would _______________________________

  16. Chemistry of Spoilage • Spoilage often due to _____________________________________________________ • Yeasts – ____________________________________________________________________ • Certain bacteria – _______________________ _______________________________________ • Carbohydrates can break down into • _________________________ • _________________________

  17. Chemistry of Spoilage • In General: • ______________________________ • ______________________________ ____________

  18. Food Industry Divides Food By Its Properties ______________________– Spoil rapidly Examples: _________________________________________________________________

  19. Highly Perishable • ___________________– muscle tissue of animals usually sterile • Spoilage usually occurs during _____________________________________________ • ___________________________handled so often • _______________– less compact tissue and ____________________________

  20. Highly Perishable • __________________________– contamination is usually from MO’s that have ___________________________ • ___________________________________– passed on to consumers via poultry and egg products • ________________________, but shell can get penetrated by bacteria after a few hours

  21. Food Industry Divides Food By Its Properties ___________________________________ Examples: ______________________________________________________

  22. Food Industry Divides Food By Its Properties ___________________________________ _________________________________________________________________________

  23. Breads and Bakery Products • _______________________are the sources of spoilage • Most contaminants __________________________________________ • _______________________are also excellent for bacterial growth • Most bakery products ____________________________________________________

  24. Grains • 1. The mold __________________________________________ • These toxins are associated with _________________________________________________ • 2. The fungus ___________________________________________________________ • These toxins may _____________________________________________________________ • The drug ______________________________

  25. Food Preservation • Centuries ago humans learned that they could preserve food • ___________________________________________ • In the mid 1700’s _______________________________________________________________ • Several generations later ________________________________________________________ • The purpose remains the same – ______________________________________________________________________________________________

  26. Heat • Kills MO’s by _______________________ • Useful in the _____________________: • Machines ___________________________ • Subject food to ___________________________________________________________ • Food is ______________________________ • Containers ___________________________ • Process designed to _______________________________________________________________________________________

  27. If canning is not done properly, _______________________________________________ • They ____________________________________________________________________

  28. Low Temperatures • ______________________________________________________________________ • Organisms are __________________________________________________________ • Modern refrigerator operates at about 5 C • ____________________________________________________________________________ • But,_________________________________________________________________________

  29. Low Temperatures • Freezer ________________________________________________________________ • But, __________________________________________________________ • ___________________ • ___________________ • ______________________is best • Food should _________________because the bacteria __________________________________________________________

  30. TEMPERATURE

  31. Drying Food • Dried foods have ___________ ___________________________ ___________________________ • Used to __________________ _________________________________ – now there are machines • ___________________________________bacteria resist drying and can survive to spoil the product once ________________

  32. Osmotic Pressure ____________________________________, the food ___________________________ • Mo’s ______________________ • Salted foods • ____________________________ • Sugared foods • ____________________________

  33. Chemical Preservatives • Must _____________________________________________________________________________________________________ • Smoking foods ____________________________________________________________________________________________ • Major group of chemical preservatives are the ________________ • _____________________________________

  34. Chemical Preservatives • Some foods have their ____________________________________________________ • There are antimicrobial substances in: • ______________________________________ • ______________________________________ • ______________________________________

  35. Radiation • ____________– _________________ ____________________________emitted by the radioactive isotope – cobalt 60 • The radiations are not radioactive and _____________________________________________ • They __________________________________________________________________ • Can cause the ________________________________________________________________ • Maybe form new and toxic chemicals??

  36. Foodborne Disease • _______________– Person affected by an _________________________ • Bacterial – _______________________________________________________ • Protozoal – ____________________________ • Viral – _____________________________ • ____________________________– Person affected by _________________________ • __________________________________________________________________________

  37. Preventing Foodborne Disease • In the U.S. ____________________________________________________________ • Can avoid them by taking basic precautions • _____________________________________ • _____________________________________ • _________________________ • _________________________ • _________________________ • __________________________________________________

  38. WASH CUTTING BOARD CAREFULLY

  39. WASH HANDS

  40. Preventing Foodborne Disease • _____________ are implicated the most so ______________________________________________________________ • _______________________ • Don’t take _____________(cream pies, salads) • ___________________________________– a different one from the grill

  41. FOODS FROM MO’S • __________________: • __________________________________________________________ • Bacteria _______________ ____________________________________ (yogurt and cheese)

  42. FOODS FROM MO’S • __________________: • 1. less vulnerable to _____________________ • 2. less likely to be _______________________ • 3. sour taste has been __________________________________________________________ • ___________ – Leuconostoc and Lactobacillus • ______________ – Enterobacter, Leuconostoc and Lactobacillus • _____________ – Acetobacter aceti

  43. FOODS FROM MO’S • Other Foods: • _____________________ • _____________________ • _____________________ • __________________

More Related