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Food microbiology

Food microbiology. MIC 204. Food Microbiology. Name, differentiate and enumerate the different groups of microorganisms that are important in foods Differentiate between food poisoning and food infections and name some of the food pathogens and describe the diseases they caused

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Food microbiology

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  1. Food microbiology • MIC 204

  2. Food Microbiology • Name, differentiate and enumerate the different groups of microorganisms that are important in foods • Differentiate between food poisoning and food infections and name some of the food pathogens and describe the diseases they caused • Explain the principles of microbial food spoilage and methods of preservation • Describe the benefits of microorganisms in food production • .

  3. Foods and Disease • Hazard Analysis and Critical Control Point (HACCP) • FDA • USDA • HALAL CERTIFICATE-JAKIM • GMP CERTIFICATE

  4. Industrial Food Canning Figure 28.1

  5. Commercial Canning Retorts Figure 28.2

  6. Construction of a Metal Can Figure 28.3

  7. Commercial Sterilization • Destroys C. botulinum endospores • 12D treatment kills 1012 endospores • Surviving endospores of thermophilic anaerobicspoilage with gas • Or flat sour spoilage

  8. Food Preservation • Aseptic packaging: Presterilized materials assembled into packages and aseptically filled Figure 28.4

  9. Ionizing Radiation Figure 28.5, Table 28.2

  10. Food Preservation • High-energy electrons • High-pressure: 87,000 psi Figure 28.7

  11. Cheese • Curd: Solid casein from lactic acid bacteria and rennin • Whey: Liquid separated from curd • Hard cheeses are produced by lactic acid bacteria • Semisoft cheeses are ripened by Penicillium on surface

  12. Making Cheddar Cheese Figure 28.8

  13. Making Red Wine Figure 28.9

  14. Alcoholic Beverages and Vinegar • Beer and ale are fermented starch • Malting: Germinating barley converts starch to maltose and glucose • For sake, rice starch is converted to sugar by Aspergillus • Wine is fermented plant sugars • Yeast ferment sugars to ethanol + CO2 • Grape wine requires bacterial malolactic fermentation • Acetobacter and Gluconobacter convert ethanol to acetic acid

  15. Saccharomyces cerevisiae Sugar Ethanol + CO2 Lactic acid bacteria Malic acid Lactic acid Acetobacter or Gluconobacter Ethanol Acetic acid Microbial Metabolism

  16. Biotechnology • Use of microorganisms, cells, or cell components to make a product • Classical: Fermentation • Recombinant DNA

  17. Fermentation Technology Figure 28.10a

  18. Fermentation Technology Figure 28.10b

  19. Industrial Products • Xanthan • Amino acids • Citric acid • Enzymes • Vitamins • Antibiotics • Steroids Applications, p. 801

  20. Industrial Microbiology and the Future • Food processing • Pharmaceuticals from rDNA technology • Ethanol and hydrogen • And more

  21. OVERALL TARGET A 2 HOURS LECTURE/WEEK 2 HOURS PRACTICAL/WEEK ATTENDANCE MUST BE AT LEAST 80% LAB REPORT- 10% (LAB MANUAL MIC 204) EVERY WEEK CHECKED. TEST 1,2- 30% (T1 BEFORE MID TERM, T2 AFTER MID TERM) ASSIGNMENT- 10% GROUP ASSIGMENT

  22. CONTINUE DECIDE YOUR GROUP BY NEXT WEEK AND LET ME KNOW. GROUP OF 4 ONLY. ASSIGNMENT FORMAT and TITLE WILL BE GIVEN NEXT WEEK.

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