Download Free Medical Food Microbiology PowerPoint Presentation

Food Microbiology PowerPoint Presentation

DOWNLOAD MEDICAL POWERPOINT PRESENTATION

About This Presentation

Description : Check out this medical presentation on Food Poisoning, which is titled "Food Microbiology", to know about food microbiology and food-borne illness.

Tags : Food Poisoning, Food Microbiology, food-borne illness

Published on : Jul 07, 2021 | Views : 1902 | Downloads : 2

Shareable Url :

Embed Code :

Comment

Transcript

Slide 1-

FOOD MICROBIOLOGY Presentation prepared by Mindy Brashears, Ph.D. Assistant Professor of Food Safety and HACCP
Slide 2-

WHAT IS FOOD MICROBIOLOGY???
Slide 3-

A Brief History Early Food Preservation 900 AD – “Food Poisoning” Recognized 1795-Appert Developed Canning 1854-1864-FOOD MICROBIOLOGY BECOMES A SCIENCE Louis Pasteur
Slide 4-

Why Study Food Microbiology? Provide Clean, Safe, Healthful Food to Consumer Food Permits Growth Control of Microbial Growth Prevent Food Spoilage Prevent Food-borne Illnesses Food Preservation and Production
Slide 5-

Food-Borne Illness ERS Estimates $6.9 Billion/Year Cost of FBI CDC Estimates 76 Million Cases of FBI Annually 325,000 Hospitalizations 5,000 Deaths
Slide 6-

What Organism Causes the Most Cases of Food-Borne Illness Annually? Campylobacter
Slide 7-

What Organism Causes the Most Deaths Due to Food-Borne Illness? Salmonella
Slide 8-

Review of Microbiology Mostly Single Celled Groups Morphologies Gram Reactions Size Growth Rate
Slide 9-

Exponential Growth 30 Minute Generation Time Time 0 1000/g 30 min 2000/g 1 hour 4000/g …….. 5 hours 1,000,000/g
Slide 10-

Microbial Growth Phases A B C D A=Lag Phase B=Log/Exponential Phase C= Stationary Phae D= Death Phase Log10 cfu/g Time
Slide 11-

Intrinsic and Extrinsic Factors Intrinsic pH Moisture Content Oxidation-reduction Potential Nutrient Content Antimicrobial Constituents Biological Structures
Slide 12-

pH Effects of pH Enzymes Nutrients Other Environmental Factors Temperature Salt Age No known pathogen grows below pH of 4.6 Clostridium botulinum
Slide 13-

Moisture Remove and/or Bind Moisture Humectants Dehydration Water Activity – Aw Most Fresh Foods - Aw > 0.99 0 1 Pure water No water
Slide 14-

Microbial Growth and Aw Halophilic 0.75 Xerophilic molds 0.61 Osmophilic yeasts 0.61 Lowest Aw for Pathogen Growth 0.86 Stapholococcus aureus
Slide 15-

Oxidation- Reduction Potential O/R Potential - Eh “…ease with which the substrate loses or gains electrons.” Loss of electrons – oxidized Gain of electrons – reduced Aerobic Anaerobic Microaerobic Facultative anaerobes
Slide 16-

Others Nutrients Fastidius vs non-fastidious Biological Structure Antimicrobial Factors Naturally occurring factors
Slide 17-

Extrinsic Factors Temperature Relative Humidity Gases in the Environment Presence of Other Microorganisms
Slide 18-

Temperature Microorganisms grow over a wide range of Temperatures Psychrotrophs Mesophiles Thermophiles Psychroduric Thermoduric
Slide 19-

Other Factors Relative Humidity of Environment Can change the Aw Environmental Gasses CO2, Ozone,
Slide 20-

Presence of Other Microorganisms Competitive Exclusion General microbial antagonism Lactic Antagonism
Slide 21-

Hurdle Concept Combine Intrinsic and Extrinsic Factors to Control Microbial Growth Combination requires less severe treatments to foods to get desired inhibition