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Food Microbiology PowerPoint Presentation

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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 : 1952 | Downloads : 2

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Slide 1-

FOOD MICROBIOLOGY Presentation prepared by Mindy Brashears, Ph.D. Assistant Professor of Food Safety and HACCP
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WHAT IS FOOD MICROBIOLOGY???
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A Brief History Early Food Preservation 900 AD – “Food Poisoning” Recognized 1795-Appert Developed Canning 1854-1864-FOOD MICROBIOLOGY BECOMES A SCIENCE Louis Pasteur
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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
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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
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What Organism Causes the Most Cases of Food-Borne Illness Annually? Campylobacter
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What Organism Causes the Most Deaths Due to Food-Borne Illness? Salmonella
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Review of Microbiology Mostly Single Celled Groups Morphologies Gram Reactions Size Growth Rate
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Exponential Growth 30 Minute Generation Time Time 0 1000/g 30 min 2000/g 1 hour 4000/g …….. 5 hours 1,000,000/g
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Microbial Growth Phases A B C D A=Lag Phase B=Log/Exponential Phase C= Stationary Phae D= Death Phase Log10 cfu/g Time
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Intrinsic and Extrinsic Factors Intrinsic pH Moisture Content Oxidation-reduction Potential Nutrient Content Antimicrobial Constituents Biological Structures
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pH Effects of pH Enzymes Nutrients Other Environmental Factors Temperature Salt Age No known pathogen grows below pH of 4.6 Clostridium botulinum
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Moisture Remove and/or Bind Moisture Humectants Dehydration Water Activity – Aw Most Fresh Foods - Aw > 0.99 0 1 Pure water No water
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Microbial Growth and Aw Halophilic 0.75 Xerophilic molds 0.61 Osmophilic yeasts 0.61 Lowest Aw for Pathogen Growth 0.86 Stapholococcus aureus
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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
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Others Nutrients Fastidius vs non-fastidious Biological Structure Antimicrobial Factors Naturally occurring factors
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Extrinsic Factors Temperature Relative Humidity Gases in the Environment Presence of Other Microorganisms
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Temperature Microorganisms grow over a wide range of Temperatures Psychrotrophs Mesophiles Thermophiles Psychroduric Thermoduric
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Other Factors Relative Humidity of Environment Can change the Aw Environmental Gasses CO2, Ozone,
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Presence of Other Microorganisms Competitive Exclusion General microbial antagonism Lactic Antagonism
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Hurdle Concept Combine Intrinsic and Extrinsic Factors to Control Microbial Growth Combination requires less severe treatments to foods to get desired inhibition