Transcript: Food Poisoning 24-48 hrs Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler Duration Eggs, poultry, meat, unpateurized milk or juice, cheese, contaminated raw fruits and vegetables Onset Time After Ingesting Bacillus cereus Diarrhea, fever, abdominal cramps, vomiting Vomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness. Can result in respiratory failure and death Unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries 10-16 hrs Food Sources Signs & Symptoms Watery diarrhea, abdominal cramps, some vomiting Food Sources 4-7 days Foodborne illness, more commonly referred to as food poisoning, is the result of eating contaminated, spoiled, or toxic food. The most common symptoms of food poisoning include nausea, vomiting, and diarrhea. Although it’s quite uncomfortable, food poisoning isn’t unusual. According to the Centers for Disease Control (CDC), one in six Americans will contract some form of food poisoning every year. 1-3 days Onset Time After Ingesting Signs & Symptoms Onset Time After Ingesting Duration Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods Listeria Sudden onset of severe nausea and vomiting. Abdominal cramps. Diarrhea and fever may be present. Food Sources Onset Time After Ingesting Fever, muscle aches, and nausea or diarrhea. Pregnant women may have mild flu-like illness, and infection can lead to premature delivery or stillbirth. The elderly or immunocompromised patients may develop bacteremia or meningitis. Staphylococcus aureus Onset Time After Ingesting Signs & Symptoms 24-48 hours Water or food contaminated with human feces Onset Time After Ingesting Signs & Symptoms 4-7 days Intense abdominal cramps, watery diarrhea Onset Time After Ingesting Signs & Symptoms Variable 3-7 or more days 1-7 days Duration Duration Vomiting, diarrhea, abdominal pain, bloodborne infection. Fever, bleeding within the skin, ulcers requiring surgical removal. Can be fatal to persons with liver disease or weakened immune systems. Duration Undercooked or raw seafood, such as shellfish (especially oysters) Variable Onset Time After Ingesting Signs & Symptoms 6-48 hours 1-6 hours Food Sources Shigella 9-48 hrs for gastro-intestinal symptoms, 2-6 weeks for invasive disease Food Sources Unpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats Food Sources Duration Vibrio vulnificus 2-8 days 24-48 hours Signs & Symptoms Meats, stews, gravies, vanilla sauce Signs & Symptoms Food Sources Duration Salmonella Abdominal cramps, fever, and diarrhea. Stools may contain blood and mucus. Onset Time After Ingesting Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil Clostridium perfringens Clostridium botulinum E. coli (Escherichia coli) Food Sources Usually 24 hours Duration Duration Signs & Symptoms 12-72 hours Abdominal cramps, watery diarrhea, nausea Food Sources 8–16 hours
Transcript: Campylobacter jejuni host to host Source: undercooked pork products Mesophiles Neutral pH waterborne infection Salmonella spp Vibrio. cholera Primary facel-oral-route Food source: sewage contaminated water, seafood Food establishment Food source: oysters, clams, facel-oral-route, seafood, ready-to-eat food Swelling of the live jaundice Caused by Viruses Mesophiles Neutral pH Facultatively anaerobic Food Source: Poultry, egg, raw meat High fever (Salmonella Typhi) Mesophiles Neutral pH Food source: fish, shellfish Food Microbiology Charter 3 Food borne Illnesses double vision numbness Trichinella spiralls Caused by parasites Sporeforming Near neutral pH Mesophiles Primary aerobic Emetic type: in day onset time, nausea, vomiting Food source: rice, grains, cereals Facultatively anaerobic Temp.: wide range - psychotrophic Salt tolerant pH: neutral pH Food source: dairy items Pregnant woman: still birth/ abortion Health adult: flu Risk population: septicemia, meningitis, encephalitis Listeria monocytogenes Escherichia coli 0157:H7 water borne Source: polluted with sewage sand filtration Intoxication Bacillus cereus Facultatively anaerobic Temp.: human temp. Near-neutral pH Mini.aw: 0.95 HUS: Haemolytic uremic syndrome - can die Food source: undercooked food(meat) Common symptoms: Vomiting Fever Diarrhoea Clostridium perfringens Hepatitis A Clostridium botulinum Shigella spp. Toxicoinfection Microaerophiles Thermophiles Grow at human temp. (x grow below 28'C) Die at 71'C Malaise, fever, watery bloody diarrhoea Food source: raw poultry Rotavirus Ciguatoxin poisoning ` Norwalk Virus Invasive infection Sporeforming Aeotolerant anerobe Mesophiles Food source: raw meat, poultry, spices & herb Bacillary Dysentary pH: near neutral Food source: salad, milk as uncommon and with most cases imported case Obligately anaerobic Sporeforming Food source: perpared canned food Respiratory failture, vertigo, difficulty in breathing Vibrio. parahaemoylticus Giardia Iamblia
Transcript: The important of food in our live food microbiology safety of food preserf food food preservation technique. A food is something that provides nutrients. Nutrients are substances that provide: energy for activity, growth, and all functions of the body such as breathing, digesting food, and keeping warm; materials for the growth and repair of the body, and for keeping the immune system healthy. Food science Food Tips for Staying Healthy What is food and its importance? 1. Be physically active for 30 minutes most days of the week. ... 2. Eat a well-balanced, low-fat diet with lots of fruits, vegetables and whole grains. ... 3. Avoid injury by wearing seat belts and bike helmets, using smoke and carbon monoxide detectors in the home, and using street smarts when walking alone. Tips for Staying Healthy What is food and its importance? Food is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. THIRD TOPIC PICTURES PICTURES FOURTH TOPIC safety of food TIMELINE TIMELINE 2019 food preservation technique. food dehydration technique food dehydration technique Drying basically dehydrates or removes the moisture from the food and this simple action inhibits the growth of bacteria, mold and yeast. Moreover, it slows down the enzyme action without deactivating them. These factors ensure that food does not spoil easily and hence, makes drying an effective Various ways of food preservation Various ways of food preservation
Transcript: Malolactic fermentation Chiara Baggio LACTIC ACID FERMENTATION CUCUMBERS PICKLES MALOLACTIC FERMENTATION BACTERIA and FOOD PRODUCTION Oxydation+fermentation by aerobic and anaerobic bacteria (=lievito madre) Not all bacteria cause illness but sometimes they're useful to produce particular food using their natural process called FERMENTATION. The most important lactic acid producing bacteria is LACTOBACILLUS to PRODUCE ENERGY OLIVES Biologia,microbiologia biotecnologie,Zanichelli (capitolo 6 da pagina 93: Produzioni biotecnologiche alimentari http://www.chimica-online.it/biologia/fermentazione-acetica.htm http://study.com/academy/lesson/lactic-acid-fermentation-using-fermentation-to-make-food.html Yogurt aerobic reaction=It's an OXYDATION Vinegar FOOD MICROBIOLOGY Sourdough breads CAVOLO When we think about bacteria and food... FOOD OPTAIN THANKS ACID LACTIC FERMENTATION Milk fermentation by Lactobacillus Acetobacter and Gluconobacter oxydizes the molecule of ethyl alcohol into ACETIC ACID Bacterial fermentation Fermented vegetables contamination food poisoning no-oxygen enviroment glucose is converted into piruvic acid and then into ATP and lactic acid. Crauti FONTI
Transcript: Food Microbiology is improving life for everyone because is enhancing and purifying our food that we eat. Without of food microbiology, we not have beers, no need for pasteurization, and other things that impact our lives as human beings.Some foods we consume undergo radiation. Examples: Yeast Examples: Mold Aspergillus: Spoilage and preparation of fermented foods. Candida & Mycoderma: grows on wine, beer, pickles, cheese, and other things. Perishable- Likely to decay or die Semi Perishable- little water and fat Non Perishable- Least likely to die or decay Food Microbiology What is food microbiology? How is it improving the quality of life Ellipsoideus: Wine yeast, high in alcohol yielding. Advancing in technology In the process of fermentation, the bacteria must interact with the microorganisms that are in the food. This process is to preserve the food itself. Also, with the conversion of beer, fermenting yeasts turn corn and other foods into ethanol to make beer. The interaction of microorganisms in pasteurization is also very important. Microorganisms cannot grow under desiccation/dehydration. this is the process of drying or pausing the growth of microorganisms. This is NOT sterilization, and it used mainly for injectables. Mucors: Involved with spoilage of food Beneficial to everyday life Interaction with others Rhizopus Nigricans: "bread molds". Common among berries, fruit, vegetables, and bread. Rapid Microbial Testing: an area of research and a tool to monitor the kinds, metabolites and numbers of microorganisms related to food fermentation, food safety, food spoilage, and food preservation. Careers in food microbiology Saccharomyces Cereuisiae: Leading species used for leavening bread, production of beer and ethanol. FDA: Food and Drug Association Department of Agriculture: Works with food supply before the food goes to the grocery. They look for bad bacteria in the food. Food Safety Representatives: Conduct safety inspections and communicate their findings. (blood or environmental samples). Food Microorganisms are beneficial to everyday life because they are everywhere and constantly working. - Yogurt: Made from milk that has been fermented by streptococcus and lactobacillus bulgaricus - Salami: acid producing bacteria to preserve the meat - Enzyme cleaners: spores germinate into vegetative cells to break down build up. Food Microbiology is the study of microorganisms that create, host, or contaminate the food that we consume. These organisms can be good or bad, but because of food microbiology we have the ability to study those organisms which could potentially be good or bad. Other Definitions Penicillium: Causes soft rots in fruit, helps ripen fruit. yeast undergo malting in the process of becoming beer.
Transcript: Non-Sporing GRAM NEGATIVE BACTERIA Facultative Anaerobic Non-Motile Facultative Bacteria Lose the crystal violet stain (and take the color of the red counterstain) in Gram's method of staining. This is characteristic of bacteria that have a cell wall composed of a thin layer of a particular substance (called peptidoglycan). Can grow in the presence or absence of oxygen Yersinia enterocolitica FOOD MICROBIOLOGY Not capable of moving. Description of the Bacteria One that prefers growth under a specific condition, but is not restricted to growth in that condition. (e.g. a facultative anaerobe prefers growth in the presence of oxygen, but also can grow in the absence of oxygen if needed) A non-sporulating bacteria is one that does not form spores (A cell-type formed by some bacteria that is more resistant to low nutrients , high heat, and other poor conditions)
Transcript: Lactococcus thermophilus What will we EXPLORE under the microscope? I thought there were some bacteria that aided in making food...Right? Advancement in Fresher Foods HPP allows manufacturers to substantially reduce/ eliminate the use of chemical preservatives. As a result, this process cuts costs while creating the "clean-label" - all-natural and organic products consumers are demanding. Pro-biotic cultures have become popular in dairy products because of their health benefits. These cultures are all very select strains, and that they help improve digestion, safeguard the immune system, and keep the body’s intestinal processes in balance. Education: You start by earning a bachelor’s degree in microbiology or a similar discipline. After getting your general microbiology degree, you move onto a Ph.D program, where you start specializing in food microbiology. What about food that comes in tight packaging, such as package meat? How do they survive do long without being attacked by bacteria? HPP doesn't expose foods to the damaging effects of high temperatures Hence, foods retain more of their fresh taste, texture, color and nutrients. Benefits High Pressure Preservation: Method of preserving and sterilizing food, - product is processed under very high pressure, which leads to the inactivation of certain microorganisms and enzymes in the food - preventing harmful microbial growth Benefits are: Prevention of Foodborne Illness –Used to eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli). ------------------------------------------------------------------------------ Preservation - Used to destroy/inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods. ------------------------------------------------------------------------------- Control of Insects – Used to destroy insects in/on tropical fruits imported into the United States, Also decreases the need for other pest-control ------------------------------------------------------------------------------- Delay of Sprouting and Ripening –Used to prevent sprouting (e.g. potatoes) and delay ripening of fruit to increase longevity/shelf life ------------------------------------------------------------------------------- Sterilization – Used to sterilize foods, which can then be stored for years without refrigeration, generally useful for hospitals Listeria Lactic Acid Bacteria More Naturally Produced Foods Lactic bacteria are used in many different tablets and capsules sold as supplements in the health food industry. Our modern lifestyles often lead to an imbalance in the intestinal processes such as frequent traveling By taking supplements containing lactic bacteria, this balance can be restored, improving the quality of life. Why is Food Microbiology so Important? They go through the process of Dehydration: Method of food preservation that works by removing water from the food, which inhibits the growth of bacteria. Mostly done to perishable foods such as fruits. Process: Water is removed by evaporation (air drying, sun drying, smoking or wind drying) Result:Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. What causes food to spoil? World Without Food Science: Food Safety The Sure... , but firstly, I don't want to die so, how is my food protected from food poisoning, such as Salmonella? By Aradhana Sridaran NOTE: RED Sentences are important ideas to note To help ensure that products made in the U.S. or imported in from other countries are safe for human consumption Microbiological testing of ingredients of the finished product is a practice that is becoming more common, and is even required for certain products. Many companies have “test and hold” procedures where the product is not released into commerce until they get results back from the lab ! Food Microbiology ! Perishable Foods: Foods that are susceptible to spoilage, such as meat, poultry, and dairy products, whether cooked or uncooked Semi-Perishable Foods: Semi perishable foods are foods that have little water content/fat such as, margarine, hard cheese, nuts and cooking oil. Semi perishable foods are foods that do not need to be refrigerated. Since bacteria need a higher water content to thrive, they do not appear in Semi-Perishable foods as early, because they hold little water Non-Perishable Foods: Foods that normally do not spoil or decay and can withstand months/years of shelf life such as canned fruits/vegetables, pea nut butter and nuts. Artificial Food Additives are added and can be antimicrobial, which inhibit the growth of bacteria or fungi, including mold. A common antimicrobial preservatives is calcium propionate, Food irradiation is a technology for controlling spoilage and eliminating food-borne pathogens The process is similar to conventional pasteurization : Usually called "cold pasteurization" The fundamental difference between
Transcript: Why is this important? Spoiled crops and food costs the USA and farmers millions of dollars annually Helps us understand nutrition Helps us prevent things like food borne illness's and teaches us about the dangers of bad bacteria. By: khadijah Zebida The study of microorganisms that inhabit,create, or contaminate food including food spoilage. What is it? Food Microbiology
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