Microbes Found in Food 20 of E R

Microbes Found in Food 20% of E. R. visits are food borne illness n Grains n n Produce n Meats/Poultry n Fish/Shellfish n Milk 1

Food Preservation - Canning Commonest method n Moist heat under pressure n Balances flavor/safety n n n Mesophilic food spoilage Thermophilic (flat sour) food spoilage 2

Food preservation (cont. ) n n Refrigeration/ Freezing Drying n Irradiation n Chemical Preservatives 3

Pasteurization Destroys vegetative pathogens n High Temperature Short Time (HTST) n n Low Temperature Long Time – n Ultra High Temperature (UHT) 4

Food production n Fungi n Algae n Bacteria n Bread 5

Cheese manufacture Add rennin to milk (_______) n Add ______ bacteria (anaerobic acid fermenters) n – Immature cheese Allow ripening (aging) to decrease water, increase flavor n Classified by consistency n – – Very hard – Hard – Semi-hard – Soft – 6

Alcoholic Beverages n Beer/Ales – Starch from rice, wheat, barley – Malting of ____, – _____ addition – Yeast _____ – Alcohol is filtered, pasteurized (diluted) n Wine n Spirits 7

Industrial Fermentation n Valuable commodities n Commercial adaptations of metabolic processes 8

Industrial and Pharmaceutical Microbiology n Challenges – _____ to microbes – _____ from cells – _______ n Reactor Types – ______ – p. H, temperature, nutrient levels are maintained 9