1

Microbes Found in Food

20% of E.R. visits are food borne illness

Grains

Produce

Meats/Poultry

Fish/Shellfish

Milk

2

Food Preservation - Canning

Commonest method Moist heat under

pressure Balances flavor/safety

Thermophilic (flat sour) food spoilage

Mesophilic food spoilage

3

Food preservation (cont.)

Refrigeration/ Freezing

Drying

Irradiation

Chemical Preservatives

4

Pasteurization

Destroys vegetative pathogens High Temperature Short Time (HTST)

Low Temperature Long Time–

Ultra High Temperature (UHT)

5

Food production

Fungi

Algae

Bacteria

Bread

6

Cheese manufacture

Add rennin to milk (_______) Add ___________ bacteria (anaerobic

acid fermenters)– Immature cheese

Allow ripening (aging) to decrease water, increase flavor

Classified by consistency– Very hard – – Hard – – Semi-hard – – Soft –

7

Alcoholic Beverages

Beer/Ales– Starch from rice, wheat,

barley

– Malting of ________,

– _____ addition

– Yeast __________

– Alcohol is filtered, pasteurized (diluted)

Wine

Spirits

8

Industrial Fermentation

Valuable commodities

Commercial adaptations of metabolic processes

9

Industrial and Pharmaceutical Microbiology

Challenges– __________ to microbes– _________ from cells– _____________

Reactor Types– ____________– pH, temperature, nutrient levels

are maintained