microbilogy ppt
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8/9/2019 Microbilogy PPT
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Submitted toSubmitted to:-:-
Sachin sirSachin sir
Submitted bySubmitted b
y:-:-
Deeksha AgarwalDeeksha Agarwal
MSc BiotechnologyMSc Biotechnology
8/9/2019 Microbilogy PPT
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IntroductionIntroduction
Food poisoning is a common,yet distressingFood poisoning is a common,yet distressing
and sometimes life threatening problem forand sometimes life threatening problem for
million of people in the the U.S andmillion of people in the the U.S and
throughout the world.People infected withthroughout the world.People infected withfood borne organisms may be symptomsfood borne organisms may be symptoms
free or may have symtomes ranging fromfree or may have symtomes ranging from
mild intestinal discomfort to servemild intestinal discomfort to serve
dehydration and bloody darrhea.Dependingdehydration and bloody darrhea.Dependingon the type of infection, people can even dieon the type of infection, people can even die
as a result of food poisonningas a result of food poisonning
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Natural remedies for FoodNatural remedies for FoodPoisoningPoisoning
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What is Campylobacter What is Campylobacter
infectioninfection Campylobacter is a bacterium that causesCampylobacter is a bacterium that causes
acute diarrhea.ransmission usually occursacute diarrhea.ransmission usually occurs
through ingestion of contaminated food,waterthrough ingestion of contaminated food,water
or unpasteuri!ed mil",or through contactor unpasteuri!ed mil",or through contactwith infected infants,pets,or wild animals.with infected infants,pets,or wild animals.
Symptoms of campylobacter includeSymptoms of campylobacter include Diarrhea#sometimes bioody$Diarrhea#sometimes bioody$
Nausea and vomitingNausea and vomiting
%bdominal pain and &or cramping %bdominal pain and &or cramping
'alaise#(enral uneasiness$'alaise#(enral uneasiness$
C
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Is Campy o acters ampy o acterinfection a Seriousinfection a Serious
Health ConcernHealth Concern Campylobacter infection can beCampylobacter infection can be
serious,in those with wea"enedserious,in those with wea"ened
immune systems.)n rareimmune systems.)n rare
cases,Campylobacter infection cancases,Campylobacter infection can
causes additional problems such ascauses additional problems such as
reactive arthritis or brain and nervereactive arthritis or brain and nerve
problems.*ccasionally ,theseproblems.*ccasionally ,theseproblems occur after the diarrheaproblems occur after the diarrhea
has stopped.has stopped.
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'icrobial Food Poisoning'icrobial Food Poisoning
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Removal ofRemoval of
MicroorganismMicroorganism +ow emperature+ow emperature
igh emperatureigh emperature
-educed ater %vailability-educed ater %vailability Chemical /ased PreservationChemical /ased Preservation
-adiation-adiation
'icrobial Product /ased )nhibition'icrobial Product /ased )nhibition
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Basic Approaches to FoodBasic Approaches to Food
reservationreservation
Approach Approach +ow temperature+ow temperature
igh temperatureigh temperature
-educed water-educed water
availabilityavailability
Chemical basedChemical basedpreservationpreservation
-adiation-adiation
!"ample of rocess!"ample of rocess -efrigeration,Free!ingms-efrigeration,Free!ingms
Partial or c.heat inactivationPartial or c.heat inactivation
of microorganismof microorganism
#pasteuri!ation and canning$#pasteuri!ation and canning$ ater removal as withater removal as with
lyphili!ationor free!e dryinglyphili!ationor free!e drying
%ddition of speci0c %ddition of speci0c
inhibitory compounds #e.ginhibitory compounds #e.g
organic acid $organic acid $ Use of ioni!ing andUse of ioni!ing and
nonioni!ingnonioni!ing
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Food Borne InfectionFood Borne Infection A Food borne infection involves the in#ection of the A Food borne infection involves the in#ection of the
pathogenpathogen
Follo$ed by gro$th in the host%Including tissue invasionFollo$ed by gro$th in the host%Including tissue invasionand&or the release of to"in%and&or the release of to"in%
Food Borne 'iseasesFood Borne 'iseases
Annual incidences of food related diseases Annual incidences of food related diseases
involve () million cases*+, million can beinvolve () million cases*+, million can be attributed to -no$n patogens%Food borneattributed to -no$n patogens%Food borne
diseases result in ./0*111 hospitali2atonsdiseases result in ./0*111 hospitali2atonsand at least 0*111 death per year sinceand at least 0*111 death per year since
+3,/*the number of recogni2ed food borne+3,/*the number of recogni2ed food borne
pathogen has increased over 4vefoldpathogen has increased over 4vefold%%
Campylobacter jejuni and SalmonellaCampylobacter jejuni and Salmonella arearethe ma#or causes of food borne diseases%the ma #or causes of food borne diseases%
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Food Borne IntoxicationFood Borne IntoxicationMicrobial growth in food roducts also can result in aMicrobial growth in food roducts also can result in a
Food Intoxication!Intoxication roduse symtomesFood Intoxication!Intoxication roduse symtomesshortly after the food is consumed because growthshortly after the food is consumed because growthof the disease causing microorganism is notof the disease causing microorganism is notre"uired#toxin roduced in the food can bere"uired#toxin roduced in the food can beassociated with microbial cells or can be releasedassociated with microbial cells or can be releasedfrom the cells#from the cells#
Detection of Food Borne $athogensDetection of Food Borne $athogens
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Fermented Mil-sFermented Mil-s%hroughout the world!at least &oo different%hroughout the world!at least &oo different
fermented milk are roduced#these fermentationfermented milk are roduced#these fermentationare carred out by mesohilic!thermohilic!andare carred out by mesohilic!thermohilic!andtheraeutic lactic acid bacteria as well as bytheraeutic lactic acid bacteria as well as byyeast molds#only ma'or examile of theseyeast molds#only ma'or examile of these
fermentation tyesfermentation tyes
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Ma#or Categories and !"ampleMa#or Categories and !"ample
of Fermented Mil- roductsof Fermented Mil- roducts
Category Category +actic fermentation+actic fermentation
'esophilic'esophilic
hermophillichermophillic
herapeuticherapeutic
1east lactic 1east lactic
ferrnentationsferrnentations
'ore lactic fermentations'ore lactic fermentations
5ypical !"ample5ypical !"ample /utter mil" /utter mil"
Cultured butter mil" Cultured butter mil"
+ango0l+ango0l 1ogurt ,/ulgarian 1ogurt ,/ulgarian
buttermil" buttermil"
%cidophilus mil" %cidophilus mil"
2e0r and acidophilic2e0r and acidophilic
yeast mil" yeast mil"
3illi 3illi
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4.4. (heese $roduction(heese $roduction (heese is one tye of the oldest human foods and(heese is one tye of the oldest human foods and
is thought to ha)e been de)eloed aroximatedis thought to ha)e been de)eloed aroximated
*!+++ years ago#About ,!+++ distinct )arieties of*!+++ years ago#About ,!+++ distinct )arieties ofcheese are roduced throughout the world#cheese are roduced throughout the world# ften cheese classified based on texture orften cheese classified based on texture or
hardness as soft cheesehardness as soft cheese .(ottage!(ream!Brie/.(ottage!(ream!Brie/
Semisoft cheeseSemisoft cheese.Muenster!0imburgur!Blue/!.Muenster!0imburgur!Blue/! 1ard cheese1ard cheese .(hsddar!(olby!Swiss/.(hsddar!(olby!Swiss/or )ery hardor )ery hard
cheese.$armesan/#cheese.$armesan/#
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