APPLIED MICROBIOLOGY CHAPTER 26

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Presentation transcript:

APPLIED MICROBIOLOGY CHAPTER 26 Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Microbes Found in Food 20% of E.R. visits are foodborne illness Grains Claviceps purpurea mildew Aspergillus Rhizopus Produce Pseudomonas Salmonella, Listeria on cantaloupes Meats/Poultry Salmonella, Clostridium, Staphylococcus Helminths Molds © 2012 John Wiley & Sons, Inc. All rights reserved.

Microbes Found in Food (cont.) Fish/Shellfish Vibrio cholerae, V. parahemolyticus Salmonella Milk Staphylococcus aureus (milk handling) Pseudomonas Mycobacterium bovis © 2012 John Wiley & Sons, Inc. All rights reserved.

Preventing Disease and Food Spoilage Canning Commonest method Moist heat under pressure Balances flavor/safety Thermophilic (flat sour) food spoilage Bacillus stearothermophilus Avoid temperature abuse to cans Acid taste, no gas production © 2012 John Wiley & Sons, Inc. All rights reserved.

Mesophilic Canned Spoilage Mesophilic food spoilage Improper cooking Flaws in cans Gas often seen Botulism is a risk in canned meats Home canners need to follow USDA guidelines © 2012 John Wiley & Sons, Inc. All rights reserved.

Modern Food Preservation Methods Refrigeration/ Freezing Frig. – few days only – bacteriostatic Freezing – also bacteriostatic Softer textures due to ice crystals May enhance thawed food spoilage © 2012 John Wiley & Sons, Inc. All rights reserved.

Dessication Drying Removal of 90% or more of moisture Microbes may not be killed Osmotic control with salt/sugar adds bacteriocidal effects © 2012 John Wiley & Sons, Inc. All rights reserved.

Food Preservation Methods Irradiation Safe but expensive X-rays, γ-rays Public education is needed Chemical Preservatives Organic acids Ozone Ethylene oxide for dried foods © 2012 John Wiley & Sons, Inc. All rights reserved.

Pasteurization Destroys vegetative pathogens High Temperature Short Time (HTST) 72oC, 15 secs Low Temperature Long Time 70oC, 30 mins Ultra High Temperature (UHT) 88oC, 3 secs Refrigeration not needed © 2012 John Wiley & Sons, Inc. All rights reserved.

Microbes as Food Fungi Yeast supplements Limited tolerance by humans Algae Chlorella Shortened food chain Some disease risks from sewage growth Bacteria Spirulina 65% protein Origin S. America © 2012 John Wiley & Sons, Inc. All rights reserved.

Microbes in Food Production Baked goods Bread Saccharomyces cerevisiae Carbon dioxide bubbles create leavening © 2012 John Wiley & Sons, Inc. All rights reserved.

Cheese/Dairy Cheese Manufacture Add rennin to milk (curd) Immature cheese – cottage cheese Add Lactobacillus bacteria (anaerobic acid fermenters) Allow ripening (aging) to decrease water, increase flavor Classified by consistency Very hard – Parmesan, Romano Hard – Cheddar, Swiss Semi-hard – Stilton, Danish Blue Soft – Camembert, Brie © 2012 John Wiley & Sons, Inc. All rights reserved.

Other Fermented Foods Vinegar Sauerkraut and pickles Green olives Poi Soy products Fermented meats Yoghurt © 2012 John Wiley & Sons, Inc. All rights reserved.

Fermented Beverages - Beer Beer/Ales Starch from rice, wheat, barley Malting of grains, Hop addition Yeast Saccharomyces cerevisiae Tank storage (lagering) Alcohol is filtered, pasteurized (diluted) © 2012 John Wiley & Sons, Inc. All rights reserved.

Fermented Beverages – Wine and Spirits Monosaccharides from fruit juice Yeast added after sulfites/pasteurization Filtration, clarification, wood aging Spirits Alcoholic mash is “distilled” to boil off alcohol Fruit or grains may be used © 2012 John Wiley & Sons, Inc. All rights reserved.

Industrial and Pharmaceutical Biology Valuable commodities Acetone/ glycerol Vitamins Antibiotics, vaccines Monoclonal Ab, human insulin (Humulin) Metabolic Processes are modified for commercial production by Altered nutrition/ environment Citric acid from molds in iron free media Altered gene regulation Overproducers of penicillin Recombinant genes Humulin from bacteria © 2012 John Wiley & Sons, Inc. All rights reserved.

Industrial Fermentation Challenges Toxicity to microbes Extraction from cells Aeration Bioreactor Types Continuous pH, temperature, nutrient levels are maintained © 2012 John Wiley & Sons, Inc. All rights reserved.

Additional Organic Products Biofuels Oils from algae Ethanol Thermophilic Clostridium species Zymomonas Ethanol from 5-carbon sugars Other fungal species Enzymes Proteases, amylase, invertase Amino acids (Essential) © 2012 John Wiley & Sons, Inc. All rights reserved.

Useful Organic Products © 2012 John Wiley & Sons, Inc. All rights reserved.