Food Microbiology Spoilage Preservation Acidity Canning

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Presentation transcript:

Food Microbiology Spoilage Preservation Acidity Canning Chemical Preservation Drying Irradiation

Food Poisoning Intoxication Staphylococcus aureus Enterotoxin Clostridium perfringens Clostridium botulinum

High Pressure Processing - HPP Pascalization Bridgmanlization 40,000-80,000 lb

Food Poisonings -Infections Salmonella spp. Escherichia coli O157:H7 Listeria monocytogenes Psychotolerant

Peptic Ulcers Helicobacter pylori Hepatitis A

Others Bacillus cereus Vibrio paraheamolyticus Shigella Viruses Noroviruses Prions

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