Factor of food spoilage

Slides:

Advertisements

Similar presentations

Food biotechnology is the use of technological innovations in manipulating food production and processing. Food science is the study of substances humans.

Advertisements

Food contamination and spoilage

Food Irradiation Helping Improve Food Safety

Sources Of Microorganisms In Foods

Food. F2 Food F2 Industrial Agricultural: Key Elements Machines Economies of Scale Synthetic Inputs.

Introduction to Plant Pathology

Kitchen Safety Videos Great Food Fight Basic Food Safety.

Microbes. Objectives Describe how different microbes cause food spoilage. Describe methods used in controlling food contamination. Explain the methods.

 Foodborne Illness › A diesease transmitted to people by food.  Foodborne Illness Outbreak › Two or more people get the same illness after eating the.

The Past, Present and Future of

MICROORGANISMs FRIENDS AND FOE

Microbes, Foodborne Illness, and Food Preservation

FOOD SPOILAGE (c)PDST Home Economics.

2-1 The Microworld. 2-2 Types of Microorganisms Bacteria Viruses Parasites Fungi Similarities.

Microorganisms Found in Food By Akrum Hamdy Akrum Hamdy.

Unit 6--Microbiology Chapter 19 continued. Microorganisms & You A. Competition: Food for heterotrophs typically are carbon- based macromolecules: Carbohydrates,

Tooth Decay By: Khalifa 7B.

IMPROVING THE SAFETY AND QUALITY OF FRESH FRUIT AND VEGETABLES Yoram Fuchs Based, partially, on book available via the internet at:

Objective: Discuss diseases and viruses..  Plant disorders caused by an infectious pathogen or agent  3 conditions necessary for diseases in plants:

MICROORGANISMS The STRANGE world of all the things you DON’T see in the kitchen.

Powdery mildew diseases are caused by many different species of fungi in the order Erysiphales Retrieved From:

FOODBORNE ILLNESS MRS. WARREN. WHAT IS A FOODBORNE ILLNESS  Foodborne Illness › A disease transmitted to people by food.  Foodborne Illness Outbreak.

Food Preservation. Products of food Industry are consumed by human beings Foods are living systems.

PROCESSING FOR VALUE ADDTION NEXT. Processing converts perishable fruits and vegetables into stable products with longer life. Processing for value addition.

ProStart II Safety Review. True or False A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the.

Efficacy of Produce Wash Product: Use of Fresh Potatoes as Model System for Evaluating Pathogen Control in Produce Processing Peter Gray, Dong-Hyun Kang.

Disease-Causing Microorganisms and the Conditions They Need to Grow Barriers for Controlling the Growth of Microorganisms.

Intro to food safety Foods Handling food  Microorganisms can grow in and on food when not handled properly.

Microbiology U11M6 Unit 11 Notes1. 2 How Disease is Spread The germ theory of disease – infectious diseases are caused by microorganisms The germ theory.

Food Safety is for Everyone Module One Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension.

FOOD SPOILAGE. WHY DOES FOOD ‘GO OFF’? Causes of food spoilage: 1. Moisture loss 2. Enzyme action 3. Microbial contamination.

Microbiology: Study of microbes What is a microbe? Typically microbes are small and most cannot be seen without the aid of a microscope Microbes are comprised.

Introduction to Plant Pests Original Created By Margaret Chapman For AgEd 410 Spring 1999 Cal Poly, San Luis Obispo Copied from Cal Poly Modified by Georgia.

THE BCFN YOUTH MANIFESTO Parma, September Milan, September 23 Wasting food is wasting money: the economic value of sustainability Monica Rivelli.

Humans and the Microbial World Chapter 1. What is a Microorganism? 1.Definition 2.Prokaryotic or Eukaryotic? 3.Unicellular or Multicellular?

Source of M.O in Foods.

Post Harvest Losses NEXT. Post Harvest Losses Introduction Lowers the price for the consumer and increases the farmer’s income. Utilizing improved post.

Bacteria What kind of microorganisms are bacteria?

Food Science and Industry

FOOD HANDLING AWARENESS

Benefit or Risk? There is a limit to the extent that people across the world can have access to fresh, uncontaminated food. Insects, pests, and invisible.

CHAPTER 51 FRUITS & VEGETABLES IMPORTANT SOURCE OF VITAMINS & MINERALS!

Introduction to the Immune System Agriculture Biology.

Microbial Hazards. 23 Microbial Hazards Microorganisms are everywhere -- they can be: –____________– cause disease –____________ – cause the quality of.

Food Safety and Sanitation Foods and Nutrition Mrs. Lyne.

Sugar Beets as an Industrial Feedstock David Ripplinger May 3, 2014 Fargo, ND 2.

FRUITS. Nutrition Fruits are 75 – 95% water Simple Carbohydrate Low in fat, sodium and protein Excellent source of fiber (especially the skins!) Vitamins/Minerals.

 To grow, pathogens need an energy source.  Carbohydrates, such as baked potatoes and proteins, such as beef are some examples.

OBJECTIVES 1. Alternative method for food treatment;

Plant Diseases Level 2 – Plant health problems. Introduction Organisms causing diseases are called pathogens and their study is plant pathology. Diseases.

Chapter 15: Food Safety and Technology: Protecting Our Food

Food contamination and spoilage.

Control Measures.

Minor Enterobacteriaceae Pathogens

AIM: SWBAT describe the three main groups of disease causing agents in plants, and cite a few examples of plant diseases Please Do Now: Name 3 human disease,

Marketable Food: Growing, Handling, Processing, and Packaging

Bacterial wilt, scab and soft rot of potato

PRESENTATION ON MICROBIAL FOOD CONTAMINATION BY MR ABU GBLA.

Communicable Diseases

Food Irradiation Helping Improve Food Safety

Microbiology U11M6 Unit 11 Notes.

DISEASE COMMUNICABLE DISEASE

Water Use and Management

Food contamination and spoilage

Sources of Cereal Contamination

What are your thoughts on these pictures Diego Martin North Secondary School Post Harvest Diego Martin North Secondary School.

Adroit Market Research +1 (214) Single Use License: US$ 4800 Request Sample Global.

© 2016 Global Market Insights, Inc. USA. All Rights Reserved Fermentation Chemicals Market predicted to grow exponentially by 2025:

Presentation transcript:

Factor of food spoilage

Factor of food spoilage Two types of factor of food spoilage Germ altering the sanitary quality = pathogens for human Germ altering merchantability = pathogens for plant + degradation agents Food infection Unmarketable food

1-Changing the appearance of food Factor of food spoilage Impact of degradation agents 1-Changing the appearance of food « Blue » mozzarella following the development of Pseudomonas fluorescens Erwinia carotovora on spice and in the middle of a melon

1-Changing the appearance of food Factor of food spoilage Impact of degradation agents 1-Changing the appearance of food Mold (Mucor) growing on the surface of a cheese…with appearance similar to cat hair

2-Changing the taste of food Factor of food spoilage Impact of degradation agents 2-Changing the taste of food Carnobacterium maltaromaticum causing « greening » with tomato sauce (here for example with beef lasagne) Alternaria causing an acidic taste in citrus and citrus juices

3-Changing the nutritional value and the processing opportunities Factor of food spoilage Impact of degradation agents 3-Changing the nutritional value and the processing opportunities Plasmapora viticola (mildew of wine) grows on grapes and consumes carbohydrate reserves  With less sugar it will be difficult to make a fermentation and transform grapes into wine !!

Impact of degradation agents on potatoes

Potato, a target of all attacks… Attacks by insects, worms, molluscs, rodents… Viruses infections Bacterial infections Mold infections

Example of pathogen bacteria for potato : Pectobacterium Pectobacterium (new name of the group Erwinia) :  bacteria from Enterobacterial family,  pathogen for a lot of plant,  cause a decay of plants and tubers  some important species (P.carotovorum, P.atrosepticum…) P.atrosepticum (x 2850) Decay of potato by P.atrosepticum

Pectobacterium : easily transmissible pathogenic

Steps of industrial production of potatoes Pectobacterium : easily transmissible pathogenic Steps of industrial production of potatoes Planting Possible contamination by Pectobacterium Germination Harvest Everything contaminated!! Washing Water Storage Processing

Potato, a very important economy… Regions of world production - Europe - Asia in particular China

Potato, a very important economy… European production

Potato, a very important economy… Global value of potatoes production  6 billions dollars / year in the world (2 for fresh potatoes, 4 for transformed potatoes : frozen products, starch…)

Potato, a very important economy… Diseaeses of potatoes cause 32% loss of world production FAO (Food and agriculture organization) – September 2009  2 billions dollars losses / year !!! It’s important to eradicate these diseases, by developping : -innovative methods to diagnose these pathogens , -solutions for prevention and treatment.