Copyright © 2010 Pearson Education, Inc. Food microbiology  MIC 204

Copyright © 2010 Pearson Education, Inc. Learning Objectives Food Microbiology 1Food microorganism. 2Food poisoning and food infections. 3Food spoilage and food preservation 4Benefit of microorganism in food production.

Copyright © 2010 Pearson Education, Inc. Historically…  Drying  Osmotic pressure (salt or sugar)  Fermentation

Copyright © 2010 Pearson Education, Inc. Foods and Disease  Hazard Analysis and Critical Control Point (HACCP)  FDA  USDA  HALAL CERTIFICATE-JAKIM  GMP CERTIFICATE

Copyright © 2010 Pearson Education, Inc. Figure 28.1 Industrial Food Canning

Copyright © 2010 Pearson Education, Inc. Figure 28.2 Commercial Canning Retorts

Copyright © 2010 Pearson Education, Inc. Figure 28.3 Construction of a Metal Can

Copyright © 2010 Pearson Education, Inc. Commercial Sterilization  Destroys C. botulinum endospores  12D treatment kills endospores  Surviving endospores of thermophilic anaerobic spoilage with gas  Or flat sour spoilage

Copyright © 2010 Pearson Education, Inc. Figure 28.4 Food Preservation  Aseptic packaging: Presterilized materials assembled into packages and aseptically filled

Copyright © 2010 Pearson Education, Inc. Figure 28.5, Table 28.2 Ionizing Radiation

Copyright © 2010 Pearson Education, Inc. Figure 28.7 Food Preservation  High-energy electrons  High-pressure: 87,000 psi

Copyright © 2010 Pearson Education, Inc. Cheese  Curd: Solid casein from lactic acid bacteria and rennin  Whey: Liquid separated from curd  Hard cheeses are produced by lactic acid bacteria  Semisoft cheeses are ripened by Penicillium on surface

Copyright © 2010 Pearson Education, Inc. Figure 28.8 Making Cheddar Cheese

Copyright © 2010 Pearson Education, Inc. Figure 28.9 Making Red Wine

Copyright © 2010 Pearson Education, Inc. Alcoholic Beverages and Vinegar  Beer and ale are fermented starch  Malting: Germinating barley converts starch to maltose and glucose  For sake, rice starch is converted to sugar by Aspergillus  Wine is fermented plant sugars  Yeast ferment sugars to ethanol + CO 2  Grape wine requires bacterial malolactic fermentation  Acetobacter and Gluconobacter convert ethanol to acetic acid

Copyright © 2010 Pearson Education, Inc. SugarEthanol + CO 2 Saccharomyces cerevisiae Malic acidLactic acid Lactic acid bacteria EthanolAcetic acid Acetobacter or Gluconobacter Microbial Metabolism

Copyright © 2010 Pearson Education, Inc. Q&A  To produce ethanol, yeasts require anaerobic conditions. In what widely used industrial product does the growth of Saccharomyces cerevisiae require aerobic conditions?

Copyright © 2010 Pearson Education, Inc. Check Your Understanding Is botulism a greater danger in spoilage of canned goods under thermophilic or under mesophilic conditions? 28-1 Canned foods are usually in metal cans. What sorts of containers are used for aseptically packaged foods? 28-2 Roquefort and blue cheeses are characterized by blue-green clumps. What are these? 28-3

Copyright © 2010 Pearson Education, Inc. Biotechnology  Use of microorganisms, cells, or cell components to make a product  Classical: Fermentation  Recombinant DNA

Copyright © 2010 Pearson Education, Inc. Figure 28.10a Fermentation Technology

Copyright © 2010 Pearson Education, Inc. Figure 28.10b Fermentation Technology

Copyright © 2010 Pearson Education, Inc. Figure 28.11a Production Curve of a Primary Metabolite

Copyright © 2010 Pearson Education, Inc. Figure 28.11b Production Curve of Secondary Metabolite

Copyright © 2010 Pearson Education, Inc. Applications, p. 801 Industrial Products  Xanthan  Amino acids  Citric acid  Enzymes  Vitamins  Antibiotics  Steroids

Copyright © 2010 Pearson Education, Inc. Industrial Microbiology and the Future  Food processing  Pharmaceuticals from rDNA technology  Ethanol and hydrogen  And more

Copyright © 2010 Pearson Education, Inc. OVERALL 2 HOURS LECTURE/WEEK 2 HOURS PRACTICAL/WEEK ATTENDANCE MUST BE AT LEAST 80% LAB REPORT- 10% (LAB MANUAL MIC 204) EVERY WEEK CHECKED. TEST 1,2- 30% (T1 BEFORE MID TERM, T2 AFTER MID TERM) ASSIGNMENT- 10% GROUP ASSIGMENT

Copyright © 2010 Pearson Education, Inc. TITLE FOR ASSIGNMENT  ANTIMICROBIAL PROPERTIES FROM PLANT  BIOPRESERVATIVES  FERMENTATION PRODUCT OF-(CHOOSE ONLY ONE) -RICE, -STARCH, -FLOUR, -MILK - SOYBEAN -FOOD POISONING OUTBREAK- PAST AND PRESENT

Copyright © 2010 Pearson Education, Inc. CONTINUE  FOOD CONTAINS GENETIC MODIFIED ORGANISM- ISSUE  HALAL OR NON HALAL FOOD- MALAYSIA SCENARIO DECIDE YOUR GROUP BY NEXT WEEK AND LET ME KNOW. GROUP OF 4 OR 3 ONLY. ASSIGNMENT FORMAT WILL BE GIVEN NEXT WEEK.