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Food Microbiology Spoilage Preservation Acidity Canning

Published byFrancesca Eftimie Modified over 5 years ago

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Presentation on theme: "Food Microbiology Spoilage Preservation Acidity Canning"— Presentation transcript:

1 Food Microbiology Spoilage Preservation Acidity Canning
Chemical Preservation Drying Irradiation

2 Food Poisoning Intoxication Staphylococcus aureus Enterotoxin
Clostridium perfringens Clostridium botulinum

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

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

5 Peptic Ulcers Helicobacter pylori Hepatitis A

6 Others Bacillus cereus Vibrio paraheamolyticus Shigella Viruses
Noroviruses Prions

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