201: Microbiology UNIT –I
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Food for All in a Changing World
Food for all in a changing world 30 years European Federation of Food Science and Technology 1 Foreword Food for all in a changing world It is our great pleasure to present this booklet to you on the occasion of the 30th anniversary of EFFoST. More than 130 societies, institutes and universities all over Europe are affiliated to EFFoST, connecting more than 100,000 food experts. Consequently, it is the largest independent expert and stakeholder base in Europe with great responsibilities and challenges to serve the food science and technology community and ultimately to ensure availability of sufficient, safe, high quality food for all. At this time the importance of food in tackling a number of major global challenges is recognized. We need a new ‘food system’ to feed nearly 9 billion people by 2050 ensuring not only food supply, but also public health, environmental and economical sustainabili- ty. ‘Food for all in a changing world’ is by no accident the newly established mission of EFFoST. To contribute in the best way, we need a strong and unified research community in Europe. Through collaboration, and a wide engagement of our members, EFFoST dis- seminates scientific results and promotes the development of young food scientists, who will help to shape the future food systems. The European food industry contains many key multinational food companies acting in a global market. But 99 percent of European food companies are small medium enterprises (SMEs) which generate approximately 50 percent of the European food related reve- nue. Thus, EFFoST has an essential role in science and technology transfer to SMEs as evident by our newly established journal Taste of Science and wider participation in European research projects. -
Heat Resistant Thermophilic Endospores in Cold Estuarine Sediments
Heat resistant thermophilic endospores in cold estuarine sediments Emma Bell Thesis submitted for the degree of Doctor of Philosophy School of Civil Engineering and Geosciences Faculty of Science, Agriculture and Engineering February 2016 Abstract Microbial biogeography explores the spatial and temporal distribution of microorganisms at multiple scales and is influenced by environmental selection and passive dispersal. Understanding the relative contribution of these factors can be challenging as their effects can be difficult to differentiate. Dormant thermophilic endospores in cold sediments offer a natural model for studies focusing on passive dispersal. Understanding distributions of these endospores is not confounded by the influence of environmental selection; rather their occurrence is due exclusively to passive transport. Sediment heating experiments were designed to investigate the dispersal histories of various thermophilic spore-forming Firmicutes in the River Tyne, a tidal estuary in North East England linking inland tributaries with the North Sea. Microcosm incubations at 50-80°C were monitored for sulfate reduction and enriched bacterial populations were characterised using denaturing gradient gel electrophoresis, functional gene clone libraries and high-throughput sequencing. The distribution of thermophilic endospores among different locations along the estuary was spatially variable, indicating that dispersal vectors originating in both warm terrestrial and marine habitats contribute to microbial diversity in estuarine and marine environments. In addition to their persistence in cold sediments, some endospores displayed a remarkable heat-resistance surviving multiple rounds of autoclaving. These extremely heat-resistant endospores are genetically similar to those detected in deep subsurface environments, including geothermal groundwater investigated from a nearby terrestrial borehole drilled to >1800 m depth with bottom temperatures in excess of 70°C. -
The Microbiology of Food Preservation (Part II)
A study material for M.Sc. Biochemistry (Semester: IV) Students on the topic (EC-1; Unit IV) The Microbiology of Food Preservation (Part II) Dr. Reena Mohanka Professor & Head Department of Biochemistry Patna University Mob. No.:- +91-9334088879 E. Mail: [email protected] Food Preservation • Food preservation actually is a continuous fight against microorganisms spoiling food. • Enzymatic (endogenous) spoilage is also the greatest cause of food deterioration. They are responsible for certain undesirable or desirable changes in fruits, vegetables and other foods. If enzymatic reactions are uncontrolled, the off-odours, and off- colours may develop in foods. • Chemical spoilage involves oxygen sunlight etc and causes oxidative rancidity of fats and oils. • An arsenal of preservation techniques are employed by food industry for satisfying consumers choice of maintaining nutritional value, texture and flavour ;these methods singly or in combinations can expand the shelf life of food. Methods of food Preservation [a] Physical Methods --- 1. Blanching 2. Pasteurization 3. Sterilization 4. Dehydration 5. Canning [b] Non- thermal food preservation 1. Chilling 2. Freezing 3. Irradiation 4. High pressure processing of food (pascalization) 5. Microwave heating 6. High intensity white light and UV light food preservation 7. Pulsed electrical field technology 8. Vacuum packing Methods of food Preservation [c] Chemical Methods: Works as direct microbial poisons or reduces pH to a level that prevents the growth of Microorganisms. 1. Organic acid and its esters -- Propionates , Benzoates , Sorbates, Acetates 2. Nitrites and Nitrates 3. Sulfur Dioxide and Sulphites 4. Ethylene and Propylene Oxides 5. Sugars and Salts 6. Alcohol 7. Formaldehyde 8. Food additives 9. -
Food Processing and Preservation - Sbt1607
SCHOOL OF BIO AND CHEMICAL ENGINEERING DEPARTMENT OF BIOTECHNOLOGY B.TECH – BIOTECHNOLOGY UNIT – I - FOOD PROCESSING AND PRESERVATION - SBT1607 HISTORY OF FOOD PROCESSING AND FOOD PRESERVATION FOOD PROCESSING Food processing dates back to the prehistoric age when crude processing including various types of cooking, such as over fire, smoking, steaming, fermenting, sun drying and preserving with salt were in practice. Foods preserved this way were a common part of warriors’ and sailors’ diets. These crude processing techniques remained essentially the same until the advent of the Industrial Revolution. Nicolas Appert developed a vacuum bottling process to supply food to troops in the French army, which eventually led to canning in tins by Peter Durand in 1810. Modern food processing technologies, in the 19th century were also largely developed to serve military needs. In the early 20th century, the space race, change in food habits and the quality conciousness of the consumers in the developed world furthered the development of food processing with advancements such as spray drying, juice concentrates, freeze drying and the introduction of artificial sweetners, colourants, and preservatives. In the late 20th century products including dried instant soups, reconstituted fruit juices, and self cooking meals such as ready-to-eat food rations etc., were developed. Benefits of Processing . Converts raw food and other farm produce into edible, usable and palatable form. Helps to store perishable and semi-perishable agricultural commodities, avoid glut in the market, check post harvest losses and make the produce available during off-season. Generates employment. Development of ready-to-consume products, hence saves time for cooking. -
Introduction to Food and Food Processing
2010 INTRODUCTION TO ANDFOOD FOOD PROCESSING – I TRAINING MANUAL FOR FOOD SAFETY REGULATORS Vol THE TRAINING MANUAL FOR FOOD SAFETY REGULATORS WHO ARE INVOLVED IN IMPLEMENTING FOOD SAFETY AND STANDARDS ACT 2006 ACROSS THE COUNTRY FOODS SAFETY & STANDARDS AUTHORITY OF INDIA (MINISTRY OF HEALTH & FAMILY WELFARE) FDA BHAVAN, KOTLA ROAD, NEW DELHI – 110 002 Website: www.fssai.gov.in INDEX TRAINING MANUAL FOR FOOD SAFETY OFFICERS Sr Subject Topics Page No No 1 INTRODUCTION TO INTRODUCTION TO FOOD FOOD – ITS Carbohydrates, Protein, fat, Fibre, Vitamins, Minerals, ME etc. NUTRITIONAL, Effect of food processing on food nutrition. Basics of Food safety TECHNOLOGICAL Food Contaminants (Microbial, Chemical, Physical) AND SAFETY ASPECTS Food Adulteration (Common adulterants, simple tests for detection of adulteration) Food Additives (Classification, functional role, safety issues) Food Packaging & labelling (Packaging types, understanding labelling rules & 2 to 100 Regulations, Nutritional labelling, labelling requirements for pre-packaged food as per CODEX) INTRODUCTION OF FOOD PROCESSING AND TECHNOLOGY F&VP, Milk, Meat, Oil, grain milling, tea-Coffee, Spices & condiments processing. Food processing techniques (Minimal processing Technologies, Photochemical processes, Pulsed electric field, Hurdle Technology) Food Preservation Techniques (Pickling, drying, smoking, curing, caning, bottling, Jellying, modified atmosphere, pasteurization etc.) 2 FOOD SAFETY – A Codex Alimentarius Commission (CODEX) GLOBAL Introduction Standards, codes -
Medical Bacteriology
LECTURE NOTES Degree and Diploma Programs For Environmental Health Students Medical Bacteriology Abilo Tadesse, Meseret Alem University of Gondar In collaboration with the Ethiopia Public Health Training Initiative, The Carter Center, the Ethiopia Ministry of Health, and the Ethiopia Ministry of Education September 2006 Funded under USAID Cooperative Agreement No. 663-A-00-00-0358-00. Produced in collaboration with the Ethiopia Public Health Training Initiative, The Carter Center, the Ethiopia Ministry of Health, and the Ethiopia Ministry of Education. Important Guidelines for Printing and Photocopying Limited permission is granted free of charge to print or photocopy all pages of this publication for educational, not-for-profit use by health care workers, students or faculty. All copies must retain all author credits and copyright notices included in the original document. Under no circumstances is it permissible to sell or distribute on a commercial basis, or to claim authorship of, copies of material reproduced from this publication. ©2006 by Abilo Tadesse, Meseret Alem All rights reserved. Except as expressly provided above, no part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without written permission of the author or authors. This material is intended for educational use only by practicing health care workers or students and faculty in a health care field. PREFACE Text book on Medical Bacteriology for Medical Laboratory Technology students are not available as need, so this lecture note will alleviate the acute shortage of text books and reference materials on medical bacteriology. -
The Microbiology of Food Preservation (Part I)
A study material for M.Sc. Biochemistry (Semester- IV) of Paper EC-01 Unit IV The Microbiology of Food Preservation (Part I) Dr. Reena Mohanka Professor & Head Department of Biochemistry Patna University Mob. No.:- +91-9334088879 E. Mail: [email protected] Food preservation Food products can be contaminated by a variety of pathogenic and spoilage microorganisms, former causing food borne diseases and latter causing significant economic losses for the food industry due to undesirable effects; especially negative impact on the shelf-life, textural characteristics, overall quality of finished food products. Hence ,prevention of microbial growth by using preservation methods is needed. Food preservation is the process of retaining food over a period of time without being contaminated by pathogenic microorganisms and without losing its color, texture , taste, flavour and nutritional values. Food preservation Food preservation is the process of retaining food over a period of time without being contaminated by pathogenic microorganisms and without losing its color, texture , taste, flavour and nutritional values. Foods are perishable Whyand fooddeteriorative preservation by nature.is indispensable: Environmental factors such as temperature, humidity ,oxygen and light are reasons of food deterioration. Microbial effects are the leading cause of food spoilage .Essentially all foods are derived from living cells of plant or animal origin. In some cases derived from some microorganisms by biotechnology methods. Primary target of food scientists is to make food safe as possible ;whether consumed fresh or processed. The preservation, processing and storage of food are vital for continuous supply of food in season or off-seasons . Apart from increasing the shelf life it helps in preventing food borne illness. -
FOOD GENOMICS GOES GLOBAL WGS and Related Technologies Must Become More Widespread As the World’S Food Supply Gets More Interconnected
PLUS A Single Food Agency ■ New Efforts Against Listeria ■ How to Use Environmental Monitoring Data Volume 25 Number 4 AUGUST / SEPTEMBER 2018 FOOD GENOMICS GOES GLOBAL WGS and related technologies must become more wide- spread as world’s food supply gets more interconnected WWW.FOODQUALITYANDSAFETY.COM — Baldor-Reliance® motors Local manufacturing Global support For more than 100 years, we’ve set out to do things better. And that’s still our goal today. Every day we produce the AC, DC and variable speed motors you trust and prefer from Arkansas, Oklahoma, Mississippi, Georgia, and North Carolina. We are proud to continue to offer the same products and service you prefer with the global ABB technologies and innovation you deserve. 479-646-4711 Baldor.com BAL FQ_S Baldor-Reliance Motors_StateOnly_0418.indd 1 7/12/18 12:38 PM Only Still the ^ one! 091601 AccuPoint® Advanced for Sanitation Verification Because performance matters • The only AOAC-approved ATP testing system • Independent testing by NSF demonstrates AccuPoint Advanced exceeds performance of competitors • RFID and multi-site capable Contact your Neogen sales representative or visit foodsafety.neogen.com/en/accupoint-advanced. 800-234-5333 (USA/Canada) • 517-372-9200 [email protected] • foodsafety.neogen.com FD1208 AccuPoint Advanced AOAC FQ_0718.indd 1 7/20/2018 10:49:01 AM Safer Food. Our Responsibility. Poultry growers, processors, and retailers need non-antibiotic solutions to meet today’s consumer demands. Original XPC™ works naturally with the biology of the bird to help maintain immune strength. A strong immune system promotes: P Animal health & well-being P More efficient production P Safer food from farm to table ™ Diamond V Immune Strength for Life B U I L D I N G O N YEARS OF TRUST 7D I A 5 M O N D V For more information, visit www.diamondv.com Safer Food. -
Unit 3 Lecture 6
Unit 3 Lecture 6 Unit 3 Lecture 6 Introduction to Antimicrobials An Antimicrobial is any method which interferes with the optimum growth of a microbe. Microbial death is defined as the inability of the organism to reproduce. Sterility is the complete destruction or removal of all microorganisms and viruses. Sterile is an absolute term. There is no “almost sterile.” Sterility requires all life forms to be eliminated from the various kingdoms of microorganisms including the vegetative state (those in active metabolism and reproduction) and those that are quite resistant to sterilization (e.g. endospores and cysts). Sterilization can be achieved by physical or chemical means. Microbial death is the permanent loss of reproductive ability of the microbe. Disinfection is the complete destruction or removal of all vegetative pathogens and their toxins. It does not affect endospores. Therefore non- pathogenic life forms may survive. It does however require all vegetative forms of pathogens be eliminated. Disinfection can be achieved by physical or chemical means. A disinfectant is used on only on inanimate objects. Aseptic techniques Surgical asepsis is any barrier to exclude the admission of any viable organism. Medical asepsis is any barrier to exclude the admission of naturally communicable organisms. An Antiseptic is a chemical used to provide asepsis that is safe to use on body surfaces. An object or skin is sanitized when the mechanical destruction or removal of sufficient microbes has been performed to have a microbial population at a “safe level.” Degermation is the reduction of the number of microbes on the skin by scrubbing. Word parts used with antimicrobials that assist in their definition. -
Combination of High-Pressure Processing and Freeze-Drying As the Most Effective Techniques in Maintaining Biological Values and Microbiological Safety of Donor Milk
International Journal of Environmental Research and Public Health Article Combination of High-Pressure Processing and Freeze-Drying as the Most Effective Techniques in Maintaining Biological Values and Microbiological Safety of Donor Milk Sylwia Jarzynka 1 , Kamila Strom 1 , Olga Barbarska 1, Emilia Pawlikowska 2, Anna Minkiewicz-Zochniak 1 , Elzbieta Rosiak 3, Gabriela Oledzka 1 and Aleksandra Wesolowska 4,* 1 Department of Medical Biology, Faculty of Health Sciences, Medical University of Warsaw, 14/16 Litewska St., 00-575 Warsaw, Poland; [email protected] (S.J.); [email protected] (K.S.); [email protected] (O.B.); [email protected] (A.M.-Z.); [email protected] (G.O.) 2 High Pressure Physics, Polish Academy of Science, 29 Sokolowska St., 01-142 Warsaw, Poland; [email protected] 3 Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c St., 02-776 Warsaw, Poland; [email protected] 4 Laboratory of Human Milk and Lactation Research at Regional Human Milk Bank in Holy Family Hospital, Department of Medical Biology, Faculty of Health Sciences, Medical University of Warsaw, 14/16 Litewska St., 00-575 Warsaw, Poland * Correspondence: [email protected]; Tel.: +48-22-116-92-50 Citation: Jarzynka, S.; Strom, K.; Barbarska, O.; Pawlikowska, E.; Abstract: Background: Human milk banks have a pivotal role in provide optimal food for those Minkiewicz-Zochniak, A.; Rosiak, E.; infants who are not fully breastfeed, by allowing human milk from donors to be collected, processed Oledzka, G.; Wesolowska, A. and appropriately distributed. Donor human milk (DHM) is usually preserved by Holder pasteur- Combination of High-Pressure ization, considered to be the gold standard to ensure the microbiology safety and nutritional value Processing and Freeze-Drying as the of milk. -
High Pressure Processing (HPP)
High Pressure Processing INTRODUCTION 1 2 3 High pressure processing (HPP) • HPP is a novel method for non thermal processing of food • A relatively new concept compared to conventional thermal processing, is receiving wide attention. • HPP is also termed as Hyperbaric pressure Ultra high pressure High hydrostatic pressure Pascalization • In HPP, the food is subjected to elevated pressure (up to 900 MPa or 9000 atm) with or without the addition of heat to achieve microbial inactivation, enzymatic inactivation or to alter the food attributes in order to achieve desired qualities. 4 Process Principles There are basically three principles involved in high pressure processing – (i) Iso-static principle It states that application of pressure is instantaneous and uniform throughout the sample (ii) Le Chatelier’s principles It states that the reaction volume change is influenced by high pressure applications during high pressure processing and this change result into the volume decrease which is accelerated with the application of high pressure and vice versa. (iii) Principle of microscopic reordering It states that at a constant temperature, increase in pressure increases the degree of ordering of molecules. Therefore, pressure and temperature exert antagonistic forces and molecular structure and chemical reactions. 5 Packaged food in a sterilized container Load packed food in a pressure chamber Fill the pressure chamber with water HPP Technology HPP Pressurize the chamber Hold under pressure De-pressurize the chamber Remove processed food 6 Pressure generation system 7 Components of HPP system • Pressure vessel • Closure(s) for sealing the vessel. • Yoke – a device for holding the closure(s) in place while the vessel is under pressure. -
Food Microbiology
SRINIVASAN COLLEGE OF ARTS & SCIENCE (Affiliated to Bharathidasan University, Trichy) PERAMBALUR – 621 212. DEPARTMENT OF MICROBIOLOGY Course : B.Sc Year: III Semester: VI Course Material on: FOOD MICROBIOLOGY Sub. Code : 16SCCMB8 Prepared by : Ms. R.KIRUTHIGA, M.Sc., M.Phil., PGDHT ASSISTANT PROFESSOR / MB Month & Year : APRIL – 2020 FOOD MICROBIOLOGY OBJECTIVES The subject aims to study about the food microflora, food fermentations, food preservation, food spoilage, food poisoning and food quality control. Unit I Concepts of food and nutrients - Physicochemical properties of foods - Food and microorganisms – Importance and types of microorganisms in food (Bacteria, Mould and Yeasts) - Sources of contamination- Factors influencing microbial growth in food – pH, moisture, Oxidation-reduction potential, nutrient contents and inhibitory substances. Unit II Food Fermentations – Manufacture of fermented foods - Fermented dairy products (yoghurt and Cheese) - plant products- Bread, Sauerkraut and Pickles - Fermented beverages- Beer. Brief account on the sources and applications of microbial enzymes – Terminologies - Prebiotics Probiotics and synbiotics. Advantages of probiotics. Unit III Contamination, spoilage and preservation of cereals and cereal products - sugar and sugar products -Vegetables and fruits- meat and meat products- Spoilage of canned food. Unit IV Food borne diseases and food poisoning – Staphylococcus, Clostridium, Vibrio parahaemolyticus and Campylobacter jejuni. Escherichia coli and Salmonella infections, Hepatitis, Amoebiosis. Algal toxins and Mycotoxins. Unit V Food preservations: principles- methods of preservations-Physical and chemical methods- food sanitations- Quality assurance: Microbiological quality standards of food. Government regulatory practices and policies. FDA, EPA, HACCP, ISI. HACCP – Food safety- control of hazards. UNIT 1 CONCEPT OF FOOD AND NUTRITION The term 'food' brings to our mind countless images.