PPT-IMPORTANT MICROORGANISMS IN FOOD

  A IMPORTANT BACTERIAL GROUPS IN FOODS Among the microorganisms found in foods bacteria constitute major important groups This is not only because many different species can be present in . A. Contaminants – microbes present at a given place and time that is undesirable. B. Decontamination – the removal or destruction of contaminants. C. Terminology. 1. Sterilization. A) Process that removes all viable microorganisms including viruses & endospores. Introduction. The objective of controlling microorganisms in foods is to minimize their numbers or completely eliminate them from food. Several methods are used to achieve this objective by:. . * controlling access of the microorganisms in foods.. 2012. Mrs. Erickson. Science Benchmark. Microorganisms. . are those . living. things that are . visible. as individual organisms only with the . aid of magnification. . Microorganisms are components of . Importance. . The total microbial population in a food varies greatly and depends on:. . *The . level of sanitation . used at all phases.. . *The . degree of abuse . that leads to microbial growth. . . NATURE OF BIOTECHNOLOGY AND. INDUSTRIAL MICROBIOLOGY. One of the broadest . definition of Biotechnology. is the one given at the United Nations Conference on Biological Diversity in 1992 as . “any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use.”. Dr. . Kamal. E. M. . Elkahlout. Food Microbiology. 2. . Sources of microorganisms in food. & . Important Bacterial Groups in Foods. 2. Sources of microorganisms in foods. . 3. The. internal. MicroorganismS What we don’t see CAN kill us! Microorganisms Also called microbes Cannot be seen without a microscope May be non-pathogen or pathogen depending on where it is in body Microorganisms The ability of microorganisms to grow or multiply in a food is determined by the food environment ( intrinsic environment of food) as well as the environment in which the food is stored (extrinsic environment ).. Microteach. Long Chen. What is your intuition to define a microorganism?. Tiny . Simple . Germs cause disease. The story begins with … …. “The Father of Microbiology”.  . Antonie. van Leeuwenhoek. Microorganisms and food. Microorganisms are a group of tiny (microscopic) organisms that live all around us (and on us).. They usually fall into one of three main groups:. bacteria;. viruses;. fungi (e.g. yeasts and . Soil microorganisms are the most important agents in the transformation of various elements (N, P, K, S, Iron etc.) . in the biosphere; where the essential elements undergo cyclic alterations between the inorganic state as free elements in nature and the combined state in living organisms. Microorganisms such . as bacteria and fungi have been invaluable for discovering drugs and lead compounds. These microorganisms produce a large variety of antimicrobial agents which have evolved to give their hosts an advantage over their competitors in the microbiological world. a. Construct an argument using scientific evidence to support a claim that microorganisms are beneficial.. b. Construct an argument using scientific evidence to support a claim that microorganisms are harmful.. WILF:. Understand about types of microorganism. Identify helpful and harmful microorganisms. Investigate growth conditions for fungi. What Are Microorganisms?. Note down in your book:. Microorganisms are very tiny living things. They are so small that you need a microscope see them..