PPT-Control Of Microorganisms In Foods

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. Prof. . Mohammad . Shubair. Microorganisms get into food from both natural sources and from external sources to which a food comes into contact from the time of production until the time of consumption.. The use of low temperatures to preserve foods is based on the fact that the activities of microorganisms can be slowed at temperatures above freezing and generally stopped at subfreezing temperatures.. Chapter 1. Lesson 5. Microorganisms. Microorganisms are organisms that are microscopic, or too small to be seen with just the eyes. . They can be unicellular or multicellular.. Microorganisms are EVERYWHERE!!! They are in food that you eat, on your books, and inside your body. . Environment and. Antimicrobial Chemotherapy. 1. 8 and 9. Copyright © McGraw-Hill Global Education Holdings, LLC. Permission required for reproduction or display.. 2. Definition of Frequently Used Terms. 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. lead to . surgical site infections . (SSIs) may . either be present on the patient’s skin or mucous membranes or transmitted to the patient by health care personnel, the environment, or other items in the perioperative setting. . Medical Foundations. Objectives. Introduce microorganisms. Become familiar with infections and control measures. Introduce the need for standards and precautions. Become familiar with sterile environments . It happens every year sometimes two or three times It happens to almost everyone in every city state town and country around the world When was the last time it happened to you What Oh 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. 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. Cause of spoilage:. Spoilage may be due to one or more of the following:. 1. Growth and activity of microorganisms. 2. Insects. 3. Action of the enzymes of the plant or animal food.. 4. Purely chemical reactions i.e., those not . 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.. What’s for Dinner. What is FATTOM?. An acronym to help us remember the factors affecting the growth of microorganisms:. Yeast. Mold. Bacteria. Why FATTOM?. To keep microorganisms out of our food!. To control the growth of existing microorganisms..