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. WHY PROCESS FOODS?. EXTEND SHELF LIFE . MAINTAIN SENSORY PROPERTIES . MAINTAIN OR IMPROVE NUTRITIVE PROPERTIES . ENSURE SAFETY. . MAKE MORE CONVENIENT . BOTTOM LINE:  $$ (ECONOMIC VALUE) . HEAT PROCESSING. Hibah. A. W. . Abusulaiman. Second year Lab Medicine (Females). 1433- 1434 A.H. / . 2012- 2013. Microbiology Practical (Course I). Once upon a time…. Please don’t sleep. Fashionable friends. Abrar’s. 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.. 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. 1. Food Safety . Divided into . causitive. categories called “hazards”. Biological Hazards - bacteria, molds, natural occurring toxins. Chemical Hazards – chemicals like petroleum, herbicides, pesticides, heavy metals. . 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 )..  . Radiation may be defined as the emission and propagation of energy through space or through a material medium. . Radiation in Food Preservation:. 1-Nonionizing . radiations. Ultraviolet Light. By:. Asst. Prof. . Shiama'a. Al-Salihy. 5/29/2023. 1. Practical Bacteriology. lab. 1. Learning objectives:. 5/29/2023. 2. After this lab, you must be able to:. Recognize equipment used in bacteriology lab with their functions.. Ultraviolet light can be used to inactivate many types of organisms, including viruses, but it is currently known that UV light only works on surfaces or clear liquids such as water. . UV light radiation has been used for many years in pharmaceutical, electronic, and aquaculture industries as a disinfection medium. . 1. Temperature. 2. . PH. 3. . Water activity. 4. . Oxygen and redox. Temperature. Minimum Temperature. . The temperature below which no growth occurs.. At temperature below the minimum the properties of cell membranes change so that they can no longer transport materials into the cell. 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 . Assistant. . P. rofessor. . Sema AYDIN. What is Food Safety?. . Food . safety refers to the potential hazardous agents or contaminants present in food that can cause food borne . illness. . They . 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..