PPT-Microbial Food Spoilage

Microbial food spoilage occurs as a consequence of either microbial growth in a food or release of extracellular and intracellularfollowing cell lysis enzymes in the food environment Signs of spoilage of different types of food. INTRODUCTION. Milk products include milk, cream, butter, frozen deserts, cheese, fermented milks, condensed & dried milk products.. The nutritional qualities of milk & milk products make the desirable foods for humans and young animals.. Professor James Dooley. School of Biomedical Sciences,. University of Ulster,. Coleraine. Food Spoilage and Preservation. Essential element of modern society. Not appreciated by most individuals. A changing environment requiring constant innovation. Varun. . Pathak. School of Biomedical Sciences,. University of Ulster,. Coleraine. Hunter-Gatherer society. supported low numbers/ self-sufficient. unreliable food supply. limited specialisation of individuals. of cereals &cereal products. . CONTAMINATION. The exteriors of harvested grains retains some of the natural flora they had while growing plus contamination from soil ,insects & other sources. . Microorganisms & Food. OCR AS Biology – F212 – Module 2. Food & Health. Learning Objectives. Success Criteria. Understand that food spoilage can be harmful to human health.. Understand the methods used to prevent food spoilage.. Updated: January 2015. By Jerald D. . H. endrix. Microbial Classification . and Taxonomy. Classification Systems. Levels of Classification. Definition of “Species”. Nomenclature. Useful Properties in Microbial Classification. A. Metabolism. 1. Anabolism. A) synthesis reactions (building up). 2. Catabolism. A) lysis reactions (breaking down). B. Enzymes. 1. proteins that facilitate chemical reactions. Microbial Metabolism. Dr.. P. . Fandamu. Chief Veterinary Research Officer. Presentation outline. Background. Objective of the programme. Materials and Method. Preliminary results. Conclusion. Background. An important aspect food safety (animal derived food) is the control of residues. CONTAMINATION OF SUGARS:. Sugar products include: sucrose (cane and beet sugar), molasses, syrups, maple sap and sugar, honey and candy.. SUCROSE. : . The raw juice expressed from sugarcane may become high in microbial content unless processing is prompt.. Charlene Wolf-Hall and William . Nganje. Chapter 8. : Eukaryotic Microorganisms of Concern in Food - Parasites and Molds . What . is a eukaryotic microorganism?. What . eukaryotic microorganisms are of most . . MILK AND MILK PRODUCTS . Raw . milk contains many types of microorganisms coming from different sources. The average composition of cow’s milk is protein 3.2%, carbohydrates 4.8%, lipids 3.9%, and minerals 0.9%. Besides casein and . 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 . food.  deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. It involves any change which renders food unacceptable for human consumption.. Spoilage of food can occur through:. Food spoilage Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. It involves any change which renders food unacceptable for human consumption.