PPT-Microorganisms in food production

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 eg yeasts and . 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.. 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.. Mrs. McNutt. And . Mrs. Brown. Essential Questions. What kind of harmful and beneficial microorganisms are found in our daily lives?. How are microorganisms harmful and beneficial?. How can microorganisms be controlled?. 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.. Are they harmful?. Are they beneficial?. Microorganisms. Micro. So small you can’t see it!. Organisms . It’s alive!. Which are harmful?. Which are beneficial?. Beneficial Microorganisms . Algae. grows on water and produces oxygen. 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. . 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. . . 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. 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 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 . 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.. I. TY. Department of Food Engineering. FE 206 . Food. . Microbiology. I. Lecture. #1. Cisem. Bulut Albayrak. , . Ph. .. D. .. FE 206 . Food. . Microbiology. I. Section. I . Tuesdays. Lecture. 08:30-10:15.