PPT-Spoilage of Specific Food Groups

MILK AND MILK PRODUCTS Raw milk contains many types of microorganisms coming from different sources The average composition of cows milk is protein 32 carbohydrates 48 lipids 39 and minerals 09 Besides casein and . 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. . Co-Principal Investigators - . Amber Avant. Bailey Crosby. Morgan Dandridge. Megan DeWitt. Casey Powell. Milk Spoilage . -. the point at which milk becomes unwholesome. Milk will have a bad odor . 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.. of cereals &cereal products. Submitted by :. P. aramjeet . m.Sc II FN. Roll no -604. CONTAMINATION. The exteriors of harvested grains retains some of the natural flora they had while growing plus contamination from soil ,insects & other sources. . Microbial food spoilage occurs as a consequence of either microbial growth in a food or release of extracellular and intracellular(following cell . lysis. ) . enzymes in the food environment.. Signs of spoilage of different types of food:. 1. 41. Copyright © McGraw-Hill Global Education Holdings, LLC. Permission required for reproduction or display.. Microbial Growth and . Food . Spoilage. Results . from growth of microbes in food. alters food visibly and in other ways, rendering it unsuitable for . 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. . http://. www.learnalberta.ca/content/kefs/index.html. food safety. http://. www.youtube.com/watch?v=1EkehFkhWf4. youtube. - We will We Will Rock you. http://. www.youtube.com/watch?v=32x65e9zTYo&feature=related. CANNING. Canning.  is a method of . preserving food.  in which the food contents are processed and sealed in an airtight container.. Canning provides a typical shelf life ranging from one to five years, although under specific circumstances a freeze-dried canned product, such as canned, dried lentils, can last as long as 30 years in an edible state. Food contamination. There are three ways which food can be contaminated:. • . physical. ;. • . chemical. ;. • . bacterial. .. Physical contamination. Physical contamination . can occur in a variety of ways at different stages of food processing and production. Some examples are:. 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:. . Kinetics. Growth Curve. Log CFU/ml. Optical Density. Lag. First Order Kinetics. Food microbiology is concerned with all phases. Of microbial growth (. lag,log. , stationary, death phase).Growth curves are normally plotted as the number of cells on a log scale or log10 cell number versus time..