PPT-Microorganisms and fermented food products

outline Specific fermented food products VEGETABLE PRODUCTS Nearly all vegetable material are fermentable by lactic acid bacteria They contain sugars and are nutritionally adequate for the growth of lactic acid bacteria . 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. How microorganisms impact the taste and safety of food. What are Fermented Foods?. Examples. What is it?. Why Ferment Food?. Fermentation has been around since 8,000 B.C.. Safe foods, preservation, tasty . HIED 546 . 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. 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. Dr. Elijah I. Ohimain. Biological Sciences Department . Niger Delta University. Wilberforce Island, Nigeria. Food Safety & Regulatory Measures International conference . 17 -19 August 2015 Birmingham, UK. Meats . and . Implications . in . Human Health. : . The Microbiome Connection. Meredith Hullar, PhD. FHCRC. Food Technology Conference, 2015. Overview . Population-level health trends associated with meat consumption. 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. Fermenting. . Foods. FE308. -. . Fermentation. . Technology. Spring . 201. 6. 1.Improving Food Security. a)Food. . Preservation. b)Salvaging waste foods. c) Removal of anti-nutritional factors. d)Antimicrobial activities. 2438nk BozaGlen BAYATaGlin YILDIZaaIgdir University Faculty of Tourism Department of Gastronomy and Culinary Arts 76000 Idr Turkey Article HistoryReceived01092019Accepted20122019KeywordsBozaHistoryFer 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 . 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. 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 (e.g. yeasts and . 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.