improving food production
TRANSCRIPT
Improving Food productionImproving Food production
ObjectivesObjectives• Describe how the use of fertilisers and
pesticides with plants and the use of antibiotics with animals can increase food production
• Describe the advantages and disadvantages of using microorganisms to make food for human consumption
• Outline methods used to prevent food spoilage by microbes
• in many countries farming has become more intensive (since world war 2)
• fertilisers/pesticides used• animals fed supplements and antibiotics
• recent backlash• people prepared to pay more for organic food
fertilisers• ammonium nitrate• plants need ammonium ( NH4
+ ) and nitrate (NO3-)
ions• expensive • soil tested using GPS to see if needed – can be
applied in exact quantities• too much fertiliser not only damages environment
and is costly but actually reduces yield by reducing water potential in soil
• http://www.youtube.com/watch?v=k-5gNgegCB8• precision not possible using manure
Classwork/Homework questions
• saq 8, 9, 10 p158-159 cambridge
pesticides
• insecticides/fungicides• DDT – accumulates in food chain. broad
spectrum . banned. malaria• several applications a year needed• resistance can develop• traces left on food
antibiotics
• intensively farmed animals• more susceptible to disease• treatment increases growth rates• may destroy bacteria in gut that would slow
growth• widely used with pigs and chickens• risk of resistance to antibiotics evolving in
bacteria if used too widely,
How can microbes spoil our food?
• Visible growth on bread, cheese etc - Grows for a few days before it is noticible – Mucor – black, Penicillium- blue green
• Sweet smell (bananas) – indicates enzymes are releasing sugars from carbohydrate – food will become mushy
• Can cause infection – Salmonella, in chicken – also Clostridium botulinum and E.Coli
preventing food spoilage by microbes
• Refrigeration – slows enzyme activity of microbes• Salting/sugaring/drying- dries the food by osmosis• Pickling- acid denatures microbe enzymes• freezing – lack of water prevents growth of microbes• pasteurisation/UHT- kills harmful microbes• Irradiation- disrupts DNA of microbes• vacuum sealing/canning- prevents air reaching food
(needed for microbial aerobic respiration)• Name a different foodstuff that is preserved by
each method
Using microbes to make food
• Yogurt- milk turned sour by Lactobacillus bacteria- uses lactose sugar in milk to make lactic acid. This also thickens the milk proteins
• Cheese - from curdled milk. Lactobacillus
• Bread- uses yeast ( Saccharomyces) to rise. The carbon dioxide produced provides the bubbles
• Alcohol- a by product of anaerobic respiration- uses strain of yeast called Saccharomyces Carlsbergensis. This respires (ferments) on sugars in grapes( glucose /fructose) to make wine or malted barley ( maltose sugar) to make beer
mycoprotein (QUORN)• myco – fungus• Fusarium venenatum /graminearum• Single cell protein (SCP)• http://www.mycoprotein.org/what_is_mycoprotein/
product_process.html • Advantages
– Similar texture to meat– Faster growth than meat– All essential amino acids, lower in fat, no cholesterol– Production can easily be changed with demand– Can be grown all year round
• Disadvantages– taste– Can be grown using waste as a substrate material such as paper and
whey( curdled milk from which curds are removed)– Protein needs to be purified to avoid contamination– Care needs to be taken to avoid microbial infection of product
Homework Questions
1. Why should frozen food never be thawed and then refrozen?
2. Describe the effects of these temperatures on bacterial growth and activity (all degrees celsius): -12, 4, 25, 37, 50, 65, 100, 120
3. Explain how osmosis can help keep food fresh
4. What is the difference between milk that is pasteurised and UHT?