microbilogy ppt

8/9/2019 Microbilogy PPT

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Submitted toSubmitted to:-:-

Sachin sirSachin sir

Submitted bySubmitted b

y:-:-

Deeksha AgarwalDeeksha Agarwal

MSc BiotechnologyMSc Biotechnology



IntroductionIntroduction

Food poisoning is a common,yet distressingFood poisoning is a common,yet distressing

and sometimes life threatening problem forand sometimes life threatening problem for

million of people in the the U.S andmillion of people in the the U.S and

throughout the world.People infected withthroughout the world.People infected withfood borne organisms may be symptomsfood borne organisms may be symptoms

free or may have symtomes ranging fromfree or may have symtomes ranging from

mild intestinal discomfort to servemild intestinal discomfort to serve

dehydration and bloody darrhea.Dependingdehydration and bloody darrhea.Dependingon the type of infection, people can even dieon the type of infection, people can even die

as a result of food poisonningas a result of food poisonning



Natural remedies for FoodNatural remedies for FoodPoisoningPoisoning



What is Campylobacter What is Campylobacter

infectioninfection Campylobacter is a bacterium that causesCampylobacter is a bacterium that causes

acute diarrhea.ransmission usually occursacute diarrhea.ransmission usually occurs

through ingestion of contaminated food,waterthrough ingestion of contaminated food,water

or unpasteuri!ed mil",or through contactor unpasteuri!ed mil",or through contactwith infected infants,pets,or wild animals.with infected infants,pets,or wild animals.

Symptoms of campylobacter includeSymptoms of campylobacter include Diarrhea#sometimes bioody$Diarrhea#sometimes bioody$

Nausea and vomitingNausea and vomiting

%bdominal pain and &or cramping %bdominal pain and &or cramping

'alaise#(enral uneasiness$'alaise#(enral uneasiness$

C



Is Campy o acters ampy o acterinfection a Seriousinfection a Serious

Health ConcernHealth Concern Campylobacter infection can beCampylobacter infection can be

serious,in those with wea"enedserious,in those with wea"ened

immune systems.)n rareimmune systems.)n rare

cases,Campylobacter infection cancases,Campylobacter infection can

causes additional problems such ascauses additional problems such as

reactive arthritis or brain and nervereactive arthritis or brain and nerve

problems.*ccasionally ,theseproblems.*ccasionally ,theseproblems occur after the diarrheaproblems occur after the diarrhea

has stopped.has stopped.



'icrobial Food Poisoning'icrobial Food Poisoning



Removal ofRemoval of

MicroorganismMicroorganism +ow emperature+ow emperature

igh emperatureigh emperature

-educed ater %vailability-educed ater %vailability Chemical /ased PreservationChemical /ased Preservation

-adiation-adiation

'icrobial Product /ased )nhibition'icrobial Product /ased )nhibition



Basic Approaches to FoodBasic Approaches to Food

reservationreservation

Approach Approach +ow temperature+ow temperature

igh temperatureigh temperature

-educed water-educed water

availabilityavailability

Chemical basedChemical basedpreservationpreservation

-adiation-adiation

!"ample of rocess!"ample of rocess -efrigeration,Free!ingms-efrigeration,Free!ingms

Partial or c.heat inactivationPartial or c.heat inactivation

of microorganismof microorganism

#pasteuri!ation and canning$#pasteuri!ation and canning$ ater removal as withater removal as with

lyphili!ationor free!e dryinglyphili!ationor free!e drying

%ddition of speci0c %ddition of speci0c

inhibitory compounds #e.ginhibitory compounds #e.g

organic acid $organic acid $ Use of ioni!ing andUse of ioni!ing and

nonioni!ingnonioni!ing



Food Borne InfectionFood Borne Infection A Food borne infection involves the in#ection of the A Food borne infection involves the in#ection of the

pathogenpathogen

Follo$ed by gro$th in the host%Including tissue invasionFollo$ed by gro$th in the host%Including tissue invasionand&or the release of to"in%and&or the release of to"in%

Food Borne 'iseasesFood Borne 'iseases

Annual incidences of food related diseases Annual incidences of food related diseases

involve () million cases*+, million can beinvolve () million cases*+, million can be attributed to -no$n patogens%Food borneattributed to -no$n patogens%Food borne

diseases result in ./0*111 hospitali2atonsdiseases result in ./0*111 hospitali2atonsand at least 0*111 death per year sinceand at least 0*111 death per year since

+3,/*the number of recogni2ed food borne+3,/*the number of recogni2ed food borne

pathogen has increased over 4vefoldpathogen has increased over 4vefold%%

Campylobacter jejuni and SalmonellaCampylobacter jejuni and Salmonella arearethe ma#or causes of food borne diseases%the ma #or causes of food borne diseases%



Food Borne IntoxicationFood Borne IntoxicationMicrobial growth in food roducts also can result in aMicrobial growth in food roducts also can result in a

Food Intoxication!Intoxication roduse symtomesFood Intoxication!Intoxication roduse symtomesshortly after the food is consumed because growthshortly after the food is consumed because growthof the disease causing microorganism is notof the disease causing microorganism is notre"uired#toxin roduced in the food can bere"uired#toxin roduced in the food can beassociated with microbial cells or can be releasedassociated with microbial cells or can be releasedfrom the cells#from the cells#

Detection of Food Borne $athogensDetection of Food Borne $athogens



Fermented Mil-sFermented Mil-s%hroughout the world!at least &oo different%hroughout the world!at least &oo different

fermented milk are roduced#these fermentationfermented milk are roduced#these fermentationare carred out by mesohilic!thermohilic!andare carred out by mesohilic!thermohilic!andtheraeutic lactic acid bacteria as well as bytheraeutic lactic acid bacteria as well as byyeast molds#only ma'or examile of theseyeast molds#only ma'or examile of these

fermentation tyesfermentation tyes



Ma#or Categories and !"ampleMa#or Categories and !"ample

of Fermented Mil- roductsof Fermented Mil- roducts

Category Category +actic fermentation+actic fermentation

'esophilic'esophilic

hermophillichermophillic

herapeuticherapeutic

1east lactic 1east lactic

ferrnentationsferrnentations

'ore lactic fermentations'ore lactic fermentations

5ypical !"ample5ypical !"ample /utter mil" /utter mil"

Cultured butter mil" Cultured butter mil"

+ango0l+ango0l 1ogurt ,/ulgarian 1ogurt ,/ulgarian

buttermil" buttermil"

%cidophilus mil" %cidophilus mil"

2e0r and acidophilic2e0r and acidophilic

yeast mil" yeast mil"

3illi 3illi



4.4. (heese $roduction(heese $roduction (heese is one tye of the oldest human foods and(heese is one tye of the oldest human foods and

is thought to ha)e been de)eloed aroximatedis thought to ha)e been de)eloed aroximated

*!+++ years ago#About ,!+++ distinct )arieties of*!+++ years ago#About ,!+++ distinct )arieties ofcheese are roduced throughout the world#cheese are roduced throughout the world# ften cheese classified based on texture orften cheese classified based on texture or

hardness as soft cheesehardness as soft cheese .(ottage!(ream!Brie/.(ottage!(ream!Brie/

Semisoft cheeseSemisoft cheese.Muenster!0imburgur!Blue/!.Muenster!0imburgur!Blue/! 1ard cheese1ard cheese .(hsddar!(olby!Swiss/.(hsddar!(olby!Swiss/or )ery hardor )ery hard

cheese.$armesan/#cheese.$armesan/#

microbilogy ppt

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