Introduction to Food Microbiology PDF

Introduction to Food Microbiology This course will explore the fascinating world of microbes in food. We will learn about the types of microorganisms found in food, their impact on food safety and quality, and the role they play in food production. by Prof. Mohamed abdel-shafi preencoded.png...

Introduction to Food Microbiology This course will explore the fascinating world of microbes in food. We will learn about the types of microorganisms found in food, their impact on food safety and quality, and the role they play in food production. by Prof. Mohamed abdel-shafi preencoded.png Importance of food microbiology 1 Food Safety 2 Food Quality Food microbiology is Microorganisms play a essential for preventing critical role in the foodborne illnesses and production of fermented ensuring the safety of the foods like yogurt, cheese, food supply. and bread. 3 Food Preservation 4 Food Production Understanding microbial Microbial processes are growth and spoilage is used in various food crucial for developing production methods, effective food preservation enhancing flavor, texture, methods. and shelf life. preencoded.png Microorganisms in food: bacteria, viruses, fungi, and protozoa Bacteria Viruses Fungi Bacteria are single-celled Viruses are tiny infectious agents that Fungi include molds and yeasts, which organisms that can cause food can contaminate food and cause can cause food spoilage and produce spoilage and foodborne illnesses. illness. harmful toxins. preencoded.png Foodborne illnesses and their causes Illness Causative Agent Symptoms Salmonella Bacteria Diarrhea, fever, abdominal cramps E. coli Bacteria Diarrhea, abdominal cramps, vomiting Norovirus Virus Vomiting, diarrhea, stomach cramps Ergot Fungi Muscle spasm fever preencoded.png Food preservation techniques 1 Heating Methods like canning, pasteurization, and cooking destroy harmful microorganisms. 2 Cooling Refrigeration and freezing slow down microbial growth and extend shelf life. 3 Drying Removing moisture inhibits microbial growth, preserving food for longer periods. 4 Fermentation Controlled fermentation by beneficial microorganisms enhances flavor and safety. preencoded.png Role of microorganisms in food production Fermentation Flavor Development Microorganisms transform Microorganisms contribute to ingredients into unique flavors the characteristic flavors of and textures. fermented foods. Texture Enhancement Nutrient Enhancement Microorganisms can modify Fermentation can increase the the texture of foods, making availability of nutrients in food. them more appealing. preencoded.png Microbial spoilage of food and food safety Spoilage Microorganisms Microorganisms can alter the appearance, smell, taste, and texture of food. Food Safety Hazards Some microorganisms produce toxins that can cause illness, even if the food appears normal. Preventing Food Spoilage Proper food handling, storage, and preservation methods are crucial for minimizing spoilage. preencoded.png Course overview and learning objectives Understanding Microbial Identifying Foodborne Pathogens Growth and pathogenic microbes We will learn about the factors that We will explore the characteristics of affect microbial growth in food. And foodborne pathogens and their modes inhibition principles. of transmission. And pathogenic microorganisms transferred through foods Food Preservation and Safety Laboratory Techniques We will examine various food We will learn about common preservation methods and their laboratory techniques used in food effectiveness in controlling microbial microbiology. growth. preencoded.png Course overview and learning objectives Part 1 Part 2 overview and factors Specific affecting microorganisms and microorganisms inhibition means Part 3 Part 4 Technological Sources of microorganisms microorganisms preencoded.png Thank you for listening Wish we spend beneficial time Best wishes preencoded.png