Chap 3: Food Microbiology & Food Safety

Louis Pasteur (French Chemist)

Nicolas Appert (1809)

Branch of biology deals with existence of microscopic organisms - Structure *Bacteria - Function *Fungi - Uses *Mold * Viruses

Encompasses the study of microorganisms - Beneficial effects *Raw and processed meats - Deleterious effects *Processed foods - Quality and safety *Poultry *Eggs Products and Produce

Beneficial Microorganism, Spoilage Microorganism, & Pathogenic Microorganism

These bacteria utilize carbohydrates to produce LACTIC ACID

Produces ACETIC ACID in sugary foods

Hydrolyze proteins by producing PROTEINASES

Hydrolyze triglycerides by producing LIPASES

Hydrolyze complex carbohydrates

Metabolic process where bacteria converts carbohydrates into alcohol or acid (One of the most utilized ways to preserve foods)

• Improves the body’s ability to digest food (or fight disease) • A part of the human microflora (gut health) (Referred to as probiotics)

LIVE - “ACTIVE” microorganism that are able to provide health benefits (especially to the gut microflora when consumed in sufficient amounts)

LACTOBACILLUS BULGARICUS (discovered in 1905 by a bulgarian physician and microbiologist STAMEN GRIGOROV)

(Anti-Life) known to destroy bacteria, including beneficial ones which can negatively impact the immune system

a nondigestible component which beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of colonic bacteria (improving the health of the host)

nutrients that the bacteria use as a fuel source (dietary fiber and carbohydrates)

*Garlic *Onions *Asparagus *Barley *Inulin (Oligosaccharides)

From the genus SACCHAROMYCES

Glucose + Ethanol + Carbon Dioxide (Bread, Wine, and Beer)

Glucose + Lactic Acid (Causes milk to curdle)

Molds that are associated with the ripening and flavor of cheese

Food Safety Modernization Act

Young Old Pregnant Immunosuppressed Compromise