tailieunhanh - Lecture Microbiology - Chapter 26: Applied microbiology

Lecture Microbiology - Chapter 26: Applied microbiology. This chapter presents the following content: Microbes found in food, preventing disease and food spoilage, mesophilic canned spoilage, modern food preservation methods, food preservation methods,. | APPLIED MICROBIOLOGY CHAPTER 26 Copyright © 2012 John Wiley & Sons, Inc. All rights reserved. Microbes Found in Food 20% of . visits are foodborne illness Grains – Claviceps purpurea mildew – Aspergillus – Rhizopus Produce – Pseudomonas – Salmonella, Listeria on cantaloupes Meats/Poultry – Salmonella, Clostridium, Staphylococcus – Helminths – Molds © 2012 John Wiley & Sons, Inc. All rights reserved. Microbes Found in Food (cont.) Fish/Shellfish – Vibrio cholerae, V. parahemolyticus – Salmonella Milk – Staphylococcus aureus (milk handling) – Pseudomonas – Mycobacterium bovis © 2012 John Wiley & Sons, Inc. All rights reserved. Preventing Disease and Food Spoilage Canning – Commonest method – Moist heat under pressure – Balances flavor/safety Thermophilic (flat sour) food spoilage – Bacillus stearothermophilus Avoid temperature abuse to cans – Acid taste, no gas production © 2012 John Wiley & Sons, Inc. All rights reserved. Mesophilic Canned Spoilage Mesophilic food spoilage – Improper cooking – Flaws in cans • Gas often seen – Botulism is a risk in canned meats – Home canners need to follow USDA guidelines © 2012 John Wiley & Sons, Inc. All rights .