Introduction to Food MIcrobiology.
Although microorganisms can spoil the good food and may cause diseases to the body but they have contributed a lot in the food industry and also for the fermentation process. Many food items can only be produced by the biochemical activities of microorganisms. The fermented products and alcoholic beverages are consumed by millions of people which is only possible with the help of microorganisms.
Summary
Although microorganisms can spoil the good food and may cause diseases to the body but they have contributed a lot in the food industry and also for the fermentation process. Many food items can only be produced by the biochemical activities of microorganisms. The fermented products and alcoholic beverages are consumed by millions of people which is only possible with the help of microorganisms.
Things to Remember
Microorganisms help to continue food chain in various ecosystems.
A commercial population of microorganisms is used to produce the good product called starter culture.
The microorganisms can itself are edible in the form of fungi.
Food poisoning microorganisms cause health problems either by intoxication or infection.
The preservation of food by eliminating microorganism responsible for spoilage.
The detection and prevention of food poisoning due to pathogenic microorganisms.
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Q1:
What are the principle of co-ordination?
Type: Long Difficulty: Easy
<p><strong>1. Principle of early stage<br /></strong>The process of co-ordination must begin in the early stage of planning and the policy formulation of the organization. There must be mutual trust and confidence among the members at the early stage of the organization to coordinate the activities. If coordination is started early only then all the management functions will be performed successfully.</p>
<p><strong>2. Principle of continuity<br /></strong>Coordination must be a continuous or never ending process. It must be carried on through the entire process of management starting from planning to control. The coordination should be continued until its existence. Coordination cannot be left to chance but management should make constant efforts to achieve it.</p>
<p><strong>3. Principle of direct contact<br /></strong>An effective coordination should be based on direct contact or interpersonal relationship among the employees. One special advantage of direct personal contact ia that the concerned persons can discuss among themselves the ideas and opinions leading to mutual understanding and cooperation.</p>
<p><strong>4. Principle of mutual respect<br /></strong>Co-ordination will be successful only if there exist a mutual respect throughout the organization. All managers working at different levels top, middle or lower must respect each other. All employees should respect each other and must show a friendly attitude during interactions. </p>
<p><strong>5. Principle of clarity of objectives<br /></strong>Co-ordination will be successful only if the organization has set its clear objectives. Every manager in the organization should understand the overall goals and the contribution y his job to these goals. Therefore, the goals of the organization should be laid down clearly.</p>
<p><strong>6. Principle of reciprocal relationship<br /></strong>All factors of organization such as men, material, money, and management are interdependent and interrelated. They influence each other and are influenced by others. Hence, every person must consider the impact of his decision or action on others before taking such decision or action.</p>
<p><strong>7. Principle of clear definition of authority and responsibility<br /></strong>A clear definition of authority and responsibility for each individual and department also facilitates effective coordination in an organization. It helps in reducing conflicts among different positions which is essential for sound coordination. It defines who is accountable to whom so that the manager can hold subordinates responsible for violating the limits. </p>
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Introduction to Food MIcrobiology.
Introduction.
Food microbiology is the study of microorganisms that inhabit and helps to create or damages the food.Similarly, the microorganisms contribute in order to continue different food chains occurring in different ecosystems. the keeping quality and safety of food will depend on upon the success of preventing the entry of microorganism, and of restarting their growth. in contrast to this, certain foods are inoculated with a large number of specific microorganisms. Microorganisms are of the great importance in the food and in the production of food items.Microorganisms are of great significance to foods due to various reasons some of them are.
- Microorganisms can cause spoilage of foods.
- microorganisms are used to manufacture a wide variety of food products,and
- microbial disease can be transmitted by foods.
Food products from microorganisms.
Important food items produced in a whole or part by the biochemical activities of microorganisms include pickles ,olives,soy sauce ,sausages,all unprocessed cheese except cream cheese,and many fermented milk products such as yogurt and acidophilus milk.In each instance, a raw food item,such as cucumbers in the case of pickles milk protein in the case of cheeses is inoculated with microorganisms known to produce the changes required for a desirable product.The initial food items thus serve as a substrate that is acted upon microorganisms during the period of incubation.Frequently the manufacturer uses a "starter culture"-a commercial population of microorganisms already known to produce a good product. the external surface of plants products is contaminated by microorganisms from the soil, air, insects, human handlers, and packages.
Some of the useful microorganisms are:
| Name of microorganism | Products. |
| Streptococcus diacetylactis | buttermilk |
| Streptococcus thermophilus | yogurt |
| Streptococcus diacetylactis | sour cream(from cream) |
| Lactobacillus acidophillus | acidophilus milk |
| Saccharomycetes cerevisiae | baked goods |
| Acetobacter | vinegar |
Food-borne microorganism.
Generally,food borne microorganisms can be classified as either food-spoilage or food poisoning, with each presenting unique characteristics and challenges to meet product safety and quality.
Food-Spoilage microorganisms.
These organisms are responsible for the detrimental quality changes in food, especially meat.The changes include discolouration,unpleasant odors, and physical alterations.The principle spoilage organisms are molds and bacteria.Molds usually appear dry and fuzzy and are white or green in color.They can impart a musty flavor to the meat. Common molds in meat include genera Cladosporium, Mucor, and Alternaria. Slime molds produce a soft, creamy material on the surface of the meat.
Common spoilage bacteria include pseudomonas, Acinetobacter, And Mora clip.Under anaerobic conditions,such as in canned meats,spoilage can include souring putrefaction and gas production.This is a result of anaerobic decomposition of proteins by the bacteria.
Food-Poisoning Microorganisms.
Food poisoning microorganisms can cause health problems by either intoxication or infection.Intoxication occurs when food-poisoning microorganisms produce a toxin that triggers sickness when ingested.Several different kinds of toxins are produced by the variousmicroorganisms.these toxins usually affect the cells lining the intestinal wall, causing vomiting and diarrhea. Microorganisms capable of causing food-poisoning intoxication include Clostridium per fringe, Staphylococcus aureus, and Clostridium botulinum.
Infection occurs when an organism is ingested by the host ,then grows inside the host and cause acute sickness and in extreme cases death. Common infectious bacteria capable of causing food poisoning in undercooked or contaminated meats are Salmonella, Escherichia coli, campylobacter jejune,and Listeria monocytogenes.
The role of microorganisms in fermentation.
Microorganisms show a positive role in creation as well as spoilage of food items.The microorganisms themselves edible in the form of fungi, mycoprotein as well as algae.However,microorganisms also play an active role in the important transformation of many food items through the fermentation process.More than thousands of fermented products and alcoholic beverages are consumed by the billions of people present all around the world. The ability of microorganisms to use the different energy sources and nutrients present in the food helps in the fermentation of different food items through the process of metabolic diversity.
References.
C.H.Collins. (1995). Microbiological Methods. Oxford Univ Press.
D.Greemwood, R. S. (2002). Medical Microbiology. London: Churchill Livingstone.
M.J.Pelezar. (1993). Microbiology. Tata McGraw hill.
M.T.Madigan, J. a. (1997). Biology of microorganisms. London: Prentice hall International Inc.
R.N.Atlas. (1984). Fundamentals and Applications. NewYork: MacMiHiam Publishing Co.
Lesson
Scope and applications of microbiology
Subject
Microbiology
Grade
Bachelor of Science
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