INTRODUCTION:
Microbiology is the study of organisms to small to be clearly see by the unaided eye that is micro–organism: these include protozoa, algae, an fungi.
Some microbes example algae and fungi are large enough
to be visible, but are still included in the field of microbiology. It has to
been suggested microbiology, can be defined not, only by the size of organisms
studied but by techniques employed to study them (isolation, sterilization, culture in
artificial media). The discovery of micro organisms
a.
Invisible living
creature were thought to be
responsible fore disease
long before they were observed.
b.
An Tonyvan Lecuwenhock (1632-1723) constructed microscopes and was the
first person to observe and describe
micro organism accurately the conflict over spontaneous generation.
a. The proponents of the concept of spontaneous
generation claimed living organisms could develop form non ceiling organism
decomposing matter Francesco Redi((1626-1697) challenged this concept by showing and maggots on decaying in meat in converted
to present the entry of fly
DEFINITION
Food microbiology can be defined as the study of
micro- organism that inhabit meat or contaminate food of major fat.
RELEVANCE
OF FOOD MICROBIOLOGY IN SOIL
1.
Involved in
nutrient transformation process .
2.
Decomposition of
resistant component of plant and animal tissue
3.
Role in microbial antagonism,
4.
Participate in
humus formation
5.
Predator of
nematodes
6.
Surface blooming
reduces erosion losses
7.
Improve soil
structure
8.
Involved soil structure
9.
Maintenance
of biological equilibrium
G Rangaswami(2004) agricultural microbiology prentice
Hal of India
FOOD
SERVICE INDUSTRY: Is very
relevance to the worldwide food
service industry makes, millions of
dollars every year. If there was no food
service industry when tourists would be badly affected
a.
To detect food
spoilage
b.
Fermentation
process
c.
Production of
single cell of protein from a industrial waste eg molecules yeast in the
hospitality business, if one person gets sick form food at your establishment it has exponential
negative effect, world of month is a
very power advertition device it can be
just as bad.
They also
contribute to the development, of new approaches to treat and prevent
infectious disease. They used the latest genetic engineering and molecular biological
technique.
THE RELEVANCE OF
FOOD MICROBIOLOGY ENVIRONMENT AGRICULTURAL, INDUSTRIAL SETTING
1.
here you will also develop an understanding of the relevance of microbiology in environmental
agricultural and industrial settings, the removal of pollutants. Suing micro
–organisms and can recognition they play a key role in the cycling of
molecules in the biosphere has led to
major growth of environmental microbiology. This areas of bio mediation requires a grounding
in microbial physiology and ecology plant
pathology is an important aspect of plant microbe interactions and microbiology area of
agriculture and quarantine
EMPLOYMENT
OPPORTUNITIES :
Training in microbiology can lead to
exiting career opportunities in medical and public health
microbiology. The use of microbes to produce
commercially important products
has a long history, but with greater knowledge
of the physiology and genetics of
micro- organisms, this area is expanding
rapidly to create new career
options in microbial biotechnology. Microbiology offers some of the most exciting and challenging careers in the fields of science and
medicine. These includes research microbiologist work in laboratories in universities, biotechnology companies and agriculture medical and
veterinary institutes. They investigate the molecular and physiological mechanisms associated with infections diseases
environmental processes on biotechnology
interpreting the role of micro –organisms in wound healing
1. Identify the
microbiology of acute and chronic
wounds, risk factors for infection and
advantages and disadvantages of wound culturing
2. Identify methods of delibratment and wounds for which
are appropriate
3. Identify systemic antibiotic treatment options for acute.
The role of microorganisms in wounds and their
effect on healing is a
debatable issue when reviewing the
clinical relevance of microorganisms in
wounds, however, some general students can be applied e.g
1. the most common acute wounds are postoperative wounds enthrone wounds are defined as those do not appear to follow the normal healing process
in less than 4 weeks ,
these wounds are most commonly located on lower leg foot and pelvic region.
2. The risk of infection is greater during the
first 48
to 72 hours micro - organism isolated region,
the period should be considered
clinically relevant until proven otherwise, chronic wounds –excepts for those
in patients with diabetes immunity are
at low risk of infection, isolation of microorganisms from chronic wounds usually represents
colonization rather than
infection
Chronic wounds have chronic causes, for example, reported pressure or trauma for pressure or diabetic naturopathic ulcers. After the
cause of tissue deterioration has
been acceviated and necrotic tissue has
been removed, both acute and chronic
wounds progress through the same phase of healing: Homostasis
inflemention, granulation epithelization, and maturation.
During
healing, if the source of injuring healing is the source of injuring record these
processes may begin of freshly
damaged tissue, creating an appearance of disorder.
AGRICULTURAL
MICROBIOLOGY
Agricultural microbiology
is a breach of microbiology dealing with leant associated microbes and plant and animal
diseases it also deals with the
microbiology of soil fertility such as
microbial matter and soil
nutrients transformations.
SOIL MICRO ORGANISMS
bacteria
; more dominate group and equal to one half of the microbial bio mass in soil
population 100,000 to several hundred millions for gram of soil
autochthonous – zymgenous groups majority are heterophony.
common
soil bacteria arthrobacter, bacillus, clostridium,
microcccus)
actinomy
cetes
Intermediate
group between bacteria and fungi,
numerous and widely distributed
in soil. Abundance is next to bacteria
104 –108g soil 70% of soil
actinomycetes are streptomyces
many of them are known to produced antibiotics population
increases with depth of soil.
Fungi: Numerous in surface layer of well aerated and cultivated soils dominant in acid soils.
Common general in soil are Aspergillus, mucor, penicillum trencherman, alternaria , Algae
found in most of the soil in
number ranges from 100 to 10, 000 per g
Protozoa;
unicellular: population ranges from 10,000 to
100,000 of soil most of the soil forms are flagellates,
amoebae or ciliates. Derive their
nutrition by devouring soil sectarian.
Aboundant in upper, larger of the soil. They are regulating the
biological equilibrium in soil by micro
–organisms in food which may be
ingested
a.
Indicator
organism: For example finding coliforms may indicate
b.
Contamination
problem E. coli would indicate fecal contamination
c.
Proteins, fats aid carbohydrate:
excellent substrates for a verity of
micro –organisms, meat a fish
poultry, eggs and milk are example of high protein foods, milk, fruits
and vegetables contain sugars
which can be fermented
d.
Dry foods
generally resistant to microbial activities what little H20 there may be saturated with
solutes and thus be inhibitory with increasing H20 such as high humidity, molds tends to be the initial spoilage organisms
e.
Food preservation: that is prevention at
spoilage
Principles
i.
Keep micro
organism
ii.
Inhibit microbial
growth and activity
iii.
Remove micro
–organisms
iv.
Kill micro
organism
v.
Inactivate
enzymes in foods
B. Methods of
control microbial growth in foods
i.
Keeping organism
out keeping utensils and food
preparation are (e.g),
plate, spoons etc .
ii.
Removing
organisms (e.g) filtration of liquid
foods like soup
iii.
Low temperature:
Tend to habit microbial activity
could temperatures (e.g) (freezing ) are not
sterilization methods by any means
vii.
High temperature: choice of a suitable time.
Temperature combination to kill pathogenic and spoilage\ organisms depends on
type of food expected food microbiology is very important in any substance
consumed to provide natural support for the body . it is usually of plant or
animal origin, and contains essential nutrients, such as carbohydrates,
fats, proteins vitamins.
Bioorganic
amines: Are important nitrogen compounds of biological important in
vegetable microbial and animal cells,
1.
They can
be detected in both raw and processes. Some toxicological characteristics and outbreaks
of food poisoning are associated with
histamines and try-amine. Secondary
amines may under go nitrification and from nitro amines. A better knowledge of the
factors controlling their formation
is necessary in order to improve the quality and safety of food.
FARM MICROBIOLOGY
a.
Spoilage of good problem of contaminating organisms causing undesirable change in food that may be improperly kept.
In lab, we will be determining the
contamination level in bamburger by the dilation plating method. Also
when we make sausage use will be purposely contaminating one batch
with a greening organism”)
b.
production of
some food : use of bacteria and other
micro-organisms to cause
desirable changes in raw product such
the finished product benefits by longer
shelf life and improved taste and appearance. (In 196 we make savage aid compare batches
made without starter culture)
c.
Food : food borne
illnesses (diseases) pathogenic
organisms transmitted via food and also
toxins produced by micro –organisms in
food may be ingested
indicator organism:
for example finding coliforms may indicate a contamination problem E . coli would indicate fecal
contamination.
SOURCE:
FACULTY: AGRICULTURAL AND NATURAL
RESOURCES MANAGEMENT
DEPARTMENT: FOOD SCIENCE AND
TECHNOLOGY (FST)
COURSE
CODE: FST 122
COURSE
TITLE:
PRINCIPAL OF FOOD MICROBIOLOGY
ON AN ENERGY ECONOMIC