INTRODUCTION:
Microbiology
is the study of organisms so small to be clearly see by the unaided eye that is
micro–organism: these include protozoa,
algae, an fungi. Some microbe 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.
A Tonyvan Lecuwenhock (1632-1723)
constructed microscopes and was the first person to observe and describe micro
organism accurately the conflict over spontaneous generation.
c.
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 advertising 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 include 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;
abundant in upper, larger of the soil. They are regulating the biological equilibrium
in soil by micro –organisms in food which may be ingested
Indicator organism: For example finding coliforms may indicate
a. Contamination problem E. coli would indicate fecal
contamination
2a 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
b. 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
c. Food preservation:
that is prevention at spoilage
d. 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
vi.
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,
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 undergo
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
d.
Indicator organism: for example finding coliforms may indicate a contamination
problem E. coli would indicate fecal
contamination.
TERM PAPER PRESENTED TO
FACULTY: AGRICULTURAL AND NATURAL RESOURCES
MANAGEMENT
DEPARTMENT: FOOD SCIENCE AND TECHNOLOGY
(FST)
COURSE CODE: FST 122
COURSE TITLE: PRINCIPAL OF FOOD MICROBIOLOGY
TOPIC : THE RELEVANCE OF FOOD MICROBIOLOGY ON AN
ENERGY ECONOMIC