PRINCIPLE OF FOOD MICROBIOLOGY: RELEVANCE OF FOOD MICROBIOLOGY IN AN EMERGING ECONOMY



DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

 A TERM PAPER ON THE RELEVANCE OF FOOD MICROBIOLOGY IN AN EMERGING ECONOMY


COURSE TITLE:      PRINCIPLE OF FOOD MICROBIOLOGY
COURSE CODE:     FST 122

TABLE OF CONTENTS
CHAPTER ONE

Introduction
Food microbiology
CHAPTER TWO
Functions of Food Microbiologist
Development of Early Food Microbiology
Current Status of Food Microbiology
Food Microbiology and Food Microbiologist
CHAPTER THREE
Relevance of Food Microbiology in an Emerging Economy
Food Safety Regulations
Hazard Analysis critical control points
Predictive modeling of Microbial growth in food
Detection of Microorganism in Food and food environment
Conclusion
Reference

CHAPTER TWO
FUNCTIONS OF FOOD MICROBIOLOGISTS
          The involvement of invisible organisms in many diseases in humans was suspected as early as the 13th century by Roger Bacon. In the 16th century, Girolamo Fracastoro of Verona suggested that many human diseases were transmitted from person to person by small creatures. This was also indicated by Kircher in 1658.
          In 1762, Von Plenciz of Vienna suggested that different invisible organisms were responsible for different diseases. Theodore Schwann (1837) and Ermann Helmoholtz (1843) proposed that putrefaction and fermentation were connected with the presence of the organisms derived from air. Finally, Pasteur, in 1875, showed that wine fermentation from grapes and souring of wine were caused by microorganisms. He also proved that spoilage of meat and milk was associated with the growth of microorganisms.
          Later, he showed the association of microorganisms with several diseases in humans, cattle, and sheep, and he also developed vaccines against a few human and animal diseases caused by microorganisms, including rabies. Robert Koch, in Germany (in the 1880s and 1890s), isolated pure cultures of bacteria responsible for anthrax, cholera, and tuberculosis. He also developed the famous Koch’s postulates to associate a specific bacterium as a causative agent for a specific disease. Along with his associates, he also developed techniques of agar plating methods to isolate bacteria in pure cultures and to determine microbial numbers in a sample, the Petri dish (by Petri in his laboratory), staining methods for better microscopic observation of bacteria, and the use of steam to sterilize materials to grow bacteria 1,5 with time, the importance of microorganisms in human and animal diseases, soil fertility, plant diseases, fermentation, food spoilage and food borne diseases, and other areas was recognized, and microbiology was developed as a specific discipline.
          Later, it was divided into several sub disciplines, such as medical microbiology, soil microbiology, plant pathology, and food microbiology.


3
 
 
Of the target pathogen compared  to that of the indigenous microbiota, which may be present at levels as high as 108 CFU/g in raw products; (3) heterogeneity of food matrices and food components interfering with growth or detection of the target organism; and (4) inability to recover injured target organisms using selective enrichment media.

One of the exciting developments in food microbiology has been the availability and application of molecular analyses that have allowed scientists to address microbial food safety questions beyond merely determining whether particular pathogens are in a food. Such global analyses are allowing scientists to ask deeper questions regarding food-borne pathogens and are currently leading the way of ascertaining the genes, proteins, networks, and cellular mechanisms that determine the persistence of strains in foods and other environments, determine why certain strains are more commonly isolated from foods, and determine why certain strains are more pathogenic. Such molecular tools are also making it possible to more fully determine the microflora present in foods along with pathogens, and to assess the effect that the food microbiota has on the death, survival, and pathogenicity of food borne pathogens. As the application of molecular analyses improves our understanding of the responses of pathogens to foods and food environments, we anticipate that the information will lead to the development of more specific detection tests, will lead to the enhancement of current interventions, and will lead to the development of new interventions.
Share on Google Plus

Declaimer - MARTINS LIBRARY

The publications and/or documents on this website are provided for general information purposes only. Your use of any of these sample documents is subjected to your own decision NB: Join our Social Media Network on Google Plus | Facebook | Twitter | Linkedin

READ RECENT UPDATES HERE