Cereals and Cereals Products.pptx

Cereals and Cereals Products

1. Vivekanandha Arts and science college for women Sankagiri,Salem Department of Microbiology Cereals and cereals products Submitted by: Ms. Thanusri Rajendiran III BSC., Microbiology Vivekanandha arts and science college Sankagiri,salem. Tamilnadu, India. Subject: Food Microbiology

2. CONTENT I INTRODUCTION SOURCES OF CONTAMINATION SPOILAGE OF CEREAL PRODUCTS CONTAMINATION PRESERVATION METHODS

3. INTRODUCTION Cereal grains, such as wheat, corn, rye, oat, rice, etc., are important nutrients and energy sources for humans. Cereal grains are the most commonly consumed food group worldwide and they are grown on about 60% of the cultivated land in the world Cereals are consumed in various forms in the food industry. Cooked cereals are eaten directly after cooking (rice, maize). Flours are made by grinding cereals (such as wheat, maize, rice, and rye) and products processed from them, e.g. biscuits, cookies, etc. Bread is usually made from flours of wheat and rye by yeast fermentation. Manufactured dried cereal products produced from wheat, maize, oats, and rice. These products are subject to physical, chemical, and microbiological spoilage that affects the taste, aroma, leavening, appearance, and overall quality of the end consumer product.

4. CEREALS

5. Sources of contamination Air and dust Soil Water Insects Rodents Birds Animals Humans environmental conditions (such as drought, rainfall, temperature, and sunlight) harvesting and processing equipment Contaminated equipment and unsanitary handling. Storage condition and storage temperature Shipping containers

6. Cereals usually contain 70–75% carbohydrates, 8–15% protein, fat, fiber, vitamins, and minerals with near-neutral pH and hence are susceptible to microbial growth leading to spoilage. Microbial growth is normally prevented due to sufficiently low water activity (i.e. below 0.70). Mold is considered the primary organism for causing spoilage in cereal. Bacteria can also cause spoilage of cereals, but yeasts cause few spoilage problems. The most commonly associated bacterial families with cereals are Bacillaceae, Micrococcaceae, Lactobacillaceae, and Pseudomonadaceae. Yeast that is found in cereal includes Candida, Cryptococcus, Pichia, Sporobolomyces, Rhodotorula, Trichosporon Mold spores in cereals and flour are chiefly Aspergillus, Penicillium, Alternaria, Mucor, Cladosporium, Fusarium, Helminthosporium, Cladosporium, and Rhizopus. SPOILAGE OF CEREALS

7. CONTAMINATION OF CEREALS AND CEREAL PRODUCTS The exteriors of harvested grains retainssome of the natural flora they had while growing plus contamination From soil,insect,other sources. Freshly harvested grains contain loads of a few thousands to million of bacteria /GM and mold spores Bacteria are mostly in the families Pseudomonas ,Micrococci,Lactobacillus and Bacilli. Scouring and Washing the grains remove some of the Microorganisms are removed with outer portions of the grains during milling. The milling processes especially bleaching reduce no of organisms

8. The chemicals used to prevent and control the occurrence of pests causing harm to crops that includes including fungicides, herbicides, and insecticides. The pesticides provide crop protection from the damaging influences of pests, higher yields, and better quality of cereals. PRESERVATION OF CEREALS AND CEREAL PRODUCTS PESTICIDES

9. Grains are dried to a low moisture content until the moisture content level guaranteeing safe storage conditions. Drying helps to create unfavorable conditions for mold growth and the proliferation of insects. DRYING

10. It is a process that involves exposing cereal food to a certain amount of ionizing radiation. Irradiation has been successfully used for the control of microorganisms on cereals and flours. IRRADIATION

11. Pulsed UV light treatment is a non-thermal technology that can be used both for decontamination of foods and food contact surfaces. Pulsed UV light is considered to be more efficient in microbial inactivation than UV light, offering safer and faster decontamination. The antimicrobial efficacy of this technology against microorganisms occurring on stored cereal grains has been studied. PULSED UV LIGHT TREATMENT

12. Organic acids are used as food additives and preservatives and can also be used for grain preservation. Adding organic acids (acetic, citric, lactic, or propionic) or a combination of organic acids and NaCl added to tempering water is found to reduce microbial contamination in cereal. It was reported that the combination of lactic acid (5.0%) and NaCl (52%) was the most effective against aerobic plate count and Enterobacteriaceae. ORGANIC ACID