Important microorganisms in food (bacteria).pptx

Food microbiology

1. SUBJECT INCHARGE DR.R. DINESHKUMAR , ASSISTANT PROFESSOR, DEPARTMENT OF MICROBIOLOGY, VIVEKANANDA ARTS AND SCIENCE COLLEGE FOR WOMEN, SANKARI, SALAM, TAMILNADU. SUMMITED BY A.VIDHYA ,III – BSC (MICROBIOLOGY), VIVEKANANDA ARTS AND SCIENCE COLLEGE FOR WOMEN , SANKARI,SALAM, TAMILNADU. DEPARTMENT OF MICROBIOLOGY SUBJECT : FOOD MICROBIOLOGY TOPIC : IMPORTANT MICROORGANISMS IN FOOD VIVEKANANDA ARTS AND SCIENCE COLLEGE FOR WOMEN Veerachipalayam -637303, sankari, Salem D.t., Tamilnadu , India. Affiliated to periyar university, Salem ; recognised under section 2(f)&12(B) of the ugc act 1956.

2. IMPORTANT MICROORGANISMS IN FOOD (BACTERIA)

3. OVERVIEW Introduction Important microorganisms in food Bacteria in food Types of bacteria

4. Introduction Micro-organisms, in relation to food, can have one of these 3 roles:
Pathogenic micro-organisms can cause infections or intoxications
Saprophytic micro-organism play a role in biodegradation and cause food spoilage
Cultured micro-organisms like probiotic bacteria are used in food processing.

5. Important microorganisms in food Most commonly used microorganisms are yeast ,bacteria,moulds or a combination of three A good examples of microorganisms usage in food production is the process of fermentation Microorganisms play a crucial role in the food industry as they contribute to the production,spoilage,and preservation of various food products

6. Bacteria in food Bacteria are tiny, one – called microorganisms that multiply rapidly in food under the right conditions Some bacteria, called pathogenic can cause foodborne illness. Some bacteria cause food spoilage . Some examples, Compylobacter ,Clostridium perfringeus, Escherichia coli,Listeria, Salmonella , etc.,

7. Acetobacter : Acetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen.

8. Campylobacter : Campylobacter is a type of bacteria that can cause a diarrheal disease in people.[1] Its name means “curved bacteria”, as the germ typically appears in a comma or “s” shape.

9. E.Coli : Escherichia coli (E. Coli) is a bacteria that is commonly found in the lower intestine of warm-blooded organisms. Most E. Coli strains are harmless, but some can cause serious food poisoning.

10. Corneybacterium Corynebacterium is a genus of Gram-positive, aerobic bacillus. Pathogenic and non-pathogenic Corynebacterium species are found routinely in milk. Some pathogenic species, such as Corynebacterium bovis and C. Amycolatum are commonly associated with subclinical mastitis.

11. Flavobacterium Flavobacterium species are Gram-negative organisms found in water, soil and milk. They hydrolyse casein and cause spoilage in milk and dairy products during cold storage.

12. Klebsiella pneumoniae : pneumoniae is more commonly associated with nosocomial infections, food has also been reported to be a possible transmission vector.

13. Lactobacillus: Lactobacilli are among the most common probiotic found in food such as yogurt, and it is diverse in its application to maintain human well-being, as it can help treat diarrhea, vaginal infections, and skin disorders such as eczema.

14. Shigella : Shigella spp. Is a bacteria that causes foodborne illness. Symptoms can include diarrhea, fever, and stomach cramps.

15. Enterobacterium Enterobacteriaceae is a large family of Gram-negative bacteria and is often used as an indicator of hygiene in meat processing

16. Thank you !