1. 1 Microbes Found in Food 20% of E.R. visits are food borne illness Grains Produce Meats/Poultry Fish/Shellfish Milk

2. 2 Food Preservation - Canning Commonest method Moist heat under pressure Balances flavor/safety Thermophilic (flat sour) food spoilage Mesophilic food spoilage

3. 3 Food preservation (cont.) Refrigeration/ Freezing Drying Irradiation Chemical Preservatives

4. 4 Pasteurization Destroys vegetative pathogens High Temperature Short Time (HTST) Low Temperature Long Time – Ultra High Temperature (UHT)

5. 5 Food production Fungi Algae Bacteria Bread

6. 6 Cheese manufacture Add rennin to milk (_______) Add ___________ bacteria (anaerobic acid fermenters) –Immature cheese Allow ripening (aging) to decrease water, increase flavor Classified by consistency –Very hard – –Hard – –Semi-hard – –Soft –

7. 7 Alcoholic Beverages Beer/Ales –Starch from rice, wheat, barley –Malting of ________, –_____ addition –Yeast __________ –Alcohol is filtered, pasteurized (diluted) Wine Spirits

8. 8 Industrial Fermentation Valuable commodities Commercial adaptations of metabolic processes

9. 9 Industrial and Pharmaceutical Microbiology Challenges –__________ to microbes –_________ from cells –_____________ Reactor Types –____________ –pH, temperature, nutrient levels are maintained