Microorganisms - Friend or Foe .


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Category: Food / Beverages
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Microorganisms - Friend or Foe . 2. Potential Pathogens in Milk. Listeria SalmonellaE. coliCampylobacter YersiniaStaphylococcus aureus Clostridium . Microorganisms - Friend or Foe . 3. Listeria monocytogenes. Soil, dust, mud and animalsCan increase at refrigeration temperaturesCan cause meningitis and septicaemia .
Transcripts
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Microorganisms - Friend or Foe Dairy Products Microbes - Friend or Foe

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Potential Pathogens in Milk Listeria Salmonella E. coli Campylobacter Yersinia Staphylococcus aureus Clostridium Microbes - Friend or Foe

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Listeria monocytogenes Soil, tidy, mud and creatures Can increase at refrigeration temperatures Can bring about meningitis and septicaemia Microbes - Friend or Foe

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Salmonella Over 2000 sorts Cows, poultry, pigs Diarrhea, spasms, heaving and fever Microbes - Friend or Foe

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Escherichia coli Rare, infective dosage 10 cells Fecal material into drain Abdominal agony and serious loose bowels Microbes - Friend or Foe

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Clostridium perfringens Environment, human and creature digestion tracts Ingestion of vast numbers cause sickness Cramps and looseness of the bowels Microbes - Friend or Foe

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Staphylococcus aureus Nose, throat and skin of sound individuals Can bring about sustenance harming when ingested Abdominal torment and regurgitating Microbes - Friend or Foe

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Source of potential pathogens The dairy animals – coat, udders, fecal defilement Environmental - Soil, bedding, nourishment Mastitis Milk taking care of gear Producer Prolonged holding of drain in storehouse Mixing old and new drain Microbes - Friend or Foe

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Daily cleaning of draining mechanical assembly Farmer washing hands/wearing gloves Not draining bovines with mastitis Not bolstering roughage/silage while draining Hygiene strategies Microbes - Friend or Foe

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Hand swabs Microbes - Friend or Foe

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Raw Milk Quality Microbes - Friend or Foe

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Temperature Tested on entry Below 5 ºC Organisms and temperature impact bacterial multiplication Microbes - Friend or Foe

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Animal cell checks Test for low level of creature cells Epithelial cells and white platelets Mastitis High level shows sub clinical mastitis Pathogens Streptococcus & S. Aureus Microbes - Friend or Foe

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Low levels of microscopic organisms Resazurin test Changes shading by effectively multiplying microorganisms Blue, Lilac = Low level of microorganisms Pink, white = High level - Retest Microbes - Friend or Foe

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Raw Milk Quality No additional water No anti-infection deposits – Starter societies No corrupts Good compositional quality Microbes - Friend or Foe

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Typical Milk Composition Microbes - Friend or Foe

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Other Dairy Products Microbes - Friend or Foe

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Summary so far Pathogens Source Effect Milk quality How would we take out any pathogens in crude drain? Microorganisms - Friend or Foe

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Pasteurization Discovered by Louis Pasteur Milk is warmed to 72 o C for no less than 15 seconds. Cooled instantly. Sanitization executes hurtful microbes (Pathogens). Mycobacterium paratuberculosis . Organisms - Friend or Foe

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Phosphatase test To test purification prepare adequacy To check no crude drain tainting Phosphatase is a compound Inactivated by sanitization Any residual phosphatase movement = purification handle not successful Microbes - Friend or Foe

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Friendly Microbes Milk to vats Starter societies included Bacteria Lactose Lactic Acid Microbes - Friend or Foe

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Examples of Starter societies Blue stilton Lactobacillus lactis subsp diacetylactis Leuconostoc mesenteroides subsp cremoris White stilton Lactobacillus lactis subsp lactis Lactobacillus lactis subsp cremoris Microbes - Friend or Foe

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Lactococcus lactis ssp cremoris Microbes - Friend or Foe

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Bacteria in Yogurt Lactobacillus bulgaricus Streptococcus thermophilus Lactobacillus acidophilus Bifidobacterium Microbes - Friend or Foe

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Why do we require amicable microorganisms? Fermentation of cheddar by starter microscopic organisms Results in ideal lactic corrosive substance Allows protein coagulation by rennet = curd Stir and Cut the curd – discharge whey Fat held in the coagulum Water depletes out in the whey Microbes - Friend or Foe

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Other impacts of Bacteria Produce gasses – Edam Produce flavor and fragrance Produce chemicals Microbes - Friend or Foe

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Other Microbes in Cheese Moulds: Penicillium camembertii Penicillium roquefortii Added to influence flavors Others: Micrococcus Yeasts Moulds Microbes - Friend or Foe

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Blue Stilton Production Raw Milk (5°C) Fat change (Standardization) Pasteurisation (72°C, >15 secs) Transfer to Vat (30°C) Add Starter Culture (Bacteria) Add Blue Mold Add Rennet (To coagulate protein) Microbes - Friend or Foe

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Blue Stilton Production Acid improvement and curd development Drain whey off curd Salt and factory curd Fill circles Drainage (20°C) Cool, de-band and stick film (10°C) Remove stick film Microbes - Friend or Foe

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Blue Stilton Production Maturation (13°C) Skewering (To permit air in) Further maturation (13°C) Transfer to chilly store (5°C) Cutting & Wrapping/Packing Microbes - Friend or Foe

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Summary Potential pathogens in drain Source, impact and aversion Testing of crude drain quality Pasteurization Friendly microorganisms Blue stilton generation Microbes - Friend or Foe

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