Medical bacteriology:\n \n \n \n \n "," \n \n \n \n \n \n What is bacteria? By Younes Rashad. \uf0d8 Bacteria is a single-celled organism which can only be seen through microscope. \uf0d8 Bacteria comes in different shapes.\n \n \n \n \n "," \n \n \n \n \n \n GROWTH OF MICROORGANISMS. Nutritional Classification Based upon energy and carbon sources Energy source- electron donors \u2013Phototrophs (light nourishment)\n \n \n \n \n "," \n \n \n \n \n \n Microbial Nutrition and Growth Nutrition = Obtaining Required Substances from the Environment.\n \n \n \n \n "," \n \n \n \n \n \n Microbial Growth Microbiology. Microbial Growth 0 In microbiology growth is defined as an increase in the number of cells. 0 Knowledge of how microbial.\n \n \n \n \n "," \n \n \n \n \n \n FOOD MICROBIOLOGY MEDI 2371\n \n \n \n \n "," \n \n \n \n \n \n COURSE SYNOPSIS Taxonomy, ecology, biochemistry and analytical technology of food microorganisms. Sources of microorganisms in food; distribution, role.\n \n \n \n \n "," \n \n \n \n \n \n Identifying and Classifying Bacteria. What is a prokaryote? Cells that lack a true nucleus. Cells that lack a true nucleus. Cells that lack membrane-\n \n \n \n \n "," \n \n \n \n \n \n Growing of microorganism\n \n \n \n \n "," \n \n \n \n \n \n LAB NO 8 LAB NO 8 Environmental Factors Affecting Microbial growth.\n \n \n \n \n "," \n \n \n \n \n \n Chapter 6, part A Microbial Growth.\n \n \n \n \n "," \n \n \n \n \n \n Factors affecting survival and growth FS\n \n \n \n \n "," \n \n \n \n \n \n Foodtecb 1 Food technologies to control the development of microbiological hazards Module 02 - Lecture 04b.\n \n \n \n \n "," \n \n \n \n \n \n Batterjee Medical College. Ass. Prof. Dr. Manal El Said Head of Microbiology Department Bacteria Growth and Physiology.\n \n \n \n \n "," \n \n \n \n \n \n THREE TYPES OF FOOD FERMENTATION\n \n \n \n \n "," \n \n \n \n \n \n Bacterial Requirements\n \n \n \n \n "," \n \n \n \n \n \n 4.4 Microbiology. Classifying Bacteria - shape According to shape Coccus -plural Cocci Bacillus -plural Bacilli Spirillum \u2013 plural Spirilli.\n \n \n \n \n "," \n \n \n \n \n \n Microbial growth Microbial growth indicates \u201can increase in a population (number) of microbes, and not the size of a microbe\u201d. Eukaryotes growth Eukaryotes.\n \n \n \n \n "," \n \n \n \n \n \n Physiology of Bacteria Bacterial Growth. Bacterial Colony \u201ca visible group of bacteria growing on a solid medium, presumably arising from a single microorganism\u201d\n \n \n \n \n "," \n \n \n \n \n \n Microbial Growth Growth= an increase in the number of cells, not an increase in size Generation=growth by binary fission Generation time=time it takes.\n \n \n \n \n "," \n \n \n \n \n \n Factors affecting the growth of microorganisms\n \n \n \n \n "," \n \n \n \n \n \n Food Microbiology 1 Unit 4 Microbial Growth. Bacteria are single-celled organisms Bacteria multiply in a process called binary fission in which two cells.\n \n \n \n \n "," \n \n \n \n \n \n Structure of the bacterial cell VI- Bacterial Spore - Definition - Formation - Shape - Importance.\n \n \n \n \n "," \n \n \n \n \n \n Chapter 6 Microbial Nutrition and Growth. Microbial Growth Microorganisms are found in the harshest of environments \u2013 Deep ocean \u2013 Volcanic vents \u2013 Polar.\n \n \n \n \n "," \n \n \n \n \n \n Oxygen requirement Salt tolerance Temperature pH requirements.\n \n \n \n \n "," \n \n \n \n \n \n Bacterial Growth. I. Determine in terms of population size. Nature there is a mixture of organisms living together. Nature there is a mixture of organisms.\n \n \n \n \n "," \n \n \n \n \n \n Factors affect growth of bacteria\n \n \n \n \n "," \n \n \n \n \n \n Microbial Growth refers to increase in number of cells not in size.\n \n \n \n \n "," \n \n \n \n \n \n Food preservation by high temperature. By destructive effect of heat on microorganisms Temperature higher than ambient temperature is applied to food.\n \n \n \n \n "," \n \n \n \n \n \n Nutritional Patterns Among Living Organisms\n \n \n \n \n "," \n \n \n \n \n \n Institute for Microbiology, Medical Faculty of Masaryk University and St. Anna Faculty Hospital, Brno MUDr. Lenka \u010cernohorsk\u00e1, Ph.D. Microbes and their.\n \n \n \n \n "," \n \n \n \n \n \n Food preservation and processing by use of low temperature\n \n \n \n \n "," \n \n \n \n \n \n Factors affecting microbial growth in food\n \n \n \n \n "," \n \n \n \n \n \n Extrinsic parameters affecting growth of microorganisms in foods.\n \n \n \n \n "," \n \n \n \n \n \n What does the microorganism need to grow?. 1. \u2026\u2026\u2026\u2026. 2. \u2026\u2026\u2026\u2026. 3. \u2026\u2026\u2026\u2026. 4. \u2026\u2026\u2026\u2026. 5. \u2026\u2026\u2026\u2026. 6. \u2026\u2026\u2026\u2026. 7. \u2026\u2026\u2026\u2026. Factors affecting microbial growth in food.\n \n \n \n \n "," \n \n \n \n \n \n Intrinsic parameters affecting the growth of microorganisms in fish.\n \n \n \n \n "," \n \n \n \n \n \n Microbial Nutrition & Growth\n \n \n \n \n "," \n \n \n \n \n \n Bacterial Nutrition, Metabolism and growth\n \n \n \n \n "," \n \n \n \n \n \n GROWTH AND CULTURING OF BACTERIA\n \n \n \n \n "," \n \n \n \n \n \n Chapter 6, part A Microbial Growth.\n \n \n \n \n "," \n \n \n \n \n \n ERT103 MICROBIAL NUTRITION AND GROWTH\n \n \n \n \n "," \n \n \n \n \n \n Presentation By: DINESH A\n \n \n \n \n "," \n \n \n \n \n \n Physical & chemical Factors\n \n \n \n \n "," \n \n \n \n \n \n Food microbiology MIC 204.\n \n \n \n \n "," \n \n \n \n \n \n MICROORGANISM AND FERMENTED FOOD PRODUCT\n \n \n \n \n "," \n \n \n \n \n \n Chapter 6, part A Microbial Growth.\n \n \n \n \n "," \n \n \n \n \n \n Factors Affecting the Multiplication and Survival of Microorganisms\n \n \n \n \n "," \n \n \n \n \n \n LECTURE: Physical Requirements of Bacteria\n \n \n \n \n "," \n \n \n \n \n \n \u0645\u06cc\u06a9\u0631\u0648\u0628\u06cc\u0648\u0644\u0648\u0698\u06cc \u0645\u0648\u0627\u062f \u063a\u0630\u0627\u06cc\u06cc\n \n \n \n \n "," \n \n \n \n \n \n Chapter 6, part A Microbial Growth.\n \n \n \n \n "]; Similar presentations
Salting, drying (see chapter 11), smoking, curing and fermentation, either singly or in combination are traditional methods of preservation. While the shelf-life is prolonged by these methods the food itself is changed resulting in characteristic flavours, aromas and textures.
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