Module 16: Bacterial Counts of Food

results from the growth of microorganisms on a food source

food spoilage

what number of all food manufactured in the world is lost to spoilage

1/3rd

species that survive pasturization

Lactobacillus and Streptococcus

consuming too much toxin that the food produces above an ID 50 level

food intoxications

consuming too many cells produced by the food above an ID 50 level

food borne infections

#1 cause of illness

staphylococcus aureus

botulism is from

food borne intoxication

toxic condition caused by growth of a fungus in grains

ergotism

carcinogens produced in fungus infected grains and nut products

aflatoxins

carcinogens produced in fungus infected corn

fumonisins

removal of microorganisms

Achieved by filtration in liquids

refrigeration at 5 degrees C ….

retards but does not stop microbial growth

kills spoilage microbes, but not all microbes in food

canning/jarring

kills pathogens and reduces the number of spoilage organisms

pasteurization