By Sibel Roller
Essential Microbiology and Hygiene for nutrients Professionals is an available and useful creation, delivering the elemental technology on the subject of microorganisms in nutrients. Assuming no previous wisdom of microbiology, chapters take a clean and sleek process in helping students appreciate the significance of microbiology and hygiene in assuring foodstuff protection and caliber, and show the appliance of key ideas with regards to the presence, detection, and regulate of microorganisms in foods.
Written in a trouble-free variety, this ebook is a useful textual content for all these learning microbiology and hygiene on classes within the meals professions, together with nutrients technology, nutrition know-how, culinary arts, catering and hospitality, foodstuff, dietetics, environmental health and wellbeing, and public health.
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Additional resources for Essential Microbiology and Hygiene for Food Professionals
Microbes, like humans, need water and nutrients (food) to grow and multiply. General purpose growth media such as nutrient broth are made much like bouillon soup or stock, by boiling meat and bones to extract the proteins from them. Many microbes are happy to grow in their millions in these soups but some are fussy and require the addition of yeast extract, blood or milk to the basic broth to grow. 5 per cent agar, a carbohydrate extracted from seaweed. All microbiological media are sterilized in autoclaves or pressure cookers to remove all possible contaminants prior to use.
Insecticides, herbicides, fungicides) through soil or from industrial effluents that may be high in lead, mercury or cadmium. Although less common than in previous centuries, deliberate chemical adulteration of food still occurs occasionally. In 2008, a cattle farmer in eastern China sold a powder laced with melamine to a dairy producer who used it illegally to raise the protein content of watered-down milk. Melamine is a chemical normally used in the manufacture of plastics. The chemical causes liver damage, particularly in young children.
Many food-poisoning microbes spread by the faecal–oral route. By comparison with the gut, human skin is relatively sparsely populated with microbes. Conditions are drier and there are fewer nutrients for the microbes to grow on. Nevertheless, some of the more hardy bacteria such as Staphylococcus, Propionibacterium and Corynebacterium thrive on human skin. The propionibacteria are mainly responsible for the unsightly eruptions known as spots, zits, pimples and acne. Staphylococcus epidermidis is a common but harmless skin resident while its neighbour Staphylococcus aureus can cause food poisoning (more on this in Chapter 7).
Essential Microbiology and Hygiene for Food Professionals by Sibel Roller
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