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    Food Microbiology: Lecture 1: Introduction and Brief History

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    Ayesha Ejaz
    This document provides an introduction and brief history of food microbiology. It discusses how microorganisms were first observed under microscopes in the 1700s and how canning was invented in 1810 without knowledge of microbiology. It was not until Louis Pasteur's experiments in the 1860s that the role of microorganisms in food souring and preservation through heating was understood. The document outlines that food is biodegradable and degraded by microorganisms, and that food microbiology aims to control microbes to prevent food spoilage. It notes there are many types of microorganisms, some cause spoilage while others are beneficial through food fermentation or produce antibiotics.

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    Food Microbiology: Lecture 1: Introduction and Brief History

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    Ayesha Ejaz
    49 views15 pages
    This document provides an introduction and brief history of food microbiology. It discusses how microorganisms were first observed under microscopes in the 1700s and how canning was invented in 1810 without knowledge of microbiology. It was not until Louis Pasteur's experiments in the 1860s that the role of microorganisms in food souring and preservation through heating was understood. The document outlines that food is biodegradable and degraded by microorganisms, and that food microbiology aims to control microbes to prevent food spoilage. It notes there are many types of microorganisms, some cause spoilage while others are beneficial through food fermentation or produce antibiotics.

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    This document provides an introduction and brief history of food microbiology. It discusses how microorganisms were first observed under microscopes in the 1700s and how canning was invented in 1810 without knowledge of microbiology. It was not until Louis Pasteur's experiments in the 1860s that the role of microorganisms in food souring and preservation through heating was understood. The document outlines that food is biodegradable and degraded by microorganisms, and that food microbiology aims to control microbes to prevent food spoilage. It notes there are many types of microorganisms, some cause spoilage while others are beneficial through food fermentation or produce antibiotics.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    49 views15 pages

    Food Microbiology: Lecture 1: Introduction and Brief History

    Uploaded by

    Ayesha Ejaz
    This document provides an introduction and brief history of food microbiology. It discusses how microorganisms were first observed under microscopes in the 1700s and how canning was invented in 1810 without knowledge of microbiology. It was not until Louis Pasteur's experiments in the 1860s that the role of microorganisms in food souring and preservation through heating was understood. The document outlines that food is biodegradable and degraded by microorganisms, and that food microbiology aims to control microbes to prevent food spoilage. It notes there are many types of microorganisms, some cause spoilage while others are beneficial through food fermentation or produce antibiotics.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 15

    FOOD MICROBIOLOGY

    Lecture 1: Introduction and Brief History

    Instructor: Ms. Marriam Ali


    INTRODUCTION

    o Microbiology is the study of living


    organisms so small that can only be
    seen through microscope

    o They have been referred to as germs,


    microbes, bacteria, microorganisms
    FOOD MICROBIOLOY, PAST AND
    PRESENT
    HISTORY
    HISTORY
    HISTORY

    o In the early 1700s Leeuwenhoek, the


    inventor of microscope was first to
    observe these microscopic living
    forms. He referred to them as “wee
    beasties”.
    HISTORY

    Napoleon, needing to feed his troops as


    they traveled across Europe, offered a prize
    to anyone who could preserve food. In
    1810, Nicholas Appert, a French
    confectioner, won this prize when he
    discovered that foods would not spoil if
    they were heated in sealed containers, i.e.,
    were canned. Thus, canning was invented
    without any knowledge of microbiology.
    HISTORY
    o It took another 100 years for Louis Pasteur’s elegant “swan-neck flask”
    experiment to replicate Spallanzani’s experiment in a way that allowed
    access to air, but not microbes.
    o Louis Pasture showed that the souring of milk was caused by
    microorganisms. He was first person who appreciate and understand the
    role of microorganism in food.
    o In about 1860 he used heat for the first time to destroy undesirable
    organisms in wine and beer.
    HISTORY
    HISTORY
    BIODEGRADEABLE

    o Food is “biodegradable” meaning it is degraded back to nature


    often referred to as “spoilage”.
    o Microorganisms cause this transition
    o The environment is filled with microorganism the air e breath,
    soil, its everywhere including our food
    o Its our job as food professionals to control these
    microorganisms before they destroy our food
    MICROORGANISIMS
    There are hundred's of types of
    microorganisms;
    • Some cause food spoilage

    • Some are beneficial (food


    fermentation)

    • Some cause food borne illness


    BENEFICIAL MICROORGANISIMS
     Used to make fermented food and beverages

     Antibiotics-Penicillin from molds

     Enzymes (Bacteria, fungi and actinomycetes have ability to


    promote reaction effectively and they are genetically modified,
    by industries, to produce larger quantities of such enzymes)

     Actinomycetes are Gram-positive mycelial bacteria, known


    to produce a wide variety of industrially and medically relevant
    compounds (antibiotics, chemotherapeutics, fungicides, herbicides
    and immunosuppressants).
    SOURCE

    Montville, T.J and Matthews, K.R. (2012). Food Microbiology


    An Introduction; ASM press, Washington Dc.

    Jay, J.M. (2005). Modern Food Microbiology; Springer; 7th


    Edition

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