Community health.ppt

Food Preservation Food Preservation Heating kill most microorganisms their spores by high temperature Canning Bottling sealing in cans to avoid bacterial ??entry should work together with ???sterilization Food Preservation Refrigeration (4°C) to decrease or stop the activities growth of microorganisms (NOT killing them) Food Preservation Pasteurization kill most microorganisms without changing the flavour of milk 72°C for 15s and then quickly cooled (or 63°C for 30 minutes) bottled UHT (Ultra High Temperature) treatment common in killing bacteria in milk superheated to ~150°C for a few ????????seconds and then sealed To show the effect of pasteurization on milk 1) Expose some fresh milk to air for one hour. Then pour 20 cm3 of the milk into each of three conical flasks 2) Flask 1 - Boil a flask of milk. Flask 2 - Put milk in a water bath at 63°C for 30 minutes. Flask 3 - Leave the flask of milk at room temperature. 3) Plug all three flasks with sterile cotton wool. 4) Transfer 1 cm3 of milk from each flask to an agar plate with nutrient agar. Swirl the plate to spread the milk over the agar surface. 5) Seal the agar plates with adhesive tape 6) Incubate the plates at 25°C for at least 48 hours. 7) Count the number of bacterial colonies in each plate. Food Preservation Drying (Dehydration) micro-organism in the food become inactive and cannot multiply if water is removed from food. Thus the food can be stored for a long time without spoilage. This method can be used to preserve meat, fish, fruits and vegetables. Food Preservation Food Preservation Preservatives add some chemical to food to stop bacterial growth or kill them, e.g. sodium nitrite * Community health Health services Major services in hospital 1) Accident and emergency service - for the initial ??????assessment and treatment of people who develop ??????a sudden illness or who sustain an accident 2) In-patient service - service for patients who have ?????? to be hospitalised 3) Specialist out-