微生物讲解2.ppt

Food Poisoning 食物中毒 Human illnesses caused by food-borne microorganism. 人类生病通常是由于食物中携带了微生物而引起的. They are caused by pathogenic infection or by their toxins produced. 这些微生物通过致病菌感染或是产生毒素而引起人类生病. The time between the consumption of contaminated foods and the appearance of illness is called incubation period. 从食物开始污染到食物表面出现病班的这段时间叫做孵化期. Food Poisoning 食物中毒 Minor cases of food poisoning causes vomiting, abdominal cramps and diarrhea. 未成年人如果发生食物中毒就会有呕吐,腹部绞痛和腹泻等症状. Examples of incidents required concern are E. coli 0157:H7 found in contaminated ground ,meat, milk and fruit juices may cause kidney failure in children. 在污染的地面，肉类，牛奶和果汁中都发现有 的存在，这种致病菌会伤害儿童的肾脏。 Food Poisoning 食物中毒 Improper processed low-acid canned food (green beans, mushroom, beef, fish) may cause Botulism which is life-threatening. 低酸罐装食品（青豆、蘑菇、牛肉和鱼）如果处理不得当就会导致致命的波特淋菌中毒。 Undercooked chicken and related foods may exposed to Campylobacter, causing bloody diarrhea and fever. 烹调不当的鸡肉和相关食物？？，会引起严重的腹泻和高烧。 Food Spoilage 食物变质 Food spoilage occur when the microorganism grow on the food and alter the chemicals and physical properties of foods. 当食物中生长了微生物并且改变了食物的物理和化学特性时，食物就会变质。 Blue green color on bread by Penicillium. 面包上的蓝绿色是因为长了青霉菌。 Black rot on grains by Aspergillus. 粮食上有黑色腐烂物是因为长了曲霉菌。 Food Spoilage 食物变质 Slimy on poultry by Pseudomonas. 假单胞菌会使家禽分泌粘液。 Souring on milk by Streptococcus. 链球菌会使牛奶变酸。 Putrefaction of meats by Escherichia. 埃希氏菌会使肉类腐败。 These affect the shelf life of foods. 这些菌类都会影响食物的货假期。 Control of Microbial Growth 抑制微生物生长 1) Heat 热处理 Sterilization, 121oC for 15 min 121oC下保持15分钟就可以有效杀菌 Pasteurization, 63oC/30 min or 72oC/15 seconds 巴氏消毒： 63oC/30分钟或72oC/15秒 2) Chemical Agents 化学处理 Disinfectant, chlorine compounds, copper sulfate 消毒剂：氯化合物，酸酸铜 Antiseptic, iodine solution, alcohol 杀菌类：碘溶液，酒精 Preservative, sodium nitrite, propionic acid 防腐剂：亚硝酸钠，丙酸 Control of Microbial Growth 抑制细菌生长 3) Physical Condition 物理方法 Alter the foods storage condition, pH, temperature, Aw, modified atmosphere 改变