How do Food Preservatives affect the growth of Microorganism? | By: Aya Zbedah | | December 15‚ 2008 | | Mrs. Hafell 5th Period Biology | 2008-2009 | | Abstract How Food Preservatives affect the growth of Microorganisms? Aya Zbedah Ballard High School The purpose of this project is to see which preservative will either slow down the growth of bacteria or speed up the growth using the three most common preservatives: sugar‚ salt and‚ vinegar. Humans usually have a problem keeping their
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the habitat in which the agent normally lives‚ grows‚ and multiplies. Reservoirs include humans‚ animals‚ and the environment. The reservoir may or may not be the source from which an agent is transferred to a host. For example‚ the reservoir of Clostridium botulinum is soil‚ but the source of most botulism infections is improperly canned food containing C. botulinum spores. Human reservoirs. Many common infectious diseases have human reservoirs. Diseases that are transmitted from person to person
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Culinary Exam Review Contaminants • Chemical o Toxic metals (lead‚ copper‚ brass‚ zinc) o Chemicals (cleaning products‚ polish‚ lubricants‚ sanitizers) o Pesricides • Physical: glass‚ metal‚ nail polish • Biological o Seafood toxins o Plant toxins o Fungal toxins o Pathogens o Bacteria o Parasites o Viruses Pathogens: Microorganisms that cause illnesses (virus‚ bacteria‚ parasites and
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Serratia marcescens and Micrococcus luteus. There were ten bacteria species possibilities: Stahylococcus epidermidis‚ Bacillus subtilis‚ Escherichia coli‚ Serratia marcescens‚ Sarcina lutea‚ Pseudomonas fragi‚ Micrococcus luteus‚ Alcaligenes faecalis‚ Clostridium sporogenes‚ and Micrococcus roseus. There were several qualitative tests that could be conducted to determine the identity of the unknown species‚ for example‚ Gram staining‚ Fermentation‚ Catalase‚ Oxidase‚ Starch Hydrolysis‚ Litmus Milk‚ MOI
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Differential Staining Cynthia Alonzo‚ M.S. Version 42-0242-00-01 Lab RepoRt assistant This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions‚ diagrams if needed‚ and data tables that should be addressed in a formal lab report. The intent is to facilitate students’ writing of lab reports by providing this information
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CU254 Aims Causes and Spread of Infection This unit is to enable the learner to understand the causes of infection and common illnesses that may result as a consequence. To understand the difference between both infection and colonisation and pathogenic and non pathogenic organisms‚ the areas of infection and the types caused by different organisms. In addition‚ the learner will understand the methods of transmission‚ the conditions needed for organisms to grow‚ the ways infection enter the
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Bauhinia Q1) Discuss the competitive forces in the dairy processing industry. Identify the other industry that Bauhinia has entered and highlight the key differences in the competitive forces between the two industries. Comment on their comparative attractiveness in Hong Kong. Five forces model a)Potential new entrants high barriers: laws on food safety customer loyalty to established brands of leading market players dairy products are mostly perishable‚ which requires high turnover‚reliable
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Nitrogen Fixation D. Decomposition E. Bioremediation F. Antibiotics G. Biotechnology and research H. Normal flora I. Pathogens (malaria parasite‚ E. coli‚ Salmonella‚ Clostridium) IV. The Origin of Microorganisms A. Spontaneous Generation revisited 1. Francesco Redi 2. Lazzaro Spallazani 3. Louis Pasteur 4. John Tyndall
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FOOD PRESERVATION 1.0 Definition Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality‚ edibility or nutritional value) and thus allow for longer storage. Preservation usually involves preventing the growth of bacteria‚ yeasts‚ fungi‚ and other micro-organisms (although some methods work by introducing benign bacteria‚ or fungi to the food)‚ as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include
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Intro to Microbiology: Gram stain: Gram + Gram - Exotoxin Except Listeria has endotoxin Endotoxin Except Capsules Strep pneumo VERY Dangerous: (Some Strange Killers Have Pretty Nice Capsules) 1. Salmonella 2. Strep 3. Kleibsiella 4. Hemophilus B 5. Pseudomonas 6. Nisseria-(largest capsule- most likely cause of any toxicity) 7. Citroacter Gram (+) Gram (-) N-acetyl muramic acid (Nam) + N-acetyl glucosamine (Nag) = Peptidoglycan wall Contains
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