food microbiology

• food microbiology - study of microorganisms that present in food, their behavior, interactions.
• history foundation of food preservation -drying, smoking, curing. The purpose is to improved techniques of preservation. Enhance the safety over time.
• In early observation and discoveries: the Egyptians used fermentation to produce bread and beer
• In early observation and discoveries - Chinese fermented food like soy sauce and pickles
• ancient cultures across the globe, including the- egyptians, greeks, romans engaged in food preservation techniques such as fermentation.
• pasteurization- a heat treatment process that kills harmful m.o in food and beverages, was a watershed moment in food preservation.
• pasteurization enabled production of safe dairy products, juices, alcoholic beverages, that significantly reducing the risk of foodborne illness.
• theory of louis pasteur- germ theory of disease
• famous experiment of louis pasteur is swan-neck flasks experiment
• swan neck flasks experiment- he boiled broth to kill all bacteria then sealed it with a curved tube (swan neck) to allow air but prevent contamination from dust particles. After several days, no mold grew on the surface of the liquid inside the flasks.
• discovery- pasteurization, while he demonstrated the fermentation.
• according to spontaneous generation/abiogenesis- life can arise from non-living matter.
• tuberculosis- caused by mycobacterium tubercolosis
• cholera- caused by vibrio cholerae
• throughout the late 19th and early 20th centuries, scientists identified numerous foodborne pathogens, such as salmonella, E. coli, and listeria monocytogenes.
• kochs postulate- he provided a systematic framework for identifying and characterizing pathogenic microoganisms.
• selective and differential media- this two media were developed to facilitate the the isiolation and identification of specific microbial species. these media formulations allowed microbiologists to distinguish between different types of m.o based on their metabolic properties.