Food Borne Diseases Lab Report Example | Topics and Well Written Essays - 1000 words

Food Borne Diseases - Lab Report ExampleIt should be noted that even though content differs in terms of composition and mode of production, the infestation from microorganisms occurs in a similar manner. effect which has gone bad is characterized by the odor of the gas it produces and an irritating taste. Raw ham is infested by microorganisms which let in gram-negative bacteria, lactic acid bacteria, and yeasts. After the ham was pasteurized, the number of the bacteria reduced. High-care treatment causes preference towards the lactic acid bacteria and enterobacteriaceae. After slicing and covering, the refrigerated ham harbors cornobacteria, leuconostocs, and thermosphacta. What Are The Concentrations Of Microorganisms In Ready-To-Eat Luncheon marrow? In ready to eat tumbled union that has not been preserved or treated, the bacterial meanness is 4.8 record (cfu g (-1)). After the high care treatment, however, the concentration decreases to 2 log (cfu g (-1)). The concentration after packing and decreasing fall significantly as the microorganisms are inactivated and they do not reproduce every more. In case there is no preservation, the meat reaches the spoilage point after a concisely time. What Concentration Of Bacteria Can Be Consumed Without Causing Illness? As highlighted in the above mentioned case, the concentration of bacteria that have not gone past the spoilage point is safe for consumption. ... Refrigeration causes inactivation of microorganisms. However, after the temperatures are raised, the microorganisms grow faster. How Is Food Poisoning Defined? Food poisoning is defined as flu like illness typically characterized by vomiting and looseness of the bowels. It is caused by ingestion of contaminated diet. The food contains mainly monocytogens, Vibrio vulnificus, and Norwalk virus. The following is a brief overview on how each of the above named microorganisms causes food poisoning. The Norwalk virus is responsible for more than both thir ds of food poisoning that happens in the world. They are the fastest spreading microorganisms in contaminated food. They contaminate the whole tainted food in a day or two and causes stomach upsets if consumed (Food 2009). The leading cause of bacterial food poisoning is Campylobacter jejuni. They usually affect undercooked contaminated bird meat. A drop of soup from such poultry meat is enough to make a prominent adult sick. In 2 to5 days, the symptoms start kicking in with cramping of the abdomen, diarrhea, and vomiting. In such a case, however, the diarrhea is bloody and the victim suffers a fever. Though salmonella does not cause a lot of food poisoning, about of food related deaths in the world are caused by the bacteria. These deaths, however, affect old people with a weak immune system. An expectant mother is, however, in danger from the salmonella because of the risk associated with pregnancy due to compromised granting immunity and can lead to stillbirth (Food 2009). Ho w does storage affect meat quality and safety? All meat should be stored below 400 F to prevent the development of bacterial pathogens on its surface. This is usually how meat is stored. Chilling is the most advantageous method of storing meat.