microbiology food

  1. Probiotics
    live microorganisms which when administered in adequate amounts confer a health benefit on the host.
  2. Probiotics – requirements
    Probiotics must be alive.• Probiotics must be safe.• Probiotics must deliver a measured physiologicalbenefit, substantiated by studies conducted in thetarget host.• Probiotics needn’t be restricted to food applicationsProbiotics – requirementsppor oral delivery.• Probiotics used as pharmaceuticals or as topicalagents are not excluded from this definition.• A definition of probiotics shouldn’t limit themechanism of action.• Survival of gastrointestinal tract transit or impact onnormal flora shouldn’t be required.
  3. Expected Benefits Associated withConsumption of Probiotics
    Increased tolerance to infections•Control of diarrhea•Reduction of blood pressure•Cholesterol reduction•Allergy control•Immunomodulation•Cancer reduction
  4. Human probiotics
    Human probiotics can be grouped according tothe ecological niches of the human body theyoccupy (or the part of the body they deliver theirhealth-promoting action to),
  5. Human probioticsbody they deliver theirhealth-promoting action to),
    Gastro-intestinal probiotics• Skin probiotics• Scalp probiotics• Probiotics of the oral cavity• Probiotics of the underarm and feet• Urogenital (including vaginal) probiotics
  6. Food poisoning
    when food is eaten whichlooks normal, smells normal and tastes normal:you eat enough to make you ill from the ingestedpathogens or toxins
  7. Spoiled food
    does not normally cause foodpoisoning because it is rejected by theconsumer before ingestion
  8. Microbial Food Spoilage
    Microbial growth in a food - faster•Release of enzymes - slower•extracellular•intracellular (lysis)
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microbiology food