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Submitted to:Sachin sir

Submitted by:Deeksha Agarwal


MSc Biotechnology

Introduction

Food poisoning is a common,yet distressing


and sometimes life threatening problem for
million of people in the the U.S and
throughout the world.People infected with
food borne organisms may be symptoms
free or may have symtomes ranging from
mild intestinal discomfort to serve
dehydration and bloody darrhea.Depending
on the type of infection, people can even die
as a result of food poisonning

Natural remedies for Food


Poisoning

What is Campylobacter
infection

Campylobacter is a bacterium that causes


acute diarrhea.Transmission usually occurs
through ingestion of contaminated food,water
or unpasteurized milk,or through contact
with infected infants,pets,or wild animals.

Symptoms of campylobacter include

Diarrhea[sometimes bioody]
Nausea and vomiting
Abdominal pain and /or cramping
Malaise[Genral uneasiness]

Is Campylobacter
infection a Serious
Health Concern

Campylobacter infection can be


serious,in those with weakened
immune systems.In rare
cases,Campylobacter infection can
causes additional problems such as
reactive arthritis or brain and nerve
problems.Occasionally ,these
problems occur after the diarrhea
has stopped.

Microbial Food Poisoning

Removal of
Microorganism

Low Temperature
High Temperature
Reduced Water Availability
Chemical Based Preservation
Radiation
Microbial Product Based Inhibition

Basic Approaches to Food


Preservation
Approach

Example of Process

Low temperature
High temperature

Reduced water
availability

Chemical based
preservation
Radiation

Refrigeration,Freezingms
Partial or c.heat inactivation
of microorganism
[pasteurization and canning]
Water removal as with
lyphilizationor freeze drying
Addition of specific
inhibitory compounds [e.g
organic acid ]
Use of ionizing and
nonionizing

Food Borne Diseases


Annual incidences of food related diseases
involve 76 million cases,14 million can be
attributed to known patogens.Food borne
diseases result in 325,000 hospitalizatons
and at least 5,000 death per year since
1942,the number of recognized food borne
pathogen has increased over fivefold.
Campylobacter jejuni and Salmonella are
the major causes of food borne diseases.

Food Borne Infection

A Food borne infection involves the injection of the


pathogen
Followed by growth in the host.Including tissue invasion
and/or the release of toxin.

Food Borne Intoxication

Microbial growth in food products also can result in a


Food Intoxication,Intoxication produse symptomes
shortly after the food is consumed because growth
of the disease causing microorganism is not
required.toxin produced in the food can be
associated with microbial cells or can be released
from the cells.

Detection of Food Borne Pathogens

Fermented Milks
Throughout the world,at least 4oo different
fermented milk are produced.these fermentation
are carred out by mesophilic,thermophilic,and
therapeutic lactic acid bacteria as well as by
yeast molds.only major exampile of these
fermentation types

Major Categories and Example


of Fermented Milk Products
Category

Lactic fermentation
Mesophilic
Thermophillic
Therapeutic
Yeast lactic
ferrnentations

Typical Example

More lactic fermentations

Butter milk
Cultured butter milk
Langofil
Yogurt ,Bulgarian
buttermilk
Acidophilus milk
Kefir and acidophilic
yeast milk
Villi

2. Cheese Production

Cheese is one type of the oldest human foods and


is thought to have been developed approximated
8,000 years ago.About 2,000 distinct varieties of
cheese are produced throughout the world.
Often cheese classified based on texture or
hardness as soft cheese [Cottage,Cream,Brie]
Semisoft cheese[Muenster,Limburgur,Blue],
Hard cheese [Chsddar,Colby,Swiss]or very hard
cheese[Parmesan].