Professional Documents
Culture Documents
SEMESTER 2ND
Microbial contamination of food products takes places usually on the way from the
field to the processing plant, or during processing, storage, transport and
distribution or before consumption. The microorganisms that cause food spoilage
and also find the maximum exploitation in production of food and food products
are mainly bacteria, molds and yeasts.
Bacteria
Some of the other most common bacteria causing food spoilage, infections and
disease are Acinetobacter, Aeromonas, Escherichia, Proteus, Alcaligenes,
Flavobacterium, Pseudomonas, Arcobacter, Salmonella, Lactococcus, Serratia,
Campylobacter, Shigella, Citrobacter, Listeria, Staphylococcus, Micrococcus,
Corynebacterium, Vibrio Enterobacter, Paenibacillus, Weissella, Enterococcus,
Yersinia
Different strains of bacteria are also used in production of various food and dairy
products. Strains of Streptococcus, Lactobacillus Bifidobacterium, Erwiniaetc. are
used in the production of fermented food and dairy products. Streptococcus
thermophilus and Lactobacillusbulgaricus are used to produce yogurt.
Molds:
Molds are multicellular filamentous fungi whose growth on foods is usually readily
recognized by their fuzzy or cottony appearance. They are mainly responsible for
food spoilage at room temperature 25- 30oC and low pH, and have minimum
moisture requirement. Molds can rapidly grow on grains and corns when these
products are stored under moist conditions. Molds require free oxygen for growth
and hence grow on the surface of contaminated food.
Molds also find their use in manufacturing of different foods and food products.
They are used in ripening of various types of food products as cheese (e.g.
Roquefort,Camembert). Molds are also grown as feed and food and are employed
to produce ingredients such as enzymes like amylase used in making bread or citric
acid used in soft drinks. Molds are major contributors in the ripening of many
oriental foods. A species of Bothrytiscinerea, is used in rotting of grape for
production of wine. Lactic fermentations using molds results in a unique Finnish
fermented milk called viili.
Yeasts:
Yeasts have the ability to ferment sugars to ethanol and carbon-dioxide and hence
they are extensively in food industry. The most commonly used yeast, the bakers
yeast is grown industrially. Saccharomyces carlsbergensis is most commonly used
in fermentation of most beers. The other yeast strains of importance are
Parasites[
Many parasites, such as the helminths, have a complex lifecycle involving more
than one host. The major route of transmission for these parasites to humans is by
the route of food. The consumption of undercooked pork or beef, or the
consumption of raw salads washed in contaminated water seems to be the trend.
Taenia solium and T. saginata: also called pig and beef tapeworms. Their cysts,,
present in the muscle of the animal are ingested and the adult worm develops in the
gut. The ova may develop into larvae that may invade other tissues, such as the
brain, forming cysticercosis and severe neurological disorders as a consequence.
Trichinella spiralis: is found in undercooked pork. The larvae can invade tissues
and cause a febrile illness.
Viruses
Viruses, unlike bacteria, cannot multiply in foods. The main mode of transmission
therefore by food handlers and the use of dirty utensils, which transfer the virus to
food whereupon it is ingested by humans.
1. Acids - added to make flavors "sharper", and also act as preservatives and
antioxidants. Common food acids include vinegar , citric acid, and ascorbic
acid (vitamin C).
2. Anticaking agents - keep powders such as milk powder from caking or sticking.
A very popular one is sodium bicarbonate (baking soda).
3. Bulking agents - additives that increase the bulk of a food without affecting its
nutritional value. As examples, you'll often find modified food starch or modified
corn starch and on labels.
6. Stabilizers / gelling agents - give foods a firmer texture, and help to stabilize
emulsions. Pectin and agar are examples used in making jellies and jams.
10. Preservatives - prevent food from spoiling due to to mold, bacteria and other
microorganisms. Three natural preservatives are salt, sugar, and vinegar. But there
are many more artificial preservatives in use today, such
as nitrates and nitrites found in meats. Home baked bread goes stale after 36
hours, and starts to develop mold within 4 days, but a loaf from the supermarket
will keep for more than a week due to propionates which prevent mold.
11. Sweeteners - bet you figured this one out on your own. Sugar and high fructose
corn syrup (HFCS, yes some call it the mother of all evil) are considered natural,
whereas splenda and sucralose are artificial and contain close to zero calories,
making them a possible solution for weight watchers and diabetics.
The Indian packaging industry itself is growing at 14-15% annually. This growth
rate is expected to double in the next two years.
According to the Indian Packaging Institute, Indian Packaging industry is USD
14 billion and growing at more than 15% p.a. These figures indicate towards a
change in the industrial and consumer set up.
The growth in the packaging industry in India is mainly driven by the food and the
pharmaceutical packaging sectors. The large and growing Indian middle class,
along with the growth in organized retailing in the country are fueling growth in
the packaging industry. Another factor, which has provided substantial stimulus to
the packaging machinery industry is the rapid growth of exports, which requires
superior packaging standards for the international market. With this the need for
adopting better packaging methods, materials and machinery to ensure quality has
become very important for Indian businesses.
The packaging industry in India is a mix of both organized medium to large players
as well as very small players with a localized presence. The industry is comprised
of a large number of manufacturers of basic materials, converted packages,
machinery and ancillary materials. Domestic demand for packaging has been
anticipated to grow rapidly within the next five years. Recognizing this trend, the
industry is gearing itself to adopt scientific and functional packaging.
Market Data:
Growth will follow upward trends in global medication consumption, which will
expand at a strong pace as aging demographic patterns lead to an increasing
number of diseases and disorders. Pharmaceuticals will assume an expanding role
in worldwide health care delivery based on new product introductions and
economical advantages over other forms of patient treatment.
Besides upward trends in medication consumption, the adoption of stricter
regulations and standards governing the production, storage, distribution and
labelling of pharmaceuticals will boost global growth opportunities for packaging
products and accessories. Historically, pharmaceutical packaging requirements
focused exclusively on preserving the quality of enclosed medication. These
requirements are now being extended to cover such criteria as the prevention of
product tampering and counterfeiting, the assurance of product dispensing
accuracy and the promotion of patient compliance with product dosage schedules.
1. Urbanization
Modern technology is now an integral part of nation's society today with high-end
package usage increasing rapidly. As consumerism is rising, rural India is also
slowly changing into more of an urban society. The liberalization of the Indian
economy, coupled with globalisation and the influx of the multi-nationals, has
improved the quality of all types of primary and secondary packaging. Also
industrialization and expected emergence of the organized retail industry is fuelling
the growth of packaging industry.
As people are becoming more health conscious, there is a growing trend towards
wellpacked, branded products rather than the loose and unpackaged formats. Today
even a common man is conscious about the food intake he consumes in day-to-day
life.
3. Low Purchasing Power resulting in Purchase of Small Packets
Changing lifestyles and lesser time to spend in kitchens are resulting in more
incidence of eating away from homes resulting in explosive growth of restaurants
and fast food outlets all over the country. Indians are trying out newer cuisines and
also purchasing similar food items for their homes. Therefore, the review period
has seen new products like pasta, soups, and noodles being launched in India,
fuelling the growth of packaging industry in India.
With growing awareness towards contagious diseases like AIDS and other STDs,
awareness towards usage of contraceptives and disposables syringes have
increased the demand for packaging required for the same.
7. Rural Marketing Pushing Demand for Sachets
India comprises of a big rural market and there has been growing focus on rural
marketing, whereby manufacturers are introducing low-priced goods in smaller
pack sizes. Low priced sachets have proved to be extremely popular in smaller
towns and villages, where people do not prefer to buy larger packs due to financial
constraints.
8. Other Prospects
One area that has been identified as having good market potential is equipment for
manufacturing aluminum beverage cans. Machinery for cleaning and drying
containers; automatic high speed labeling machines and capping machines; sealing
machines for cans, boxes, and other containers; machinery for filling, and closing
bottles and cans; packing/wrapping machines; and moulding machines also offer
good prospects.
Ans. Consumer science 0 Ask EU citizens about their favourite food, its taste and
characteristics, why they eat it and what food means to them and you are likely to
get some 485 million unique answers. The variety of food available in Europe is
vast and its cultural significance profound. Traditional dishes and diet differ
considerably across the continent from west to east and north to south. People tend
also to look at traditional foods to experience ancient flavours and explore a
significant part of European culture. In parallel, modern food processing, retail
logistics and consumer choice are encouraging a trend towards a new European
diet in which sometimes the similarities outweigh the differences. Eat well to stay
healthy Our understanding of nutrition and health has advanced substantially in
recent years. Our bodies need about 40 different nutrients to stay healthy. Some are
required in relatively large quantities and are called macronutrients - such as
carbohydrates, fats and proteins. Others are known as micronutrients and are
needed in smaller quantities. Examples of micronutrients include vitamins,
minerals and trace elements. Different people have widely different energy needs.
Very active people need to use more energy and therefore need to obtain it from
food. Less active people, who have sedentary, non-manual jobs, need less energy
and therefore less food intake. Men usually need more energy than women and
adults need more than children. In addition, nutrient requirements differ with ages
and stages of development. In addition, general food safety standards have
improved enormously, thanks to a better scientific understanding of the causes of
spoilage and control of contamination. This, in turn, has translated into new food
technologies. However, new, safer methods and tighter regulation have not
prevented some major food scares in recent years. These have caused great concern
to consumers throughout Europe and dented their confidence in the food industry.
The end result is periodic dips in sales and changes in consumption patterns
whenever a new food safety scare hits the headlines. Despite our greater
understanding of our own nutritional requirements and the nutrition provided by
our food, the incidence of chronic diet-related disease in the population is rising.
These illnesses include diabetes, heart disease and certain forms of cancer. They
are becoming the main source of ill health for European citizens and account for a
significant part of public health expenditure. On the other hand we are living
longer. Since 2000 the average European Union citizens life expectancy has
gained over one year, with female life expectancy at birth now being over 80 in 18
EU Member States1. For past generations, the main reason for diet-related ill
health was insufficient quantity or quality of food. Today, mass starvation in
Europe is unknown, as are, to a large extent, severe widespread illnesses due to a
lack of specific nutritional components. Ironically, our diet-related health scene is
now dominated by a rise in the incidence Introduction 1 EUROSTAT Population
and social conditions, 16/2006 0 of obesity. Europeans are confronted with
growing health problems largely caused by over-consumption of food! How can
the scales be tipped back again? Finally, we should not forget the pleasure side
of eating. The study of food intake integrates fundamental cognitive and emotional
processes in the human brain, and can in particular provide evidence on the neural
correlations of the hedonistic experience central to guiding behaviour. A
consuming science Getting accurate and understandable messages across to
European citizens on diet (and exercise) appropriate to modern lifestyles is a key
element of public health initiatives to halt Europes burgeoning waistline.
However, it is up to individuals, groups and communities society in general to
act upon these messages. How consumers react to messages on food, food safety
and diet is a very complex matter that depends on a wide array of individual and
societal inputs, underlying beliefs and values. All of which may vary over time and
from region to region. Understanding how people think about food and its
production, how they obtain their food, their own attitudes to diet and their
understanding of the links between diet and health are all part of a
multidisciplinary area of research of increasing importance that crosses both social
and natural sciences: consumer science. Consumer science is an integrating
component of broadly-based food research using a variety of techniques to
measure and test consumer behaviour and preferences. It often combines
physiological research with consumer testing for acceptability of new food
development. Consumer science in the area of food has four principal goals that
add value to other aspects of food research. It seeks to accurately measure
consumer behaviour in relation to food ensuring that what people say they eat is
in fact what they eat. From these observations it seeks to develop comprehensive
models of consumer food choice processes. It seeks to promote effective
interaction with consumers and their representative groups to provide open and
trusted communication channels. This scientific approach can help develop
effective strategies to deliver healthy messages on diet that are more likely to bring
about change in peoples habits. In this respect, an old science such as cognitive
science, whose origin is in the mid-1950s, is today used to disclose the secrets of
our brain in relation to food behaviours. This publication outlines key health and
diet issues in Europe and gives a brief introduction to consumer science and its
contributions. It is not exhaustive, since this field of research field is a very
complex and, for the time being, fragmented area. The brochure outlines current
and future European research in this area and presents a number of European
Commission-funded projects that are throwing new light on consumer attitudes and
behaviour across the continent. Consumer science 0 The geographical, historical
and cultural diversity of Europe is reflected in its wide variety of food and drink
products. The many different European cultures each have their own distinct
dietary habits. These are largely based on the historical availability of local or
regional ingredients and the local climatic and geographical situation. In southern
Europe, the so-called Mediterranean diet uses a larger proportion of fresh fruit and
vegetables. Olive oil is also a preferred cooking medium. In northern Europe,
vegetables are traditionally boiled and animal-derived fats have been more
extensively used for cooking. In the north and east of Europe, pickling and
smoking has been a traditional form of preserving foods, whilst in the south, sun-
dried produce has been more available. Variety is the spice of life Thanks to the
rapid expansion in global agri-food trade, consumers across Europe can benefit
from an unprecedented variety of food products today. Social and technological
developments over the past two decades have significantly changed the variety of
food available in Europe, in terms of total range and supply throughout the year.
How food is purchased and prepared has also changed. All these issues are
reducing regional differences in diet and Europes citizens are increasingly
consuming the same kind of food in similar ways. In parallel, an increasing number
of consumers tend to purchase foods when on holiday, creating a type of food
tourism particularly for typical products that are not widely commercialised out of
their region of origin. European research has sought to correlate the sensory
properties of such typical foods and consumer behaviour in order to provide food
for thought for strategies to promote these valuable regional products. The research
showed that consumers are often most interested in the image of the region of
origin or the particular brand, and price effects always has an influence. Thanks to
improvements in food processing and storage techniques, modern transport
systems and wider distribution channels, Europeans no longer have to depend on
locally-grown produce. Modern canning, freezing, chilling and vacuum packaging
techniques have all helped bring about a revolution in food processing. Fast
transport systems have ensured the freshness and safety of produce carried over
very long distances and onto the supermarket shelf. One UK supermarket chain
estimated that the number of food items in a typical retail store increased from 550
in 1954 to more than 10 000 forty years later (1995). Today, the figure even in a
medium-sized European retail outlet may be 25 000 different food products. And
each year, more than 20 000 new food and drink products are put on the market.
The European food and drink industry has an annual turnover of around 800
billion and employs 4.1 million people. Food prices are also historically low as a
proportion of total family budget, with a much smaller percentage spent on food
than just 25 years ago. On average, about 13% of European households total
expenditure goes on food.
Symptoms vary depending on the cause, and are described below in this article. A
few broad generalizations can be made, e.g.: The incubation period ranges from
hours to days, depending on the cause and on how much was consumed. The
incubation period tends to cause sufferers to not associate the symptoms with the
item consumed, and so to cause sufferers to attribute the symptoms
to gastroenteritis for example. Symptoms often include vomiting, fever, and aches,
and may include diarrhea. Bouts of vomiting can be repeated with an extended
delay in between, because even if infected food was eliminated from the stomach
in the first bout, microbes (if applicable) can pass through the stomach into
the intestine via cells lining the intestinal walls and begin to multiply. Some types
of microbes stay in the intestine, some produce a toxin that is absorbed into
the bloodstream, and some can directly invade deeper body tissues.
Food-Borne Infections and Intoxications
Found
Widely distributed in nature; can be isolated from meats, milk, vegetables, and
fish.
Transmission
Bacteria produce a toxin that causes illness. Vomiting-type outbreaks have usually
been associated with rice products and other starchy foods such as potatoes, pasta,
and cheese products. Sauces, puddings, soups, casseroles, pastries, and salads have
also been implicated in outbreaks.
Symptoms
Food poisoning is characterized by nausea and vomiting 0.5 to six hours after the
ingestion of a contaminated food product. In more severe cases, abdominal cramps
and diarrhea might occur with symptoms lasting up to 24 hours.
Found
Widely distributed in nature; can be isolated from meats, milk, vegetables, and
fish.
Transmission
Bacteria produce a toxin that causes illness. Vomiting-type outbreaks have usually
been associated with rice products and other starchy foods such as potatoes, pasta,
and cheese products. Sauces, puddings, soups, casseroles, pastries, and salads have
also been implicated in outbreaks.
Symptoms
Food poisoning is characterized by nausea and vomiting 0.5 to six hours after the
ingestion of a contaminated food product. In more severe cases, abdominal cramps
and diarrhea might occur with symptoms lasting up to 24 hours.
Campylobacter jejuni Foodborne Infection
Found
Intestinal tracts of animals, birds, raw milk, untreated water, and sewage sludge.
Transmission
Contaminated water, raw milk, and raw or undercooked meat, poultry, or shellfish.
Symptoms
Found
Widely distributed in nature; soil and water on plants and intestinal tracts of
animals and fish. Grows only in little or no oxygen.
Transmission
Bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil,
vacuum-packed and tightly wrapped food.
Symptoms
Toxins affect the nervous system. Symptoms usually appear in 18 to 36 hours, but
can sometimes appear as few as four hours or as many as eight days after eating.
Double vision, droopy eyelids, trouble speaking and swallowing, and difficulty
breathing may occur. Can be fatal in three to 10 days if not treated.
Clostridium perfringens
Found
Soil, dust, sewage, and intestinal tracts of animals and humans. Grows only in little
or no oxygen.
Transmission
Called "the cafeteria germ" because many outbreaks result from food left for long
periods in steam tables or at room temperature. Bacteria destroyed by cooking, but
some toxin-producing spores may survive.
Symptoms
Diarrhea and gas pains may appear eight to 24 hours after eating; usually last about
1 day, but less severe symptoms may persist for one to two weeks.
Found
Intestinal tracts of some mammals, raw milk, unchlorinated water; one of several
strains of E. coli that can cause human illness.
Transmission
Contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice
or cider, uncooked fruits and vegetables, person-to-person.
Symptoms
Diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise; can begin
two to five days after food is eaten, lasting about eight days. Some, especially the
very young, have developed Hemolytic Uremic Syndrome (HUS) that causes acute
kidney failure. A similar illness, thrombotic thrombocytopenic purpura (TTP), may
occur in older adults.
Found
Transmission
Hepatitis A virus is excreted in feces of infected people and can produce clinical
disease when a susceptible individual consumes contaminated water or foods. Cold
cuts and sandwiches, fruits, fruit juices, milk and milk products, vegetables, salads,
shellfish, and iced drinks all can be considered vehicles for the transmission of
Hepatitis A.
Symptoms
Found
Transmission
Raw milks, pasteurized fluid milk, cheeses, ice cream, raw vegetables, fermented
raw-meat sausages, raw and cooked poultry, raw meats, and raw and smoked fish.
Symptoms
Listeria monocytogenes
Found
Intestinal tracts of humans and animals, milk, soil, leaf vegetables, and processed
foods; can grow slowly at refrigerator temperatures.
Transmission
Soft cheese, raw milk, improperly processed ice cream, raw leafy vegetables, meat,
and poultry. Illness caused by bacteria that do not produce toxin.
Symptoms
Found
The virus has been identified in clams and oysters by radio immunoassay. It is
typically shed in the feces of humans.
Transmission
Found
Transmission
Raw or undercooked eggs, poultry, and meat; raw milk and dairy products; seafood
and food handlers.
Symptoms
Stomach pain, diarrhea, nausea, chills, fever, and headache usually appear eight to
72 hours after eating; may last one to two days.
Shigella (over 30 types)
Found
Transmission
Symptoms
Found
Transmission
From people to food through improper food handling. Multiply rapidly at room
temperature to produce a toxin that causes illness.
Symptoms
Severe nausea, abdominal cramps, vomiting, and diarrhea can occur one to six
hours after eating; recovery within two to three dayslonger if severe dehydration
occurs.
Found
Both pathogenic and non-pathogenic forms of the organism can be isolated from
marine and estuarine environments and from fish and shellfish dwelling in these
environments.
Transmission
Infections with this organism have been associated with the consumption of raw,
improperly cooked, or cooked, recontaminated fish and shellfish.
Symptoms
Diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills may be
associated with infections caused by this organism.