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Answer Sheet of Food Science Course

Duaa Mohammed

LO2: Evaluate how the control of micro-organisms impacts on food production.

Investigate the characteristics of both good and bad microorganisms and their influence upon food production:

· Characteristics of both good and bad microorganisms:

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Bad Microorganisms

Good Microorganisms

1.

Bacteria have absent organelles leading to serious problems like C. botulinum is poisonous and acts as toxin releasers.

Algae are classified as unicellular organisms and multicellular organisms. Provide food to sea animals like whales and fish.

2.

Fungus is characterized as heterotrophic, non-vascular, or non-motile. Due to search, it may cause wood rotting.

Prokaryotic are known to be single-celled. Due to search, they cure diseases that result in digestive parts like diarrhea.

3.

Some bacteria produce through spores. For example, B.cereus bacteria act as food spoilage and food poisoning (Singh, Sarma & Keswani, 2016). 

Bacteria are characterized as single-celled organisms. For example, Heterotrophic bacteria act as sewage disposal (Demain & Adrio, 2008).

4.

Virus organism enhances the lack of respiratory machinery leading to low body immune.

Yeast in fungus class reproduces through spore’s thus adding flavor to the bread.

5.

Fungus organisms are found in the unicellular class and lack chlorophyll.

Algae organisms are photosynthetic and have chlorophyll, thus making food in plants.

· Microorganisms in food production (Positive and Negative effect)

· In General

Microorganisms lead to food poisoning and drinks preservations in industries (Demain & Adrio, 2008)

· Example M.O in positive side

Increase yields of crop grown by improving crop nutritional 

· Example M.O in negative side

Source of plant disease like rotting

Assess a range of control measures applied to prevent food spoilage, poisoning and infection

· Mention the points to prevent food poising and explain the impact of prevention for each point

Define the following concept below:

· Food Spoilage

Food spoilage is changes adopted in food taste, color, texture, flavor with unsuitable nutritional value necessary to food, thus making them being non-edible to living beings.

· Food Poisoning

First recognized well as foodborne illness and it results when human beings eat some contaminated food.

· Food Infection.

It is an infection from food contamination leading to some bowels and stomach inflammation.

1. (Process in details with example)

The food poisoning process is mold through product storage or product packaging. For example, bacteria like salmonella or E. coli are dangerous and rise if the pathogens found in food are not well-heat. Also, harmful bacteria organisms may lead food breakage to be acids or waste products ending in unpleasant tastes.

Control measures to prevent food poisoning during (Process) are:

· First, cool items of hot food before storing them.

· Second, hand washing and well done with soap and clean water before touching any food item.

· Avoid washing raw meat.

2. (Process in details with example)

First, parasites live in animal bowels. Due to search, if undercooked meat is affected by the parasite, human beings tend to eat without cooking or boiling it. The search leads to diarrhea and other digestive problems. Better treatments are acquired to animals before being slaughtered and sold to human beings.

Control measures to prevent food poisoning during (Process) are:

· Store food at the right temperature.

· Treat the water and boil it after drinking.

· Cover uncut wounds with a clean piece of cloth.

3. (Process in details with example)

Third, it is resulted from taking contaminated water or food full of germs like toxins, parasites, and bacteria. For example, seawater or ocean water may be affected by bacteria resulting from animal waste, factory waste, and others. Due to search, if improper cooking is done, such as washing fruits with untreated water, organisms like an amoeba in touch human body organ resulting in diarrhea infections and diseases.

Control measures to prevent food poisoning during (Process) are:

· Cleaning utensils like eating dishes and cooking items, and dry them with a clean utensils towel.

· Unpasteurized ways of drinking milk

· If an individual is affected and has diarrhea should not prepare food.

4. (Process in details with example)

Refrigerator food keeping can cause food poisoning if raw food is not separately from cold food. For example, raw food bacteria are easily contaminated with cooked cold food, thus resulting in the multiplication of dangerous bacteria levels.

Control measures to prevent food poisoning during (Process) are:

· Perishable food should be refrigerated every hour.

· Mostly, seafood should fully be well cooked.

· Raw foods should always be well sealed.

Critically evaluate how the effective control of micro-organisms influences food production and processes in commercial kitchens by providing strengths and weaknesses and giving your opinion and showing their effect on food production in commercial kitchens:

· By providing strengths and weaknesses (4 process)

· Process like preparation

Weaknesses

Strength

Improper food heating includes undercooking and reheating preparations.

Using pasteurization in reduction of the microbe and killing pathogens. Search is controlled due to food spoilage.

Secondly, improper cooking and inadequate preparation are preserved. Search is through poor hygiene, leftovers re-use, and insufficient processing.

Second is heating enhances the control of microbial growth (Demain & Adrio, 2008).

· Process like serving

Weaknesses

Strength

Untrained handler in a food serving.

Technic measures have risen in a food serving like controlling of pH values (Demain & Adrio, 2008).

Second is improper hygiene for instance unclean utensils and irregular hand-washing.

Good preparation of food after serving like food covering.

· showing their effect on food production in commercial kitchens

Curing digestive disorders through the help of microbial enzymes.

Reduction of environment pollution through chemical transformations.

Preservation of food through a fermentation process.

· Giving your opinion and conclusion:

· Opinion: Food industries should release trained and skilled learners in preserving and serving food, thus teaching food programs to young and old people living at homes

· Conclusion: Organisms like bacteria should be well observed, and precautions followed to avoid disease infections. Also, hygiene should be kept right in all sectors for food preserving and quick treatment undertaken to infected patients.

References:

Demain, A. L., & Adrio, J. L. (2008). Contributions of microorganisms to industrial biology. Molecular biotechnology, 38(1), 41-55.

Singh, H. B., Sarma, B. K., & Keswani, C. (2016). Agriculturally important microorganisms. Singapore: Springer.