(1) Introduction: microbiology and food microbiology Flashcards
what is microbiology
the science (logos) of small (micro) life (bios): the study of small living things that cannot be seen with naked eye
what is virus
a non-living things which certainly a microscopic. They able to multiply but cannot grow
why microbiology is important
some of them create a beneficial role, some of them are causing health problem such as, pathogens
what are the difference between basic research and applied microbiology
basic research: by organisms, process, and disease-related
applied microbiology: through disease-related, environment, and industrial
what is the principle of light microscopy
rays of light, slowed down enter the water because air and water have different refractive index
what is the principle of electron microscopy
limited wavelength, achieve greater magnification and resolution causing high-voltage beam of electron
in what range does virus could be seen by microscope
1-2 nanometer
who is the father of microbiology
Anton van Leeuwenhoek’s. He discover microorganism using microscope
the person behind food canning (Appertization)
Nicholas Appert, the father of food microbiology
someone who discover Tyndallization process
John Tyndall. He clarifies the role of heat resistant factors (spores)
find pasteurization, immunization, term of aerobic and aerobic, who is he
Louis Pasteur. He also discover the very-first vaccine
what is Tyndallization process
discontinue heating to inactivate spore
who is Robert Koch
a person who identified bacterium that cause Anthrax and who find pathogens
what is anthrax
bacillus anthracis
a person behind bacteria gram staining
Hans Christian J. Gram
who does discover lysozyme
Alexander Fleming
what is penicillin
medication produced by microorganism
what is mould
a multi cellular fungi
what is yeast
a single cell of microorganism that part of fungi
what are the 3 classification based on their stability
perishable (easy to spoiled), semi perishable (allow microorganism to spoiled with different growth of bacteria than perishable), and non-perishable food (not easy for bacteria to spoiled)
what are the example of perishable, semi perishable, and non perishable foods
- perishable: raw foods, RTE
- semi perishable: dried or processed foods
- non-perishable: sugar, canned food, salt fish, cured fillet (using salt and nitrates) etc
what are the important microorganism in food safety
bacteria, moulds (mycotoxins), virus, protozoa, algae, rickettsiae, prion
what is mycotoxins
toxins produced by moulds that causing problems (metabolites)
what is intoxication
illness due to consuming toxin produced by microorganism
ex: botulin (canned foods), mycotoxins (produced by molds)
what is infection
illness due to consuming certain species of life-microorganism. Depends on the amount of microbes in food
ex: salmonella, e choli
food quality and safety problems in indonesia
- food safety and quality standard
- outbreak report
- knowledge, skill, and responsibility of producers
- consumer awareness
solutions to food quality and safety in indonesia
- food legislation
- food control and inspection
- analytical capability
- food safety policy
- foodborne disease and surveillance systems
- producers and consumers
5 keys to safe food (WHO)
- cook food throughly
- keep clean
- keep food at safe temperature (danger zone 5-60 celcius)
- separate raw and cooked food
- use safe water and raw materials
