quora
Nobody downloaded yet

Food Borne Diseases - Lab Report Example

Comments (0) Cite this document
Summary
The paper “Food Borne Diseases” seeks to evaluate microorganisms, which grow on meat in multiples due to the predispositions such an environment has on them in terms of advantageous ecological niche. Meat, more specifically ham, gets contaminated from various reasons…
Download full paperFile format: .doc, available for editing
GRAB THE BEST PAPER97% of users find it useful
Food Borne Diseases
Read TextPreview

Extract of sample
"Food Borne Diseases"

Download file to see previous pages It should be noted that even though meat differs in terms of composition and mode of production, the infestation from microorganisms occurs in a similar manner. Meat which has gone bad is characterized by the odor of the gas it produces and an irritating taste. Raw ham is infested by microorganisms which include gram-negative bacteria, lactic acid bacteria, and yeasts. After the ham was pasteurized, the number of the bacteria reduced. High-care treatment causes preference towards the lactic acid bacteria and enterobacteriaceae. After slicing and covering, the refrigerated ham harbors cornobacteria, leuconostocs, and thermosphacta. What Are The Concentrations Of Microorganisms In Ready-To-Eat Luncheon Meat? In ready to eat tumbled meat that has not been preserved or treated, the bacterial concentration is 4.8 log (cfu g (-1)). After the high care treatment, however, the concentration decreases to 2 log (cfu g (-1)). The concentration after packing and decreasing fall significantly as the microorganisms are inactivated and they do not reproduce any more. In case there is no preservation, the meat reaches the spoilage point after a short time. What Concentration Of Bacteria Can Be Consumed Without Causing Illness? As highlighted in the above mentioned case, the concentration of bacteria that have not gone past the spoilage point is safe for consumption. ... Refrigeration causes inactivation of microorganisms. However, after the temperatures are raised, the microorganisms grow faster. How Is Food Poisoning Defined? Food poisoning is defined as flu like illness typically characterized by vomiting and diarrhea. It is caused by ingestion of contaminated food. The food contains mainly monocytogens, Vibrio vulnificus, and Norwalk virus. The following is a brief overview on how each of the above named microorganisms causes food poisoning. The Norwalk virus is responsible for more than two thirds of food poisoning that happens in the world. They are the fastest spreading microorganisms in contaminated food. They contaminate the whole tainted food in a day or two and causes stomach upsets if consumed (Food 2009). The leading cause of bacterial food poisoning is Campylobacter jejuni. They usually affect undercooked contaminated poultry meat. A drop of soup from such poultry meat is enough to make a grown adult sick. In 2 to5 days, the symptoms start kicking in with cramping of the abdomen, diarrhea, and vomiting. In such a case, however, the diarrhea is bloody and the victim suffers a fever. Though salmonella does not cause a lot of food poisoning, most of food related deaths in the world are caused by the bacteria. These deaths, however, affect old people with a weak immune system. An expectant mother is, however, in danger from the salmonella because of the risk associated with pregnancy due to compromised immunity and can lead to stillbirth (Food 2009). How does storage affect meat quality and safety? All meat should be stored below 400 F to prevent the development of bacterial pathogens on its surface. This is usually how meat is stored. Chilling is the most advantageous method of storing meat. ...Download file to see next pagesRead More
Cite this document
  • APA
  • MLA
  • CHICAGO
(“Food Borne Diseases Lab Report Example | Topics and Well Written Essays - 1000 words”, n.d.)
Food Borne Diseases Lab Report Example | Topics and Well Written Essays - 1000 words. Retrieved from https://studentshare.org/biology/1438544-food-borne-diseases
(Food Borne Diseases Lab Report Example | Topics and Well Written Essays - 1000 Words)
Food Borne Diseases Lab Report Example | Topics and Well Written Essays - 1000 Words. https://studentshare.org/biology/1438544-food-borne-diseases.
“Food Borne Diseases Lab Report Example | Topics and Well Written Essays - 1000 Words”, n.d. https://studentshare.org/biology/1438544-food-borne-diseases.
  • Cited: 0 times
Comments (0)
Click to create a comment or rate a document
CHECK THESE SAMPLES - THEY ALSO FIT YOUR TOPIC
Sandwich report
The literature tells us that this ready to eat food is characterized by its prior preparation and packaging, no longer needing cooking or reheating prior to their consumption, and there lies part of its problem because of the potential for contamination of the food by food handlers during their preparation.
6 Pages(1500 words)Lab Report
Food Microbiology
Raw and unprocessed food is naturally contaminated with a range of micro-organisms which may include pathogenic forms. The microbiology laboratory is concerned with testing foods to both determine the level of microbial contamination as well as to ascertain the presence of specific pathogen on foods.
11 Pages(2750 words)Lab Report
Obesity and Responsibility
Most researchers parallel obesity problems with poor school management nutrition programs, lack of knowledge about dietary patterns and healthy eating, false advertising and development of fast food industry, sedentary life style and lack of physical activities.
10 Pages(2500 words)Lab Report
Isolation, Enumeration, Identification and Confirmation of Food-Poisoning Microbes from Food (lab report)
In our experiment we will have to identify the presence of bacteria that may cause a food born disease in lettuce. Lettuce can often be contaminated with different bacteria that can cause food born disease. Lettuce can be contaminated with dirt, fecal
6 Pages(1500 words)Lab Report
Microbial Content of cooked meat kebab
Outer meat layer is roasted as the skewer is rotated. Thin slices of meat are carved off and served in bread, usually with vegetable salad (Nichols,
4 Pages(1000 words)Lab Report
Microbe Report on Escherichia coli
E. coli is also found with other hydrogen consuming organisms like sulphate-reducing bacteria (Hayhurst, 2004). Organism Characteristics: The bacterium is
2 Pages(500 words)Lab Report
Enterotube case study
However, many members such as Enterobacter, Shigella, Citrobacter etc. are also known to cause harmful diseases as well. A 12 year old boy is admitted in the ER. In the morning the boy had bought a ham-tuna
4 Pages(1000 words)Lab Report
Nutri, Health & Wellness
Prenatal care is normally done to ensure the safety of the baby. This is normally done by doctors who advice expectant mothers on the diet to feed on and also to avoid some work and habit
4 Pages(1000 words)Lab Report
FOOD MICROBIOLOGY
Method: Food was evaluated for the presence of common food poisoning bacteria by convectional bacterial culture methods Total bacterial counts to determine (CFU/ul) and detection of different bacteria were done using both selective and non-selective media and
11 Pages(2750 words)Lab Report
Environmental Footprint
Question 2: Impacts Human lifestyle tends to consume energy. This energy affects the earth’s climate by contributing to global warming. Lifestyle changes, such as increased use of vehicles among the human population increases the levels of carbon dioxide in the atmosphere.
4 Pages(1000 words)Lab Report
sponsored ads
We use cookies to create the best experience for you. Keep on browsing if you are OK with that, or find out how to manage cookies.
Let us find you another Lab Report on topic Food Borne Diseases for FREE!
logo footer
Contact us:
+16312120006
Contact Us Now
FREE Mobile Apps:
  • StudentShare App Store
  • StudentShare Google play
  • About StudentShare
  • Testimonials
  • FAQ
  • Blog
  • Free Essays
  • New Essays
  • Essays
  • Miscellaneous
  • The Newest Essay Topics
  • Index samples by all dates
Join us:
Contact Us