TABLE OF CONTENT
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Table of Contents – – – – – – – v
CHAPTER ONE
- INTRODUCTION – – – – – 1
CHAPTER TWO
- LITERATURE REVIEW – – – – 4
- History of Microorganisms – – – – 4
- Classification of Microorganisms – – – 6
- Archaea – – – – – – – 7
- Bacteria – – – – – – – 9
- Eukaryotes – – – – – – – 10
- Application of Microorganisms – – – – 12
- Food Production – – – – – – 13
- Water Treatment – – – – – – 16
- Energy – – – – – – – 16
- Chemicals – – – – – – – 17
CHAPTER THREE
- SOURCES OF MICROBIAL SPOILAGE
OF FOOD – – – – – – – 18
- Effect of Microbial Spoilage on food quality – – 20
- Bacterial Spoilage of foods – – – – 22
- Yeast Spoilage of foods – – – – – 24
- Filamentous fungi food spoilage – – – 27
- Controlling of Microbial Spoilage of Food – – 28
- Pathogenic Microorganisms in Foods – – – 31
- Gram-Positive food borne Pathogens – – – 31
- Gram-Negative food borne Pathogens – – 33
caq
CHAPTER FOUR
- SUMMARY AND CONCLUSION – – – 35
- Summary – – – – – – – 35
- Conclusion – – – – – – – 37
References
CHAPTER ONE
- INTRODUCTION
Every food harbors its own microbiota that may be specific and characteristic of a given point in the production process and of storage conditions. In processed foods, the microbiota consist of microorganisms from raw materials that survived the processing, preservation and storage conditions as well as microorganisms that contaminate the foods during handling and processing (Ternstrom et al., 2003). In raw foods, their characteristics handling and environmental conditions as well as farming practices will dictate the predominating microbiota.