General Biology, unseen life on earth Lab 6: Microorganisms in human food and wa

Question

General Biology, unseen life on earth

Lab 6: Microorganisms in human food and water (15 points)

Objectives: To learn the roles bacteria and fungi play in the production of human food.

What you need:

Computer access to the internet

Alcamo’s Microbes and Society, Benjamin S. Weeks (a.k.a. your textbook)

What to do:

Answer the questions using your textbook and any websites that are listed

Use http://www.milkfacts.info/Milk%20Composition/Milk%20Composition%20Page.htm to answer question #1

Use http://www.cdc.gov/foodsafety/rawmilk/raw-milk-questions-and-answers.html

to answer questions #2 – #4

Use http://www.idfa.org/files/249_Pasteurization%20Definition%20and%20Methods.pdf

to answer questions #5

Use http://www.bccdc.ca/NR/rdonlyres/F325BEAF-BB3A-49AE-A101-8CEA70B48B9B/0/DairyProcessingHACCP.pdf to answer questions #7 – 8

Use http://www.mass.gov/dep/water/drinking/microb.htm to answer questions #10 – #11

Answer the following questions:

1. List the substances found in milk and milk products (0.5 point).

2. What is "raw milk" (0.5 point)?

3. What are the names of three disease-causing organisms that can be found in milk and briefly describe the symptoms of the disease that they cause (3 point)?

a-

b-

c-

4. List THREE factors that may contribute to the contamination of milk BEFORE processing (1.5 point).

a-

b-

c-

5. What does the acronym HTST mean? What does it accomplish (1 point)?

6. What does the term "pathogenic" mean? List 3 examples of pathogenic organisms (1.5 point) – see Chapter 17.

a-

b-

c-

7.What is HACCP? Why is it important in milk pasteurization and in other food processing plants (1 points)?

8. Starting on page 12 of the provided website, list the first three sections or processes in pasteurization plants and then discuss one critical control point in each of those steps (1.5 points).

9. If milk you purchased at the store had a foul odor indicative of contamination, how could the contamination have happened, assuming that the milk passed the final inspection at the bottling machine? Describe the source of contamination as well as why this cause the milk to go sour (0.5 point).

10. List 4 sources of contamination to reservoir water (2 points).

a-

b-

c-

d-

11. List 4 pathogenic organisms found in water supplies and the diseases (with symptoms) caused by those organisms. Do not use any diseases that you may have mentioned in question #3 (2 points).

Explanation / Answer

1: Milk is comes under the complete food catagory because it consists of all essential components need to the body viz carbohydrate( specially lactose) lipid protein water in major amount. The other components includes minerals and some essential vitamines. In some species milk contains antibodies also. Cow milk consume in majority of area around the the world due to comparatively high fat content. Cow milk contain87.7% water, 4.9% carbohydrate (lactose), 3.3% protein,3.4% fat (lipid) and around 0.7% of minerals. Milk products produced from it contain similar amount of components with variable amount of water depands on product.

2: Generally unprocessed milk is reffered as raw milk. It is directly takout from animal with out pasturization.

3: raw milk( without paturization) contain many pathogenic bateteria.

Followings are milk pathogen and symptoes which characterized the disease

Organism- Campylobacter jejuni -Symptomes-Diarrhea, abdominal pain, fevar-disease- gastroenteritis

Organism- E. Coli O257:H7-symptomes-diarrhea, abdominal pain, blood diarrhea, possible death-disease- gestroenteritis& hemolytic uramic syndrom

Organism- Coxiella burnetii- symptomes- chills, fever, headache, weakness, possible endoctits -disrase-Qfever

4: major factor that contribute to milk contaminations are as follows=

- direct contact of milk with feces of an animal

-Mastitis ( infection of udder)

-bacteria that live on the skin of animal

-unsanitary processing of milk plant

5: milk can be make free of pathogen by process known as pasturization. Fot that milk is Heat for ahort time so that it cause minimum damage to heat labile substances. Technique is HTST stands for High Temperature Short Time.

6: Pathogens are the organism which directly or indirectly causes harm to human body or metabolism.

Organism: Mycobacterium tuberculosis, Vibrio cholarae, Pseudomonas aeruginosa

7: HACCP: Hazard analysia and critical control point

Physical, chemical or biological processing of food or milk may leads to certain hazardous changes in them. HACCP inspect and design the process to cause minimum food damage.

8,9,10- not able to ans

11- A: Vibrio cholarae cause cholera characterized by watery diarrhea, vomiting, fever

B: shigellosis caused by Shigella characterized by bloody stool, diarrhea and fever

C: typhoid fever caused by Shalmonella typhea characterized by constipation, fever, headeache, nousea, vomiting

D: Hepatitis caused by Hepatitis virus characterized by fever chill, jaundice, dark urine etc

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