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microbiology 1 2 Khurram shehzad 31 Rizwan haider 33 Shoaib 34

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microbiology 1 2 Khurram shehzad 31 Rizwan haider 33 Shoaib 34 Powered By Docstoc
					1
2
Khurram shehzad   31
Rizwan haider     33
Shoaib            34
Zarar Ajmal       35
Salman Shad       36
Samar Hayat       37
Sohaib Nazir      38
Sohail Ahmed      39
Usman Ali         41
Usman Haider      42
Usman Shahid      43
Zaid Altaf        44
                       3
               BEVERAGES
   Beverage is a liquid specifically
    prepared for human consumption.




                                        4
       TYPES OF BEVERAGES

   Alcoholic beverages

   Non alcoholic beverages
           Carbonated beverages
           Non carbonated beverages



                                      5
          INGREDIENTS
 Water
 Carbon dioxide
 Flavors & Colors
 Sugars
 Preservatives etc




                        6
     MICROORGANISMS OF
    CARBONATED BEVERAGES
Bacteria
 Lactobacillus
 Salmonella
 E. coli


Yeast
   Candida
                           7
Molds
 Aspergillus spp.
 Penicillium spp.
 Fusarium spp.


Viruses
 Hepatitis A,B,C

                     8
CAUSATIVE AGENTS & DISEASES
BACTERIA:
E.   coli         Abdominalcramps,
                    Watery diarrhea


Salmonella          Typhoid ,
                      Diarrhea,Nausea
                      Vomiting,Fever

Lactobacilli
                     Dental carries,
                      Opportunistic     9

                      infection.
YEAST:
Candida    albicans   Thrush,Esophagitis, C
                       andidemia.
Molds:

Aspergillus   spp.    Aspergillosis
                        Infections:
                       skin,eyes,ear.

Penicillium           Penicillosismarneffei
marneffei              (tuberculosis like
                       disease in AIDS
                       patient)                 10
Fusarium    solani   Fever    and skin
                      lesions


Viruses:

                      Hepatitis   A,B,C
Hepatitis   A,B,C
viruses               (inflammation of
                      liver, loss of appetite)




                                             11
       SOURCES OF MICROBIAL
         CONTAMINATION:
   Raw water
   Air
   Sugar
   Dead ends
   Equipments
   Processing:
                  Washing
                  Carbonation
                  Filling


                                12
CONTROL OF MICROORGANISMS

   Water treatment
   Acidity
   CO2
   High sugar contents; reduce water activity
   Preservatives :   Benzoic acid &
                      Sorbic acid
   Processing :      (GMP’s)
   Storage at low temperature
   Good quality packaging material.
                                             13
                References
• David P. Steen & Philip R. Ashurst. 2006 .
    Carbonated soft drinks: formulation and
    manufacture. Blackwell publisher
•   Levinson W. Review of Medical Microbiology
    and Immunology, 10th Edition.
•   Research Paper No. 1113, Journal Series,
    University of Arkansas
•   http://www.epa.gov/safewater/contaminants/e
    coli.html

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posted:6/16/2010
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