Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Introduction
What is Campylobacter
infection
Diarrhea[sometimes bioody]
Nausea and vomiting
Abdominal pain and /or cramping
Malaise[Genral uneasiness]
Is Campylobacter
infection a Serious
Health Concern
Removal of
Microorganism
Low Temperature
High Temperature
Reduced Water Availability
Chemical Based Preservation
Radiation
Microbial Product Based Inhibition
Example of Process
Low temperature
High temperature
Reduced water
availability
Chemical based
preservation
Radiation
Refrigeration,Freezingms
Partial or c.heat inactivation
of microorganism
[pasteurization and canning]
Water removal as with
lyphilizationor freeze drying
Addition of specific
inhibitory compounds [e.g
organic acid ]
Use of ionizing and
nonionizing
Fermented Milks
Throughout the world,at least 4oo different
fermented milk are produced.these fermentation
are carred out by mesophilic,thermophilic,and
therapeutic lactic acid bacteria as well as by
yeast molds.only major exampile of these
fermentation types
Lactic fermentation
Mesophilic
Thermophillic
Therapeutic
Yeast lactic
ferrnentations
Typical Example
Butter milk
Cultured butter milk
Langofil
Yogurt ,Bulgarian
buttermilk
Acidophilus milk
Kefir and acidophilic
yeast milk
Villi
2. Cheese Production