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All about foodborne topics by Mind Map: All about foodborne topics

1. pathogens

1.1. microbial control

1.1.1. physical agent

1.1.1.1. heat

1.1.1.1.1. moist

1.1.1.1.2. dry

1.1.1.1.3. Parameters

1.1.1.2. Irradiation

1.1.1.2.1. Ionization Radiation

1.1.1.2.2. Nonionizing

1.1.2. chemical agent

1.1.2.1. gas

1.1.2.1.1. Sterilization

1.1.2.1.2. Disinfection

1.1.2.2. liquid

1.1.2.2.1. animate- antisepsis

1.1.2.2.2. Inanimate

1.1.3. mechanical removal methods

1.1.3.1. Filtration

1.1.3.1.1. Air

1.1.3.1.2. Liquids

1.2. Foodborne bacteria (food poisoning)

1.2.1. infection

1.2.1.1. salmonella spp

1.2.1.1.1. thypoid fever

1.2.1.1.2. salmonellosis

1.2.1.2. Escherichia coli

1.2.1.2.1. 0157:H7

1.2.1.3. Listeria monocytogenes

1.2.1.3.1. Listeriosis

1.2.1.4. Shigella

1.2.1.4.1. Shigellosis

1.2.1.5. Campylobacter jenuni

1.2.1.5.1. Campylobacteriosis

1.2.2. intoxication

1.2.2.1. Staphylococcus aureus

1.2.2.1.1. Staphylococcal food poisoning

1.2.2.2. Clostridium Botulinum

1.2.2.2.1. Botulism

1.2.2.3. Bascillus cereus

1.2.2.4. C. perfringes

1.3. mycotoxins

1.3.1. Aspergillus flavos

1.3.2. Claviceps purpurea

1.3.3. Fusarium

1.4. virus

1.4.1. rota-virus

1.4.2. Hepatitis A

1.4.3. norvo-like / norwalk virus

1.4.3.1. viral gastroenteritis

2. Impacts of foodborne disease

2.1. on industry

2.1.1. food recall

2.1.2. reduced consumer demand

2.1.3. improve safety process

2.1.4. lawsuits

2.1.5. imposed fine

2.1.6. marketing efforts

2.2. on individual

2.2.1. medical cost

2.2.2. loss job

2.2.3. disability

3. Probiotics

3.1. Sufficiently characterized

3.1.1. Acid and bile stability

3.1.2. Human origin

3.1.3. Production of antimicrobial substances

3.1.4. Adherence to human intestinal cells

3.1.5. Persistence in the human intestinal tract

3.1.6. Antagonism against enteric pathogen

3.1.7. Susceptible to antibiotics

3.2. Safe for intended use

3.3. Supported by at least one positive human clinical trial

3.4. Alive in the product at an efficacious does throughout shelf life

4. fermentation

4.1. sustainable, very productive process

4.2. advantages

4.2.1. new desirable taste and texture

4.3. Example

4.3.1. table olives- inedible w/o microbial induced removal of bitter-tasting provoked by phenolic compounds.

4.4. Dietary culture

4.4.1. religions

4.4.2. dietary laws

4.4.3. customary beliefs

4.4.4. social groupings

4.5. MILK

4.5.1. lactic fermentations

4.5.1.1. Lactic Acid Bacteria (LAB)

4.5.1.1.1. thermophilic type

4.5.1.1.2. probiotic type

4.5.1.1.3. mesophilic type

4.5.2. fungal-lactic fermentations

4.5.2.1. LAB and yeast

4.5.2.1.1. kefir

4.5.2.1.2. koumiss

4.6. CEREAL FOODS

4.6.1. complex microbial ecosystem; LAB and yeast

4.6.1.1. dough characcteristic

4.6.1.1.1. palatability

4.6.1.1.2. high sensory quality

4.6.1.2. products

4.6.1.2.1. sourdough

4.6.1.2.2. Tarhana

4.6.1.2.3. Dosa

4.6.1.2.4. Lao-chao

4.6.1.2.5. Boza

4.7. VEGETABLES

4.7.1. Kimchi

4.7.1.1. Lactobacillus spp., Leuconostoc spp., Saccharomyces spp., Pichia spp.

4.7.2. Sauerkraut

4.7.2.1. Lactobacillus spp., Leuconostoc spp.

4.7.3. Olives

4.7.3.1. complex microbial community in the brines

4.7.4. Sayur asin

4.7.4.1. Lactobacillus spp., Leuconostoc spp., Pediococcus spp

4.7.5. Pao cai

4.7.5.1. Lactobacillus spp., Leuconostoc spp., Pediococcus spp

4.8. ALCOHOLIC BEVERAGES

4.8.1. sugar by yeast

4.8.1.1. S. cerevisiae

4.8.1.1.1. "top fermentation"

4.8.1.1.2. flavor

4.8.1.1.3. aroma

4.8.1.1.4. specific strain

4.8.1.2. Lager yeast strain

4.8.1.2.1. Saccharomyces pastorianus

4.8.2. Bacterial malolactic fermentation

4.8.2.1. malic acid --> lactic acid

4.8.2.2. aging

4.8.2.3. clarification

4.8.2.4. packaging

4.9. MEAT PRODUCTS

4.9.1. LAB and coagulase-negative cocci

4.9.2. yeasts and enterococci

4.9.3. products

4.9.3.1. salame friulano

4.9.3.2. Fuet

4.9.3.3. Chorizo

4.9.3.4. Alheira

4.9.3.5. Sucuk

4.10. FISH PRODUCTS

4.10.1. fermentation

4.10.2. sun-drying

4.10.3. smoking

4.10.4. salting

4.10.5. Bacillus, Lactobacillus, Pseudomonas, Pediococcus, Debaryomyces, and Hansenula