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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 heat moist dry Parameters Irradiation Ionization Radiation Nonionizing

1.1.2. chemical agent gas Sterilization Disinfection liquid animate- antisepsis Inanimate

1.1.3. mechanical removal methods Filtration Air Liquids

1.2. Foodborne bacteria (food poisoning)

1.2.1. infection salmonella spp thypoid fever salmonellosis Escherichia coli 0157:H7 Listeria monocytogenes Listeriosis Shigella Shigellosis Campylobacter jenuni Campylobacteriosis

1.2.2. intoxication Staphylococcus aureus Staphylococcal food poisoning Clostridium Botulinum Botulism Bascillus cereus 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 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 Lactic Acid Bacteria (LAB) thermophilic type probiotic type mesophilic type

4.5.2. fungal-lactic fermentations LAB and yeast kefir koumiss


4.6.1. complex microbial ecosystem; LAB and yeast dough characcteristic palatability high sensory quality products sourdough Tarhana Dosa Lao-chao Boza


4.7.1. Kimchi Lactobacillus spp., Leuconostoc spp., Saccharomyces spp., Pichia spp.

4.7.2. Sauerkraut Lactobacillus spp., Leuconostoc spp.

4.7.3. Olives complex microbial community in the brines

4.7.4. Sayur asin Lactobacillus spp., Leuconostoc spp., Pediococcus spp

4.7.5. Pao cai Lactobacillus spp., Leuconostoc spp., Pediococcus spp


4.8.1. sugar by yeast S. cerevisiae "top fermentation" flavor aroma specific strain Lager yeast strain Saccharomyces pastorianus

4.8.2. Bacterial malolactic fermentation malic acid --> lactic acid aging clarification packaging


4.9.1. LAB and coagulase-negative cocci

4.9.2. yeasts and enterococci

4.9.3. products salame friulano Fuet Chorizo Alheira Sucuk


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