Evaluate methods of controlling the growth of microorganisms in industrial scale
Bacteria can be found everywhere some harmless and some very dangerous. Therefore methods are used to prevent and control microorganisms. On an industrial basis this is done in the food industry, medical field pharmaceutical and biotechnology. As microorganisms can poison as well as kill by infectious diseases. One method of controlling microorganism growth is by using temperature when there is low temperature it reduces enzymes activity and slows down the growth of microorganisms. Also the majority of microorganisms cannot survive in high heat. Within the medical field surgical equipment needs to be sterilised and in the food industry equipment that stores or manufactures. This procedure will kills or eliminates any form of life of microbes this also includes viruses, forms of spore, fungi and bacteria which could have be present on the surgical equipment or storage containers as well as in pharmaceutical products such as fluid which is contained within medication or compound form. There are also other forms of sterilization other than heat combinations which are irradiation which is used on industrial products such as petri dishes that are used to grow cultures this is done by gamma radiation so it kills the bacteria. It is also used in the food industry ionising radiation as small doses of the application will damage or destroy the bacteria’s DNA making it not able to divide or make proteins. Sterilisation is also carried out using chemicals, filtration and high pressure. Filtration is a method used to retain microorganism using a filter. This usually used in the pharmaceutical industry when making vaccinations the most common filter used is a me...
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...ure. Also the microbial growth is controlled by the addition of nutrients needed for growth the bioreactor has an inlet to add these nutrients to maintain and keep the growth phase going. Also the bioreactors have paddles so all substances are mixed and distributed such as nutrients and oxygen. Also microbial growth is controlled via harvesting primary metabolites which are products produced the outlet on the bioreactor drains off these products to maintain the microbial growth phase. There is also two types of controlled fermentation of microbial growth one being closed batch fermentation in which it is controlled by regulating temperature nothing else is added. The other type is continuous fermentation in which it is open in which nutrients are added as well as oxygen, temperature and pH levels are controlled for optimum microbial growth phase.
The most interesting science concept we learned was that boiling one of our methods was proven the worst for us, but is the best way out of the three for purified water. This is scientifically proven because when in process of boiling the liquid changes state of matter, leaving behind the bacteria and the water evaporating leaving all unnecessary weight needed, also because most heat kills the bacteria. Ultra violet light on the other hand only kills the microbes, nothing else. The ultra violet light is not very effective because it leaves the remains of the bacteria in the water.
Humans need various things in our lives in order for us to continue our growth. When we are infants, we need milk to meet our daily nutritional values. As we get older we need plenty of physical activity. We also need to rest often to allow our bodies a chance to repair themselves. Microbes are no different in that they need many things for them to survive and grow. In the following paragraphs, I’d like to look at five factors that can affect a microbe’s ability to grow.
Comment on class result with respect to differences in filter types, differences in filter assemblies, and overall on the confidence you would have in using this type of sterilisation process in preparation of pharmaceutical products. List the factors that may cause contamination during filtration. (20 marks)
Over the years humans have tried every possibility to overcome the health problems, spread of epidemics and infections, disease control and have worked towards a healthy society free of disease and health problems. They have succeeded to a great extent. The book “Good germs, bad germs” describes that though the life expectancy is now far more as it was in previous eras. Epidemic problems and infectious diseases are now getting lesser and lesser and humans are being treated successfully. The hygienic conditions have also been improved so as to ensure least growth of microbes, germs, parasites and bacteria. Antibiotics have been invented to address diseases and infections caused by bacteria and viruses. With all these substantial efforts the biologists, physicians and scientists have triggered another epidemic which is even more severe. They have killed those microbes and bacterial species which were human friendly and as a result of either their disruption or mutation, pathogenic bacteria have even become more active and resistant to treatments. This has led to increased ineffectiveness of antibiotic drugs, low immunity and various infections and inflammatory diseases. The chlorinated water for drinking and food processing along with excessive hygienic conditions indicates our fight against these bacteria and germs. Further, these antibiotics are even given to the livestock which becomes our food and as result many of their resistant germs end up in our digestive tract and other organs. Thus, the war against microbes through excessive cleanliness and use of antibiotics has resulted in antibiotic resistance among humans, which has become one of the prominent problems of medical science
This lab has two sections. The first section deals with fermentation. The purpose of the fermentation lab is to alter 5 different independent variables (temperature, acid ph, alkali ph, enzyme concentration, and substrate concentration), to learn about their effects on the ongoing process of fermentation.
The only way to ensure that sterilization has occurred is to use the biological monitoring methods. This is because these are the only tests done which show whether or not actual microbial life has been killed. Biological methods are the only ones which are recommended by the CDC (Centers for Disease Control and Prevention), the AAMI (Association for the Advancement of Medical Instrumentation), the AMA (American Medical Association), OSHA, and OSAP (Office Safety and Asepsis Procedures Foundation)
Microorganisms have been since before mankind. Mankind has been reaping a numerous of benefits from these organisms from the very beginning, whether they knew it or not. The lay people throughout the past just always accepted and didn’t ask questions about some of these important microbiological processes like how grapes became wine, wheat into beer, or milk into cheese. It is known how important these three basic foods were to the people dating back to the 18th century, but no one understood it. It took until 1665 for someone to question this rather than calling it magic or a gift from God. Anton van Leeuwenhoek and Robert hooke can be considered the founders of microbiology for their extraordinarily breakthrough work from 1665-1678. http://rsnr.royalsocietypublishing.org/content/58/2/187.full.pdf+html
Leboffe, M. J., & Pierce, B. E. (2010). Microbiology: Laboratory Theory and Application, Third Edition 3rd Edition (3rd Ed.). Morton Publishing
There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.
Biosafety and biosecurity are related terms but are different in terms of operational definition. Biosafety programs aim to eliminate or at least reduce exposure of individuals and the community to potentially harmful biological agents. Biosafety, on the other hand, is attained by implementing varying levels of laboratory control and containment using laboratory design and access restrictions, personnel competency-building and training, use of containment equipment, and safe methods of managing infectious materials in a laboratory environment. The common understanding of biosafety originated from the practical guidance issued by the World Health Organization (WHO) on techniques for use in laboratories. WHO considers biosafety as "the containment principles, technologies and practices that are implemented to prevent unintentional exposure to pathogens and toxins, or their accidental release.”
In order to understand why food irradiation is necessary, the definition must first be outlined and understood. “Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects” (“Food irradiation is”, 2016). Eliminating microorganisms and insects is accomplished in a few ways. There are three energy sources for food irradiation. First is the use of the elements cobalt or cesium. These elements have radioactive properties that allow gamma rays to be emitted into food. The radiation from these elements ionize and prevents microorganisms from multiplying. X-rays are also
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from
Canning is a simple method for capturing food’s delicious and wholesome qualities at natures very best and for preserving food for enjoyment at a later time. Nowadays people choose for can because it may saving the available food for later use. One of the most common methods for preserving foods today is to enclose them in a sterile container. Canning can be glass, plastic and metal can and the basic principle of canning is that a food is sterilized, usually by heating, and then placed within an air-tight container. In the absence of air, no new pathogens can gain access to the sterilized food. In most canning operations, the food to be packaged is first prepared in some way—cleaned, peeled, sliced, chopped, or treated in some other way—and then placed directly into the container. The container is then placed in hot water or some other environment where its temperature is raised above the boiling point of water for some period of time. This heating process achieves two goals at once. First, it kills the vast majority of pathogens that may be present in the container. Second, it forces out most of the air above the food in the container.
It was observed that the percentage titratable acidity increased, but not as higher as the value of treatment 1, because this treatment has already undergone alcoholic fermentation which was carried out by the added yeast, Saccharomyces cerevisiae. In this treatment, sugar was used as the substrate, and yeast was used to produced alcohol and carbon dioxide. Alcohol hinders the growth and survival of the unwanted microorganisms, since it denatures their membrane. In addition, alcoholic fermentation is used in making alcoholic beverages such as beer and wine. According to Rahman (2007), with respect to oxygen supply, this treatment undergone anaerobic fermentation because of the dissimilation of carbohydrate happened in which oxygen is not involved, but rather other substances, aldehydes and pyruvic acid that served as a hydrogen acceptor. On the other hand, increase in the percentage titratable acidity happened due to the molecules of carbon dioxide which has already reacted with the water, forming carbonic acid that made the mixture more acidic compared to the treatment 1. This happened since carbonic acid is a weak acid that causes a slight drop in pH, thus, making the mixture more acidic. Nevertheless, carbon dioxide alone is not acidic (Pederson,