Ruby's Presentation

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Micro-organisms ?

• Baking yeast
• Bacteria in milk
• Bacteria in spoiled food
• Bacteria in drinking water
• Bacteria produced by industries
• Bacteria produced by sewage

• By Ruby Hall

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Bacteria in water

• Can bacteria in water make me sick?
• The transmission of disease through drinking
  water is one of the primary concerns for a safe
  water supply. Human illnesses such as typhoid,
  dysentery, cholera, hepatitis and giardiasis have
  been linked to drinking water contaminated by
  human waste.
• Resources
• http//extension.missouri.edu/publications/Display
  Pub.aspx?PWQ102

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Bacteria produced by sewage

• Sewage treatment, or domestic wastewater
  treatment, is the process of removing
  contaminants from waste water and household
  sewage. Its objective is to produce an
  environmentally-safe fluid waste stream (or
  treated effluent) and a solid waste (or treated
  sludge) suitable for disposal or reuse (usually
  as farm fertilizer).

Resources
http//en.wikipedia.org/wiki/Sewage_treatment
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Bacteria produced by industries

• 1. Solid Wastes
• 2. Liquid Wastes
• 3. Animal by-products
• 4. Mineral waste
• 5. Farm Waste
• 6. Kitchen waste
• 7. Recyclable waste
• 8. Uncontrolled waste
• 9. Waste heat
• 10. Sharps waste

Resources
http//en.wikipedia.org/wiki/Waste_type
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Baking Yeast

• Bakers yeast is used to leaven bread throughout
  the world and it is the type of yeast that people
  are most familiar with. Bakers yeast is produced
  from the genus and species of yeast called
  Saccharomyces cerevisiae. The scientific name of
  the genus of bakers yeast, Saccharomyces, refers
  to saccharo meaning sugar and myces meaning
  fungus. The species name, cerevisiae, is derived
  from the name Ceres, the Roman goddess of
  agriculture.

Resources
http//www.dakotayeast.com/yeast_history.html
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Bacteria in milk

• The process of pasteurization was named after
  Louis Pasteur who discovered that spoilage
  organisms could be inactivated in wine by
  applying heat at temperatures below its boiling
  point. The process was later applied to milk and
  remains the most important operation in the
  processing of milk.
• Definition The heating of every particle of milk
  or milk product to a specific temperature for a
  specified period of time without allowing
  recontamination of that milk or milk product
  during the

Resources
hhttp//www.foodsci.uoguelph.ca/dairyedu/pasteuriz
ation.htmleat treatment process.
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Bacteria in spoiled food

• Raw meats, poultry, eggs, milk and dairy
  products, fish, shrimp, frog legs, yeast,
  coconut, sauces and salad dressings, cake mixes,
  cream-filled desserts and toppings, dried
  gelatin, peanut butter, cocoa, and chocolate.
• The present situation with S. enteritidis is
  complicated by the presence of the organism
  inside the egg, in the yolk.

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