Scarlett's Presentation

1
Micro-Organisms

• By Scarlett hardy

Baking yeast Bacteria in milk Bacteria in
spoiled food Bacteria in drinking water
Bacteria produced by industries Bacteria
produced by sewage
2
Bacteria in drinking water

• Can bacteria in water make me sick? Yes
• Bacteria in water can make us sick due to human
  diseases such as typhoid, dysentery, cholera,
  hepatitis and giardiasis have been linked to
  drinking water by human waste.

3
Bacteria produced by sewage

• Sewage treatment or domestic wastewater treatment
  is the process of removing contaminants from
  household sewage and wastewater . It includes
  physical, chemical, and biological processes to
  remove the water. Its objective is to produce an
  environmentally-safe fluid waste stream.

4
Bacteria produced by industries.

• List
• 1.Solid wastes 10.electronic waste
• 2.Liquid wastes
• 3.Chemical waste
• 4.Commercial waste
• 5.Food waste
• 6.Mineral waste
• 7.Green waste
• 9.Domestic waste

5
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.
• 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 heat
  treatment process.

6
Baking yeast

• . A small portion of this dough was used to start
  or leaven each new bread dough. Over the course
  of time, the use of these starter cultures helped
  to select for improved yeasts by saving a good
  batch of wine, beer or dough for inoculating the
  next batch.

7
Bacteria in spoiled food

• How to tell if your food is spoiled The food
  was NOT processed in a pressure canner.
• The gauge of the canner was inaccurate.
• Up-to-date researched processing times and
  pressures were NOT used for the size of the jar,
  style of pack and kind of food being processed.
• Ingredients were added that were NOT in an
  approved recipe.
• Proportions of ingredients were CHANGED from the
  original approved recipe.
• The processing time and pressure were NOT correct
  for the altitude at which the food was canned.

8
THANKYOU