الأحياء الدقيقة للتقني

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אא{אא50L. PasteurאאאאאאK

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- 5 -

1 Jא 25אאאאא

אW

Acetobacter, Halobacterium, Pseudomonas, Flavobacterium, Achromobacter, Alcaligenes, Esherichia, Aerobacter, Erwinia, Serratia, Proteus, Salmonella, Shigella, Micrococcus, Staphylococcus, Streptococcus, Pediococcus, Leuconostoc, Lactobacillus, Bacillus, Clostridium, Propionibacterium, Microbacterium, Corynebacterium,

Brevibacterium 2 JאMolds

16אW J Alternaria, Aspergillus, Botrytis, Cephalosporium, Fusarium, Geotrichum, Gleosporium, Helminthosporium, Monilia, Mucor, Penicillium, Rhizopus, Sporotrichum, Thamnidium, Trichothecium

3 JאYeasts א9אW J

Brettanomyces, Debaromyces, Mycoderma, Saccharomyces, Candida, Hansenula, Rhodotorula, Schizosaccharomyces-Torula


- 6 -

אא אMolds

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אאא{אאאאאאRoquefort and CamembertK

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אאאא{אאFESclerotia Sclerotium

אאאאאאאאאאאאK

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1K אאאא.Septate

2K אאאאאNonseptateKאאאא

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אאאאאאאOosporesאאאZygosporesאאאAscosporesאאאF2KE

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אאאCladosporium


- 9 -

F3EאאK

אאא אאאK

1 Jא אאאאאא

אאאאאאאאאאאא1415٪א

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3 JאאpH אאאא

אאאKאFpH=3.54.5E5.28Kאאאא


- 10 -

4 Jאאא אאאאאאאא

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5 JאאאInhibitors אאMycostaticא

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אאאא8אK 4 JאאBasidomycete

{אאאאאאKBasidiumK


- 11 -

אאאא 1 JMucor

אא{אאאאאM. roxii, M. rasemosusא

אאאא{M.roxiiGamelostK

2 JRhizopus אאאאSporangiumא

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3 JThamnidium אאאאאאאT. elegans

4 JAspergillus אאאאא

אאאאאאאW J


- 12 -

1 JאAspergillus nigerWאאא،אאאאKאא )5KE

2 JאAspergillus repensWאאאאאאאאK

3 JאAspergillus glaucusWאאאאאאK

4 JאAspergillus fisheriWאאאאאאאא

5 JאAspergillus flavusF6EאAspergillus parasiticusWאMycotoxinsאAflatoxinאאא

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5 JPenicillium אאאאW

1 JאP. expansumאאאK 2 JאP. italicumאK 3 JאP. notatumאאאאF7E 4 JאP. chrysogenumאאK 5 JאP. digitatumאאאאאK 6 JאP. camembertiאאCamembertK 7 JאP. roquefortiאRoquefortK


- 13 -

F7Eאא Penicillium notatum

6 JTrichothecium אאאאאT.

roseum 7 JGeotrichum

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9 JSporotrichum אS. carnisאאאאK

10 JAlternaria אאאאA. citriאאK


- 14 -

אא אYeasts

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אאאאאא،אאאאאאאאאאאא،אK

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- 15 -

2 JאאאאF9EאAscosporesאאאAscosporeאAscus

אאאאאאאאאאאאאאאK

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- 16 -

F10EאאאFKE

אא 1 Jא

אאאאאאאאא25٪אאK

2 Jאא אאאא25א J35ْאא

אאא37ْ 3 Jא

אאאאFpH4 J4.5Eאאאאאאא

אאאpH3 J7.5K 4 Jא

אW


- 17 -

Jאא אאאאאא

אאאאאאאאאאאאאאאK

Jאא אאאא

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אאKאא50 J55٪

אא،אאאאאאאאאאאאאK

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2 JSaccharomyces אאאאאאS. cerevisiaeא

אFאBaker’s yeastEאInvertaseאאאאאאאK

אאאאאאאאאאאאS. rouxii and S. mellisK


- 18 -

3 JZygosaccharomyces אאאאאאאOsmophilic yeastsאאאאאאאאאאאZ. richteri. mellisZ

4 JHanseniaspora אאאאא

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אאא،אאאאאאאFאEא

Candida lypolyticaF11EאאאאאC. utilisאאC. kruseiא

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- 19 -

F11EאאCandida lypolytica

2 JRhodotoruia אאPigmented yeastsאא

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5 JTorula, CryptococcusTorulopsis אאא

אTorulopsis carolinianaאאאאאאאKאTorulopsis kefir אא

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- 20 -

אאא אBacteria

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DNAאאאpHא،אאאאא،אאא


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א،אאאא،אאאאKאאאא

،Dipicolinic Glucosamine muramicK אאאאאאא

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אKאאאPeseudomonasאאאאאאאאאא

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aureus،אPeseudomonas ،EscherichiaאאאKאאא

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3 Jאא אאKא

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אא55ْKאאKאא

4 JאpH אאאאאאאא

pHKאאpHאאK

5 JאאאOxidation Reduction Potential אאW


- 23 -

1 JאAerobicא 2 JאAnaerobic אאאK 3 JאFacultativeאK

אאאאMicroaerophilicאאאאא

אאאאKאאאאאאאאאKאאאאאא

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- 24 -

2 JאאLog phade אאאאאאאאאאאאK

3 JאStationary phaseKאאאאK

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א،F13E Discoloration א،אאאאאא،אK

F13EאאK

אאא

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- 25 -

1 JאLactic acid bacteria אאאא

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2 JאAcetic acid bacteria א{א

אAcetobacterF14E

F14EAcetobacter. sp


- 26 -

3 JאButyric acid bacteria W אClostridiumK

4 JאPropionic acid bacteria Propionibacteriumאאא

אאאאאאאא

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Micrococcus, Pseudomonas, Achromobacter 7 JאSaccharolytic bacteria

אאאאClostridium butyricum ،E. coliאאאAmylolytic


- 27 -

אאאWClostridium butyricum, Bacillus subtilis אאאאאK

8 JאאPectolytic bacteria אאPectinaseאאא

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carotovora אאאאאאאאא FESerratia

אאאSerratia marcescensאאאאאאאאF(Red spotsאא

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- 28 -

FEProteus אאאאActive proteolytic bacteriaאא

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SalmonellosisאאאאאאאSalmonella typhi paratyphi B. , Salmonella paratyphi A. Salmonella

אאאאאא Salmonella Dublin , Salmonella typhimurium ,enteritidis Salmonella

FEShigella אאאאאShigellosisא

Shigella dysenteriaeאאאאאאאK


- 29 -

10 JאאאאאThermophilic bacteria אא45˚אאאא

אאBacillusאאאאאאClostridium thermosaccharolyticumאא

אאאאאאLactobacillus thermophilus

11 JאאאאאPsychrophilic bacteria אא15˚אא

אאWFlavobacterium, Achromobacter, Pesudomonas, Alcaligenesאאerobacter, Loctobacillus, Micrococcus AKK

12 JאאHalophilic bacteria אאאאFאEא5 J20٪

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13 JאאאאOsmophilic bacteria אאאאאLeuconostocא

אאא 14 Jאאא Bacteria of food poisoning and infections

אאאאאא{אאאStaphylococcus aureusאאאClostridium botuliniumאאSalmonella, Streptococcusאאאאא

אאאאאאאK 15 JאאאOther pathogenic bacteria

אאאאאאאאאאאאKאאאאK

16 JאאPigmented bacteria


- 30 -

אאFlavobacterium،Serratia،אPseudomonas،א

MicrococcusאאK 17 JאאאSlime or roby bacteria

Alcaligenes viscosus , Enterobacter aerogenes אאאאRoby milkLeuconostocאא

אאאLactobacillus & StreptococcusאאאMicrococcusאאL. Plantarum

אאאאאאאאא{אFאEאK 18 JאאGas forming bacteria

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אא אאאאא

אאRickettesiaאVirusesאParasites אאאא

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אאאאKאCoxiella burnetiiאאF50E٪אאא

Q-feverKאאאאאאאאא

אאאאאאK


- 31 -

אאאאאאאאאאאBurnetQueenslandK

אאאאאאאInfections hepatitisאPoliomyelitis

אאאאאK

אאBacteriophagesאאאאאא

Str.lactis&Str.cremoris'Str.thermophilus אאאא

אאאאKאאאאאTrichinella spiraliא

אTaenia soliumאאT.soginataEntamoeba histolyticaאאK


- 32 -

אא א

Food contamination אאאאאאאאאאא

אאאאאא،אאאאKאאאאא

אאאאא،אאאאאא

אאאאאאאאאאK WאאאFood contamination from natural soures

1 JאאContamination from plants אאא

אאאLactobacillus, Micrococcus,

Alcaligenes, Achromobacter, Pseudomonas, Flavobacterium, StreptococcusKאאאאClostridium &Bacillus

אאאאאK 2 JאאאContamination form animals

אאאאאאאאאאאאאא


אאPseudomonas, Flavobacterium, Achromobacter, Micrococcus , Alaligenes , Streptococcus , Aerobacter , Staphylococcus, Escherichia,Clostridium .

3 JאאContamination from sewage אאאא20

،אאאא


- 33 -

אאKאאאאאאאK

אאאאאאאאKאאאא Salmonella, Bacillus Shigella Aerobacter , proteus,

Clostridium , Escherichia, Lactobacillus , Pseudomonas ,Staphylococcus , Micrococcus Molds,Yeasts, Viruses, Protozoa .

4 JאאContamination from soil אאאאאאאא

אאאאKאאאאאאאאאאאאW

Bacillus, Escherichia, Actinomyces, Clostridium, Aerobacter, Streptomyces, Micrococcus, Achromobacter, Streptococcus, Alcaligenes, Proteus, Pseudomonas, Molds, Yeasts,

Protozoa 5 JאאContamination from waters

א{אאאא{אאKאאאאאאאאא

אאאאאאאKאאאאProteus, Pseudomonas, Vibrio,

Escherichia, Achromobacter, Bacillus, Aerobacter, Micrococcus אאאאאאאאאאא

אאאK אאאאא

אאאאאאKאא

אאאאאאK

6 Jאאא Contamination from air אאאא

אאאאאאאא{אא


- 34 -

אאאאאאאאאאאאאאאאKא

אאאאאKאאאאאאא

אאאאKאאאאאאאאאא

אאאאאאאא{אאאאאאאאאא

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Contamination of foods during handling and processing אאאאאאאאא

אאאאKאאאאאאא

אאאאאאאאאאאאאאאא

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אאאאאK אאאאאאא

אאאאאKאאאאאאאאאאאא

אאאאאאאאאא

אאאאאאאאאאאאאאאאאאאאאאאאאא


- 35 -


אאאאKאאאאאאאאאאF J1KE

F1Eאאאאאאא

אאאא אא אאאא

1 אאא Salmonella אא

0 510-610

2 אאא Salmonella אא

0 610

3 אא Salmonella אא

0 510

4 אאא אאStaphylococcus

אא

310 4

5 אאאFE

א Salmonella

610 0

6 אאאאFE

E. coli Salmonella 10

0 7 אאאFא J

אE E. coli

310

8 א א אא

B. cereus

C. perringens

310 210 210 210


- 36 -

1WאאW

אאF2000–E

אFאא–אאE אאאאFא–אE

אאF5000–1000E

אאאF1910–1810E אF1960–1880E

אאאF1805–1905E אאאאF1816–1916E

אאאאF1828–1928E אאאאאF1854–1954E

אאF1936–1836E אאF1957–1858E

אאF1973–1873E אאאF1796–1896E אאאאF1860–1960E

2WאאאW EFאאK EFאאK EFאאאאK EFאאא14٪K EFאאאאK EFאאאא J5–10ºK


- 37 -

EFאאאK EFאאK EFAsp. flavusאK EFP. notatumאא EFAsp. nigerאK EFP. italicumאK EFP. camembertiאאאK EFM. roxiiאK EFR. nigrificansאאK EFAsp. fisheriאא EFT. elegansאאאK EFA. citriאK EFAsp. repensאFאאKE EFאא EFאאאא EFאאK EFאאאא EFאK EFאאאאא EFאS. cerevisiaeאK EFS. cerevisiaeאאא EFS. cerevisiaeאאא EFZygosaccharomycesאאאא EFאאאאK EFאאא EFDebaromycesאאאK EFHansenule, Pichiaאא


- 38 -

EFCandida utilesאא EFCandida אאאK EFRhodotorulaאאאK EF Torulopsis kefir אאאאK

EFאאאLactobacillaceae, Streptococcaceae EFאאMicrococcus, Bacillus, EscherichiaK EFאאאא

FEא90٪אאא EFPropionibacteriumאאא

אאאא EFPseudomonas, proteus, clostridium, Bacillusאא EFseudomonas, Achromobacter, Alcaligenes, Serratia, Micrococcus.

אאא EFClostridium butyricum, Bacillus subtilis. אאא

EFErwiniaאאאאא

EFאEscherichiaEnterobacter,K EFאאאאאאאאא EFא EFErwinia carotovoraאאאאאאאא

EFSerratia marcescensאאאא EFProteusאאאאאא

אאאאא EFSalmonellaאאאאא

FEShigellaאאא EFdysenteriaeShigellaאא


- 39 -

EFLactobacillus thermophilusאאאאא EFClostridium thermosaccharolyticumאאא EFMicrococcus, Sarcina,Holobacterium Pseudomonasאא EFLeuconostocאאא EFאאאאאאאא

א EFClostridium botulinum, Staphylococcus aureusא

אאאאא EFאSalmonella, Streptococcusאאאאאאאאאאאאא EFFlavobacterium EF Serratiaא EFMicrococcusא EFAlcaligenes viscosusאאא EFLactobacillus plantarumאאאאאאאK EFPropioni, Lacto, Lencon,אK EF Bacillus, proteus., Enterobacter, Escherichia Lactobacillus.

אאK

4WאאאK؟ 5WW

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אאW

1 JאאאאK

2 JאאאאאאאK

אאW

1 JאאאאאאK

2 JאאאאאאK


- 42 -

אאא Food Poisoning

אאאא

אאאאאאK

אאאאאאאאאאW

1K F{{{א{KE 2K Fא{א{אKE 3K אאאאאאא

אאאאאאאKאא

אאאאאאאאאאאאאאW Jאאאאאא

אאאאאאאאאאאאאאאW J

1 JאאSalmonellosis אאSalmonellaK 2 JאאאאאShigella desnteriae

3 JאאClostridium perfringensBacillus cereusK 3 Jאאאא Entamoeba

histoltica K Jאאאאאא

אFEאאאאאKאאאאאאא

אאאKאאאאאW1 JאאBotulismאClostridium botulinum


- 43 -

2 JאאאאאStaphylococciאאא Staphylococcus aureusאאAflatoxinאאא

MycotxinsאאAspergillus flavusPenicillium expansumאאאK

Wאאא FאאאאE

אאאאאאאאאאאאאאK

אאאאאאאאאאאאאאאאאאא

אאאK

אאאא אאאאSalmonellaא

EnterobacteriaceaeאKאאאאS. TyphiאאאאW

F2Eאאא

א אאא

S. melegridis7 J10

S. newport152000 S. bareilly125000 S. anatum44.5 J67.2

S. derby15

S. typhiא


- 44 -

אאאאאאFאאאאאאא

אKE

אא אSalmonella،א،אאאא

אאא،אPeritrichousF16EאאאאK

F16Eאא Salmonella typhi

אאא37˚{6˚אאאאאאא{אאא

אא66א˚12K

אאא=pH7אאאpH5.5 J5.7Kאא

אא אאאאא

אאאאאא


- 45 -


אKאאאאאאאאאאא{אאא،א

אאאאאאאKאאאאא{א

אאאאאאאKאא6 J24אאאאאאא{אא

3א72אאאאKאאא7א J21K

אאאאא5אאאאאא{2 J3א

א2 J6אאאאאאא1٪K

אאאאאא2 J5٪אאאא

אאאאאאא60א

אאאא אאאא

אאאאאאאאאאאאאאא


אא


- 46 -

אאאא

אאאאאאא אאאאאאאאא

Wאאאאא 1K אאאאאאאK 2K אאאא

אאאאאאK

3K אאאאאאאאKאאאאאאאא


4K אאFאאאאאEאאאאאא

אאאאאאאאKא

אא66א˚1261˚78–83K 5K אא

FאEאאאK

6K אאאאא6˚אאKאא

אאאאאאא

אאאאאא120.000250.000Rad.


- 47 -

אWאאאאאאאאאאאאאא

אאאאאאא 1K Kאאאאאאא

Chloramphenicol, 2K Streptomycin &Tetracyclineאאאא

אאאאאK

Wאאאא אאאאFאEStaphylococci food poisoning


אאאאאאאKאאאאאאאאEnterotoxinאאא{

אאאאאאאאאאאאאאאאאאאא،

אאאאאאאאאאא{אא

אאאK

אאאא אStaphylococcusאאאאא

אאאאאאאMasititisStaphylococcus aureusאאאFAFEBE{FCE{FDE{FEE{אא

אא{א{א{אא

אאאF17E


- 48 -

F17EאאStaphylococcus aureus

אאאאא 1 Jאא

אאא19–35˚אאאא6–10˚אאא44–46˚אא49˚

אאFא3Eא66˚12

2 JאpH

אאאאאאאF7=pHEpH4.7،9.45אאpHאאא

5.159K

3 Jא

א5 J10٪אאא7.515 J20٪

אא אאאא2L1–72 J4

אאאKאאאאאאאאאK

אאאאKא{אאאאאאא


- 49 -

אא1 J2א

אאא אאאאאאאאא

אאאאKאאאאאאK

אאאW

1 Jאאאא2 J3٪אאא

אאאK

2 JאאאאאאאK

3 Jאאאאאאאא

אאKאאאאאאא

אאאאאאא

אאאאאK

אאאא 1 Jאאאא6˚א

אאאK 2 Jאאאא70˚

אאאאאאאאאאאאאK

3 Jאאאאאאאאאאאא


- 50 -

אאאאאא{אאאאאא50٪אאFBEאאK

אאאאאאאF J3KE F3Eאאאאא

4 JאאאאאאKאאאאKאא

אאאאK 5 Jאא

אאאאאאאK 6 Jאאאאאאאא

אא15 J20٪אאאאאא0.1٪אא

אאK אאאKאאא

אאאאאאאאאאאאאאאאאא

אאאאאאאאK

א אא

אא אא 60 80 100 110

204 12 24 16

204 14 37 17


- 51 -

אאW

1K ؟אאא 2K ؟אאאאאא 3K א؟אאא 4K ؟אאא 5K א؟אאאא 6K ؟אאאא 7K ؟אאא 8K ؟אאאאא 9K אאאא؟

10K א؟אאאאא 11K ؟אאאאאא 12K ؟אאאא 13K ؟אאא 14K אאאא؟א

אאאא

אאאאאא

א

א

3

א 126 אא אאא אאא אא

- 52 -

אאW،אאאאאא

אאאK

אאW

1 Jאאאאאא

2 JאK

אאאWאאא98K٪

אאאאWK

אאW

1 JאאאאK

2 JאאאאאאאK

אאW

1 JאאאאאאK

2 JאאאאאאK


- 53 -

אאא Food spoilage by microorganisms

אSpoilage

אאאאאKאאאאאאאאא

אאאאאאאאא،אאאאאאאאאאא

FאEאאאאאאאאא

א،אאאאאאאאאאאא

אאאאאאאאאאאאאKאא

אאאאאא

א אאאא

אW

1K אאאאאK 2K אאאאאאאאK 3K אאאאאאא 4K אאאאאאא

אאאאאK 5K אאאאאאאאאא


- 54 -

א אאאא

אאW 1 JאאPerishable food

אאאאאאאאאאאאKאאא

אאאאא{אאאאK

2 Jאאא:Semi perishable food

אאאא

אאאK

3 JאאNonperishable food

אאאאאאאאא

אאאאאאא

אאאא

אא،אאאאאאאאאא

אאאאK

אאא{אאא

א{אאאאאאאאאא

אאאאאאW


- 55 -

Wאאא Chemical composition of food

אאאאאאW

1K 2K 3K אאא 4K א


אאאאאאאאאאK



אאאא

אאאא{אאאא

KאאאאאאאKאאא

אאאאאאKאאאאאאאאאא

אאאאאאאאאKאאאאא


אאK


- 56 -

אאאאאאא אאFProteinasesEאא،

אאאאאאNucleotidesאאאא

אאאKאאאאאאאאאאא

א{אאאאאאאאPutrefactionא

אאאאKאאאB{אאאאאאא

אאאאאאאBאBאאCאAFK

אאאKF17KE

אאא

أحياء مجهرية محللة للدهون

Lipolytic microorganisms

أحياء مجهرية محللة للسكريات

Saccharolytic microorganisms

أحياء مجهرية محللة للبروتين

Proteolytic microorganisms

أحماض أمينية

تأمينا

أمونيا

كبريتيد الهيدروجين

أحماض دهنية

جليسرول

أحماض عضوية

كحوالت

Co2 & H2غازات

األغذية السكرية األغذية الدهنية نيةاألغذية البروتي


- 57 -

Wא?אpH

אא7F6.6 J7.5pHEpH4אאאאא

אF4KE

אF4EאאאאK

אאpHאאpHאאאK

אאאאpHאאאאאpHאאאאא

אpH3.5אאאKK

אא5.6אאKאא

אאא

درجة ترآيز أيون الهيدروجين

الميكروب الكبرى الصغرى

E . coli4.4 9.00

Sal . typhi4.5 8.00

St . Lactis4.3- 4.8 00

Lactobacillus spp.3.8- 4.4 7.2

Molds1.5-2.0 11

Yeasts2.5 8- 8.5


- 58 -

אW

1 JאLow acid foods

אאאpH 5.3אאאאא

2 JאMedium acid foods

אאאpH4.5{5.3אאK

3 JAcid foods

אאאpH4.5{3.7אאאK

4 JאHigh acid foods

אאאpH3.1אאא{אאאאpHא

אF J5KE

F5EאאאאpHK

אא א

6.2 אW5

6.8 אW6.6

אא 6.4W6.2

6.5 אW6.3

א6.5 אW3

אאאאאאאFאאEא


- 59 -


אאKאאאאאאאאאאBuffersא

אאאא،אאא

pHאאאK

WאFאאאEOxidation- Reduction Potential

אאאאאאאKאאאאאא

אאאK

CU + e CU

אא

אא 2Cu + O 2CuO

אאKאאא

אאאאmvK


אאאאאEhאאFEhEBacillusאאFEhE

ClostridiumאאאMicroaerophilicLactobacillusStreptococcusאאא

אאFacultative anaerobesאאא


- 60 -

אאאEhאאאאEhאH300،H400אאאאא

אEhא–200אאEhH200

אאEhא–20–200

אWאא אאא570{אאא

אאא{אאאאאאF J6E

F6EאאאאK אאFE

א א א א

אאאאObligate thermopiles

30W45 55W65

70W85

B. stearothermophilusCl.thermosaccharolyticum

אאאאאFacultative thermophilus

22W25 30W40

50W58

B. coagulansSt. thermophilusMic. lacticum

אאאאFאאEMesophiles

10W15 30W40

35W48

E. coli Staph. aureusB. subtilis

אאאאObligate psychrophiles

5 15W20

20W22

PseudomonasAchromobacter

אאאאאFacultative psychrophiles

5 25W30

30W35

Micrococcus Lactobacillus


- 61 -

אאא35 J37˚אא

אאאאאאאאא{אאאאאF4 J10˚E

אאPsychrophilesPseudomonasAcromobacterאאF25 J35˚EMesophilesאאE.Coli

& St. lactisאאThermophilesאאאLact thermophilusBacillus stearothermophilus,، coagulans Bacillus ,

אאא

WאאאMoisture content

אאאאא{אאאFEאאא

אאKאWater activityaWאאK

אאאאאאאאאאP/Po=a

WPא{Poאאאאאאאא(RH) Relative humidityRH =

100 X aW אa

Wאא0.99K

אאא aW0.91

0.80אאאאStaphylococcus

aureus0.86aWאClostridium botulinum0.95

אאאאאaWאא

0.75אHalophilicאאXerophilicאאאאOsmophilica

W0.65{0.60אאa

WאאאK

WאאaW


- 62 -

Wאאא aWK

אא{אאאא aW

אאF7EאאאaWאאאא

א אא

אSpoilage bacteria

0.91

א Spoilage yeasts0.88

א Spoilage Molds 0.80

אאHalophilic bacteria0.75

אאXerophilic molds 0.65

אאאאOsmophilic yeasts 0.60

Achromobacter0.96 Enterobacter aerogenes 0.95 Bacillus subtilis 0.95 Clostridium botulinum0.95 E. coli 0.96 Pseudomonas 0.97 Staphylococcus aureus 0.86 Saccharomyces rouxii0.62

WאאאאאInhibitors

אאInhibitorsאאאאא

W

1 JאאאאBenzoic acidאא{אאאאLysozymאאLacteninsא


- 63 -

אאא{אCinnimic aldehydeא EugenoאאAntimicrobial

2 Jאאאאאאאאאאאא{

אאאPropionibacteriumאאאאאאא

א{אאאNisinאSt. LactisאאClostridiumאStaphylococcus אאא

Kא 3 JאאאאאSorbic

acidאאאא{אאאאאאאK

4 Jאאאאאאאאאאאאאאאאאאא

אאאאאאאאאאאאאאאאאאא

אאאאאאK

WאאאאBiological structure


אאאאאאאK

אאאאאאאאאאאאאאאאאאאא

K


- 64 -

אאאאאאאא{אאאאK

WאאאFood treatments אאאא

אKאאאאאאKאאאאאא


אאאFProtein denaturationEאאאאא{אאאאא

אאאאאאאא


- 65 -

אאW

1K אאאא؟ 2K ؟אאאא 3K ؟א 4K ؟אאאאא 5K ؟אאא 6K ؟אאאא 7K אEhEh؟ 8K ؟אאאא 9K אa

W؟ 10K ؟אאאאא 11K ؟אאאאא 12K אאאאאא؟ 13K אאא؟אא 14K ؟אאא 15K ؟אאאא

אאאאאאאא

אאאאאא

א

א

א

א

4

א 126 אאא אאא אאא אאאא

- 66 -

אאWאאאא،אאא

אאK

אאW

1 JאאאאאאאאK

2 JאK

אאאWאאא98K٪

אאאאW6K

אאW

1 Jאאאא

2 JאאאאאאאK

אאW

1 JאאאאאאK

2 JאאאאאאK


- 67 -

אא אאאאאMicrobiology of fruits & vegetables

אא20٪אאאאאאאאאאא250אאMarket

diseasesאא،א،א،אאאאאKאאאאאK

Kאאאאאאאאאא


אאאאאFlavobacterium, Streptococcus, Achromobacter, Micrococcus, Entrobacter, Lactobacillus, Pseudomonas, Alcaligenes,

Sarcina, Leuconostoc, Bacillus, Serratia, Chromobacterium, StaphylococcusאאXanthomonas, ErwiniaאאK

אאאאאאא אאאאW

1 Jאאא


אאK

2 Jאא


אא

3 JאאW


- 68 -

אאאאאאאאאא{


4.5אאאpHאאאא7אאאאא

אאאאאpHאKאאאאאאאF8KE

F8EאאאאאK

א א

אאא Bacterial soft rot אErwinia carotororaאאאאא

K

אאאWatery soft rot אאאGeotrichum candidumאאאאא

אאGray mold rot Botrytis cinereaאאאא

אאא Rhizopus soft rot Rhizopus stoloniferאא

אאאאאאK

אאBlue mold rot Penicillium spp

אאBlack mold rot Aspergillus spp.

אאBrown rot Sclerotinia spp.

אאאDowney mildew Phytophthora spp.

אאPink mold rot Trichothecium roseum

אAlternaria rot אאא Alternaria sp.


- 69 -

אאאאאאW

1 JSouring or sliminessאLactobacillus،Coliforms، Pseudomonas

2 JAlcoholic fermentation אאאאאeastsK

אאאאSpoilage of dried vegetables & fruits אאאאאאאא

אאאאאXerophilic moldsאAspergillus glaucus א0.70=a

WK

אאאא Saccharomyces rouxii

ZygosaccharomycesHunseniansporaאאאאאK

אאאאSpoilage of frozen vegetables & fruits אאאאאא

אאאPenicillium, Geotrichum, Cladosporium, MucorאRhodotorula, Candida, Saccharomyces, Torulopsis.K

אאאאSpoilage of pickled vegetables & fruits

אאאאא2 J5٪8 J15٪אאאאא{אא

אאאאאאאאBacillus, Pseudomonas, Entrobacter, Flavobacterium א

אאאא{אאאאאאא

אLeuconostoc mesentroidesאאאאאא


- 70 -

{אאאאFאEאאא1٪אFE،

אאאאLactobacillus brevis, Lactobacillus plantarumאא

אא23٪ אאאאאאאאאK

אאאW

01אאאא Oxidative or film or top yeasts אאא

אאאאאאDebaromyces،CandidaK

02אאאא Fermentative or bottom yeasts Torulopsis, Torulaspora, Brettanommyces, Hansenulaאא

אאאאTorulopsis carolinianaאאאK

03אאאLactobacillus plantarumK 04אאאאאBacillus subtilis K 05אאאאא

Achromobacter, BacillusאPenicillium, Alternaria, Fusarium K 06אאאאClostridium,

BacillusK

אSpoilage of juices

אאא2٪א17٪אאpHא2.4FאE،4.2FאE

אאאאאאKאאאאאא


- 71 -


Film yeastsאאK

אא Wild yeastsאאאאא،אאא

30אאאא35˚אאאא{אא

אאאFpH5-5.8Eאאאאאאא

אאאK

אאאאאאאאאא Acid & sugar tolerant

microorganisms אLeuconostoc, Lactobacillus אאאאאאClostridium and BacillusK

אאאאאאאאאאF J9KE


- 72 -

F9Eאאאאאאאא

א אא

Alcoholic fermentation Fermentative yeasts

Film yeasts and molds

א

אאא אAcetobacter

{אאLactic acid fermentation

Lactobacillus BrevisLactobacillus arabinosusLactobacillus liechmanniiLactobacillus pastorianusLactobacillus mesenteroidesMicrobacterium

אאOrganic acid fermentation

אLactic acid, Malic acidאSuccinic acidK

Lactic acid, Citric acidאAcetic acidK

Lactobacillus pastorianus

אאאButyric acid fermentation Clostridium butyricumClostridium acetobutyricum

אSlime production Lactobacillus BrevisLeuconostoc mesenteroidesLactobacillus plantarium


- 73 -

אא אאא

Microbiology of grains and its products


אאאאאWAlcaligenes, Bacillus, Achromobacter, Serratia, Sarcina, Pseudomonas, Flavobacterium, Coliforms, Lactobacillus, Clostridium, Micrococous.

אאאAspergillus, Penicilliun, Caldosporium, Alternariaאאאאאא

F13 J15٪EאאאאאאאאK

אאאאאאאאא

אאאאאאאאK

אMicrobial spoilage of bread אא אאאא

אאא Lactic acid bacteriaאאאאאאאא

אאאאאאאKאאאא

אאאאאאאאאאאאאאKאא

אאKא


- 74 -

אMoldinessאאRopinessאRopeK

WאMoldiness אאאאאBakery productsK

אאאאאאאאאאאאאאKאאא

אBread moldsאא،F15KE F15Eאאא

אא א אא Rhizopus

nigricans אK

Penicillium expansum Penicillium stoleniferum

אK

Aspergillus niger

אאאK

Monilia sitophila

אFאאאERed or bloody bread

Mucor

Fizzy growth


אאאאאאW 1K אאאאאאK 2K אאאאאFאKE


- 75 -

3K אאאאאא0.3٪אא

אK 4K אאK

WאFאRopinessE אאאא

אאאאRopinessRopeאאאKא

אאאBacillus subtilisאאאאאאאאאא

אאKאאאאאאGlutenאאאאאאאא

AmylasesאאאאאCapsuleאאאאאCapsular material

אאאאאW 1K אאאאאאאK 2K אK 3K אאאא=pH

5אאאאאאאאא=pH 5אאאSorbic acid

אF0.1 J0.3٪EאאאK אאאSerratia

marcescensMonilia sitophilaאאאאאRed or bloody breadאאYeast like fungi

Trichosporon variable, Endomycopsis fibuligerאאאChalky breadאא


- 76 -

אאאאאאאFאאEאאK

Entrobacter cloacaeאאאאMoniliaאStalingא

אאאאK


- 77 -

אא אאאא

Microbiology of sugar moods אאאאא

אאאאאאאאאאOsmophilicmicro

rganismsאאאאאאאאKאאW

WאSucrose אאאאSugar caneאBeet

אאאאאאאאאאאאKאאא

אאאKאאאאאאא

אLeuconostoc mesenteroidesLeuconostoc dextranicumאאאDextranאאאBacillusאLevan،

אאאאאאKאאאאא70٪

אאאK אאאאאWLeuconostoc,

Saccharomyces, Aspergillus, Bacillus, Candida, Cladosporium, Micrococcus, Pichia, Monilia, Flavobacterium, Zygosoccharomyces, Stemphylium, Achromobacter,

Sterigmatocystis, Aerobacier. אאאאאאאא

אאאאאאאאKאאאאאא

Saccharomyces Rhodotorula,,אAspergillusKאאאאאאאאMolassesא


- 78 -

א55٪–45אאZygosoccharomyces Clostridium butyricumאK

אאאאאאאאאK

WאאHoney and date syrup אאאא

אאאאאאאאאאKא

25٪אא70 J80٪אאF3.4ZpHEאאאאאOsmophiles

אאZygosaccharomycesZ. mellisZ. richtenאTorula mellisK אאאMucor

PenicilliumKאאאאאאאאאא

אאאאKאאא

אאאאאאאK

אאאF70–80٪E80אאאא

אאאאאאאאא

אאאאZygosoccharomyces K Wאאjams and candy

אאאאאF70٪Eא80 J90אא

אאאאאאא


- 79 -

אאאאאאאאאאאאאAspergillus, Penicillium אאא

אאאאK אByssochlamys fulvaאאאאא

K אאאאאאאא

אאאאאאאאאאאאאאאאאClostridiumאא

אאאאאאK


- 80 -

אאW

1 Jאאאאאאא؟

2 Jאאא–؟אאאא

3 JאאאאW

1K ؟אאא 2K ؟אא 3K ؟אאא 4K ؟אא 5K ؟אא 6K ؟אא 7K ؟אאא

4 Jא؟אאאאאא

5 J؟א؟אאא

6 J؟אאאאאאאאא

7 J؟א 8 J؟אאאא 9 Jאאאא؟

10 J؟אאאאא 11 J؟אאא 12 J؟אאא 13 Jאאאא؟א 14 J؟אאא 15 J؟אאאא 16 J؟אאאאאא


- 81 -

J؟אאא J؟אא J؟אא Jא؟אאא

1K ؟אאאא 2K ؟אאאאא 3K ؟אאא 4K ؟אאאאא 5K ؟א 6K ؟אאא


אאאאאא

א

א

א

א

א

5

א 126 אא אאא אאא אאאא

- 82 -

אאW،אאאאאאאא

אאK

אאW

1 JאאאאאאאאאK

2 JאK

אאאWאאא98K٪

אאאאW6K

אאW

1 JאאאאK

2 JאאאאאאאK

אאW

1 JאאאאאאK

2 Jאאאאאא


- 83 -

אא אאא

Meat microbiology


אKאאאAutolysisTenderizingאאא

אאאאאאאSouringאאאאא

אאאK


אאאאK

אאאאאאאא{אpHאאא

אאW

אאאאא אF18.0٪E،אאאF٪E،

F0.9٪א،F6.1٪E،אF21٪E،אF0.08L100E،אF0.16L100Eא،F4.22L100א،pHF5.5–

6.8Eא،אאEhאאאאK

אW אאאאאאא

אאאKאאאאאאאאאאאא


- 84 -


אאאאאאאאאאאאאאאאאאאא

אאאאאאאאK

אאאW אאאא

אאאאאאאאאאאאאאא

אא PseudomonasAchromobacterאאאאא{אאאאF J10KE

F10Eאאאאאאא

אBacteria אMolds

Pseudomonas, Proteus, Micrococcus, Streptococcus, Sarcina, Leuconostoc, Lactobacillus, Flavobacterium Achromobacter,.

Alternaria, Cladosporium, Geotrichium, Monilia, Mucor, Penicillium, Sporotrichum, Thamnidium.

אאW אאאאאW

01אאאאאאאאאאאאאאאאK

02אאאאGrinderאאאאאאאאאK


- 85 -

03אאאאאאאאאאאK

04אאאאאאאK

05אאאאKאSausageאאאאאא

אאאאאאK

אאאאאאאאאאpH

אאאK


אF1–5EE. coliF10 J50EאאאאK

אאW אאאאFאEאאא

אאאאאW

1K אאאאאאאK

2K אאאאאאאאא

K 3K אאאא

אGlycogenאאLactic

acidאאאF7.2 J5.7Eאאא{אאאאא


- 86 -

אאאאאאאאאאאאאאאאאK 4K אאאא א24אא



אאאאאW

WאאאאAerobic meat spoilage אאאאאאאאאK

JאאאאאאאW

1 JSurface slime

אאאאאאא3–300

אאאאאאאאאPseudomonas, Achromobacter, Streptococcus, Leuconostoc, Lactobacillus, Bacillus, Micrococcus.

2 JאאאW

אאאBloomאאאאאאאאאאאא

Lactobacillus & LeuconostocאאאאאFאE

3 JאאאW


- 87 -

אאאאאאאאאאאאאאאאאאאאא

{אאאאאאא{אAchromobacter{ Pseudomonasא

אK

4 JאW

אאאאPseudomonas, Syncyanea, Serratia, MarcescensאאFlavobacterium,

MicrococcusאאאChromobacterium lividum

5 Jאאאאא


אK

6 Jאאא

אActinomycetesאאאאאאאK

JאאאW

אאאSliminessאאאאאאאאאאא

אאK

אWW

1 JאStickinessאאK

2 JאאאWhiskers


- 88 -

אאאאאאThamnidium, Mucor, Rhizopus

3 JאאאWCladosporium herbarum

4 JאאW

Sporotrichum carnisאאאאאאאאGeotrichumא

אK

5 JאאאW

אאאPenicillium sp

6 JאW

אאאאאאK

7 JאאאאW

אאאאאאאאאאThamnidium taintאאאאא

אאא{אאאאאאאאאK

אאאאאאאאK

WאאאאAnaerobic meat spoilage


Kאאאאאאאאאאא

KאאאPutrefactionא


- 89 -

אFH2SEאFNH3EאIndoleאSkatoleאMercaptansאאאאאF11KE

F11EאאאאאאאאK

א אא

אSouring Clostridium, Coliforms

אOff odor&taste

Clostridium, Coliforms, Proteus

Putrefaction Clostridium, Coliforms, Proteus

אSouring

אאאאא{א{אאאא

אאאAgingאאאאא{אאאאא

אאStinking sour fermentationאאאאאאClostridiumאאאColiform group

אאK

Putrefactionא

אאאאאאאאא

אClostridiumאאאא Proteus, Pseudomonas, Achromobacterאאאא

אאאאאאאאK


- 90 -

אTaint

אאאאאאאאאאאHamFאאKE

אא אאFish microbiology

אאאאאאאאאאאאא{

אאאאKאאאאאא{אאא

אא{אאאאאאאאא

אאאאאא200אאאאE. coliStaphylococcus aureus100אאאאK

אאאאאW Pseudomonas, Serratia, Microbacterium, Achromobacter, Sarcima, Vibrio, Flavobacterium, Micrococcus , Bacillus, Photobacterium, Aeromonas Clostridium, , Alcaligenes, Escherichia, Corynebacterium, Cytophaga, Lactobacillus, BrevibacteriumK

אאאאאאאאאאאPseudomonas,

Achromobacterאא50٪אאאK


Photogenic bacteriaPhotobacterium fisheri Photobacterium Phosphoreum, VibrioאאאאK


- 91 -

אW אאאאאאאאאאאאא

אאאאאאאאאאא{אאא

אאאאאאאאאאאאאאאא{

אאאאאאאאKאאאא

אאאStaphylococcus aureusאאאאSalmonellaShigellaK

אאRigor mortis אאאאא

א17אאFאEאא5 J22אאאאאאא

Autolysisאאאאאא{אאאא20א120{אא

אאאאאKK אFish spoilage

אאאאאAutolysisOxidationאMicrobial activityאאאא{אאאאאא


אRigor mortisאאאאאאאKאאא


- 92 -

KאאאאאאK

א אאאאאאא


אאאאאאאTrimethylamineא{

א{אאאאVolatile organic

acidsאאאאאאאאאאאא

אK אאאא

אאW 1 JאW

אאאFlat fishאאאאאאא

אpH5.5אאאאאאK

Trimethylamine oxide (CH3)3≡N=O אאאmethylamine (CH3)3 ≡ N אאאאStale fishyK

2 JאאW אאאאא

אאאאאאpHאK


- 93 -

3 JאאW אאאאא{א{

אאאאאPseudomonasאאאאK

4 JאאW אאאא

אאK

אאא אאאאא


אאאK

אאאW אאאאאאK


אאWSerratia, Proteus, Achromobacter, Pseudomonas, Flavobacterium, VibrioK

אאאאא{Pseudomonas perolensאאאFruity odorPseudomonas fragiאPutrid odor

Pseudomonas putrefaciensאאPutrefactionאאאא

אFruity oniony spoilage odorK אאPseudomonas90٪

אאאKאאProteolytic bacteriaאאאאNH3, (CH3) 2S, H2S,

CH3¯CH3אאאCysteine, systine, methioine,א


- 94 -

אאאאאאPsychrophilesAchromobacter, Pseudomonas K

אאאאאאאBacillus, Clostridium, MicrococcusK

אאאאאאHalophilesHalobacterium, Halococcusא{Micrococcus,VibrioBacillus

Serratia, Achromobacter, Pseudomonas,אLactic acid bacteriaאאאאאא

אK אאאאאAspergillus

fischeri אאאאאאאא

אKאאאאאאאאאK


- 95 -

אא אאאאא Microbiology of poultry and eggs

אאW אאא

אאאאאאאאKאאF J12KE

F12Eא

א F٪E

F٪E

F٪E

F٪E א100א

{{ 73.723.4 1.9 1.0 0.05 10.7 0.09

{{ 73.720.6 4.7 1.0 0.08 5.2 0.20

אאאא{א

אאאא{אאאאאאאאpH

אאF6.2–6.4Eאאאאאאאאאאאאאא

אאאאK אאא

אאאאאאאאאKאאא

KאאאאאאאאאKאאאאאאW

Pseudomonas, Flavobacterium, Achromobacter, Micrococcus, Alcaligenes, ColiformsK


- 96 -

אאאWTorulopsis, Gandida, Rhodotorulaאאאאא10אאא

Pseudomonas, AchromobacterGandida, Rhodotorulaאא10אאMicrococcusאAchromobacter

Flavobacterium אא

AlcaligenesPyoverdinPseudomonas fluorescensאאאאאאאאאא

אאאאאא{אאאאאאא

K אא


אאאKאאאאאאאאאאא

{אאאאאאאאאאאKאאאאאאא

Psychrophilesאא{אאאאWPseudomonas, Flavobacterium, Achromobacter, Micrococcus,

Alcaligenes, Streptococcus, Proteus,. Bacillus אאאאאאא

אאאKאSalmonellaאאאאאאאאאאאא

אאאK


- 97 -

אאpH אאאF7.6 J7.9Eאא

אF9.7Eאאאאאאאאא{א

אאאאאFאEאF6.0EאF6.9E6.9KE

אW אאאאאא

אאK אW אאאאאF J13KE F13Eא

א אF٪E F٪E

F٪E

אF٪E

F٪E

1.0 0.9 11.5 12.9 73.7 א

10.9 87.6 א 0.8 0.7

אFאE 51.1 16.0 30.6 0.6 1.7

א–אCarbon- nitrogen source

אאאאאKאאאKאאאא

אאאK אInhibitors

אאאאאאאW 01LysozymeאאאאאK


- 98 -

02אConalbumenאאאאאאאא

אAvidinBiotinאאאאK אFאEאאא

K א

אאאאאKאאאאא

אא{אא93.7٪א1.39٪א0.76٪

4.15٪אאאאK אא

אאאאCladosporium, Penicillium, PseudomonasאאאאPseudomonas, Escherichia, Proteus,

Alcaligensאאאא{אאא4L3אאK

אא Jא

אאאאאKKKKאאאK

Jא אאאאאא

Fאא{אEאאאאאאא32.2–60°F90–140°E

K Jאאאא

אא54.4F130ºE15אאאאW


- 99 -

1 JאאאאK 2 JאאאאK 3 JאאאאאאK Jא

א–22ْF28°Eא–2.2º F28ºEאא–1.70.6ºF29–21ºE80 J92٪{

1.5אאאאאאא{אאאאא

אKאאאאאFK14KE F14Eאאא

א א

אColorless rot

Pseudomonas Achromobacter Proteus

Black rot אאאאH2S

Pseudomonas

Green rot א

Pseudomonas Fluorescens Aeromonas

Pink rot אאאK

Pseudomonas

FאERed rot Serratia marcescens

א{א{greenYellow, blue, spots אPin spots

Penicillium

אאאDark green or black spots Cladosporium

Pink spots Sporotrichum

Fuzzy growths Mucor, Rhizopus


- 100 -

אאא אאא

Microbiology of milk and its products


אאKאאאאאאאאF16KE

F16Eאאא

א אא א 87

א 43

72

א 70

8 א3

אFאE 74

א 80

א3 א0

אא

אאאאאאא{א

אאאMicrococcusBacillus, Lactobacillus,Escherichia,Kאאאאאאא

KאאאW


- 101 -

1 Jאא אאאאאא

אאMycobacterium tuberculosisאאאאאBrucella abortusאאאאאא

אאאPyogenic streptococci & staphylאאאאאKאCoxiella burnettiאQ

fever אאאאאאאאאא

אאאMicrococciאאאאאאK

2 Jא אאאא

Salmonella typhiאShigella dysenteriae אאScarlet fever Streptococcus pyogenesאאאStaphy. aureusK

3 JאאW אאאאאא

אאאאאאאאאאF200ºE

F170ºEאF180ºEKאאאאאאא

א{אאאאאMicrococciStroptococci, 4 JW

אאאאאאאאאאאא{אאאאאאא

אאאאאאאאK


- 102 -

אאא אאאאאא

אW 1 JאLactic acid bacteria

אאאStreptococcus lactisLactobacilli, אאאאאאאאK

2 JאColiforms אאאאאאאK

3 JאאאMicrococci אאאאא{אאאא{אאK

4 JאאProteolytic aerobes אאBacillusPseudomonas,אאא

אאK 5 JאAnaerobes

אאאאאאאClostridiumK 6 JאאMolds and yeasts

אאאאאKאאאאאאא

אאK אאאאאא

אאאאW 1 JLow acidity

אאאMicrococciאFאEאאאאאאK

2 JAcid curdling


- 103 -

Str. lactisאאאאאאאpH6.84.5

אאאאאאאאא{אאStr. Cremoris , Lact.

casei, Str. thermophilus, Lact. bulgaricus, Lact. acidophilus אאא1٪אאאא

23٪{אאאאאאאאאאא

אאא{אאאאאאאאא

3 JאאSweet curdling אאאאאא

אאאאאאא{אאאאאאאאאBacillus subtilis

Bacillus cereusאאPseudomonasPs. putrefaciensPs. Viscose, אאStr. faecalis, var. liquefaciensאאא

W 1K אאאא

K 2K אאאאpHאאאא

אאpHאאK 3K אאאאאאאא

אאK 4 JאאGas formation

אאאאאאאאCl. butyricumאא


- 104 -

אCandida pseudotropicalisTorulopsis sphaerica, אאK

5 JאLipolysis אאאא

אאאאאאאAchr. lipolyticum, Ps. fluorescens, Ps. fragiאCandida liplyticaא

Pen. camemberts and Pen. roqueforteiאאאאאK

6 JאProteolysis אאאאאאא

אאאאא Proteus , Bacillus Pseudomonas, Clostridium,KאאStr. faecalis var

liquefaciensאאK 7 JאאאאW

אאאאאאאאFcapsular gammyEאאאא

אאאאאKאאאK

8 JAbnormal flavors and odors

אאאאאאאW JאאBacillus subtilis K

JאאאאStr lactis var maltigenes JאאPseudomonas icthyosmiaK JאאK

JאאאActinomycetes JאאאאאאK


- 105 -

9 JאW אאאא

אאW 1 JאאPseudomonas pyocyoneaK 2 JאאאPseudomonas fluorescensK 3 JאאאאlavobateriumF

synxanthaPseudomonas K 4 JאאSerratia marcescens ,usMicrococceus rose

Brevibacterium erythrogonesאאאאTorula glutinisKאאא

Penicillium, Aspergillus Rhizopus אאאאא


אאאאאF16،17KE F16Eאאא

א

א אא

٪ אא

Str. cremoris, Str. lactis 0.7–0.90

אא

L. bulgaricus 2.0–4.0

אאFE

Str. thermophilus 0.85–0.90

אא

L. acidophilus 1.0–1.5


- 106 -

F17Eאאאא

א

אאא

א Jא Jאא

lactisKStr&cremoriss StreptococcudextranicumLeuc

אאא א Jא–א J

א Jאא

Str thermophilus, Lact bulgaricus

אא

Lact. lactis, Lact. Helveticus

אאא

Penicillium camemberti

FE

.linene Brevibacterium

אאאא

אKאאאאאאאאא{אא

אFK18KE


- 107 -

F18Eא

א אא א א א{אא

Clostriodium, Bacillus, Leuconostoc, Pseudomonas

א

{{{{א{

א Clostridium א

אאאKאKK

אאK

Geotrichum lactis Cladosporium

Penicillium אא

א


- 108 -

אאW

1 J؟א

2 J؟אאאאא

3 Jאאאאאא؟

4 Jאאאא؟אא

5 Jאאא؟אאאא

6 J؟אאאאאא

J؟אא J؟אאא J؟אאא J؟א

J؟אאאאא J؟אאא

7 J؟אאאאאאאא

8 JאאאאאW؟אאאאא

9 JאאW

JK JאK JאK 10 J؟א 11 J؟אא 12 J؟א 13 J؟אאאא


- 109 -

14 JאאאאW J JאאK

JאK JאאאK JאאK

JאאK Jאא

15 Jאאאא{؟א 16 J؟אאאא 17 J؟א 18 Jאאא؟אא 19 J؟א 20 J؟אאאאאא 21 J؟אאא 22Zאא؟א 23 J؟אא 24 J؟אאא 25 J؟אאאא 26 J؟אאא 27 J؟אאאא 28 J؟אאאאאא 29 J؟אאאאא 30 J؟אאאאא 31 Jא؟אאא 32 J؟אאאא 34 J؟אאאאאא 35 J؟אאאאאאא

אאאא

אאאאאא

א

א

6


- 110 -

אאW،אאאאאאאא

אאK

אאW

1 JאאאאאאאאאK

2 JאK

אאאWאאא98K٪

אאאאWK

אאW

1 JאאאאK

2 JאאאאאאאK

אאW

1 Jאאאאאא

אאאK

2 Jאאאאאאא


- 111 -

אא Spoilage of canned foods

אא

אאא{אאאאאאא

אאאאאאאאKאאאאאאאא

אאK אאא{אא

אאBiological spoilageאאאאאאאאאאאChemical spoilageK

אאChemical spoilage אאאאאאאאאא

אHydrogen swellingאאאאאאאאK

אאאאאKאאאאאאאאא

אאאא{אאאאK

אאאאאאאDiscoloration Turbidity אאאאא

אאאאאאאאאא{אאאאאא

Free active radicalsאאאא{אאאאCarmalization

אאאאKאאא


- 112 -

אאאאאאBrowning reactionsאאKאאאאאא

אאאאK אאBiological spoilage


Leakageאאאאאאאאאאאאא

אאאאאא

אAscorbic acidאאאאאאאKאאFאאEאאא


pHאKאאאאאאK

אאאאאאKאאא

אאאאאDouble seamאאFאELeakageאאאאאאאא

אאאאKאאאאאאVacuumאאאאא

אאאKאאאאאKאאאאאKאא

אאאאK א

אאאאא


- 113 -

אאאאאK Wאאאאאאאאא

Spoilageby thermophilic sporeforming bacteria אאאאאאא

אאאW 1 JאאאFlat sour spoilage

אאאאאאאאאאLactic acidאאא

BacillusאאאאאאKאאאאLow acid foodsאאK

אאאאאאBacillus

coagulansאאאאאFacultative thermophilesאאאאאאאאאאאא

אאאאאאK

2 JאאאThermophilic anaerobic spoilag (T. A. S spoilage) אאאאאאא

אClostridium thermosaccharolyticumאאאאFאאאאEאאLow and medium acid foodsאא

אאאאא{אאאאאאאאKאאא

אW JאFEFlipper

אאאאאאKאאאאאאאא

אאאאאK


- 114 -

JאSpringer א א א א א א א

אא א א א K א א א א


אאאאאK JאSoft swell

אאאFאא Eאא

אK JHard swell


אאLeakBreatherאאאKאאא

אGrowth filmsאאאCloudinessאאאאאK

אאאSulfide stinker אאאאאאאא

אClostridium nigrificansאאאאאאאאאאKא

אאאKאאאאאאKאאאא

אאאאאKאאאאאאאאאאאאאK

אאאאאאאK


- 115 -

Wאאאאאאאאא Spoilage by mesophilic spore forming bacteria

אאאאאאאBacillusClostridiumאאאאאאאאאאא

אאאאאאאאאאאKאא

אאאאאאאאאאBacillus subtilis, Bacillus mesentericus,Bacillus

polymyxa, Bacillus macerans, אאאK אאאאאאאאClostridium

Saccharolytic clostridia Clostridium pasteurianum, Clostridium

butyricumאאאאאאאKאProteolytic clostridiaClostridium

putrefaciens sporogenes, Clostridium botulinum, Clostridium אאאאאאאא

אאאאאאאKאאאאאאא

אאאאאא100אאאאאאאאאK

אאאFEאאClostridium pasteurianumאאא

אאאאאאאאאאאאאאאאאאאאאא

אK Wאאאאאאא

Spoilage by mesophilic nonspore foeming bacteria אאאא

אLeakageאאאאא


- 116 -

אאאאאאThermoduricStreptococcus thermophilusאMicrococcusMicrobacterium,Lactobacillus,

אLactobacillusLeuconostoc,אאאאKאאאאא

אאKא MicrococcusStreptococcus faecalisאאאאא

אאאאאאPseudomonas Achromobacter, Proteus, Flavobacterium, Micrococcus, א

אאK אאSpoilage by Yeasts and molds

אאאאאאאאאאאKאאK

אאאאאאאאFermentative yeaststאאאא

אKאאאאאאאאFilm yeastsאאאK

אאאאאאאאאאאאByssochlamys fulvaא

אאאאKאAspergillusPenicillium, אאאאאKאאאאא

אK


- 117 -

1K ؟אא 2K ؟אאאאאאאאא 3K ؟אאא 4K ؟אאא 5K ؟אאא 6K אאאא؟אאאאאא 7K ؟אאאאאאאא 8K ؟אאא

א 126 אאא אאא

אא

אא אאא

1 J א،K1968 אאאKא،א JאאK

2 J אK1985 אאאאKא JאאאK

3 J ،א1981K אאאאKא،אא JאאK

4 J ،1997K אאאKאא JאK

5 J ،אאאא،،1983K א،אאאKאאא J،אKKK

6 J ،אK1984K אאK،אKK


אא

References

1- Ayres, J.C. 1955. Microbiological implications in the handling slaughtering, and dressing of meat

animals. Advances Food Res. b: 110-161. 2- Breed, R.S. Murray, E.G.D.and Smith, and N.R.1957. Bergey’s Manual of determinative bacteriology.7 th ed .The Willions and Wilkins

company, Baltimore. 3- Brock, T.D., and Brock, K. M.1973.

Basic microbiology with applications. Prentic-Hall.Inc., Englewood cliffs 4-Buchanan, R.E., Gibbans, N.E. 1974. Bergy’s manual of determinative bacteriology, 8th Ed. The Williams and

Wilkins Co.Baltimore.

5- Cameron, E .J. and Esty ,J.R. 1940. Camments on the microbiology of spoilage in canned foods. Food Res. 5:549-557. 6- Elliker, P.R. 1945. Practical dairy bacteriology. Mc Graw-Hill Co. New York. 7- Frazier, W.C. 1974. Food microbiology. Second edition. Tata Mc Graw-Hill publishing company

Ltd., New Delhi. 8-Jay, M.J. 1970. Modern food microbiology. Van Nostrand Reinhard Co. New York, U.S.A. 9- Standard method for the exaimination of water and waste water. 41th ed. American puplic health association, New York.1975. 10- Taylor, J. 1969. Bacterial food poisoning. Royal Society of Health. London

11-Wilsan, B.J.and Hays, A.W. 1973. Toxicants occurring naturally in foods. National Academy of Sciences. 2 nd ed. U.S.A.


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