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The study of microorganisms is called microbiology and persons or scientists who study microorganisms are called microbiologists.. Microorganisms are very small organisms and include algae, bacteria, molds, protozoa, yeast and viruses. These organisms are not visible to the naked eye and constitute by far the largest group of living organisms existing on earth. It has been estimated that 6.5 to 33 million people become from ill microorganisms in food and an estimated 9,000 of these individuals die in the United States. Unknowingly, man has made use of microorganisms since the seventeenth century, mostly in the production of food and drinks such as leavening of bread, souring of milk and making of beer and wine. Microbiologists study and investigate microorganisms and their relationship with man, animals and plants. Some of the sub-categories of microbiologists include the following: (i) Food microbiologists focus on food pathogens and food spoilage organisms as well as microorganisms in food production, i.e. fermented foods. (ii) Industrial microbiologist work with industries producing products such as alcoholic beverages, amino acids, citric acids, vitamin C and antibiotics. (iii) General microbiologists focus on the fundamental and basic features of microorganisms' ecology, metabolism, genetics, physiology, morphology and anatomy. (iv) Agricultural microbiologists study plant diseases, the role of microorganisms in soil fertility and spoilage of farm products. (v) Medical microbiologists study the role of microorganisms in inflicting diseases in humans and animals. They research and investigate these organisms to find ways to cure and prevent the occurrence of diseases. (vi) Marine microbiologists deal with microorganisms present in the ocean. This is a relatively new area of microbiology. asia Centrum Druku Cyfrowego lublin negat Throughout the world, food production and hence the role of the microbiologist has become more complex. Raw materials are frequently sourced globally and food is processed through an increasing variety of techniques. Therefore approaches to safe food production are being assessed on an expanding platform from national, European, transatlantic and beyond. The role of the food microbiologist in addition to keeping abreast of new technological changes in production methods and in methods of microbiological analysis involves: (i) To monitor the effect of processing changes (pH, temperature, etc.) on microbial load. (ii) To determine the dominant foodborne microorganisms in different types of food. (iii) To detect different microorganisms using reliable and consistent methods. (iv) To establish reliable and consistent microbiological criteria as a numerical means of interpreting end-product testing. Microbiological criteria are implemented by microbiologists in food processing plants based on total counts, or numbers of certain indicator organisms or presence or absence of certain pathogens. The main concern with indicator organisms is what kind of indicator should be considered meaningful in a particular food and in what numbers? The relationship of an indicator to a pathogen is not well defined under all conditions. This makes the role of microbiologist very challenging. (v) Use predictive microbiology as a research tool to understand the consequences of processing changes. (vi) To implement and improve the role of Hazard Analysis Critical Control Point in food processing. (vii) To implement the objectives of microbial risks assessment. (viii) To implement food safety objectives in food processing. Food microbiologists strive to achieve the following: (i) Food that is safe and does not pose a public health risk. (ii) The food products are made of ingredients and materials that are high quality and have not undergone deterioration or contamination during processing, packaging, storing, shipping and marketing. (iii) The food will have the keeping quality that can be reasonably expected of that product. Microbial quality and safety of foods are some of the primary concerns of food microbiologists. Nine areas have been identified by food microbiologists as requiring monitoring within foodservice and related operations. (i) Food procurement. The wholesomeness and safe source of food are basic to the protection of the consumer from a public health point of view, particularly of food considered potentially hazardous. A potentially hazardous food may be defined as any food that consists in whole or in part of milk or milk products, eggs, poultry, fish, shellfish, crustacean or other ingredients including synthetic ingredients in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. This definition does not apply to foods with a pH of 4.6 or a water activity value of 0.85 or less. (ii) Food storage. Storage facilities should be kept in excellent repair and immaculately clean. Dry storage rooms should be at a temperature of 10-21 ºC and well ventilated. A relative humidity of 50-60% is satisfactory. Frozen foods should be stored at a temperature of -18 ºC or below in order to maintain the culinary quality. Chilled foods should be stored at a temperature of 2-4 ºC, meat and poultry at a temperature of -1-2 ºC, fish at a temperature of -1 ºC and fruits and vegetables at a temperature of 1.7-7.2 ºC. (iii) Food packaging. Proper packaging protects food from contamination and unwanted changes in texture and facilitates handling and storage. (iv) Preprocessing. This stage occurs before the processing of food items. Cross-contamination from raw to processed items is a danger that must be eliminated by all control methods. (v) Heat processing. This is a production activity designed to destroy and to kill most if not all pathogenic organisms. The Food Service Sanitation Manual of the United States Food and Drugs Administration states that potentially hazardous food requiring cooking shall be cooked to heat all parts of the food to a temperature of at least 60 ºC. (vi) Food storage following heat processing. In conventional systems food storage may be hot hold, chilled storage or freezer storage. (vii) Heat processing of precooked menu items. Precooked food items that are chilled or frozen, should be heated fast to an internal temperature of 74 ºC. This rapid heating would serve to significantly reduce Clostridia and Staphylococci. (viii) Food product distribution. Food prepared at their place of manufacture must be properly transported at the right temperature to places of services which may be quite distant. Chilled foods should be maintained at 7.2 ºC or below. Hot foods should be maintained at 60 ºC or above. Frozen food should be maintained at -18 ºC or below. (ix) Food service. At the food service centre, contamination and temperature must be carefully monitored. Food microbiologists have several areas of concern that require further research. (i) Investigating the effects of alternate methods of food procurement, storage, preparation and service upon the microbial, nutritional and sensory quality of selected menu items in foodservice operations. (ii) Determining the effects of innovative materials handling techniques in each type of foodservice system upon the growth and survival of pathogenic microorganisms of public health significance. (iii) Formulating procedures to be used as managerial tools for decision making about preparing and serving quality menu items within the foodservice system. (iv) Identifying factors within the physical environment of the foodservice system that directly affect food quality and safety and correlate the effect of the relationships among these influential factors with food quality. (v) Determining methods through which the systematic control of food quality and safety can be achieved by automated and computerized methods.
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8 Answers to Help You Achieve Amazing Fat Loss Results

Angela Moyer was unhappy with her life and how she looked. Below is an interview I had the honor of conducting with Angela. Read her amazing story.

1. Angela, what was it that finally motivated you to get in the gym and start eating properly? Correct me if I'm wrong, but if you are like most people, you had been unhappy with how you look for some time.

If this is accurate, how long were you unhappy before you decided to take action? What do you think kept you from taking action all that time?



After being diagnosed with toximia and advanced gestational diebetes, I spent the duration of my pregnancy on mandatory bedrest. I gained 90 lbs and delivered at 240 lbs. My husband was away serving in the middle east.

I battled with postpartum depression teamed with lonliness and disgust for my appearance. I longed intensely to return to the body I had when my husband and I were first married and I wanted to build that body before he returned home.



2. How did you get started with your new liftestyle? In other words, what changes did you make, or planning did you do, to give yourself the best chance at success?



I was a size 18 with a goal of size 9 and I had given myself three months to meet it. I joined a local gym and signed up for my first Body for Life challenge.

I planned my workouts and entered each one into my newly created workout log book. I noted each improvement I made no matter how small. I took photos of myself regularly and taped them to the cover of the book as a motivational tool.



I made significant changes to my diet. I excluded fast foods and regular sodas as well as ate more protien and less carbohydrates. I stopped allowing myself to go hungry by eating meal replacement bars between meals. If I wasn't so hungry when it came time to eat I ate less at the actual meal. I made working out six days a week a mandatory step toward reaching my goal. I did resistance training four days a week and cardio two. In three months I reached my goal of 150lbs, wearing size 9 pants!



3. What problems did you have to overcome in order to stay on track with your new fitness program? Some of the popular excuses I've heard from people I've trained include "not enough time"(both for exercising and eating right), "eating healthy is too expensive", "don't see results fast enough", "weights will make me big and bulky", "have trouble sticking with an exercise routine". What were the obstacles you had to overcome?



Some of the obstacles I encountered along the way were: Where do I go from here? Now that I've reached my goal, what's next? How do I maintain the same level of commitment when my husband returns home? How do I maintain a clean diet for myself and still prepare meals that my husband (who wasn't dieting) would also enjoy?



4. How did you overcome those problems? What specific techniques did you use to make your dreams a reality?



Upon his return my husband was very proud of my achievement. He was very supportive and encouraging. Fortunately, this made it easier to overcome what I once thought to be obstacles. He brought with him lots of wonderful foreign chocolates and beers, which I had to enjoy in moderation but other than that, healthy meal planning was not as difficult as I imagined it to be.



I just changed the ways I prepared the food we normally ate. I broiled, grilled, and baked meats instead of frying them.

I used virgin olive oil and spices to season in place of butter. I also switched from canned to frozen vegetables to control portion sizes so that we wouldn't be encouraged to eat the left over amounts of prepared food just because it was there.



I continued to set goals for myself and completed a second challenge, finishing at 127lbs wearing size 1 pants. Balancing schedules with my husband, I managed to make it to the gym at least 4 days a week if not the 6 that I wanted.

I allowed myself breaks from my routine spanning anywhere from 3 days to 2 weeks to enjoy time as a family, but kept the staying power to return to the gym when my break was up.



The most significant advancement I made along the way was encouraging and convincing my husbant to join me. It was an advancement for me because I found it to be very motivating working with him and my weights lifted have increased tremendously with him there.



We are currently working on what is my third challenge and his first. We are now competing as a couple! Instead of leaving him at home every day, he joined the gym and we now go together six days a week! Teaming up with my husband has made yet another one of my dreams come true.



I have finally found a balance between the two main things competing for my time, the two things I love the most,


working out and spending time with my family. The two hours I spend at the gym, my husband and I now enjoy that time together, and when we are finished we take the kids to the park on the way home. Uniting the family through fitness has been a dream come true in and of itself.



5. Moving forward and knowing what you know now, what would you have done differently?



Knowing what I know now about fitness and the way the body responds to the things you eat and do, I wouldn't have allowed myself to get to the point I was durning and in between my pregnancies. I see now that a lot of my health issues were a result of my own unhealthy living and could have been avoided if I just applied myself earlier.



6. What would you have done the same way, and will continue to do, going forward?



If I had to do it all over again I would continue to hit each workout with the same burning desire to change and the same commitment to intensity. I would especially have included my husband. Doing it over I would have included him sooner.



There are so many positive changes popping up in our life as a result of including the family in fitness. I will continue to keep that part of my life open to my husband and children as they grow older. It certainly benefits us all.



7. Do you feel that ongoing feedback and motivational tools would help in maintaining a fitness program?



I feel ongoing feedback and motivational tools are a critical part of maintaining a fitness program. If you're not much of a people person journals and pictures can give the feedback needed to keep going.



I used the timer on my camera and took most of my pictures myself. Pictures can be very inspiring because they are the closest honest description we can get of what others see of us. I found that mirrors don't quite capture a person the way that a picture does.



Another great source of inspirational feedback is to team up with someone. Allow yourself to be pushed by them and them by you.

A support system is very motivational. If you can, bring it into the family. A fit parent is setting an excellent example for children and pushing yourself that hard next to your spouce will introduce to them a new respect for you.

It can also open up the lines of communication and trust a little more as well. Working out with your partner can definitely bring you closer.



8. If you were to advise a close friend or family member hot to follow in your fitness footsteps, what would you tell them?



If I was to advise someone of how to follow in my fitness footsteps I would tell them to above all stay in touch with how they truly feel about themselves and their desire to grow and improve.

Hit every workout like it is the only thing they have to do, the only thing standing in the way of them and their dreams, because in reality it is.



I would tell them not to sell themselves short by setting a goal of what they think they can achieve. They need to cling to their actual dream because they have no idea yet just how much they CAN achieve. And please give the same level of commitment to excellence that they would to perhaps a best friend or their job, to themselves.



Be that committed to yourself, and give yourself enough time to see the results. Don't give up! After you see those results but are not quite to your goal yet, don't settle. Don't give up.

And once you reach that goal, to keep those results, don't give up. I tell people all the time that they don't have to be who they have become, they can become who they want to be. If you are not happy with who you are, become someone else, it's that easy. And above all else, don't give up!



Thanks, Angela and congratulations on your success. Check out Angela's before and after pictures below.



Please, don't just read the interviews like Angela. Think about them. Angela, and other success stories have invaluable information that you can use to become a success story yourself. She is not different than you and her success can be yours.

To paraphrase a wonderful blurb in her interview, "You don't have to be who you've become, you can become who you want to be."



Please go to Angel a's Success Story to see Angela's amazing before and after pictures.

About the author:

Gregg Gillies is the founder of http://www.buildleanmuscle.com His articles have appeared in Ironman Magazine and he is a regular contributor to Body Talk Magazine. He has written two books, available at his site. He publishes a free newsletter, available at Fit Physique