Transcription of Chapter 41
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Chapter 41
Microbiology of Food 1 41 Copyright McGraw-Hill Global Education Holdings, LLC. Permission required for reproduction or display. microbial growth and Food Spoilage Results from growth of microbes in food alters food visibly and in other ways, rendering it unsuitable for consumption(this is not the same as foodborne pathogens) Involves predictable succession of microbes Different foods undergo different types of spoilage processes Toxins are sometimes produced Food spoilage bacteria are not specifically pathogenic bacteria 2 microbial growth and Food Spoilage microbial growth is controlled by intrinsic factors factors related to the food itself extrinsic factors environment where food stored 3 Intrinsic factors Food composition - carbohydrates mold predominates degrades food by hydrolysis little odor ergotism hallucinogenic alkaloids released by Claviceps purpurea may cause death 4 Intrinsic factors Food composition proteins or fats bacterial growth predominates Putrefaction proteolysis and anaerobic breakdown of proteins.
Microbial Growth and Food Spoilage • Microbial growth is controlled by – intrinsic factors • factors related to the food itself – extrinsic factors
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