Food preservation and microbial growth 2023 (2)

Food Spoilage

Any change in appearance, smell, texture, or taste of food that makes it unacceptable to the consumer.

Intrinsic Factors

Factors within the food itself that affect microbial growth, including water activity, pH, and nutrient content.

Extrinsic Factors

Environmental factors external to the food that influence microbial growth, such as temperature, humidity, and atmospheric gases.

Microorganisms

Organisms that can cause food spoilage, often leading to food shortages and economic loss.

Perishable Food

Food items that spoil quickly, such as meats, fish, and most fruits and vegetables.

Semi-perishable Food

Foods that have a longer shelf life than perishable foods but can still spoil, such as potatoes and nuts.

Non-perishable Food

Foods that have a long shelf life and do not spoil easily, such as sugar and flour.

Water Activity (aw)

A measure of the availability of water for use in metabolic processes; affects microbial growth.

Pickling

A food preservation method using anaerobic fermentation in brine or immersion in vinegar.

Pasteurization

A method of heat treatment that reduces the bacterial load in liquids, extending shelf life without sterilization.

Canning

A food preservation process in which food is sealed in containers and heated to kill spoilage microorganisms.

Irradiation

A food preservation technique that uses ionizing radiation to reduce contamination by bacteria, fungi, and insects.

High Pressure Processing (HPP)

A cold pasteurization technique where food is subjected to high levels of isostatic pressure to inactivate pathogens and extend shelf life.

Food Additives

Chemicals added to food to preserve flavor or enhance its taste and appearance.

Spoilage Organisms

Microorganisms, such as yeasts and molds, that are typically responsible for food spoilage.

Lyophilization

Also known as freeze-drying, a process in which food is frozen and water is removed under vacuum.

Chemical Preservatives

Substances added to food to prevent spoilage and extend shelf life.

Rancidity

A type of spoilage in fats and oils resulting in undesirable flavors and odors.

Proteolysis

The breakdown of proteins into amino acids by microorganisms during food spoilage.

Pectinolysis

The enzymatic breakdown of pectin in fruits, leading to soft rots.

Hydrolysis

The chemical breakdown of a compound due to reaction with water, often occurring in fats and carbohydrates during spoilage.

Exponential Phase

The phase of microbial growth where the population density increases rapidly, depending on growth conditions.

Food Safety

The practice of handling, preparing, and storing food in a way that prevents foodborne illness.

Cross-Contamination

The transfer of harmful bacteria or allergens from one food or surface to another, potentially causing foodborne illness.

Shelf Life

The length of time that food products remain safe to eat and retain their intended quality.

Foodborne Pathogens

Microorganisms that cause illness when consumed, including bacteria, viruses, and parasites.

Thawing

The process of bringing frozen food to a temperature where it is safe to cook and consume.

Refrigeration

The process of cooling food to slow down the growth of microorganisms and extend shelf life.

Freezing

A preservation method that involves lowering the temperature of food to inhibit microbial growth and enzymatic activity.

Food Preservation

Methods used to prevent food spoilage and maintain safety and quality during storage.

Fermentation

A metabolic process that converts sugars to acids, gases, or alcohol using microorganisms, enhancing food shelf life.

Hygiene Practices

Measures taken to maintain cleanliness and prevent contamination in food handling and preparation.

Food Microbiology

The study of microorganisms that inhabit, create, or contaminate food.

Shelf Stable

Foods that can be stored at room temperature for extended periods without spoiling.

Bacterial Growth Curve

A graphical representation of the growth of bacteria over time, including lag, exponential, stationary, and death phases.

Foodborne Illness

Disorders caused by consuming contaminated food, often resulting from bacteria, viruses, or parasites.

Sanitization

The process of reducing the number of microorganisms to safe levels on surfaces and equipment.

Temperature Danger Zone

The range of temperatures (40°F - 140°F) in which bacteria grow most rapidly.

Emulsification

The process of mixing two immiscible liquids, such as oil and water, often used in food preparation.

Thermal Processing

A method of preserving food by applying heat to destroy spoilage organisms and pathogens.

Food Safety Management System (FSMS)

A systematic approach to managing food safety risks, ensuring food safety from production to consumption.

Allergen Control

Measures taken to prevent cross-contact of allergens in food production and handling.

Traceability

The ability to track the production, processing, and distribution history of a food product.

Raw vs. Cooked Foods

Understanding the safety differences, storage, and handling requirements between raw and fully cooked food items.

Chilling

Rapid cooling of food to inhibit microbial growth, commonly used during food processing and storage.

Germination

The process where seeds sprout into new plants; in food, it can affect nutrient availability and safety.

Natural Preservatives

Substances derived from natural sources that are used to extend shelf life and maintain food quality.