Food Microbiology Parameters

A set of flashcards covering key concepts related to food parameters affecting microbial growth.

Intrinsic Parameters

Inherent parts of food tissues, including pH, water activity, oxidation-reduction potential, nutrient content, and antimicrobial constituents.

pH

A measure of acidity or alkalinity of a solution; it affects the growth rate of microorganisms.

Microorganism Tolerance Levels

Different microorganisms have varying pH tolerances: Molds (widest), Yeasts (high), Bacteria (narrowest).

Oxidation-Reduction Potential (Eh)

A measure of the ease with which a substrate loses or gains electrons, influencing microbial growth.

Water Activity (Aw)

The measure of available water in foods that affects microbial growth; determined by the ratio of vapor pressure.

Adaptive Mechanisms for Acid Stress

Responses of microorganisms to survive in low pH environments.

Hurdle Technology (HT)

A combination of existing and novel preservation techniques designed to create multiple preservative factors against microorganisms.

Antimicrobial Constituents

Natural components in food (like lysozyme in egg whites and essential oils in plants) that inhibit microbial growth.

Nutrient Content

Includes carbohydrates, proteins, fats, vitamins, and minerals that are crucial for microbial growth.

Effects of pH on Microbes

The type of microorganisms can influence their growth rate and ability to survive in food during processing.