Food Microbiology
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40 Terms
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What are 2 factors that determine food spoilage?
1. Intrinsic factors
2. Extrinsic factors
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Intrinsic factors
\-Attributed to food itself
\-pH
\-Water availability
\-How food is prepared
\-pH
\-Water availability
\-How food is prepared
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How does pH affect food spoilage?
Low pH favors fungi (yeasts) which creates an issue with canned vegetables
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What is used to preserve vegetables?
Ascorbic acid
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How does water availability affect food spoilage?
\-Produce hypertonic environment causing water to leave microbes’ cells and preventing growth
\-Although cells are still present, they’re dormant
\-Although cells are still present, they’re dormant
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How does cooking with water affect food spoilage?
Promotes microbe growth
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Grinder source contamination
Inoculates material and creates a well aerated high surface area that microbes can easily colonize and start growing
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Extrinsic factors
\-Attributed to the environment
\-Temperature
\-Relative humidity
\-O2 concentration
\-Temperature
\-Relative humidity
\-O2 concentration
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How does temperature affect food spoilage?
\-Cardinal temp promotes growth
\-No significant growth below freezing
\-No significant growth below freezing
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How does relative humidity affect food spoilage?
\-High humidity promotes microbe growth
\-Microbe growth produces H2O vapor that creates more humidity
\-Microbe growth produces H2O vapor that creates more humidity
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How does O2 concentration affect food spoilage?
Microbes have various types of cellular respiration
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Sanitation
\-Removal of microbes
\-Involves filtration of liquids and trimming of solids
\-Involves filtration of liquids and trimming of solids
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Low temperature control
\-Reduce/inhibit most microbial growth
\-Refrigeration
\-Refrigeration
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Psychrophiles
Capable of growth at low temperatures
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High temperature control
\-Pasteurization
\-Sterilization
\-Canning
\-Dehydration
\-Sterilization
\-Canning
\-Dehydration
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Pasteurization
Elevated temps kill/inactivate microbes
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Sterilization
Kill microbes with high heat and pressure
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Canning
\-Heat to kill/inactivate microbes
\-Do not reach sterilization heat and pressure since food and cans cannot handle it
\-Fast cool reduces pressure in can by about 1 atm
\-Do not reach sterilization heat and pressure since food and cans cannot handle it
\-Fast cool reduces pressure in can by about 1 atm
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Chemicals
Preservatives that chemically inhibit growth
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Radiation (MREs)
\-Relatively new
\-Gamma radiation
\-Gamma radiation
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Gamma radiation
\-Penetrates and produces peroxide which causes cells to oxidize to death
\-Used on moist foods
\-Used on moist foods
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Nuclear reactor
Food travels on conveyor belt through cobalt reactor
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Why is detecting microorganisms on food so challenging?
\-Many are fastidious (long culture times)
\-Low numbers of pathogens so isolation is difficult
\-Food has already been consumed by the time there is recognized contamination
\-Low numbers of pathogens so isolation is difficult
\-Food has already been consumed by the time there is recognized contamination
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What are three ways to detect a microorganism?
1. Florescent antibodies against toxins
2. ELISA (enzyme linked immunoassays)
3. DNA probes
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Florescent antibodies against toxins
\-Food washed with florescent antibody and run under UV light
\-If it glows, microbe is present
\-If it glows, microbe is present
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Fungi
\-Found on grains - ergotism and aflatoxins (detected with UV light)
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Meat bacteria
Undergo proteolysis and putrefaction
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Proteolysis
Enzymes breaking down proteins into amino acids
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Putrefaction
Process of decaying
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Dairy bacteria
\-Mostly acid producing
\-Many grow on teat itself
\-Fungi can take over after bacteria
\-Many grow on teat itself
\-Fungi can take over after bacteria
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Fruits and veggies bacteria/fungi
\-Bacteria - soft rot
\-Fungi - molds
\-Fungi - molds
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What are examples of purposely spoiled food?
\-Fermented dairy products (yogurt, acidophilus milk, cheese)
\-Bread
\-Meat and fish
\-Beer and wine
\-Soybeans
\-Cabbage
\-Bread
\-Meat and fish
\-Beer and wine
\-Soybeans
\-Cabbage
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Yogurt
Primarily lactobacillus
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Acidophilus milk
Bacteria use lactose in milk so milk becomes acidified
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Cheese
Fungi and molds
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Bread
Made with yeast
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Fermented meat and fish
Sausages and country cured hams
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Bear and wine
\-Hops, malt, and wine made from yeast
\-When fermentation goes wrong it creates vinegar
\-When fermentation goes wrong it creates vinegar
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Soybeans
Tempe, soy sauce., miso from fungi
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Cabbage
Kimchi and sourcrout from bacteria
Note 
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