FDSC 200 Lecture Notes - Lecture 15: Listeria Monocytogenes, Maple Leaf Foods, Food Microbiology

• School: McGill University
• Department: Food Science
• Course: FDSC 200
• Professor: Lawrence Goodridge

Document Summary

population could increase to 6 billion in 8 hours: bacteria, single-cell organisms, spherical, rod-shaped or spiral, dimensions are on the order of 1-4 microns (1-4 m, bacteria can enter small openings: bruises on fruits and vegetables : some bacteria form spores, a dormant, largely dehydrated state, spores are extremely resistant to adverse conditions (heat) & can survive without nutrients. extremely difficult to destroy: spores can reactivate to become vegetative cells once more when environmental conditions become more favourable, yeasts: All microorganisms are capable of degrading food systems enzymatically: microorganisms are basically enzyme factories, many are specialized in terms of the substrate they attack: sugars, proteins, polysaccharides or lipids: microbial degradation can result in, textural changes, off-flavors (such as putredaction, rancidity, production of gases, acids, slimes (polysaccharides, production of alcohol. Environmental conditions & their effect on microorganism growth: moisture content in food, almost all microorganisms grow well in high moisture conditions.