BIOL 3052 Lecture Notes - Lecture 1: Enterotoxigenic Escherichia Coli, Listeria Monocytogenes, Food Microbiology
29 Jan 2017
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Document Summary
The most prevalent microbiological problem facing the food industry is simple spoilage by bacteria, yeasts, or molds that are not hazardous to health. Chilling slows spoilage; proper freezing, drying, canning, and pickling arrest it completely. Chilled foods must be transported to the consumer before spoilage microorganisms make them unfit for consumption. The problems of spoilage in the other processes arise only upon departure from established techniques. The incidence of product spoilage can be greatly reduced and shelf-life extended by taking appropriate precautions. The popularity of refrigerated/chilled foods is increasing at a surprising rate. Most of these produ(cid:272)ts are (cid:272)o(cid:374)(cid:448)e(cid:374)ie(cid:374)t to use a(cid:374)d ha(cid:448)e a (cid:862)(cid:272)lose to fresh(cid:863) i(cid:373)age. O(cid:373)e of these products are partially cooked or processed prior to chilling. This heat redu(cid:272)es the (cid:373)i(cid:272)ro(cid:271)ial populatio(cid:374) (cid:271)ut does (cid:374)ot re(cid:374)der it (cid:862)(cid:272)o(cid:373)(cid:373)er(cid:272)ially sterile. (cid:863) Because of this, refrigerated foods have a limited shelf-life. That is affected by temperature and customer abuse.
