FOOD 2150 Lecture Notes - Lecture 6: Water Activity, Relative Humidity, Food Microbiology

76 views2 pages

Document Summary

Matching the supply of food with the demand in both time and space. Adequate shelf-life: limiting spoilage, days to months. Quality: nutritional and aesthetic (ensuring that the process doesn"t affect the quality) Cannot be seen with the naked eye. Easily transferred by living and non-living things (cough, sneeze, clothing, people) Need moisture, food, congenial temperatures for survival, absence of antimicrobial constituents. Nutrients are used up, end products are inhibitory. Sporeformers: highly resistant form for adverse conditions, little cocoon around itself. Hand sanitizer can completely remove bacteria, but is not always a good thing. Factors affecting microbial growth: intrinsic parameters (inherent to the food) Biological structures: barriers that keep microorganisms out (fruit skin) Nutrient content (organism specific: they all need energy, c, n, certain vitamins, minerals) Ph and organic acids (ph 7, neutral low, medium, high acid foods and tolerances, acid production) Free water aw = 1. 0 (lots of water available)

Get access

Grade+20% off
$8 USD/m$10 USD/m
Billed $96 USD annually
Grade+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
40 Verified Answers
Class+
$8 USD/m
Billed $96 USD annually
Class+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
30 Verified Answers

Related Documents