FOOD 2010 Lecture Notes - Lecture 8: Foodborne Illness, Chymosin, Pectin
13 Apr 2018
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Document Summary
Foods that are high in protein exert a buffering effect such that the microorganisms are able to live in the food even if the ph is below levels. The hurdle concept is the process of introducing non-lethal combinations of factors that inhibit microorganisms. Microorganisms acquired during handling and processing of food. Microorganisms that survived the preservation and storage treatments applied to the food. Of the microorganisms found in food there are 3 common types: Fresh meat normally has a microbial load of approximately 103 total organisms per gram. The interior of the meat is free of contaminants and is sterile unless the animal previously had disease. Mechanically deboned meat: can have contaminants added by the machinery also through the addition of bone powder which raises the ph. Lactic acid bacteria: able to ferment sugars under anaerobic conditions toform lactic acid. Since fruits and vegetables have a low ph bacteria does not grow very well, however acid tolerant types can form.
