FOOD 2420 Lecture 19: CHAPTER 19 – IMPORTANT FACTORS IN MICROBIAL FOOD SPOILAGE

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2420
• Professor: Shai Barbut

Document Summary

Food spoilage occurs as a consequence of either microbial growth in a food or release of microbial extracellular and intracellular enzymes in the food environment. Detectable parameters: change in colour, change in odor, change in texture, formation of slime, accumulation of gas, accumulation of liquid. Microorganisms have to get into the food from one or more sources: food environment should favour one for more types of contaminating organisms. Heat treated foods: microorganisms survive the specific heat treatment, get into food following heating. Raw and most processed foods normally contain many types of molds, yeasts and bacterial capable of multiplying and causing spoilage. Highest incidence of spoilage is caused by bacteria followed by yeasts and molds. To produce detectable changes microorganisms must multiply at certain levels; spoilage detection level. Bacteria and yeasts need to grow and reach approx. Spoilage detection level can range from 106-8 cells/g/ml.