FABS 210 Lecture Notes - Lecture 17: Vapor Pressure, Escherichia Coli, Food Spoilage
16 Jan 2018
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Document Summary
Food spoilage: any change in appearance, small, or taste of a food product that makes it unpalatable to the consumer. The chemical composition of a good determines it susceptibility to microbial spoilage: High moisture content: more susceptible to micro-organisms growth. Perishable foods have higher moisture content than nonperishable foods. N is proportional to the starting number of bacteria. Spoilage detectable when > 1-10 million cells / gram food. E. coli has a doubling time of about 20 minutes. Methods for slowing spoilage and preventing food borne disease. When you drop the temperature biological activity slows down. Pickling / acidity - ph range is critical in how fast they grow. In digestion, the stomach is very acidic so they will kill microorganisms. Drying and dehydration - no water content no growth will happen. Some will generates pores but for the most part you need water. Heat - micro-organisms in a hot temperature can stunt growth.
