FSN 125 Lecture Notes - Lecture 8: Foodborne Illness, Listeria Monocytogenes, Protozoa
9 Nov 2017
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Document Summary
Morphology of bacteria study of the form of bacteria, covers features such as shape, size, cell structure, motility (ability to move in a liquid), and spore and capsule formation. Spore formation results as a survival mechanism to protect against hot/cold, desiccation, no food, etc. Most are incredibly heat resistant, can survive. F food protein, carbohydrates, fat. T temperature avoid 45f 140f. O oxygen in air or not in air . M moisture how much solvent to play in (water activity) Psychrotropic and mesophilic 45f 140f (danger zone) Increase temp, decrease time; decrease temp, increase time. Antimicrobial agents sugar, salt(s), acids, sulfites. Canning thermal processing (+heat & time) Drying thermal processing (+heat, -h2o, & time) Freezing thermal processing (-heat, time, &/or -h2o) Modified atmosphere packaging many products such as red meat, seafood, minimally processed fruits and vegetables, pasta, cheese, bakery goods, poultry, cooked and cured meats, ready meals and dried foods are packaged under ma (oxygen control)
