BIOS 350 Lecture Notes - Lecture 13: Intracellular Parasite, Aureus, Botulinum Toxin
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31. 6 food spoilage and food preservation: heating, used to reduce the bacterial load (i. e. , pasteurization) of a product or to actually sterilize it (i. e. , canning) Failure results in swollen cans (do not eat!) 31. 6 food spoilage and food preservation: drying and dehydration, moisture content (water activity) is critical for microbial metabolic processes. Sugar and salt reduce the availability of water for microbial growth (in effect, dehydrating it) 31. 6 food spoilage and food preservation: many common foods are preserved, produced, or enhanced by the actions of microbes. Fermentation is the anaerobic catabolism of organic compounds (generally carbohydrates) Important bacteria in the fermented food industry are lactic acid bacteria, propionic acid bacteria, and acetic acid bacteria. Products of fermentation include yeast bread, cheese, yogurt, buttermilk, sausage, sauerkraut, and soy sauce (figure 31. 8) Food poisoning (also called food intoxication: disease that results from ingestion of foods containing preformed microbial toxins.
