MIC 201 Lecture Notes - Lecture 50: Sauerkraut, Foodborne Illness, Food Preservation
Document Summary
The microbiology of foods is discussed in chapter 25 from three major viewpoints. First, food spoilage is considered under the general headings of conditions and chemistry of spoilage and the microbial flora of various foods subject to spoilage. Second, the discussion of food preservation considers heat, low temperature, drying, use of chemicals, and other methods employed to retard spoilage. Third, the chapter focuses on some of the roles microorganisms play in producing certain foods and dairy products we eat. On completing the chapter, you should be able to answer the following questions: a. Distinguish between the various conditions that can affect spoilage in foods, such as water, ph, physical structure, chemical composition, oxygen, and temperature. Write a paragraph on the spoilage of meats and fish with emphasis on the types of spoilage expected and the organisms involved. Assess the importance of salmonella contamination in poultry and eggs, and identify other contaminating microorganisms that also may be involved in their spoilage.
