MIC 201 Lecture Notes - Lecture 50: Hazard Analysis And Critical Control Points, Aspergillus Oryzae, Sulfur Dioxide
Document Summary
Shellfish concentrate microbes by filtering from contaminated water transmitted to foods. Several conditions can determine if spoilage will occur: the composition of food determines what microbes may be present. For example, carbohydrate or protein content: the microorganisms responsible for spoilage produce specific products, yeast converts carbohydrate to alcohol. Some bacterial species break proteins into amino acids: they then break down amino acids, yielding a foul odor, carbohydrate metabolism gives off acid and gas. Poultry and eggs can spoil quickly: contamination usually stems from infections in the bird, like. Salmonella sp: chlamydia psittaci, bacteria can penetrate egg membranes and infect the yolk, breads and bakery products can support bacterial and fungal growth. Spores can survive baking: cream fillings and toppings can contain contaminants. Some bacterial species cause curdling by breaking down casein proteins: this is a critical step in cheese production, coliform bacteria can curdle proteins produce so much gas that explosions occur, ropiness can occur if capsule-producing bacteria contaminate milk.
