BIOL 3052 Study Guide - Midterm Guide: Acrylate, Sulfide, Raw Milk
16 Feb 2017
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Microbial spoilage due to microbial growth or microbial enzymes. Oxidation of fat, oxidative browning of fruits and vegetables, autolytic degradation of veggies by pectinases. Any change in colour, odour, flavour, texture (metabolism), formation of slime (exopolysaccharides), gas or foam (metabolism), liquid (exudate, purge). Intrinsic parameters of food favour growth: microorganisms enter food (see sources chapter 1), food must be stored (or abused) at temperatures that enable growth, food is stored under conditions of growth for sufficient length of time to accumulate. * if food is less favourable for bacteria and yeasts, molds can become more prevalent. The spoilage detection level is the amount of microbes present to detect in a sample. In general, this is 107 cells/g, /ml or /cm2 (10 million cells) Initial load and higher storage temperatures may cause cells to reach this limit faster than normal. Foods contain many microbes, but when spoiled only contain 1 or 2 predominantly.
