FOOD 2010 Chapter Notes - Chapter 10: Udder, Cellulose, Psychrophile
31 Jan 2015
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Document Summary
Food microbiology is the study of microorganisms in foods: bacteria, fungi (yeasts and molds), protozoa and viruses. Microorganisms are living entities that are too small to be seen by the naked eye. Microorganisms utilize organic matter in nature to form inorganic compounds. Parasites and viruses depend on a living host to obtain nutrients and carry out metabolic processes required for growth. Procaryotes: organisms with no nucleus in their cells (bacteria) Eucaryotes: organisms whose cells have nuclei (fungi, protozoa, plants and animals) Viruses are neither because they are non-cellular, but they are still considered a lifeform. Spore development occurs in response to unfavorable growth conditions, such as lack of nutrients or lack of water. In this state bacteria are able to significantly increase their survival to processing treatments such as heating, drying and irradiation. Molds are multi- or uni- cellular, found in decaying matter. Some molds produce toxins, antibiotics and even enzymes that are useful in food production.
