FOOD 2420 Chapter Notes -Fermentation Starter, Food Spoilage, Soil Contamination
14 Apr 2014
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Document Summary
Chapter 1 history and development of food microbiology. Discovery of microorganisms: the first person to see different types of microorganisms, especially bacteria, under and microscope was. Chapter 2 characteristics of predominant microorganisms in food. Their classification system is rather arbitrary and based on the types of disease they cause (such as hepatitis virus, causing inflammation of the liver cells), nucleic acid content (rna or dna, single stranded or double stranded), and morphological structures. In food, two groups of viruses are important: the bacterial viruses (bacteriophages) of starter culture bacteria and some foodborne pathogenic bacteria, and the human enteric pathogenic viruses associated with foodborne diseases. Aspergillus members have septate hyphae and produce black-colored asexual spores on conidia: able to grow in low aw and can grow in grains, causing spoilage. Involved in spoilage of food such as jams, cured ham, nuts, and fruits and vegetables (rot).
