MICROM 301 Chapter 30: Chapter 30
29 Nov 2017
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Fermented foods: intentionally altered during production by carefully controlling the activity of bacteria, yeasts, or molds. Refers to only those metabolic activities that use pyruvate or another organic compound as an electron acceptor, with the results that alcohols and acids are produced. A food product considered by one cultural population to be fermented may be considered spoiled by another. Food spoilage: microbial growth on food that lead to deterioration in quality. Foodborne illnesses can be prevented by freezing food, adding preservatives. Factors influencing the growth of microorganisms in foods. Bacteria generally predominate in fresh meats and other moist, ph- neutral, nutrient-rich foods (yeasts and molds) Fresh meats and water have a lot of water to support growth of microbes. Jams and jellies are most, but water is chemically interacting with sugar, unavailable for microbes. Water activity: aw, amount of water available in foods. Staphylococcus can grow on dry, salty surfaces of skin, can grow at 0. 86 grow at 0. 86.
