Micro-organisms and Food
- Created by: alanahart
- Created on: 31-05-15 11:13
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- Micro-organisms and Food
- How micro-organisms spoil our food
- Visible growth of organisms on food, e.g. fungi. Mould grows for a few days before it becomes noticeable as mould.
- Micro-organisms externally digest, releasing enzymes and absorbing nutrients when food molecules breakdown. Food will smell sweet and turned to mush.
- Some bacteria produce toxin. Toxin in food can kill, e.g. botulin.
- Presence of some m.organisms in food can cause infection, e.g. salmonella.
- How we prevent spoilage
- Cooking
- Heat denatures enzymes, killing the m.organisms.
- Drying, salting and coating in sugar
- Dehydrate m.organisms as water leaves by osmosis.
- Smoking
- Food develops hard and dry outer surface and smoke has anti-bacterial chemicals.
- Pickling
- Acidic pH to kill m.organisms by denaturing enzymes.
- Irradiation
- Ionising radiation kills m.organisms by disrupting DNA structure.
- Pasteurising
- Heat to ~72oC for 15secs and cooling rapidly to kill m.organisms.
- Cooling and Freezing
- Slows down enzymes activity so reproduction is slow.
- Cooking
- How micro-organisms spoil our food
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