MICROORGANISMS AND FOOD SPOILAGE
microorganisms and food spoilage (part 3/3)
hienemann texbook use only
- Created by: EClou
- Created on: 22-01-15 23:05
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- MICROORGA-NISIMS AND FOOD SPOILAGE
- Ways M. spoil our food
- 1. Visible growth of Ms on food e.g. Penicillium
- 2. Ms use an external digestion process
- 3. Bacterium Clostridium Botulinum produces toxin-botulin - causes botulism, 1ug can kill
- 4. Ms in food can cause infection e.g. salmonella
- prevention of spoilage
- 1. cooking
- denatures enzymes
- 2. Pasturising
- heating(72oC) and rapid cooling(4oC) kills Ms
- 3. Drying/ Salting/ Sugar coat
- dehydrate Ms by osmosis
- 4. Smoking
- smoke contains antibact. chems
- 5. Pickling
- acid denatures enzymes
- 6. Irridation
- ionising radiation disrupts DNA- kills
- 7. Cooling/ Freezing
- ****** enzyme activity to slow growth and reprod.
- canning/ vacuum packing/ plastic/paper packaging prevents aerobic resp.
- 1. cooking
- Untitled
- Foods made from Ms
- Yoghurt
- Lactobacillus uses lactose sugar in milk to make lactic acid
- Cheese
- rennet enzyme added-Lactobacillus causes curd
- can be flavoured e.g. by Penicillium
- Untitled
- Bread
- yeast -anaerobic resp-CO2-rise
- Alcohol
- yeast -anaerobic resp-CO2-rise
- Quorn a.k.a single-celled protein
- mycoprotein made by fungus
- Yoghurt
- advantages
- no welfare issues
- good source of protein for veggies
- production can be increased/ decreased according to demand
- Disadvantages
- protein must be purified to ensure its not contaminated
- people may not wanna eat fungal protein/food grown on waste
- isolation- Ms grown in huge fermenters and must be isolated from host material
- Ways M. spoil our food
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