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Microbiology

QuestionAnswer
Potato Blight Phytophthora infestans- potatoes
Mould Asperelligus sp. Penicillum sp.- Bread
White Fluff & Green discoloration Mucor sp. & Psuedomonas- Meat
Difference between Perishable, Semi-Perishable and Non-Perishable High water activity, intermediate water activity and low water activity
Water, pH, Physical structure, competition, nutritional composition Intrinsic factors high-low neutral- low/acidic no rind/skin-rind/skin no microbial population-microbial population rich-limited
processing, preservatives, storage temp, packaging Extrinsic factors unprocessed-processed without-with warm-cold exposed-wrapped/sealed
Water actvity free water available in a product relative to the vapor pressure of pure water =1.0
Addition of solutes decreases water activity
0.9,0.6.0.93,0.98 0.6 no microbial growth 0.9 most bacteria unable to grow 0.93 spoilage due to yeast and fungi 0.97- no growth gram -ve 0.93-0.98 no gram +ve growth
Prevent Growth Competition Pickle Dry and add preservatives
Competition Rapid Growth and Outcompete (high numbers) Sourdough bread Sauerkraut
Created by: mlia
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