factors involved with the processing/ handling of food; not the food itself

tend to be nutrient rich, moist, and unprotected by covering (rind)

semi-perishable foods

can store in sealed container for months without spoiling; many fermented foods

usually dry or canned foods that can be stored almost indefinitely without spoiling

high protein food spoilage

proteolysis/putrefacation, release smelly amines like cadaverines

high carbohydrate spoilage

first signs indicated by fungi, not smelly

cause fruits and vegetables to soft rot because it produces hydrolytic enzymes

arbitrary number assigned on how moist something is

organisms can tolerate high salt/ sugar content

organisms prefer low water availability

found in oils of cloves - euglenol

antimicrobial sulfur compound found on garlic

found in tears, egg yolk contains this; egg yolks are usually the ones to contaminate; spoilage of eggs by Proteus yields H2S

catechins found in unfermented green teas

lower temperature = reduce microbial growth and prolong storage

reduce moisture = prolong storage

shrink wrap allows for oxygen diffusion; increase oxygen leads to increased growth of microbes on surface

methods of prevention for food spoilage

industrial canning, pasteurization, lyophilization, gamma irradiation

eliminates mesophilic bacteria and endospores

reduces number of microbes but not all die; used with delicate food and beverages

Food is frozen then vacuumed out are its ice crystals

penetrates food and damages DNA of microbes

GOOD - inhibits growth of Clostirdium botulinum,nitric acid + meat keeps meat red

naturally producing bacteriocin made by Lactococcus lactis

plant added in production of beer for flavoring

fermented into beer; liquid remaining after barley solid is removed

dark, S. Cervisiae, top fermenting yeast

light, S. Carlsbergensis, bottom fermenting yeast

an enzyme added to help with coagulation of casein

Aspergillus oryzae (fungi)+ wheat + soybeans

Koji and salt solution that sits for a year to ferment

Pediococcus soyae and Lactobacillus

produce acids in production of soy sauce

produces small amount of alcohol in production of soy sauce

inherent properties of the food itself

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UOP Microbiology

Lecture 24: Food Microbiology

Question	Answer
extrinsic factors	factors involved with the processing/ handling of food; not the food itself	temperature, humidity, pressure
perishable foods	tend to be nutrient rich, moist, and unprotected by covering (rind)	need to be refrigerated; Ex) milk
semi-perishable foods	can store in sealed container for months without spoiling; many fermented foods
non-perishable foods	usually dry or canned foods that can be stored almost indefinitely without spoiling
high protein food spoilage	proteolysis/putrefacation, release smelly amines like cadaverines
high fat food spoilage	lipid hydrolysis	rancid fatty acids
high carbohydrate spoilage	first signs indicated by fungi, not smelly
Erwinia carotovora	cause fruits and vegetables to soft rot because it produces hydrolytic enzymes
low pH	favors molds or yeasts	Ex) orange
high pH	favors bacteria	Ex) meat = alkaline
water activity	arbitrary number assigned on how moist something is
osmophillic	organisms can tolerate high salt/ sugar content
xerophillic	organisms prefer low water availability
aldehydes	found in oils of cinnamon	natural antimicrobial agents
phenol	found in oils of cloves - euglenol	natural antimicrobial agents
benzoic acid	cranberries	natural antimicrobial agents
allicin	antimicrobial sulfur compound found on garlic	natural antimicrobial agents
lysozyme	found in tears, egg yolk contains this; egg yolks are usually the ones to contaminate; spoilage of eggs by Proteus yields H2S	natural antimicrobial agents
Polyphenols	catechins found in unfermented green teas	natural antimicrobial agents
Temperature	lower temperature = reduce microbial growth and prolong storage
humidity	reduce moisture = prolong storage
atmosphere	shrink wrap allows for oxygen diffusion; increase oxygen leads to increased growth of microbes on surface
methods of prevention for food spoilage	industrial canning, pasteurization, lyophilization, gamma irradiation
Industrial canning	eliminates mesophilic bacteria and endospores	hyperthermophllic microbes remainbut cannot grow at room temperatuer
pasteurization	reduces number of microbes but not all die; used with delicate food and beverages
lyophilization	Food is frozen then vacuumed out are its ice crystals
gamma irradiation	penetrates food and damages DNA of microbes
sodium nitrate	GOOD - inhibits growth of Clostirdium botulinum,nitric acid + meat keeps meat red	BAD - reacts with amines leads to carcinogens
GRAS	generally recognized as safe
nisin	naturally producing bacteriocin made by Lactococcus lactis
hops	plant added in production of beer for flavoring
wort	fermented into beer; liquid remaining after barley solid is removed
ale	dark, S. Cervisiae, top fermenting yeast
lager	light, S. Carlsbergensis, bottom fermenting yeast
Swiss Cheese	Propionibacterium shermanii
Roquefort Cheese	Penicillium roqueforti
rennin	an enzyme added to help with coagulation of casein
soy sauce	Aspergillus oryzae (fungi)+ wheat + soybeans
Koji	name of fungus covered mixture
Moromi	Koji and salt solution that sits for a year to ferment
Pediococcus soyae and Lactobacillus	produce acids in production of soy sauce
Saccharomyces rouxii	produces small amount of alcohol in production of soy sauce
intrinsic factors	inherent properties of the food itself	pH, presence of natural microbiota, physical structures, food composition, water activity

Created by: acho4

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