feb 11 - Microbiological Food Safety Feb 11 FOOD...

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Microbiological Food Safety Feb 11
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FOOD PRESERVATION s A variety of methods and treatments have been developed literally since antiquity that serve to protect unstable foods and render them resistant or impervious to microbial growth
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PREVENTING THE GROWTH OF MICROORGANISMS s To grow, microorganisms require: s moisture (free or available water) s suitable nutrient material s time s and the right environment in terms of pH, temperature and oxygen supply
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Water Activity and Foods
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PREVENTING THE GROWTH OF MICROORGANISMS s Reduce available water s Drying s Addition of salt or sugar
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THE pH GROWTH OF MICROORGANISMS
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PREVENTING THE GROWTH OF MICROORGANISMS s Lower the pH s No pathogenic microorganism will grow below pH 4.6
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PREVENTING THE GROWTH OF MICROORGANISMS s Lower the pH s Addition of acid(s) (e.g., pickling) s Fermentation (e.g., lactic acid fermentation which converts sugar into lactic acid)
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PREVENTING THE GROWTH OF MICROORGANISMS s Lower the temperature s Refrigeration s Freezing
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Viruses
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Viruses s
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feb 11 - Microbiological Food Safety Feb 11 FOOD...

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