Food Science 6a - Lecture 2: FAT TOM Lesson 6 1. 6 Basic...

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Lecture 2: FAT TOM Lesson 6 1. 6 Basic Factors which Affect Microbial Growth 1. FAT TOM i. Food, Acidity, Time, temperature, oxygen, moisture 2. F = FOOD 1. Microogrganism need food to survive. In General microbes grow rapidly whne there is a rich source of nutrients. 3. A = ACIDITY pH Acid [H + ] Scientific Notation Acid/Base 1 .1 1E-1 2 .01 1E-2 3 .001 1E-3 4 .0001 1E-4 acid 7 .0000001 1E-7 Neutral 8 .00000001 1E-8 base 9 .000000001 1E-9 Key points in the relationship between pH and acidity: Food Item pH Food Item pH Lemons 2.2 Beef 6 Oranges 3 Chicken 6 Strawberries 3 Chicken 6 Grapes 4 Lettuce 6 1
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Lesson 6 Tomatoes 4 Fish 6.5 Cheese 5 Milk 6.2 Carrots 6 Seafood 7.5 Potatoes 6 Egg white 8 4. T = TIME Generation time – Time (hrs) Total Cells 0 1 0.5 2 1 4 1.5 8 2 16 2.5 32 3 64 10 1,048,576 Phases of Microbial Growth Lag- gearing up for growth Log-exponential growth Stationary-death balances growth Death-decrease in cell number due to death 5. T = TEMPERATURE Mesophiles-warm loving(80-90)
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Food Science 6a - Lecture 2: FAT TOM Lesson 6 1. 6 Basic...

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