Lecture 14 - Section II: Growth and Survival of...

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Section II: Growth and Survival of Microorganisms in Food
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Food Safety/Spoilage Food Safety microbiologists Minimizing microbial pathogens in food Food Spoilage microbiologist Minimizing microbial deterioration of food Strategies overlap
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Spoilage Less time trying to prevent the occurrence and more time to prevent them from proliferating Learn about factors that affect microbial populations in foods and how to manipulate them GROWTH versus SURVIVAL Microbes can be dormant, non-growing, but still alive GROWTH-active reproduction leading to proliferation SURVIVAL-retention of the ability to grow if and when the conditions are favorable for growth Food treatment that prevents growth of microbes may not kill them
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Section overview Goal: Understand the parameters governing microbial growth and survival Ways in which we can manipulate these parameters to our advantage Food safety Food spoilage Major parameters Physico-chemical properties of food (intrinsic properties) Conditions of storage environment (extrinsic properties)
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Temperature
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Temperature Most often used to control microbes Cook, refrigerate, freeze Understand effect of temperature on microbes Design treatments powerful enough to preserve food while minimizing damage to quality
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Bacterial Growth Lab: Growing bacterial population doubles at regular intervals 1, 2, 4, 8 etc 2 0 , 2 1 , 2 2 , 2 3 …2 n (n=no. of generations) Geometric progression Binary fission
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Growth Curve Lag phase: cells adjust to the new medium
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This note was uploaded on 03/05/2010 for the course FST FST 104 taught by Professor Carold'lima during the Winter '10 term at UC Davis.

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Lecture 14 - Section II: Growth and Survival of...

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