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Lecture%2021 - Microbial Food Spoilage Patterns Zach Bent...

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Microbial Food Spoilage Patterns Zach Bent Teaching Assistant
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Approach to evaluate food spoilage • Identify the significant food characteristics • Determine which microbes are likely to be present on the food • Determine which of the microbes present can grow in the food • Among groups that can grow, which can grow the fastest • What will the fastest growing microbes do to the food?
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Indentifying food characteristics • Water activity • Acidity • Redox or atmosphere of storage • Temperature of treatment and storage • Chemical constituents – Energy sources available to the microbes – Presences of large molecular weight barriers – Presence of specific inhibitors
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Example: Water activity a w Foods 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 Honey Chocolate/Noodles/Chips Flour/Cereal Dried fruits/Jam Ham/Bread Dry sausage/Aged Cheese Tomato paste/Canned fruit Fresh foods 1 2 3 4 5 6 7 8 9 Microbes pH Molds/Yeasts
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Example: Water activity a w Foods 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 Honey Chocolate/Noodles/Chips Flour/Cereal Dried fruits/Jam Ham/Bread Dry sausage/Aged Cheese Tomato paste/Canned fruit Fresh foods 1 2 3 4 5 6 7 8 9 Microbes pH Enterics
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Example: Acidity pH Foods 1 2 3 4 5 6 7 8 9 Lemons Pickles Apples/Peaches/Raspberries Tomatoes Potatoes/Spinach/Asparagus Roast beef Ham/Chicken/Corn Shrimp Egg whites 1 2 3 4 5 6 7 8 9 Microbes pH Molds/Yeasts
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Example: Acidity pH Foods 1 2 3 4 5 6 7 8 9
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This document was uploaded on 03/29/2010.

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Lecture%2021 - Microbial Food Spoilage Patterns Zach Bent...

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