Chapter 25 - Food Microbiology Microorganisms are involved...

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Food Microbiology Microorganisms are involved in producing many foods and beverages Characteristic flavors, aromas, and consistencies of various foods result from the process of fermentation Microbial metabolism also acts as a preservative, destroys many pathogenic microbes and toxins, and can add nutritional value in the form of vitamins and other nutrients Microbes are used in food production and to control microbial activity that would otherwise result in food spoilage
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Food Microbiology The Roles of Microorganisms in Food Production – Bread • Fermentation in food microbiology refers to any desirable change that occurs to a food or beverage as a result of microbial growth • Spoilage denotes unwanted change to a food that could occur for various reasons – Undesirable metabolic reactions – Growth of pathogens – Presence of unwanted microorganisms in the food
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Food Microbiology The Roles of Microorganisms in Food Production – Bread • Commercial food and beverage production often rely on the use of a starter culture – Starter cultures are composed of known microorganisms that perform specific fermentations consistently • Many common products are the result of fermentation of vegetables, meats, and dairy products
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Food Microbiology
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Food Microbiology The Roles of Microorganisms in Food Production – Products of alcoholic fermentation • Alcoholic fermentation is the process by which various microorganisms convert simple sugars such as glucose into alcohol (ethanol) and carbon dioxide (CO 2 ) • Specific starter cultures are used in the large-scale commercial applications of alcohol fermentation • Various alcoholic products can be made through fermentation
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Food Microbiology
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Food Microbiology
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Food Microbiology The Causes of Food Spoilage – Food spoilage results from intrinsic or extrinsic factors Intrinsic factors are those that are inherent properties of the food itself Extrinsic factors are those involved with the processing or handling of food rather than with the food itself
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Food Microbiology
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Food Microbiology Classifying Foods in Terms of Potential for Spoilage – Three categories based on likelihood of spoilage Perishable – Tend to be nutrient rich, moist, and unprotected by rinds or coverings and need to be kept cold Semi-perishable – Can store in sealed containers for months without spoiling – Many fermented foods are semi-perishable Nonperishable – Usually dry or canned foods that can be stored almost indefinitely without spoiling – Often are nutrient poor, dried, fermented, or preserved
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Food Microbiology The Prevention of Food Spoilage
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Chapter 25 - Food Microbiology Microorganisms are involved...

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