Microorganisms in Foods slides

Microorganisms in Foods slides - Microorganisms in Foods...

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Microorganisms in Foods Harrison FDST 4030/6030 1 Microorganisms in Foods FDST 4030/6030 Harrison FDST 4030/6030 Microorganisms in Food and Factors Affecting Them Hungate (1962) What kinds of organisms occur? What activities do they perform and how are these activities interrelated In what number does each kind of organism occur? What is the magnitude of its activity, and what factors influence this magnitude? Harrison FDST 4030/6030 Primary sources of microorganisms in foods Inhabitants Transients Harrison FDST 4030/6030 Primary sources of microorganisms in foods Soil and Water Plants and Plant Products Food Utensils Gastrointestinal Tract Food Handlers Animal Feeds Animal Hides Air and Dust Harrison FDST 4030/6030 Factors Associated with Food Spoilage Color defects Undesirable changes in texture Off-odor development Off-flavor development Slime development Any other changes that makes food undesirable Harrison FDST 4030/6030 Spoilage Typically from microbial action Initial microflora on food is highly variable Microbial diversity becomes less as spoilage progresses Can be influenced by storage and packaging conditions
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Microorganisms in Foods Harrison FDST 4030/6030 2 Harrison FDST 4030/6030 Spoilage ~10 6-7 cfu/cm 2 – defects may be noticed 10 7 cfu/cm 2 – off odors noticed 10 8 cfu/cm 2 – tacky/slime formation starts Harrison FDST 4030/6030 Microbial Changes – Types Proteolysis/Putrefaction Aerobic decomposition of proteins Anaerobic decomposition of proteins Decarboxylation and deamination can occur
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This note was uploaded on 09/30/2011 for the course FDST 4030 taught by Professor Harrison during the Fall '11 term at University of Georgia Athens.

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Microorganisms in Foods slides - Microorganisms in Foods...

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