Food Microbiology.ppt

Conditions for Spoilage Microorganism Growth in Foods Intrinsic Factors composition pH presence and availability of water oxidation-reduction potential altered by cooking physical structure presence of antimicrobial substances Composition and pH putrefaction proteolysis and anaerobic breakdown of proteins, yielding foul-smelling amine compounds pH impacts make up of microbial community and therefore types of chemical reactions that occur when microbes grow in food Water availability in general, lower water activity inhibits microbial growth water activity lowered by: drying addition of salt or