FACTORS AFFECTING MICROBIAL GROWTH IN FOODS 食品微生物生长的影响因素.pptVIP

COURSE SYNOPSIS Taxonomy, ecology, biochemistry and analytical technology of food microorganisms. Sources of microorganisms in food; distribution, role and significance of microorganisms in foods, intrinsic and extrinsic parameters of foods that affect microbial growth; food spoilage. Food-borne diseases and fermentations; indices of food sanitary quality and food microbiological standards. Principles of food preservation: high temperature, low temperature, radiation, pressure, use of additives, drying, The microbiology of local food stuffs: gari, palm wine, ogi, foofoo etc; microbiology of the dairy industry; COURSE SYNOPSIS CONT’D Investigation of food-borne disease outbreaks, food sanitation control and inspection. Emphasis should be on new developments in food microbiology such as exploitation of microorganisms in novel processes for the production of food ingredients.  Factors that affect microbial growth are: Intrinsic factors: Factors inherent to the food. They are chemical and physical characteristics of food. Extrinsic factors: Storage conditions of the food i.e. properties of the environment in which the food is stored. Intrinsic factors include: Acidity (pH) Water activity (aw) Oxidation- reduction potential/ redox potential (Eh) Nutrient content Presence of antimicrobials Biological structures Presence and activities of other microorganisms Acidity (pH) Microorganisms are able to grow in an environment with a specific pH, as shown in table 1: Microoganisms Min. pH value Opt. pH value Max. pH value Gram +ve bacteria 4.0 7.0 8.5 Gram –ve bacteria 4.5 7.0 9.0 Yeasts 2.0 4.0- 6.0 8.5- 9.0 Molds 1.5 7.0 11.0 Some bacteria are: Acidophilic bacteria e.g. Lactic acid bacteria (pH 3.3 – 7.2) and acetic acid bacteria (pH 2.8 – 4.3). Basophilic bacteria e.g. Vibrio parahaemolyticus (pH 4.8- 11.0) and Enterococcus spp (pH 4.8- 10.6). Increasing the acidity of foods either through fermentation or the addition of weak acids could be used as a p