FoodMicrobiology教学教程幻灯片.pptVIP

Radiation ultraviolet (UV) radiation used for surfaces of food-handling equipment does not penetrate foods Gamma radiation use of ionizing radiation (gamma radiation) to extend shelf life or sterilize meat, seafoods, fruits, and vegetables Detection of Food-Borne Pathogens must be rapid and sensitive methods include: culture techniques – may be too slow immunological techniques - very sensitive molecular techniques probes used to detect specific DNA or RNA sensitive and specific Food Microbiology Lecture #9 Conditions for Spoilage Water pH Physical structure Oxygen temperature Microorganis