PPT-Microbial spoilage of foods

Cause of spoilage Spoilage may be due to one or more of the following 1 Growth and activity of microorganisms 2 Insects 3 Action of the enzymes of the plant or animal food 4 Purely chemical reactions ie those not . INTRODUCTION. Milk products include milk, cream, butter, frozen deserts, cheese, fermented milks, condensed & dried milk products.. The nutritional qualities of milk & milk products make the desirable foods for humans and young animals.. of cereals &cereal products. . CONTAMINATION. The exteriors of harvested grains retains some of the natural flora they had while growing plus contamination from soil ,insects & other sources. . Co-Principal Investigators - . Amber Avant. Bailey Crosby. Morgan Dandridge. Megan DeWitt. Casey Powell. Milk Spoilage . -. the point at which milk becomes unwholesome. Milk will have a bad odor . 1. 19. Copyright © McGraw-Hill Global Education Holdings, LLC. Permission required for reproduction or display.. Introduction to . Microbial . Taxonomy. Taxonomy. science of biological classification. Microbial food spoilage occurs as a consequence of either microbial growth in a food or release of extracellular and intracellular(following cell . lysis. ) . enzymes in the food environment.. Signs of spoilage of different types of food:. http://. www.learnalberta.ca/content/kefs/index.html. food safety. http://. www.youtube.com/watch?v=1EkehFkhWf4. youtube. - We will We Will Rock you. http://. www.youtube.com/watch?v=32x65e9zTYo&feature=related. A. Microbial Reproduction. 1. binary (transverse) fission. A) parent cell enlarges and duplicates all its genetic material. B) DNA copies move to opposite ends of parent and attach to a section of the cell membrane as it begins to pinch together at the center. CONTAMINATION OF SUGARS:. Sugar products include: sucrose (cane and beet sugar), molasses, syrups, maple sap and sugar, honey and candy.. SUCROSE. : . The raw juice expressed from sugarcane may become high in microbial content unless processing is prompt.. Microbiology. Microbial Growth. Microbial requirements for growth:. 1. . Physical. A. . Temperature. Optimal growth temperature. Permissible range. human pathogens optimal = . 37°C. Microbial Growth. The ability of microorganisms to grow or multiply in a food is determined by the food environment ( intrinsic environment of food) as well as the environment in which the food is stored (extrinsic environment ).. . MILK AND MILK PRODUCTS . Raw . milk contains many types of microorganisms coming from different sources. The average composition of cow’s milk is protein 3.2%, carbohydrates 4.8%, lipids 3.9%, and minerals 0.9%. Besides casein and . 1. Temperature. 2. . PH. 3. . Water activity. 4. . Oxygen and redox. Temperature. Minimum Temperature. . The temperature below which no growth occurs.. At temperature below the minimum the properties of cell membranes change so that they can no longer transport materials into the cell. What are LABs?. Lactococcus. sp.. Lactobacillus. sp.. Leuconostoc. sp.. Pediococcus. sp.. Oenococcus. sp.. Streptococcus. sp.. Enterococcus. sp.. Sporolactobacillus. sp.. Carnobacterium. sp.. Food spoilage Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. It involves any change which renders food unacceptable for human consumption.