Microbial aspects of Food Quality and Spoilage

Food microbiology deals with all the microbial factors of food spoilage. During food processing, harvesting, and downstream operations food may additionally end up inflamed with a huge type of microorganisms. The primary elements associated with food spoilage are related to intrinsic food homes which consist of endogenous enzymes, substrates, sensitivity for mild, oxygen, and move-infection in the course of harvesting, slaughter, and processing in combination with temperature abuse For smooth meals the number one food first-rate changes can be labeled as (i) oxidation of lipids and pigments in fat-containing food resulting in undesirable flavors, formation of compounds with damaging organic outcomes or discoloration (ii)  bacterial increase and metabolism ensuing in viable pH-modifications and formation of poisonous compounds, off-odors, gas and slime-formation.

 

  • Insect damage
  • Physical injury due to freezing, drying, burning, pressure, radiation
  • Activity of indigenous enzymes in plant and animal tissues
  • Chemical changes not induced by microbial or naturally occurring enzymes
  • Growth and activity of microorganisms: bacteria, yeasts, and molds

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