NU FS363 Lecture Notes - Lecture 7: Salami, Starch, Aerobic Organism

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS363
• Professor: Lynn Mc Mullen

Document Summary

Lecture 7 & 8 control of microbial growth and activity in food: extrinsic and intrinsic factors or how to store a sandwich. Change where you put the food (extrinsic factor, the food does not change but the environment changes), and the composition of the food (intrinsic factor) Extrinsic factors: properties of the environment (most manipulatable factors) Extrinsic factors are controlled by the storage environment (cid:862)(cid:449)here (cid:455)ou put the food(cid:863) Intrinsic factors: properties of food (or plant and animal tissue) Physical properties, a whole apple vs apple puree, has different properties because you destroyed the physical barriers (in the apple puree) Intrinsic factors are controlled by the raw material (plants, animal tissue) or by the product formulation. Freezing can destroy the taste of food (eg. freezing strawberries, can store for a long time but taste is not the same) Most important factor in determining growth of microorganisms in food.