FOOD 2010 Lecture Notes - Lecture 5: Food Microbiology, Cheese Curd, Lactic Acid
19 Dec 2016
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Document Summary
Spoilage is delectable by the sense (sight, smell, touch and sometimes sound) Spoilage can occur as a result of chemical reactions (oxidation of lipids), physical changes or damage (dehydration, bruising) or growth of spoilage microorganisms. Existence of gas bubbles or gas pockets (bulging packages) High microbial loads are often associated with increased risk of the presence of pathogens, particularly in some fermented food where microbial number should be low. Assortment of pathogenic organisms in food that can potentially kill or make you sick. Typically resident in farm environments where raw commodities are grown. A pathogen is an organism that can cause disease. Organisms must enter the body (via ingestion of food) Once ingested they multiply in the intestine and secrete losing which irritate the intestinal lining, or destroy the lining. Incubation time is usually greater than 6 hours, duration is typically a few days. Preformed toxins are ingested but organisms need not be ingested.
