FOOD 2010 Lecture Notes - Lecture 5: List Of Grape Varieties, Buttermilk, Lactobacillus Delbrueckii Subsp. Bulgaricus
9 Jan 2017
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Document Summary
Microorganisms can be useful in food (ex. Fermentation), or they can be undesirable contaminants that are responsible for food spoilage and food-borne disease. Can contribute to food deterioration or preserve food for years. We declare that food is spoiled when deterioration is detectable by sense (sight, smell, taste, touch, and possibly sound) Spoilage can happen as a result of chemical reactions (oxidation of lipids for ex. ), or physical damage like dehydration/bruising, or growth of spoilage microorganisms. Existence of gas bubbles/pockets bulging packages. Soft, mushy texture presence of exudate. Spoilage is a subjective determination what you may consider spoiled might be acceptable to someone else. Ex: yogurt, blue cheese, and vinegar are products of manufacturing processes that promote controlled degradation of food components to yield sensory characteristics that might be considered undesirable by some people. Home/food-service setting it is not usually determined by lab analysis.
