BIOL 3052 Study Guide - Quiz Guide: Clostridium, Propionibacterium Freudenreichii, Botulism

• School: Memorial University
• Department: Biology
• Course: BIOL 3052
• Professor: Dawn Bignell

Document Summary

Physical, chemical, and biocontrol methods of food preservation. Any organisms to levels that are insignificant under storage conditions. Vegetative cells, germinating spores, reduces toxin production by molds and bacteria. Dna damage, denaturation of proteins, damage to cell membrane (can cause heat shock, or sub lethal injury) Prevents catalytic activity of enzymes, osmotic shock (plasmolysis), extracellular ice (mechanical damage), thawing (disruption of cell membrane). Water flows out of the cell (osmotic shock & plasmolysis), cells cannot grow (drastic effect) Water, fat content, sugars, proteins, number of organisms, age of organisms, time & temp. Mechanisms (transport solutes in or metabolize external solutes), Freezing (rapid- -20 c in 30 mins, or slow- -20 c in. Molds, yeasts, bacterial cells, spores, viruses, insect larvae, prevents sprouting, destroys toxins. Should kill, not inactivated by food, does not stimulate resistance, not use clinically or as a feed additive. (desorption, adsorption, solutes). Strep natalensis, binds to membrane sterol ergosterol and causes leakage)