ENH 222 Study Guide - Final Guide: Campylobacter, Water Activity, Sunair
21 Apr 2018
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Lecture 6: understand how bacterial contamination leads to spoilage in different types of food. Bacterial contamination leads to spoilage in different types of food by altering food visibly in some cases and in other ways, making it unsuitable for consumption. Different foods undergo different types of spoilage processes such as toxins which are produced sometimes. Examples: algal toxins may contaminate shellfish and there are botulism toxins: understand the effects of physical control of microbial growth for storage and handling of raw and prepared food items to reduce contamination and spoilage. Microbial destruction can be achieved using the concepts of tdt, tdp and d values. Is a concept used to determine how long it takes to kill specific bacteria at a specific temperature. This is defined as the lowest temperature that will completely kill a population of a target microorganism within 10 minutes.
