NFS 1049 Study Guide - Protozoa, Microbiology, Microorganism
Document Summary
A living entity that is too small to be seen with the naked eye. Bacteria, viruses, protozoa, and fungi (yeast and molds). They function to self-perpetuate, utilizing carbohydrates, protein, or lipids in a host. Significant microorganisms in food processing: molds, yeasts, bacteria. May alter ph of acid foods so that c. botulinum can grow. Alcohol and carbon dioxide are by-products of growth. Aerobic (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) (cid:176) Need a host to carry out life cycle, do not grow in food (cid:176) parasites are primary concern in food (cid:176) heat sensitive (cid:176) ex. Most important and troublesome (cid:176) may excrete enzymes or toxins. Several shapes and forms (cid:176) (cid:176) (cid:176) (cid:176) Bacterial spores are extremely resistant to heat, cold and chemical agents. Occur in response to unfavorable growth conditions. When conditions are favorable, spores germinate into vegetative.