FOOD 2010 Chapter Notes - Chapter 13 and 8: Aspergillus Flavus, Lactic Acid, Cheese Curd
Document Summary
Food 2010 unit 5: microbiology of foods. Fermentation, microorganisms, and biotechnology chapter 13: 186-191. Spoilage is delectable by the sense (sight, smell, touch and sometimes sound) 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. Some include: bacteria (salmonella, e. coli, toxin-producing molds (aflatoxins from aspergillus flavus, viruses, parasites. 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. Toxins are ingested but organisms need not be ingested.