FOOD 3230 Lecture Notes - Lecture 13: Lactobacillales, Facultative Anaerobic Organism, Pseudomonadaceae

• School: University of Guelph
• Department: Food Science
• Course: FOOD 3230
• Professor: Keith Warriner

Document Summary

Indicators are used to determine if a food is safe and/or has an adequate shelf life. Spoilage and safety indicators are scenario specific; have limitations. When selecting an indicator, you must select it for a particular purpose, indicators. Attributes used to denote food quality: mi(cid:272)(cid:396)o(cid:271)ial (cid:272)ou(cid:374)ts (cid:272)a(cid:374) (cid:271)e (cid:271)e(cid:374)efi(cid:272)ial . Counts are negatively correlated to product quality. Must be easy to enumerate and non-pathogenic. Attributes for food safety: safety indicator must be present when pathogen is (they must be able to share same environment). Magic number is 10-5; high numbers indicate significant bacterial activity. Incubation environment reflects the foods environment (a frozen food is stored in a freezer, etc). The tac as a spoilage indicator is dependent on the product. A count of log cgu/g of 3is recognized as a spoilage for raw milk: psychotrophic count. Grows at low temperatures, numbers provide an estimate of shelf life. (this includes yeasts and molds as well as bacteria: pseudomonads.