Then enzymatic action brings about the degradation process.įOODS AFFECTED BY VARIOUS GROUPS OF MICROBES: Later the microbes which attacked the food items releases the necessary enzymes required for the degradation of spoiled food items. As a result of degradation, food items result in changes such as physical changes like the texture of food, visual, smell, and quality of the food and loss of taste, etc. Then preserved food items undergo degradation. PROCESS OF FOOD SPOILAGE BY MICROBES: Microbes like bacteria, molds attack the food items. The Intestinal tract of Humans and Animals. MINIMUM WATER ACTIVITY REQUIRED FOR THE GROWTH OF MICROBES IN FOOD Decrease in water activity retards the growth of microorganisms by slowing down enzyme-catalyzed reactions and retards nonenzymatic browning. Hence water activity is important in foods and it is a major factor in food spoilage and food safety.ģ. Each microbe has a critical water activity, below this critical water activity, the growth of the microbes do not occur.Ģ.For example, pathogenic microbes cannot grow at water activity below 0.86, Yeasts and molds are tolerant to water activity and they grow at or below water activity 0.62. RELATION BETWEEN WATER ACTIVITY AND FOOD SPOILAGE MICROBES:ġ.Water activity has an important role in food preservation. Bacteria spoil foods with relatively high water activity such as Milk and its products. Molds are the major causes of spoilage of foods with reduced water activity like dry cereals and cereal products. These microbes synthesis different enzymes to decompose the various food items. The microbes like Bacteria, yeasts, and molds causes of food spoilage in high amount. The microbial spoilage of food results in changes such as color, odor, texture, the formation of slime, accumulation of gas, and release of liquids. Spoilage of food occurs due to the action of microbial enzymes in the absence of viable cells. The growth of microbes in food results in food spoilage. It is also referred to be the changes in the visual, smell, and texture of the food that makes it unacceptable for consumption. Food spoilage is defined as the process in which the destruction of food occurs then it becomes non edible to humans and it’s quality of edibility is decreased.
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