'��,|D� +DlJWWl5iZmpucnZ6fkqOkpaanqKmqq6ytrq+v/aAAwDAQACEQMRAD8A9U4q7FXYq7FXYq7FXYq7 Start studying FDST 421 Quiz #10 [Factors affecting growth & survival of microorganisms in foods]. uqvKbRYlYgFmF5CxCg9TxUn5Zi9lj9/H4/cWep+gpdpnkTy/53/JnyromqzG3nNlDPp88bKJUkSO / saved saved Adobe Illustrator CS4 Some pathogenic forms of microorganisms are found in milk, which can cause serious illness. Aust. ta0PjTNdqMf5fNQ34SCPvboS44e9hGt/841eTLLRr+8j1fWmktraWZFe5gKlo0LAMBANtt8zMfa2 Washing and smoking the churn reduces bacterial numbers. As the pH falls the charge As the pH falls the charge on casein falls and it precipitates. saved Suitable arrangements for disinfecting hands should be provided, and clean working garments should not have contact with other clothes. converted Growth of bacteria is affected by many factors such as nutrition concentration and other environmental factors. 2008-06-26T06:07:42-07:00 cKgUoFFNyO22ZWHQxyaiUOUIsJ5jGAPUoVfLH/OS31RNUj82WL3siCRtMaKIIKgH0w3oGPl2qP8A cp//ACWsH/bTg/5NTZtex/77/NP6HH1X0PkrOpda7FWS+YYPJCeX9Jk0WWd9YZSNUilYFYyfjWn7 The organism not only deteriorates the food but may also pose risks of disease to the human being on consumption of such contaminated food. 256 / xmp.iid:FA7F117407206811BDDDFD38D0CF24DD Salt concentration of 2% adequately dispersed in butter of 16% moisture will result in a 12.5% salt solution throughout the water-in-oil emulsion. 2008-06-11T22:37:35-07:00 4V8SMMnFAWPNJ9d1QarrF3qIt47QXUjSC2gVEjjBP2VCKgoPGlT3qd82nZ+k/LYIYuKU+AVxSJJP The fourth part of the chapter introduces the physiology and metabo-lism of foodborne microbes. Microorganisms are similar to more complex organisms in that they need a variety of materials from their environment to function and accomplish two primary goals--supply enough energy to manage their processes and extract building blocks to repair themselves or procreate. Clove:- Essential oil, Eugenol Garlic:-Allicin Mustard oil:-Allyl isothiocyanate. Molds can grow over wide range of pH from highly acidic to slightly alkalines, but optimum pH of growth is acidic. / This process is known as standardisation. xmp.iid:F97F1174072068118D4ED246B3ADB1C6 It is more effective to exclude microorganisms than to try to control microbial growth … The milk is then cooled to 5°C and packed. from application/postscript to application/vnd.adobe.illustrator S6XFM8RP9UNUMmSQ2HxZnqFn+flx5V0C2sL6ys/MbNdHXr6VYGiVRL/owUCOVd4+vGP55iRlpROR !X189wx����"7��#2AQWv�346b����%BCqtu����$)RTa�dr��� The product has a longer shelf life than pasteurised milk. /NgdPf1G2Rat+S1lqXkLRfKratcW82hMJbPU4EVW9QBhyZKn+fs4PvlENeY5ZToerozOG4gXyY9N from application/vnd.adobe.illustrator to The following points highlight the six main physical factors affecting the growth of microorganisms. An adjustment of the fat content of cream is required, or if the fat content of whole milk must be reduced to a given level, skim milk must be added. proof:pdf +RHnrUbc6Zrf5iX17ohoJbb035yoCDxcvM47ftcsvHaOKJ4o4wJfjyYeBI7GWzJ/NH5M6Jq3kCx8 UtHhMxZi8CRygvElQzRTkqKyY3PCNUQnk6OzNhdUZHTD0uIIJoMJChgZhJRFRqS0VtNVKBry4/PE There is some loss of vitamin C and B group vitamins, but this is insignificant. qbnJ2en5KjpKWmp6ipqqusra6voRAAICAQIDBQUEBQYECAMDbQEAAhEDBCESMUEFURNhIgZxgZEy Factors that Influence Microbial Growth ability to participate in chemical/biochemical reactions, and its availability to facilitate growth of microorganisms. 1. xmp.iid:B233668C16206811BDDDFD38D0CF24DD saved Nutrients needed by microorganisms include: Carbon carbon containing compounds are needed as an energy source (ex. QrAMrX0wZTuCC0Gxy3sjlk9362Oo5x972P8Awt5Y/wCrRZf9I8X/ADTmp8afefm5NBjn5naZpth+ Adobe Illustrator CS6 (Macintosh) Adobe Illustrator CS4 xmp.iid:6D3AC4F3B620681195FEEB4062FDEC58 The presence of defect producing types can be indicated by estimating the presence of lipolytic organisms. from application/pdf to 2008-05-16T13:46:13-07:00 2008-05-15T16:23:06-07:00 … / 5zKrcqO0kzioIBHIPQ5eO0scTcMYEvx5MDgkdjLZ6x5e0DS/L2i2mjaVF6NhZJ6cMdanclmZj3Zm The initial bacterial count of milk may range from less than 1000 cells/ml to 106/ml. Yeasts, moulds and a broad spectrum of bacteria can grow in milk, particularly at temperatures above 16°C. Table 3-5 lists the approximate pH ranges for growth in laboratory media for selected organisms relevant to food. This inhibits clustering of the fat globules and consequently reduces the extent of creaming. The temperature of freshly drawn milk is about 38°C. xmp.iid:EF7F117407206811A46CA4519D24356B However, pasteurisation does not reduce the fat content of milk. / J Am Vet Med Assoc. from application/pdf to The factors influencing the growth of microorganisms are physical, chemical and biological in nature. It is more effective to exclude microorganisms than to try to control microbial growth once they have entered the milk. k1Nm17H/AL7/ADT+hx9V9D5KzqXWuxVlGsaf5e0nSdE1PQ9akn1phzvIFRY2t5R+8R+ayMQwDKBx Once microorganisms get into the milk their numbers increase rapidly. Naturally soured milk is used to make many products, e.g. The factors are: 1. / MuLjYh/0Lv5i/wDLh6r90v8A2UZl/wAqQ/1OP4+DX4B/nFkmhflBfaf5V8w6Bf8Ama71Ya9CIVub / Y/y4f5v2/sX8mO93/Qotj/1M8v8A0hr/ANVsf5cP837f2L+THe7/AKFFsf8AqZ5f+kNf+q2P8uH+ 2008-05-22T16:23:53-07:00 The major nutrients are not altered. The presence of mastitis (an infection of the mammary gland) in the cow will increase the somatic cell count. The composition of human breast milk is dynamic and variable, unlike infant formulas, which are standardized within a narrow range of composition. xmp.iid:F87F11740720681197C1BF14D1759E83 rupJKt8Oc/otRqtRmz4dThEdONom74xyIoxG2xJutiABKPqcnJGEYxlGXqY5dXd1dzGe6leedgqt converted These products provide ways of preserving milk and are also pleasant to consume. Adobe Illustrator CS4 image/jpeg /NV80/8AKMav/wAwVx/yabBh+se8JPJgX/ONv/kp9O/4z3X/ACebM7tX+/Pw+5p030B6hmtb3Yq7 The product is virtually sterile. saved The somatic cell count can be determined by direct microscopic examination or by electronic instruments designed to count somatic cells. 0+PzhJSktMTU5PRldYWVpbXF1eX1RlZmdoaWprbG1ub2R1dnd4eXp7fH1+f3OEhYaHiImKi4yNjo llIyEQaSn8x/yI8seX/Imq65PrOpX2p2sSvG93PH6Ty8go+Dhy3r05nLNL2jOeUREYgHuDHJgAiT yoghurt, sour cream, ripened buttermilk and cheese. xmp.iid:F07F117407206811A46CA4519D24356B Thus, pasteurised milk will putrefy rather than develop acidity. In pasteurisation, the milk is heated to a temperature sufficient to kill pathogenic bacteria, but well below its boiling point. xmp.did:6E3AC4F3B620681195FEEB4062FDEC58 In sterilisation, milk is subjected to severe heat treatment that ensures almost complete destruction of the microbial population. / Care is required in the storage and preparation of packaging material. saved In addition to being a nutritious food for humans, milk provides a favorable environment for the growth of microorganisms. Factor # 1. In addition to bacteria present in the milk other sources of bacteria in butter are: a) equipment, b) wash water, c) air contamination, d) packing materials, and e) personnel. AQACAwQFBgcICQoLEAACAQMDAgQCBgcDBAIGAnMBAgMRBAAFIRIxQVEGE2EicYEUMpGhBxWxQiPB xmp.iid:F77F11740720681197C1BF14D1759E83 Bacteria by virtue of mechanical strength of their cell wall are able to … In rural milk processing, many processes depend on the development of acidity, and hence pasteurisation may not be appropriate. Adobe Illustrator CS4 Factor affecting bacterial growth. proof:pdf Pasteurisation has little effect on the nutritive value of milk. AQBIAAAAAQAB/+4ADkFkb2JlAGTAAAAAAf/bAIQABgQEBAUEBgUFBgkGBQYJCwgGBggLDAoKCwoK 2008-05-16T15:51:06-07:00 The use of multiple environmental factors (i.e., pH, salt concentration, tem- ... as in the case of cheddaring cheese made from unpasteurized milk. 7Gr81B3/AENP+Wv++NT/AOREX/VbH+R839H5/sX81B3/AENP+Wv++NT/AOREX/VbH+R839H5/sX8 obHwFMHR4SNCFVJicvEzJDRDghaSUyWiY7LCB3PSNeJEgxdUkwgJChgZJjZFGidkdFU38qOzwygp FXj3/OU//ktYP+2nB/yamza9j/33+af0OPqvofJWdS612Ko3RdRTTdWtL57eO7jt5VkktZlR45FB Microbes can enter milk via the cow, air, feedstuffs, milk handling equipment and the milker. Atab0rTMKcuIk97aGI/lr+WMPki41uaPUGvv0zOs7BohF6fAueIoz8v7z2zK1erOYR2rhDXjx8N+ Different microorganisms (microbes) need different factors in order to grow and survive. xmp.iid:F97F11740720681197C1BF14D1759E83 2008-06-09T14:58:36-07:00 Factors affecting microbial growth in food • Intrinsic Factors • Environmental Factors • Implicit Factors • Processing Factors . Food to inhibit growth as an energy source ( ex carbon, and! 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