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FOOD SPOILAGE.pptx

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FOOD SPOILAGE.pptx

  1. 1. FOOD SPOILAGE.
  2. 2. CONTENTS Definition. 01 Conditions and cause for food spoilage. 02 Microbial Growth Curve 03
  3. 3. Food Spoilage-Definition Food spoilage can be defined as “any sensory change (texture, visual, olfactory or flavor)” which the consumer considers to be unacceptable. Spoilage may occur a at any stage along food chain. The deterioration of food mostly caused by natural decay or contaminated with micro-or ganisms. There are various factors which are responsible for food spoilage such as bacteria, mould, yeast, moisture, light, temperature, and chemical reaction.
  4. 4. Cont’d. • Spoilage- food(raw/processed) deteriorates to the point where its acceptance is limited • As a result it may out to be -low in economic value -not inedible -unsafe -low in quality • Food Spoilage Governed by Several Factors
  5. 5. Conditions and cause for food spoilage. • Water • pH • Physical Structure • Oxygen • Temperature • Physical • Chemical • Microbiological • Macrobiological
  6. 6. Cont’d. Spoilage Signs: • Odour • Breakdown of proteins—putrefaction e.g. Rotten egg • Sliminess • Discolouration e.g. Mould on bread, green mould on citrus fruit. • Souring e.g. sour milk • Gas formation e.g. meat become spongy, swollen canned food.
  7. 7. Microbial Growth Curve. Early Phases of microbial growth. Step by step…
  8. 8. Temperature • Microbes cannot regulate their internal temperature • Enzymes have optimal temperature at which they function optimally • High temperatures may inhibit enzyme functioning and be lethal • Organisms exhibit distinct cardinal growth temperatures – minimal – maximal – optimal
  9. 9. Cont’d Temperature ranges for Microbial Growth. • psychrophiles – 0o C to 20o C • psychrotrophs – 0o C to 35o C • mesophiles – 20o C to 45o C • thermophiles – 55o C to 85o C • hyperthermophiles – 85o C to 113o C
  10. 10. Cont’d • Microbes reversibly attach to conditioned surface and release polysaccharides, proteins, and DN A to form the extracellular polymeric substance (EPS) • Additional polymers are produced as microbes reproduce and biofilm matures
  11. 11. Cont’d- The Growth Curve: Has four distinct phases: Lag Phase an increase in metabolic activity no increase in cell count Log Phase rapid expansion of cell count. Stationary Phase a slowing of cell count expansion reduced nutrient bacteria for forming spore. Death phase consumption of resource that cause bacterial death.
  12. 12. Presented by Shivam Patel(121128) Satya Prakash(121122) Sashi Bhushan Prasad(121127) (source-FSSAI & McGraw Hill Prescott Microbiology)

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