Scribd
Upload
17 views

Microbial Food Spoilage

This document discusses microbial spoilage of fresh food products. It identifies the primary sources of microorganisms in foods as being soil, water, plants, food utensils, intestinal tracts, food handlers, animal hides, air and dust, and packaging materials. It then describes some important food spoilage microorganisms including molds, yeasts and bacteria. Molds can cause unsightly changes to foods and some produce mycotoxins. Yeasts convert sugars to alcohol and carbon dioxide, breaking down foods. Bacteria can cause off flavors, colors and odors in foods as well as gas production and texture changes.

Uploaded by

Anukritti Mehra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
17 views

Microbial Food Spoilage

This document discusses microbial spoilage of fresh food products. It identifies the primary sources of microorganisms in foods as being soil, water, plants, food utensils, intestinal tracts, food handlers, animal hides, air and dust, and packaging materials. It then describes some important food spoilage microorganisms including molds, yeasts and bacteria. Molds can cause unsightly changes to foods and some produce mycotoxins. Yeasts convert sugars to alcohol and carbon dioxide, breaking down foods. Bacteria can cause off flavors, colors and odors in foods as well as gas production and texture changes.

Uploaded by

Anukritti Mehra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 18

Microbial Spoilage of Fresh Food

Products

Presented by-
ANUKRITTI MEHRA
ROLL No.- BT2204
MSC BIOTECHNOLOGY YEAR 1 Semester 1
DEPARTMENT OF BIOTECHNOLOGY
ISABELLA THOBURN COLLEGE,LUCKNOW
Microbial Food Spoilage

1. Sources of microorganisms in foods


2. Some important food spoilage
microorganisms
What is food spoilage ?

 Food spoilage usually refers to undesirable changes


occurring in food due to chemical reactions involve in
the process of aging, and decay through the action of
microorganisms, insects and enzymes.
Causes of food spoilage

 Microorganisms
 Action of enzymes of plant or animal food
 Insects
 Purely chemical reactions those not catalyzed by the

tissue or microorganisms
 Physical changes caused by burning, drying etc.
Primary sources of microorganisms in food

 Soil and water


 Plant and plant products
 Food utensils
 Intestinal tract of man and animals
 Food handlers
 Animal hides and skins
 Air and dust
 Packaging material
Food spoilage microorganisms
 Microbes are extremely small living things.
 Range in size from certain algae just big enough to be
seen by the naked eye ( about 100µm) to viruses which
are very small ( about 0.1µm).
 Like much the same type of food as we do and moist
food kept in a warm place is likely to be attacked by
microorganisms.
 Produce toxins-harmful to human beings-food poisoning
 Exist both in vegetative and spore form.
 Spores are much more heat resistant than the vegetative
form.
Moulds
 Type of fungi
 Made up of mass of branching multi-cellular filaments
known as mycelium.
 Mould’s growth on food as ‘fluffy’ or cottony appearance.
 Produce spores or seeds
 These spores or seeds carried to undesirable distances by
air currents and infect other foods.
 Meat, cheese and sweet foods attacked by them.
 Common occurrence in bread, jam, jelly, cake, cured
meats, fermented dairy products.
 Changes caused by moulds in foods are unsightly
appearance, off colour and off flavour.
 Bread spoiled by Mucormucedo, Aspergillus Rhizopus
 Meat infected by Neurospora Fusarium.
 Certain moulds as Aspergillus flavous, A. parasitius
produce mycotoxins.
 These infest food grains as groundnuts, maize, parboiled
rice, wheat, sorghum, rice and tapioca.
 Produce aflatoxins if improperly stored.
 Hepatotoxins are carcinogenic causing aflatoxicosis.
 Bajra, rye and wheat infested during the flouring stage
by ergot fungus named claviceps fusiformis leads to
ergotism.
Yeast
 Microscopic unicellular fungi
 Reproduce themselves by budding (formation of small
offshoot which is detached from the parent cell when it
reaches a certain size )
 Form spores which are far less heat resistant
 Occur in the soil and on the surface of fruits having sugar
and water.
 Few examples of food on which yeast grow are dried
fruits, fruit juices, jam, jellies, some soft drinks, honey,
molasses, chocolate candies, sweetened condensed milk
and fermented foods like pickles and meat.
Yeast

 Convert the sugar to alcohol and CO2 .


 Gas production, alcoholic off odor and film formation.
 Breakdown the complex molecules of the foods on which they
are growing into smaller absorvable molecule.
 Growth ceases when food has become really foul.
 Vegetables are more likely to suffer from growth of yeast and
mould than from bacteria.
 Moulds and yeasts growth are highly common in over ripe
fruits
Bacteria
 Unicellular organisms, smaller in size.
 Shape- spherical (cocci),rod (bacilli), spiral.
 Vary in their requirements for food, moisture,

acid, temperature and oxygen.


 Origin in air, soil, water, and sewage.
 Thermophilic bacteria grows at higher

temperature at about 45ºC and above.


 Psychrophilic bacteria grows best at a lower

temperature at about 20ºC.


 Mesophilic bacteria grows best at about
Bacteria
normal body temperature i.e. 30º-40ºC and
are found in warm blooded animals and in
soil, water and sewage.
 Commonest food spoilage organisms

Mesophilic bacteria.
 Bacterial spoilage are of two types-

a) Due to food infection


b) Due to food intoxication
 Common cause of spoilage in food
Bacteria
 Uncooked foods of all types contaminated
by them.
 Changes in food- off flavour, off colour, off
odour, textural defects and gas.
 Undesirable colour changes vary from

normal, green, yellow, orange, red and black.


 Off odour from bacterial action as sour,

rotten egg (H2S), putrid, mouldy, cheesy


Bacteria

 Processed foods where spoilage occurs:


1. Chilled foods: unprocessed red meat,
poultry, fish, cottage cheese
2. Canned foods: Tomato puree and sweet
corn
3. Fermented foods: olives and pickles.
 Spoilage uncommon in dehydrated and

frozen foods but if mishandled spoil readily


from microbial action.
THANK
YOU

You might also like