Micro Biology

World population and cost of viands rising. Therefore victuals must not be wasted and must…
* Be in good physical condition
* go over maximum nutrients
* Contain no harmful substances
Spoiled food: Reaches a introduce where it cant be consumed.
* Effects = unpleasant purport food poisoning
* Encourages micro-organisms to grow.
* Their toxins or chemicals cause food poisoning.
S scummy pile deterioration process by handling food hygienically.
FACTORS problematic IN DETERIORATION OF FOOD

MICRO-ORANISMS
Requirements for growth
* Food
* Moisture
* Warmth
* Time to grow
Some need oxygen (aerobic); some dont (anaerobic)
YEASTS
Microscopic single celled fungi.
free-base everywhere (air, soil and on surface of fruit)
Sugar/flour in food used by fermentation to realise CO2
Some are anaerobic and can withstand last acidic, salt and sugar concentrations.
Used to make…
* Bread
* Beer
* Wine
Affects…
* Sugar- rich foods (also carbohydrate-rich food)
* Jam
* yield
* Fruit juices
Warning signs
* Bubbles of gas given off
* Yeasty smell
* Prickly printing on tongue
Destroyed at boiling point
How to protect food against yeast…
* Expose to high temps.
* Freeze/refrigerate foods.
* Dehydrate
* graduate(prenominal) concentration of sugar.
* Preservatives.





MOULDS
Spores carried in air and settle on food.
oft cut away green fluffy layer, food appears to be safe.
Food might contain mycotoxins, found deeper in food harmful to body.
Used to make…
* Cheese
* Medication (Penicillin)
Affects…
* Bread
* Jam
* Cheese
* Fruit
Warning signs
* Seen as fluffy growth on the surface of food.
Destroyed at boiling point.
How to protect food against mould…
* Keep in airtight, dry container and expose to high heat
* Keep at low temps.
* Use preservatives
* Reduce the moisture content
* Smoke meat

BACTERIA
Most roughhewn micro-organism.
Single cell, may be...If you want to get a upright essay, order it on our website: Orderessay



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