Summary: Fmh
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1 SPOIL
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1.1 intro
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What are different spoilage types?
Microbial (acidification, odor formation, taste defects, slime formation. Visual defects)
chemical and enzymatic (browning, fat oxidation)
physical (drying, fat segregation)
mechanical (bruised, broken)
insects
physiology of product (over-ripe) -
What do N0 and mu stand for?
N0= contamination
mu = proliferation or growth -
What is the level (or order)of microorganisms to spoil something?
10^7 cfu per gram or ml -
What thing can be contaminated, primary and secondary contamination?
Primary contaminatiin --> Raw materials __> animals, plantsSecondary contamination -->processing /environment --> water, equipment, air, people,vermin -
What is kinetics influenced by?
Intrinsic, extrinsic and implicit factors and processing -
What are intrinsic factors?
Physico-chemical charc of food
nutrients
pH
buffer capacity
redox
water activity
antimicrobials
structure -
What are extrinsic factors?
Charac of environment
temperature
gas compostion
%RH -
What are implicit factors?
Properties and interactionsm-o
mu opt
mutualism
antagonism
commnensalism
extracellular enzymes
succession -
Kinetics talk, processing what is it?
Contamination
change of in-/extrinsic factors
slicing
washing
packing
irradiation
pasteurisation
sterilisation
freezing
cooling
high pressure
pulsed electric fields -
Some names in history of food microbiology
Antoni van Leeuwenhoek - microscope animals
Nicolas Appert - air exclusion Napoleon contest
Louis PAsteur - firs real food microbiologist but was chemst invented pasteurisation
1896 - first case description foodborne illness
1960 GMP
1971 HACCP
1995 QRA
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