This document discusses microorganisms commonly found in various sugar products and how they can cause spoilage. It covers microbes found in maple syrup, honey, candies, chocolate and various sugars. Key points are:
- Maple syrup is initially sterile but becomes contaminated via tapholes with psychrotrophic bacteria like Pseudomonas.
- Honey commonly contains acidophilic and glycolytic yeasts from nectar and bee intestines. Some bacteria also come from bees.
- Candies can contain up to 2 million bacteria mainly from ingredients, air and handling. Spoilage is reduced by proper processing and storage conditions.
The document discusses food spoilage and its characteristics. It notes that all food will eventually spoil and lists common signs of spoilage like unpleasant smells, tastes, color or texture changes, and mold. It then provides examples of how specific foods like bread, vegetables, fruits, meats, milk and canned goods typically spoil. The document explains that spoilage is caused by microorganisms like bacteria and fungi consuming and breaking down the food. When food decays, it becomes inedible and can cause food poisoning. Food preservation methods aim to slow or prevent this microbial growth to extend shelf life.
This document discusses spore-forming, gram-positive bacilli including Bacillus and Clostridium species. It notes that spores are highly resistant resting cells that allow bacteria to survive unfavorable conditions. When conditions improve, the spores germinate into vegetative cells. Bacillus species are aerobic, catalase-positive, and found in soil. Two medically important species are B. anthracis and B. cereus. Clostridium species are anaerobic, catalase-negative, and found in soil and feces. They produce exotoxins and cause infections. C. botulinum produces a toxin that causes botulism from ingesting improperly preserved foods,
This document discusses common diseases that affect mushrooms. It describes 4 bacterial diseases - bacterial blotch caused by Pseudomonas fluorescens, bacterial rot caused by Pseudomonas alcaligens, brown spot caused by Pseudomonas stutzeri, and yellow blotch caused by Pseudomonas agarici. It also discusses viral diseases in general and 4 main fungal diseases - wet bubble caused by Mycogone pernicious, dry bubble caused by Verticillium fungi, green moulds caused by Trichoderma species, and cobweb disease caused by Clabotryum dendroides. Finally, it lists some common abiotic disorders that affect mushrooms.
This document discusses diseases that threaten mushroom cultivation, including fungal, bacterial, and viral diseases. It provides details on several major diseases: dry bubble caused by Verticillium fungicola, wet bubble caused by Mycogone perniciosa, and cobweb disease caused by Cladobotryum dendroides. These parasitic diseases can cause significant losses after artificial inoculation. It also discusses green mould (Trichoderma viride), false truffle disease (Pseudobalsamia microspora), brown plaster mould (Populaspora byssina), and bacterial blotch (Pseudomonas talaasi). Management strategies include hygiene, fungicides, lowering humidity, and using
The document summarizes cholera, a deadly waterborne disease caused by the Vibrio cholerae bacteria. It is spread through contaminated food or water due to poor hygiene. Symptoms include abdominal cramps, watery diarrhea, dehydration, and exhaustion. Diagnosis involves examining stool samples microscopically or testing for cholera enterotoxin. Treatment focuses on oral rehydration and antibiotics while prevention emphasizes drinking boiled water, avoiding raw food, and proper sanitation.
B. cepacia was first discovered in 1949 as the cause of onion skin rot and was identified as a human pathogen in the 1950s. It was isolated in cystic fibrosis patients in 1977 under the name Pseudomonas cepacia. Outbreaks of B. cepacia in cystic fibrosis patients in the 1980s were associated with a 35% death rate. B. cepacia is a gram-negative bacteria that is typically found in soil and water and can survive in moist environments. It is usually cultured on agar containing inhibitors to promote B. cepacia growth while limiting other bacteria. Person-to-person spread has been documented, leading many medical facilities to enact strict isolation protocols to limit the spread of
Dehydration characteristics of Oyster MushroomANIL RAUT
The document summarizes a study on the dehydration properties of oyster mushroom (Pleurotous sajor caju) under different pre-treatment conditions. Fresh, blanched, sulfited, and blanched & sulfited mushrooms were dried at 60°C in a cabinet dryer. Blanching reduced drying time from 6.5 to 5.33 hours on average. Blanched & sulfited mushrooms had the highest rehydration ratio of 3.12 and rehydration coefficient of 0.398. Sensory evaluation showed no significant differences between treatments. Overall, blanching and sulfiting improved drying and rehydration properties of oyster mushrooms.
This document discusses microorganisms commonly found in various sugar products and how they can cause spoilage. It covers microbes found in maple syrup, honey, candies, chocolate and various sugars. Key points are:
- Maple syrup is initially sterile but becomes contaminated via tapholes with psychrotrophic bacteria like Pseudomonas.
- Honey commonly contains acidophilic and glycolytic yeasts from nectar and bee intestines. Some bacteria also come from bees.
- Candies can contain up to 2 million bacteria mainly from ingredients, air and handling. Spoilage is reduced by proper processing and storage conditions.
The document discusses food spoilage and its characteristics. It notes that all food will eventually spoil and lists common signs of spoilage like unpleasant smells, tastes, color or texture changes, and mold. It then provides examples of how specific foods like bread, vegetables, fruits, meats, milk and canned goods typically spoil. The document explains that spoilage is caused by microorganisms like bacteria and fungi consuming and breaking down the food. When food decays, it becomes inedible and can cause food poisoning. Food preservation methods aim to slow or prevent this microbial growth to extend shelf life.
This document discusses spore-forming, gram-positive bacilli including Bacillus and Clostridium species. It notes that spores are highly resistant resting cells that allow bacteria to survive unfavorable conditions. When conditions improve, the spores germinate into vegetative cells. Bacillus species are aerobic, catalase-positive, and found in soil. Two medically important species are B. anthracis and B. cereus. Clostridium species are anaerobic, catalase-negative, and found in soil and feces. They produce exotoxins and cause infections. C. botulinum produces a toxin that causes botulism from ingesting improperly preserved foods,
This document discusses common diseases that affect mushrooms. It describes 4 bacterial diseases - bacterial blotch caused by Pseudomonas fluorescens, bacterial rot caused by Pseudomonas alcaligens, brown spot caused by Pseudomonas stutzeri, and yellow blotch caused by Pseudomonas agarici. It also discusses viral diseases in general and 4 main fungal diseases - wet bubble caused by Mycogone pernicious, dry bubble caused by Verticillium fungi, green moulds caused by Trichoderma species, and cobweb disease caused by Clabotryum dendroides. Finally, it lists some common abiotic disorders that affect mushrooms.
This document discusses diseases that threaten mushroom cultivation, including fungal, bacterial, and viral diseases. It provides details on several major diseases: dry bubble caused by Verticillium fungicola, wet bubble caused by Mycogone perniciosa, and cobweb disease caused by Cladobotryum dendroides. These parasitic diseases can cause significant losses after artificial inoculation. It also discusses green mould (Trichoderma viride), false truffle disease (Pseudobalsamia microspora), brown plaster mould (Populaspora byssina), and bacterial blotch (Pseudomonas talaasi). Management strategies include hygiene, fungicides, lowering humidity, and using
The document summarizes cholera, a deadly waterborne disease caused by the Vibrio cholerae bacteria. It is spread through contaminated food or water due to poor hygiene. Symptoms include abdominal cramps, watery diarrhea, dehydration, and exhaustion. Diagnosis involves examining stool samples microscopically or testing for cholera enterotoxin. Treatment focuses on oral rehydration and antibiotics while prevention emphasizes drinking boiled water, avoiding raw food, and proper sanitation.
B. cepacia was first discovered in 1949 as the cause of onion skin rot and was identified as a human pathogen in the 1950s. It was isolated in cystic fibrosis patients in 1977 under the name Pseudomonas cepacia. Outbreaks of B. cepacia in cystic fibrosis patients in the 1980s were associated with a 35% death rate. B. cepacia is a gram-negative bacteria that is typically found in soil and water and can survive in moist environments. It is usually cultured on agar containing inhibitors to promote B. cepacia growth while limiting other bacteria. Person-to-person spread has been documented, leading many medical facilities to enact strict isolation protocols to limit the spread of
Dehydration characteristics of Oyster MushroomANIL RAUT
The document summarizes a study on the dehydration properties of oyster mushroom (Pleurotous sajor caju) under different pre-treatment conditions. Fresh, blanched, sulfited, and blanched & sulfited mushrooms were dried at 60°C in a cabinet dryer. Blanching reduced drying time from 6.5 to 5.33 hours on average. Blanched & sulfited mushrooms had the highest rehydration ratio of 3.12 and rehydration coefficient of 0.398. Sensory evaluation showed no significant differences between treatments. Overall, blanching and sulfiting improved drying and rehydration properties of oyster mushrooms.
This document discusses food spoilage, which is the process by which food deteriorates to the point of being inedible or having reduced quality of edibility. Spoilage is caused by microbial and biochemical activities and is influenced by intrinsic factors like pH and nutrients, and extrinsic factors like temperature and humidity. Different foods like fruits, vegetables, cereals, milk, meat, fish, eggs and canned foods are subject to spoilage by various microbes under different conditions. Food preservation methods aim to stop or slow spoilage by killing microbes or preventing their growth in order to maintain food safety and nutrition.
The document discusses food and spoilage. It defines food as any nutritious substance consumed to maintain life, provide energy and stimulate growth. Spoilage is the deterioration of food quality making it inedible, caused by microbial and biochemical processes. Factors like moisture, temperature, and microbes determine spoilage. Food preservation methods stop or slow spoilage by killing microbes or inhibiting their growth, helping to prevent food poisoning from contaminated food.
This document discusses microbial spoilage of meat and poultry products. It explains that spoilage occurs when microbes break down food, creating acids and waste products that can make the food unpleasant or harmful. Meat is highly perishable due to its nutrients, pH, and moisture content. Contamination can occur during slaughter or processing and growth depends on temperature, oxygen availability, and other factors. Both aerobic and anaerobic bacteria can cause spoilage through off odors, discoloration, and gas production. Various pathogens are responsible for different types of spoilage in meats like ham, sausage, and canned products. Proper handling and preservation techniques can help delay this natural spoilage process.
This document discusses food spoilage and the spoilage of various food products including poultry, eggs, beverages, and milk. It defines food spoilage as a metabolic process that makes food undesirable for human consumption due to sensory changes. Spoilage is caused by microbial growth of bacteria, yeasts and molds as well as enzymatic reactions and other chemical and physical changes. Specific microorganisms that cause spoilage of different food types are identified such as Pseudomonas species in poultry and eggs. Factors influencing microbial growth in beverages and mechanisms of alcoholic and non-alcoholic beverage spoilage are also outlined.
this presentation gives you a brief introduction about food spoilage, factors affecting spoilage, microbes involves in food spoilage. intrinsic and extrinsic factors involves in food spoilage.
Yeasts and molds play an important role in many industries by utilizing their metabolic and fermentation properties. They are used to produce foods and beverages through processes like brewing, winemaking, bread making, and soy sauce and miso production. Pharmaceutical products are also developed using fungi, such as the antibiotic penicillin. Enzymes employed in industries like food processing are commonly derived from fungal sources. Overall, fungi have been an important part of human civilization for centuries and continue to have widespread applications.
This document provides information about food spoilage. It defines food spoilage as any undesirable changes in a food's appearance, smell, or taste that make it unacceptable for consumption. Food spoilage can be caused by physical, chemical, or microbial factors. The major causes of food spoilage include the activities of microorganisms, enzymes, insects/rodents, temperature fluctuations, moisture levels, and environmental factors like light. Eating spoiled food can cause food poisoning due to bacteria like Salmonella, E. coli, C. botulinum. Proper food handling and storage techniques can help prevent spoilage.
This document discusses sources of microorganisms that can contaminate foods as well as characteristics used to identify molds, yeasts, and bacteria important to the food industry. Molds are identified by features of their hyphae, spores, and sporangiophores. Yeasts are characterized by their methods of reproduction and cell morphology. Bacteria cause food spoilage through hydrolysis reactions and fermentation that produce acids, alcohols, and gases. Important microorganisms discussed include Aspergillus, Penicillium, Saccharomyces, Lactobacillus, and Salmonella.
This document discusses contamination, spoilage, and preservation of sugars, fruits, and vegetables. It describes the microorganisms that can contaminate and cause spoilage of various sugar products like sucrose, molasses, maple sap, and honey. It also discusses the spoilage microorganisms and conditions that affect fruits and vegetables during harvesting, transportation, processing and storage. Finally, it outlines various preservation methods used like heating, chilling, freezing, drying, and use of preservatives to control microbial growth and extend the shelf life of these foods.
contamination, spoilage and preservation of eggsMaria Josephine
This document discusses contamination, spoilage, and preservation of eggs. It begins by introducing the composition of eggs, including the shell, egg white, and yolk. Eggs can become contaminated through contact with feces, cages, wash water, or handling. This allows microorganisms like bacteria and fungi to enter. Bacterial spoilage causes rots that appear green, colorless, black, pink, or red. Fungal spoilage causes pin spot molding or rotting. Preservation methods include refrigeration, freezing, use of preservatives or irradiation to prevent microbial growth and spoilage. Proper cleaning and sanitation of equipment is also important for prevention of contamination.
Food spoilage occurs when the nutritional value, texture, or flavor of food is damaged, making it harmful or unsuitable for consumption. Spoilage can result from insect damage, physical injury, enzymatic degradation, or microbial activity. It causes changes in a food's nutritional value and organoleptic features like color, flavor, and odor. Signs of spoilage include odor, sliminess, discoloration, souring, and gas formation. Spoilage can arise through physical, chemical, or microbial processes as microorganisms like bacteria, yeasts, and molds decompose food constituents through enzyme production. Preventing spoilage involves proper food storage, refrigeration, and separation of foods.
Food Contamination and Microbial spoilage Hanu Pratap
This document discusses food contamination and microbial spoilage. It outlines various causes of food spoilage including the growth and activity of microorganisms like bacteria, yeasts and molds. These microbes produce enzymes that decompose food constituents. Other causes include enzyme activity inherent in plant and animal tissues after death, chemical reactions like oxidation, contamination from vermin, and physical changes from processes like freezing or drying. Specific foods that are prone to spoilage from microbes are also discussed, like cereals being spoiled by molds and bacteria spoiling foods with high water activity like milk. The sources of microorganisms that can contaminate foods are identified as well.
Food can spoil due to microorganisms like bacteria, molds, and yeasts, as well as enzymes, insects, and poor storage conditions. The major causes of food spoilage are microorganisms such as various bacteria that can contaminate foods of animal and plant origin like meats, eggs, fruits and vegetables. Food characteristics like high moisture, pH levels above 4.5, and chemical composition that provides nutrients for microbial growth also contribute to spoilage. Strict temperature control and reducing oxygen exposure can help limit microbial growth and prevent food from deteriorating.
Food spoilage occurs when microorganisms like bacteria, yeasts, and molds degrade the nutritional value, texture, and flavor of food, making it unsuitable for consumption. The main causes of food spoilage are physical changes in conditions like temperature and biological factors such as microbial growth. Spoilage can lead to changes in a food's nutritional content, appearance, and production of toxins. Various signs like odor, sliminess, and discoloration indicate microbial spoilage. Proper food preservation techniques aim to inhibit microbial growth or kill microorganisms to prevent spoilage and potential food poisoning.
This document discusses spoilage of fermented food products. It begins by defining fermentation and spoilage, then describes methods for detecting spoilage including organoleptic, microbiological, and chemical methods. The major causes of food deterioration are identified as microbial growth, enzymatic activities, infestation, inappropriate temperature, moisture changes, oxygen reaction, light exposure, physical stress, and time. Common microorganisms that cause spoilage are discussed. Mechanisms of microbial spoilage include sugar and protein degradation, gas production, and off-flavors. Specific examples of spoilage are described for wine, beer, cider, sauerkraut, pickles, cheese, and yogurt. Methods for controlling spoilage focus on intrinsic food factors
This document discusses food spoilage, which is the process by which food deteriorates and becomes unacceptable for human consumption due to microbial or biochemical changes. It identifies several factors that influence spoilage, including intrinsic properties of the food itself as well as extrinsic environmental conditions. Specific examples of spoilage are provided for various foods like bread, sugar, honey, maple syrup and candies. Microbial growth and activities like production of gases or pigments are identified as primary causes of spoilage in different foods. Maintaining proper moisture levels and packaging are emphasized as ways to prevent or delay spoilage.
Production of microbial colors or pigmentsRituVinay
Microorganisms such as bacteria, fungi, yeast and algae can produce pigments with various colors. These microbial pigments have applications in food, pharmaceutical and cosmetic industries. Microbial pigments are produced through fermentation processes using various carbon sources and cultural conditions. Factors like temperature, pH, nutrients and aeration influence the type and yield of pigments. Common pigments include beta-carotene, lycopene, monascus pigments and riboflavin. Microbial pigments offer advantages over synthetic colors due to their various health benefits.
This document discusses food spoilage, including signs, causes, and types of spoilage for various foods. It defines spoilage as the undesirable deterioration of food quality resulting in changes to odor, taste, and appearance. Spoilage can be caused by microbes like bacteria, yeasts, and molds or non-microbial factors. It provides examples of specific types of spoilage like putrefaction, fermentation, and rancidity that can occur. The document then examines spoilage of various food categories in more detail.
Microbial growth and food spoilage results from microbes altering food, rendering it unsuitable for consumption. Different foods undergo specific spoilage processes due to their unique microbial loads and compositions. Approximately 1/3 of the world's food is lost to spoilage each year. Minimizing contamination through good management practices and preservation procedures can help reduce food spoilage. Different types of microbes degrade the chemical components of foods in characteristic ways, impacting appearance, flavor, and other qualities. Specific foods are prone to spoilage by certain microorganisms depending on their nutrients and conditions.
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This document discusses food spoilage, which is the process by which food deteriorates to the point of being inedible or having reduced quality of edibility. Spoilage is caused by microbial and biochemical activities and is influenced by intrinsic factors like pH and nutrients, and extrinsic factors like temperature and humidity. Different foods like fruits, vegetables, cereals, milk, meat, fish, eggs and canned foods are subject to spoilage by various microbes under different conditions. Food preservation methods aim to stop or slow spoilage by killing microbes or preventing their growth in order to maintain food safety and nutrition.
The document discusses food and spoilage. It defines food as any nutritious substance consumed to maintain life, provide energy and stimulate growth. Spoilage is the deterioration of food quality making it inedible, caused by microbial and biochemical processes. Factors like moisture, temperature, and microbes determine spoilage. Food preservation methods stop or slow spoilage by killing microbes or inhibiting their growth, helping to prevent food poisoning from contaminated food.
This document discusses microbial spoilage of meat and poultry products. It explains that spoilage occurs when microbes break down food, creating acids and waste products that can make the food unpleasant or harmful. Meat is highly perishable due to its nutrients, pH, and moisture content. Contamination can occur during slaughter or processing and growth depends on temperature, oxygen availability, and other factors. Both aerobic and anaerobic bacteria can cause spoilage through off odors, discoloration, and gas production. Various pathogens are responsible for different types of spoilage in meats like ham, sausage, and canned products. Proper handling and preservation techniques can help delay this natural spoilage process.
This document discusses food spoilage and the spoilage of various food products including poultry, eggs, beverages, and milk. It defines food spoilage as a metabolic process that makes food undesirable for human consumption due to sensory changes. Spoilage is caused by microbial growth of bacteria, yeasts and molds as well as enzymatic reactions and other chemical and physical changes. Specific microorganisms that cause spoilage of different food types are identified such as Pseudomonas species in poultry and eggs. Factors influencing microbial growth in beverages and mechanisms of alcoholic and non-alcoholic beverage spoilage are also outlined.
this presentation gives you a brief introduction about food spoilage, factors affecting spoilage, microbes involves in food spoilage. intrinsic and extrinsic factors involves in food spoilage.
Yeasts and molds play an important role in many industries by utilizing their metabolic and fermentation properties. They are used to produce foods and beverages through processes like brewing, winemaking, bread making, and soy sauce and miso production. Pharmaceutical products are also developed using fungi, such as the antibiotic penicillin. Enzymes employed in industries like food processing are commonly derived from fungal sources. Overall, fungi have been an important part of human civilization for centuries and continue to have widespread applications.
This document provides information about food spoilage. It defines food spoilage as any undesirable changes in a food's appearance, smell, or taste that make it unacceptable for consumption. Food spoilage can be caused by physical, chemical, or microbial factors. The major causes of food spoilage include the activities of microorganisms, enzymes, insects/rodents, temperature fluctuations, moisture levels, and environmental factors like light. Eating spoiled food can cause food poisoning due to bacteria like Salmonella, E. coli, C. botulinum. Proper food handling and storage techniques can help prevent spoilage.
This document discusses sources of microorganisms that can contaminate foods as well as characteristics used to identify molds, yeasts, and bacteria important to the food industry. Molds are identified by features of their hyphae, spores, and sporangiophores. Yeasts are characterized by their methods of reproduction and cell morphology. Bacteria cause food spoilage through hydrolysis reactions and fermentation that produce acids, alcohols, and gases. Important microorganisms discussed include Aspergillus, Penicillium, Saccharomyces, Lactobacillus, and Salmonella.
This document discusses contamination, spoilage, and preservation of sugars, fruits, and vegetables. It describes the microorganisms that can contaminate and cause spoilage of various sugar products like sucrose, molasses, maple sap, and honey. It also discusses the spoilage microorganisms and conditions that affect fruits and vegetables during harvesting, transportation, processing and storage. Finally, it outlines various preservation methods used like heating, chilling, freezing, drying, and use of preservatives to control microbial growth and extend the shelf life of these foods.
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Microbial growth and food spoilage results from microbes altering food, rendering it unsuitable for consumption. Different foods undergo specific spoilage processes due to their unique microbial loads and compositions. Approximately 1/3 of the world's food is lost to spoilage each year. Minimizing contamination through good management practices and preservation procedures can help reduce food spoilage. Different types of microbes degrade the chemical components of foods in characteristic ways, impacting appearance, flavor, and other qualities. Specific foods are prone to spoilage by certain microorganisms depending on their nutrients and conditions.
Similar to Microbial food spoilage-challenges and impacts (20)
3. SPOILAGE OF FRUITS AND
VEGETABLES
• The organism responsible for taints are acid tolerant
bacteria:
– Lactobacillus spp.
• Deterioration can be caused by action of animals, birds,
bruising, wounding, cutting, freezing, dessication or
other mishandling and growth of microorganisms;
environmental conditions, contact with spoiled foods.
• Microbial spoilage maybe due to:
– Plant pathogens acting on stems, leaves, flowers or roots
– Saprophytic organisms
4. • Types of spoilages:
– Baterial soft rot
• Caused by Erwinia carotovora, ferment pectins
• Pseudomonas marginalis, Bacillus and
Clostridium cause water soaked appearance, a
soft, mushy consistency and bad odour.
– Anthracnose
• Caused by Collectotrichum lindemuthianum.
• Spotting of leaves and fruits
– Black mold rot
• Caused by Aspergillus niger
• Dark brown to black masses of spores of the
mold termed as smut
5. • Rhizopus soft rot
– Caused by species of Rhizopus
– Soft and mushy rot
– Cottony growth of mold forms black spots of
sporangia covering the foods.
• Alternaria rot
– Caused by Alternaria tenuis
– Greenish-brown to brown black spots
• Fungal spoilage results in water soaked mushy
areas, brown or cream coloured areas. Rots of
juicy fruits result in leakage.
6. SPOILAGE OF CEREALS
• Moisture content above 12 to 13 percent may cause
spoilage of cereals
• Little moisture cause mold growth and high moisture
may cause growth of yeasts and bacteria.
• Microbial content, physical damage and temperature
are also some factors.
• Aspergillus, Penicillium, Mucor, Rhizopus, Fusarium are
some common molds; produce mycotoxins.
• Acetobacter spp, lactics and Coliforms, Micrococci and
Bacillus are some species causing spoilage.
7. • Cause flour dough to develop an odour of
acetic acid and esters
• Ropiness of bread is common in home baked
bread
– Caused by Bacillus subtilis, B. licheniformis and
other species
– Due to the capsulation of Bacillus ropiness occurs.
– First odour is evident, then discolouration and
finally softening of the crumb with stickiness and
stringiness.
• Red bread is caused by the pigmented growth
of Serratia marcescens. Molds such as
Neurospora sitophila and Geotrichum
aurantiacum can also cause red colouration.
8. SPOILAGE OF MILK
• An excellent medium
• Souring
– caused by Streptococcus lactis, Enterococci,
Lactobacilli, Micrococci
• Gas production
– caused by Coliform, Clostridium, Yeasts, Bacillus
• Proteolysis
– cause bitter taste, caused by Bacillus, Micrococcus,
Proteus, Pseudomonas, Flavobacterium, Serratia.
• Changes in colour and tastes
9. SPOILAGE OF MEAT
• Raw meat is subject to spoilage by its own
enzymes and microbial action.
• Excessive autolysis can cause souring
• Factors involving spoilage include
– The greater gut load of animal
– The physiological condition of the animal during
slaughter as like fever, excited or fatigued.
– Rapid cooling
10. SPOILAGE OF FISH
• Spoiled by autolysis, oxidation or bacterial
activity.
• Under aerobic conditions
– Surface slime
• Caused by Pseudomonas, Moraxella, Alcaligens,
Lactobacillus, Streptococcus,
Leuconostoc,Bacillus,Micrococci.
– Change in colour of meat pigments
• Red colour, green,brown or grey
11. –Change in fats
• Rancidity
• Lipolysis
• Oxidation of fats
–Phosphorescence
• Photobactererium spp growing on meat
―Surface colours due to pigmentation
• Red spot caused by Serratia marcescens
• Chromobacterium gives a greenish blue colour
• Pseudomonas gives a bluish colour
12. • Micrococcus or Flavobacterium gives a yellowish
colour.
• Pencillium may cause greenish colour.
• Cladosporium may cause black colour
—Off odours and Off tastes
• Taints, Souring, stale flavour can be caused as a
result of bacterial and fungal growth.
13. SPOILAGE OF EGGS
• Cracks, leaks, stained or dirty spots on exterior
and blood clots, bloodiness, translucent spots
in the interior are all signs of spoilage
• Pseudomonas, Acinetobacter, Alcaligens,
certain coliform bacteria. Proteus spp,
Aeromonas, Serratia, Sporotrichum all cause
rots in eggs
14. SPOILAGE CAN LEAD TO…
• Food Poisoning
• When someone gets sick from eating food or
drink that has gone bad or is contaminated.
• There are two kinds of food poisoning:
poisoning by toxic agent or by communicable
agent.
15. HOW CAN WE PREVENT?
• FOOD PRESERVATION
• What is food preservation?
• Food preservation is the process of treating and
handling food ,with an aim to stop or slow down
its spoilage while maintaining its nutritional
value, texture, and flavour.
• Food preservation methods either kill microbes
or prevent their growth.
16. Some methods are:
1. Boiling
2. Dehydration
3. Refrigeration & freezing
4. Canning
5. Using chemical preservatives
6. Using Salt, sugar, oil, or vinegar
7. Pasteurization