The document discusses food spoilage of fruits and vegetables. It notes that yeasts, molds, and bacteria can cause spoilage, and that factors like water activity, pH, nutrients, and temperature influence microbial growth. For fruits, spoilage starts after harvest as ripening weakens cell walls and damage allows microbes to enter. Molds commonly spoil citrus and apples. Vegetables have a near-neutral pH and high water activity making them very susceptible to bacterial spoilage which causes softening and an unpleasant taste and odor. Preservation techniques to prevent spoilage include refrigeration, canning, pasteurization, drying, irradiation, and use of antimicrobial compounds.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
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.
WHAT IS SPOILAGE? • Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced OR • Any change which renders a product unacceptable for human consumption. • Complex event in which a combination of microbial and biochemical activities may interact. • One of the major reason that led to preservation.
FACTORS DETERMINING THE SPOILAGE • Microbial colonization depends on – characteristics of product – The way processed – The way stored • Factors are characterized into four: – Intrinsic parameters – Extrinsic parameters – Modes of preservation and processing – Implicit parameters
INTRINSIC PARAMETERS • Physical, chemical and structural properties. • Inherent in the food itself. • Important factors include water activity, acidity, redox potential, available nutrients and natural antimicrobial substances. EXTRINSIC PARAMETERS • Factors in the environment where food is stored • Temperature, humidity and atmosphere conditions.
MODES OF PRESERVATION AND PROCESSING • Physical or chemical treatment • Change characteristics of food product • Determine the micro flora associated with the product IMPLICIT PARAMETERS OR MICROBIAL INTERFERENCE • These are the result of the development of synergistic or antagonistic microbes • It can be said as the destruction of one organism by another species releasing H2 O2 , bacteriocin and other di-acetyl compounds.
• Synergistic: Production or availability of essential nutrients due to the growth of certain organisms, which allow the growth of another group which were otherwise unable to grow. • Antagonistic : Competition for essential nutrients, changes in pH value or redox potential or formation of antimicrobial substances.
TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans
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
• Types of spoilages: – Bacterial 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
• Rhizopus soft rot – Caused by species of Rhizopus – Soft and mu
Overview of the pigment Chlorophyll, its sources, types, structure, photoreceptors, benefits, stability, degradation, preservation during food processing and technologies associated with it.
Overview of the pigment Chlorophyll, its sources, types, structure, photoreceptors, benefits, stability, degradation, preservation during food processing and technologies associated with it.
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2. • Spoilage organisms:
Yeasts: target fruits and vegetables due to their low pH
Moulds: can grow even at very low water activity
Bacteria: most bacteria have limited pH, prolytic bacteria can grow even in media with
high pH
• Factors that influence microbial activity:
Water activity: lower water activity inhibits microbial growth
pH: most microorganisms have limited pH range
Nutrient contents: growth rate faster is nutrients abundant
Temperature: lower temperature retards microbial growth
3. • Stages in spoilage of fruits:
Usually fruits inhibit the growth of microbes until after harvest
Ripening weakens cell walls and decreases the amount of antifungal chemicals
Physical damage during harvesting breaks outer protective layers
Fruits have a low pH that inhibits most bacteria, except acid tolerant bacteria (Gram
positive lactobacilli & leuconostocs)
Molds are tolerant of acidic conditions and are involved in the spoilage of citrus fruits,
apples, pears etc.
• Stages of spoilage in vegetables:
Vegetables are a tempting source of nutrients for spoilage organisms due to their near
neutral pH and high water activity
Bacterial spoilage first causes softening of tissues as pectins are degraded and the whole
vegetable eventually degenerates into a slimy mass
Starches and sugars are metabolized next and unpleasant odors and flavors develop
along with lactic acid and ethanol
• Preservation techniques include:
Refrigeration
Canning
Pasteurization
Drying
Irradiation
Anti-microbial compounds: nisin, chitosan
