Factors affecting the survival of microorganisms in food.

M. in C. Luis Ramiro Vargas Caso.

Nutrient content
► The
organisms unable to use any major component present in food limits their ability
to grow in it.
► e.g.
microorganisms that possess amylolytic enzymes can grow successfully in grains a
nd cereals.
Nutrient content (2)
► The
sweetening of foods provided in some cases it is contaminated with microorganism
s.
Yogurt.
Yogurt with fruit.
Nutrient content (3)
► The
lack of nutrients in food hampers colonization by microorganisms.
Egg whites.
pH
► The
pH affects the cell functions of microorganisms. Because it influences directly
the behavior of macromolecules such as enzymes.
► Bacteria:
pH 6-8. ► yeast: pH 4.5 - 6. ► filamentous fungi: 3.5 - 4.
► There
some exceptions, lactobacilli grow at pHs of 5-6.
Growth at different pHs
PH ranges of some foods.
Fermented shark.
Egg whites.
Fish. Meat.
Milk.
Flour. Vegetables.
Citrus fruits.
Beer. Refreshments.
PH decline in meat post-mortem
Redox potential, Eh.
► The
redox potential (Eh) measures the tendency to give or donate electrons. (+): The
column systems rust. (-): The column systems is reduced. O2 is the main oxidizi
ng agent.
Eh Eh ► ► ► The
The Eh in food
► The
microbial growth in food reduces the redox potential. obligate aerobes require h
igh redox potential for this growing mostly on the surface of food. anaerobes li
ve a low or negative redox potential.
► The
► The
Positive redox potential on the surface.
In vacuum-packaged foods and canned foods are low or negative redox potential.
Antimicrobial Barriers
► All
what we eat was once alive. living organisms have mechanisms of defense against
infections caused by microorganisms.
► All
Integument
Antimicrobial compounds.
► Many
herbs and spices contribute to the microbiological stability of food through its
essential oils. pepper, oregano, thyme and cinnamon are examples of these.
► Garlic
Water activity (aw)
► Definition
(Bookish): The relationship between water vapor pressure of food and pure water
at the same temperature.
► What
which means: The water is bioavailable in food.
Some aw minimum to grow microorganisms in certain foods