Topic: Food as a substrate for microorganisms

Question 1
Explanation
 The egg is a complex antimicrobial biological fluid. The most
well-known antimicrobial proteins of egg white are lysozyme,
ovotransferrin and proteinase inhibitors but several minor
antimicrobial proteins have recently been characterized.
 One of the major antimicrobial mechanisms of lysozyme, is the
degradation of the glycosidic (1-4) ß-linkage between the N-
acetylglucosamine and the N-acetylmuramic acid of the
peptidoglycan layer in the bacterial cell walls (muramidase
activity).
 Ovotransferrin is a protein chelating metal ions. It has a
bacteriostatic effect on bacteria by creating an iron deficient
environment.
 Proteases are proteolytic enzymes catalysing the
cleavage/degradation of peptidic chains and are involved in
many biological processes. They are involved in the defence of
the egg against bacterial contaminations.
Question 2
Explanation
 The lower the temperature, the slower the enzyme activity, chemical
reactions, and microbial growth.
 The layer of oil on top of food creates a barrier that helps maintain a
controlled environment within the mixture. It can prevent oxygen from
entering and interfering with the fermentation process while allowing
carbon dioxide produced by the yeast to escape.
 Dehydration (or drying) is defined as the application of heat under
controlled conditions to remove the majority of the water normally
present in a food by evaporation. This can be done by Solar Drying,
mechanical drying, freeze drying, osmotic dehydration etc.
 Organic acids are natural antimicrobials that are widely used in the
food industry to inhibit growth of important microbial pathogens.
Inhibition by weak-acids involves rapid diffusion of undissociated
molecules through the plasma membrane; dissociation of these
molecules within cells liberates protons, thus acidifying the cytoplasm
and preventing growth.
Question 3
Explanation
Question 4
Explanation

Chemical food preservatives are widely used in the food

industry and are invariably cheap ingredients that are
effective against a wide range of spoilage
organisms. Chemical food preservatives include compounds
such as sodium benzoate, benzoic acid, nitrites, sulfites,
sodium sorbate and potassium sorbate.
Question 5
Explanation
 Intrinsic factors are factors related to the food itself.
 Extrinsic factors are factors in the environment and
external to the food
Question 6
Explanation
 Yeast has evolved to digest the sugars that are found in
nature. Most natural sugars are found in fruits, which
also contain acids such as citric acid. Thus yeast cells
have evolved to favour a slightly acid medium and
fermentation progresses best in the pH range 4.5 to
5.5. Lower pH to produce better fermentation
Question 7
Explanation
 Water activity (aw) is defined as the ratio of the vapor
pressure of water in a material (p) to the vapor
pressure of pure water (po) at the same temperature.
It predicts whether water is likely to move from the
food product into the cells of micro-organisms that
may be present. Water activity is based on a scale of 0
to 1.0, with pure water having a value of 1.00.
Question 8
Explanation
 Microorganisms that can grow in high concentrations
of solutes e.g. sugar and salt obviously have a low
minimal aw.
 Since sugar binds water, adding sugar reduces water
activity. The less water activity there is, the longer the
product will last. microorganisms can only live in
“free” water. If the water activity level is low enough,
microorganisms cannot destroy the food.
 Water activity is decreased by adding solutes such as
salt or sugar (Ex: jams, cured meats).
Question 9
Explanation
 Saccharomyces cerevisiae, also known as baker's yeast, during alcoholic
fermentation, converts sugars into carbon dioxide (CO2) and ethanol,
with a preference for glucose consumption over fructose and maltose.
 Yeasts uses some enzymes to break down sugars. One of this enzymes
is hexokinase, which has a higher affinity for glucose. As a
consequence, glucose can be more efficiently converted by this enzyme
into glucose-6-phosphate, therefore initiating the fermentation process
at a faster rate.
 Yeast do not have the lactase enzyme and cannot break down
lactose. When we add lactaid (group of enzymes (that hydrolyze
lactose to glucose and galactose), lactose will be broken down into
glucose and galactose, which can be used by the yeast.
 Yeasts by the action of maltase, maltose is breakdown into glucose, and
then by zymase, glucose will further break down to form alcohol and
carbon dioxide. Some special yeasts cannot ferment maltose due to
deficiencies in the maltose transporter and maltase enzyme, and are
referred to as being “maltose-negative”.
Question 10
Explanation
 Emulsifier, in foods, any of numerous chemical additives
that encourage the suspension of one liquid in another.
Commonly used emulsifiers in modern food production
include mustard, soy and egg lecithin, mono- and
diglycerides, polysorbates, carrageenan, guar gum, and
canola oil.
Question 11
Explanation
Keeping out of Microorganisms
Question 12
Explanation
 Avidin is a glycoprotein found in egg-whites. Avidin is
a biotin-binding protein that is believed to function as
an antibiotic in the eggs of birds, reptiles and
amphibians.
Question 13
Explanation
 Although the majority of yeasts and molds are obligate
aerobes (require free oxygen for growth), their
acid/alkaline requirement for growth is quite broad.
 Yeast and mold can grow throughout a broad pH
range, from about pH 2 to above pH 9.
 The temperature growth range of yeast and mold is 0 –
50° C, although most important for food spoilage are
mesophilic, meaning they grow between 15 – 30° C.
Question 14
Explanation
 The bacterial growth inhibitory substance found in
milk is called lactenin.
 It inhibits growth of bacteria, it is not utilized by
bacteria while their growth is being inhibited.
 Lactoferrin (previously known as lactotransferrin or
lactosiderophilin) and lactoperoxidase are natural
inhibitors in milk. They prevent significant rises in
bacterial numbers for the first three to four hours after
milking, at ambient temperatures.
Question 15
Explanation
Question 16
Explanation
 Water activity is measured in values from 0.0 to 1.0.
Water has an aw of 1.0. Most food falls within a water
activity range of 0.2 to 0.99. The lower the aw value,
the more “dry” a food item is considered.
 Higher water activity substances tend to support more
microorganisms; bacteria usually require water activity
values of at least 0.91 and fungi at least 0.6.
Question 17
Explanation
Question 18
Explanation
Question 19
Explanation
 Gamma rays are a part of the electromagnetic
spectrum. They can penetrate deep into food materials
and bring about desired effects.
 Gamma rays are emitted by radioisotopes such as
cobalt-60 and caesium-137.
 The food itself never comes in contact with the
radioactive material. Instead it is simply “struck” by
the gamma radiation.
Question 20
Explanation
Question 21
Explanation
Question 22
Explanation
Moist Heat Sterilization
Question 23
Explanation
 Rancidity:
 “When fats and oils are oxidized, they become rancid, and
their smell and taste change.” This phenomenon is known
as Rancidity.
 Usually, substances that prevent oxidation are known as
antioxidants.
 These antioxidants are added to foods containing fats and
oil to prevent rancidity.
 The anti-oxidants which are usually added to fat and oil
containing foods to prevent rancidity is BHA (Butylated
Hydroxy Anisole) and BHT (Butylated Hydroxy Toluene)
and Vitamin E.
Question 24
Explanation
 The irradiation process happens after a food is
produced and packaged. Food enters a chamber where
it is exposed to a specific amount of radiation. The
radiation penetrates the food and kills germs or
prevents them from multiplying, and it does not linger
in the food.
 Currently, food irradiators use one of three kinds of
radiation: gamma rays (from cobalt-60 sources),
electron beams, or x-rays. All three methods work the
same way. Bulk or packaged food passes through a
radiation chamber on a conveyor belt.
Question 25
Explanation
Thermal death point & Thermal death time
 The Thermal death point (TDP) is the lowest temperature at
which all microbes are killed in a 10 minute exposure
 The Thermal death time (TDT) is the length of time needed to
kill all microorganisms in a sample at a given temperature .
 D-value (decimal reduction time) is the number of minutes
exposure to a defined temperature to reduce viable bacteria by
90%.
 Z-value is defined as the number of degrees (Celsius or
Fahrenheit) required to change a D-value by one factor of ten.
 F value is the number of minutes required to kill a known
population of microorganisms in a given food under specified
conditions.
 12D concept refers to thermal processing requirements designed
to reduce the number of viable spores of proteolytic
C. botulinum by a factor of 1012.
Calculation of Thermal Death Time
Calculation of Thermal Death Point
Thank You