CONTROL MICROBIAL

GROWTH IN FOOD

~ CONTROL BY LOW
TEMPERATURE
 GROUP MEMBERS

 RAJA MUHAMMAD REDHA RAJA ALIAS 022722

 NUR SYAMIMI RAMLAN 022369
 AISYAH KAMARUN NAZAR 022111
 TENGKU NOR FARHANA T. MOHD AZMI 022528
 NUR JUAINI MOHD JUSOH 022530
INTRO
 Low temperature inhibits microbial growth
by slowing down microbial metabolism.
eg : refrigeration and freezing
 Most organisms grow very little or not at all
at 0oC.
 Perishable foods are stored at low
temperatures to slow rate of growth and
consequent spoilage (e.g. milk).
 Low temperatures are not bactericidal
 OBJECTIVES

 MECHANISMS OF COLD INDUCED

INACTIVATION
 METHOD
 CONCLUSION
 MECHANISMS OF COLD INDUCED
INACTIVATION
 Refrigeration Slows microbial
multiplication.
 Slows autolysis by enzymes
 at the low temperature limit there is loss of
membrane function
 Membrane structure and composition
changes in respect to temperature.
 METHOD FOR CONTROLLING
MICROBIAL GROWTH
 Air conditioning
 the process of treating and distributing air
to control temperature, humidity, and air
quality in selected areas.
 For temperature and humidity control, air is
moved over chilled or heated coils and/or a
spray of water at a controlled temperature.
Direct water sprays also remove dust and
odors
 Refrigeration
 the process of lowering the temperature of a
substance below that of its surroundings and
includes production of chilled water for air
conditioning or process applications.
 Refrigeration systems are also used to
provide chilled antifreeze solutions (brines)
at temperatures below the freezing point of
water. Brines are used in ice making and
cold storage, in addition to a variety of
chemical process applications.
 Deep freezing
~ used as an alternative to ethylene oxide.
It uses a small amount of liquid hydrogen
peroxide (H2O2), which is energized with
radio frequency waves into gas plasma.
~ This leads to the generation of free
radicals and other chemical species, which
destroy organisms.
~ Eg : Low Temperature Gas Plasma
(LTGP)
 Lyophilization

~ Freeze drying (also known as lyophilization or

cryodessication) is a dehydration process
typically used to preserve a perishable material or
make the material more convenient for transport.
~Freeze drying works by freezing the material and
then reducing the surrounding pressure and
adding enough heat to allow the frozen water in
the material to sublime directly from the solid
phase to gas.
~ There are three stages in the complete freeze-
drying process: freezing, primary drying, and
secondary drying.
 CONCLUSION
 Low temperatures:
~ enzyme activity is lower
~ freezing food prevents bacterial growth
due to lowered enzyme activity

 Psychrophile -
~ cold-loving
~ 0-250C
~ many are marine microorganisms
~ Pseudomonas, Alcaligenes, Arthrobacter