Published April 1982
by Academic Pr .
Written in English
|The Physical Object|
|Number of Pages||529|
Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this. The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability. Psychrotrophic bacteria in foods: disease and spoilage. Health hazards vs. food spoilage -- Psychrotrophic spoilage bacteria, meat spoilage -- Spoilage of cured meats and other meat items -- Poultry spoilage -- Spoilage of eggs and fish -- Spoilage of dairy products, vegetables, fruits, and other foods -- Manifestations of spoilage by psychrotrophic bacteria, spoilage changes in . Psychrotrophic bacteria and fungi are able to grow at refrigeration temperatures, and can be responsible for food spoilage. They provide an estimation of the product's shelf life, but also they can be found in soils,  in surface and deep sea waters,  in Antarctic ecosystems,  and in . Introduction. The term psychrotrophs (also denominated psychrotolerant) refers to microorganisms that have the ability to grow at low temperatures but have optimal and maximal growth temperatures above 15 and 20 °C, respectively (Moyer and Morita, ).This characteristic makes these microbes especially significant with regard to food spoilage and Cited by:
This book emphasizes the health hazards and potential danger from bacterial pathogens in foods held at low temperatures compared with the spoilage of foods by psychrotrophic bacteria that produce off-odours, flavours and texture changes or other evidence of food deterioration. Psychrotrophic microorganisms are well-known for their degradative activities in foods. Some are pathogenic or toxinogenic for man, animals or plants. However in natural microbial ecosystems psychrotrophic and psychrophilic microorganisms can play a large role in the biodegradation of organic matter during cold by: Elliot R. P., Clark D. S., and Michener H. D. () Microorganisms in Food 1. Significance and Methods of Enumeration, 2nd ed., a publication of the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Association of Microbiological Societies, University of Toronto Press Toronto, Ontario, Canada. The Q 10 for most biological systems is –, so that for each 10°C rise in temperature within the suitable range, there is a twofold increase in the rate of reaction. For every 10°C decrease in temperature, the reverse is true. Because the basic feature of low-temperature food preservation consists of its effect on spoilage organisms, most of the discussion that follows will be devoted Cited by:
Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods. The book focuses on the growth, survival, and subsequent activity of these organisms, especially in meat and poultry products. Metabolic products of bacterial growth in . Home > Food > Microbes in Processing & Spoilage > Psychrotrophic Microorganisms Psychrotrophic Microorganisms Show 15 20 50 results per page. Start studying Microbiology; Chapter 15 (Microbial Mechanisms of Pathogenicity). Learn vocabulary, terms, and more with flashcards, games, and other study tools. Introduction to the Microbiology of Food Processing. United States Department of Agriculture. 7. Signiicant Microorganisms in Food Production. Microorganisms such as molds, yeasts, and bacteria can grow in food and cause spoilage. Bacteria also can cause foodborne illness. Viruses and parasites, suchFile Size: 2MB.