Download Free Medical Factors affecting microbial growth in food PowerPoint Presentation

Factors affecting microbial growth in food PowerPoint Presentation

DOWNLOAD MEDICAL POWERPOINT PRESENTATION

About This Presentation

Description : Check out this medical presentation on Safe Food Storage, which is titled "Factors affecting microbial growth in food", to know about factors affecting microbial growth in food.

Tags : Safe Food Storage, Factors, microbial growth in food

Published on : Jul 07, 2021 | Views : 2228 | Downloads : 0

Shareable Url :

Embed Code :

Comment

Transcript

Slide 1-

Factors affecting microbial growth in food (a) Intrinsic factors: These are inherent in the food. They include: pH, water activity, oxidation reduction potential, nutrient content, antimicrobial contents, biological structure (b) Extrinsic factors: Are factors external to the food that affect microbial growth.
Slide 2-

Factors affecting microbial growth in food Intrinsic factors: These are inherent in the food. They include: Hydrogen ion concentration (pH) Moisture content Nutrient content of the food Antimicrobial substances Biological structures
Slide 3-

1. Hydrogen ion concentration (pH) Most bacteria grow best at neutral or weakly alkaline pH usually between 6.8 and 7.5. Some bacteria can grow within a narrow pH range of 4.5 and 9.0, e.g. Salmonella Other microorganisms especially yeasts and molds and some bacteria grow within a wide pH range, e.g. molds grow between 1.5 to 11.0, while yeasts grow between 1.5 and 8.5.
Slide 4-

pH values of some food products
Slide 5-

Microorganisms that are able to grow in acid environment are called acidophilic microorganisms. These microorganisms are able to grow at pH of around 2.0 Yeasts and molds grow under acidic conditions. Other microorganisms such as Vibrio cholerae are sensitive to acids and prefer alkaline conditions. Most bacteria are killed in strong acid or strong alkaline environment except Mycobacteria.
Slide 6-

Minimum and maximum pH for growth of some specific microorganism
Slide 7-

2. Moisture content The effect of moisture is in terms of water activity: -the amount of free water in a food medium. The amount of free water is important for growth of microorganisms. If there is lack of free water microorganisms will not grow. Water activity is defined as the vapour pressure of a food substance to that of water at the same temperature. (Aw = VPFood/VPWater)
Slide 8-

Moisture content The water activity of pure water is equal to 1.0 Food products have a water activity of less than 1.0. A saturated salt solution has a water activity of 0.75. Salting and drying reduces the water activity of a food product.
Slide 9-

Water activity of some food products
Slide 10-

Water activity levels Growth of microorganisms is greatly affected by the level of water activity (Aw) in the food. Inhibition of growth occurs if the water activity for food is lowered beyond an organism’s minimum level of water activity that is necessary for growth. Microorganisms have varying minimum water activity requirements that supports their growth in food.
Slide 11-

Minimum water activity that supports growth of some microorganisms
Slide 12-

3. Nutrients content of the food Microorganisms require proteins, carbohydrates, lipids, water, energy, nitrogen, sulphur, phosphorus, vitamins, and minerals for growth. Various foods have specific nutrients that help in microbial growth. Foods such as milk, meat and eggs contain a number of nutrients that are required by microorganisms. These foods are hence susceptible to microbial spoilage.
Slide 13-

Antimicrobial substances Antimicrobial substances in food inhibit microbial growth. Various foods have inherent antimicrobial substances that prevent (inhibit) microbial attack. Such inhibitors are like lactenin and anti-coliform factors in milk and lysozyme in eggs.
Slide 14-

Biological structures Some foods have biological structures that prevent microbial entry. For example, meat has fascia, skin and other membranes that prevent microbial entry. Eggs have shell and inner membranes that prevent yolk and egg white from infection.
Slide 15-

(b) Extrinsic factors are factors external to the food that affect microbial growth. They include: Temperature of storage, Presence and concentration of gases in the environment Relative humidity of food storage environment.
Slide 16-

1. Temperature The growth of microorganisms is affected by the environmental temperatures. Various microorganisms are able to grow at certain temperatures and not others. Bacteria can therefore be divided into the following groups depending upon their optimum tmperature of growth.
Slide 17-

(i). Psychrophilic microorganisms These grow best at about 20oC but also down to -10oC in unfrozen media. Psychrophilic bacteria can cause food spoilage at low temperatures. Several of the microorganisms found in the soil and water belong to this group.
Slide 18-

(ii). Mesophilic bacteria These organisms grow between 25oC and 40oC, with an optimum growth temperature close to 37oC Some such as Pseudomonas aeruginosa may grow at even lower temperatures between 5-43oC None of the mesophilic bacteria are able to grow below 5oC or above 45oC. Most pathogenic bacteria belong to this group.
Slide 19-

(ii). Thermophilic bacteria. These grow at temperatures above 45oC. Often their optimum growth temperatures are between 50oC and 70oC. Growth of some bacteria occur at 80oC. Bacteria in this group are mainly spore formers and are of importance in the food industry especially in processed foods.
Slide 20-

Note that: The effect of temperature on microbial growth also depends upon other environmental conditions such as: Growth factors in the nutrient medium, pH of the food, and Water activity.
Slide 21-

2. Concentration of gases in the environment This relates to the presence and concentration of gases in the food environment. Various microorganisms require for growth, either high oxygen tension (aerobic), low oxygen tension (microaerobic) or absence of oxygen (anaerobic). Some microorganisms may grow either in high oxygen tension, or in the absence of oxygen (facultative anaerobes).
Slide 22-

Foods affected by various groups Anaerobic or facultatively anaerobic sporeformers are most likely to grow in canned foods . Microaerophilic bacteria are most likely to grow in vacuum packed foods since they have low oxygen tension, while Aerobic bacteria are likely to grow on the surface of raw meat. Aerobic molds will grow in insufficiently dried or salted products
Slide 23-

3. Relative humidity Relative humidiy is the amount of moisture in the atmosphere or food environment. Foods with low water activity placed at high humidity environment take up water, increase their water activity and get spoiled easily. For example, dry grains stored in a environment with high humidity will take up water and undergo mold spoilage.