Sanjogta Thapa Magar

Preservation of meat and meat products from microbial spoilage

April 19, 2021 by Sanjogta Thapa Magar

Meat and its products consist of numerous nutrient content, it serves as an excellent growth medium for all of the microorganisms. Thus, various preservation methods are used to eliminate the growth of spoilage-causing microorganisms and maintaining the nutritional properties of meat. Several techniques have been used to limit the growth of organisms in meat and meat products. A. Asepsis The aseptic condition should …

Microbial spoilage of meat and meat products

April 18, 2021 by Sanjogta Thapa Magar

Introduction Meat and its product are highly nutritious food that is widely consumed by people all over the world. Meat can be obtained from various birds (chicken, turkey, ducks, etc.) or mammals (pork, mutton, buffalo, sheep), and after slaughtering, carcasses and primary cuts are processed to raw or processed food products. It is a nutritious, protein-rich food that is highly …

Microbial spoilage of canned foods and its preservation (Canning)

April 5, 2021 by Sanjogta Thapa Magar

Classification of the food based on pH The microbial spoilage of food depends upon the pH of food therefore based on pH canned food can be divided as Low-acid canned food (pH > 5.2) includes meat products, milk, dairy products, and seafood. Acid canned food (pH 4.5-3.7) includes tomatoes, pears, figs, oranges, apricots, pineapples, etc. High acid canned food (pH < …

Preservation of milk and milk products from microbial spoilage

March 29, 2021March 28, 2021 by Sanjogta Thapa Magar

Milk and its products consist of numerous nutrient content, it serves as an excellent growth medium for all of the microorganisms. Thus, various preservation methods are used to eliminate the growth of spoilage-causing microorganisms and maintaining the nutritional properties of milk. Several techniques have been used to limit the growth of organisms in milk and milk products. A. Heat treatment methods …

Microbial Spoilage of Milk and Milk Products (Cream, Butter, Cheese, Yoghurt, Ice-cream)

March 24, 2021March 24, 2021 by Sanjogta Thapa Magar

Introduction Milk is known to be balanced food as well as highly nutritious food as it is rich in proteins, fats, carbohydrates, vitamins, minerals, essential amino acids, etc. Milk and its products consist of numerous nutrient content, it serves as an excellent growth medium for all of the microorganisms (i.e., bacteria, viruses, fungi, and protozoans). The microbial content of raw …

Factors affecting the growth of microorganisms in food

March 16, 2021 by Sanjogta Thapa Magar

Introduction Foods of plant and animal origin play an important role in microbial growth. The ability of microorganisms to grow or multiply in such food depends on the food environment. The intrinsic, extrinsic factors, implicit factors of food, and various food processing methods respectively play a role in microbial growth. These factors determine the microbial growth in food and the …

Microbial Food Spoilage- Types of microorganisms with examples

April 18, 2021March 14, 2021 by Sanjogta Thapa Magar

Food Spoilage- Types of microorganisms in foods with examples

What is Food Spoilage? Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics. Spoilage of food is identified by off-colors, off-odors, softening of vegetables, fruits, and slime production. Spoilage may arise from insect damage, physical damage, and indigenous enzyme activity in food or by microorganisms (bacteria, …