Microbial spoilage of canned foods and its preservation (Canning)

Microbial spoilage of canned foods and its preservation

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 < …

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Preservation of milk and milk products from microbial spoilage

Preservation of milk and milk products

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 …

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

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

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 …

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Factors affecting the growth of microorganisms in food

Factors affecting the growth of microorganisms in food

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 …

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Food Spoilage- Types of microorganisms in foods with examples

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, …

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Immune Booster Foods

Immune Booster Foods

Amidst the COVID-19 outbreak, the pandemic has stirred questions about how effective is the body in fighting infections. Naturally, the body fights infections by activating its immune responses which activate cascades of mechanisms in the body to eliminate the pathogen from the system. Immunity definition Immunity is the main process that defends the body from infections and sometimes, the body …

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Milk Pasteurization- Definition, Methods, Steps, Significance

Milk Pasteurization- Methods, Steps, Significance

What is Milk Pasteurization? There is a general and urgent need for rapid procedures, applicable to process control, to monitor food safety and quality. Pasteurization is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process safeguards foods by destroying or inactivating organisms …

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