gıdalarda mıkroorganızmaların gelısmesı ıcın gereklı iç ve dış faktorlerı anlatan ıngılızce bı slayt




FOOD MICROBIOLOGY-I:
Factors Influencing Microbial Growth
in Food
INTRINSIC FACTORS OR FOOD ENVIRONMENT
The parameters of plant and animal tissues that
are an inherent part of the tissues are referred to
as intrinsic parameters.
These parameters are as follows:
• pH
• Moisture content
• Oxidation-reduction potential (Eh)
• Nutrient content
• Antimicrobial constituents
• Biological structures
I. INTRODUCTION
The ability of microorganisms (except viruses) to grow or multiply in a food is determined by the food environment as well as the environment in which the food is stored, designated as the intrinsic and extrinsic environment of food, respectively.
It is not possible to study the influence of any one factor on growth independently as the factors are interrelated. Instead, the influence of any one factor at different levels on growth is compared keeping other factors unchanged.
The plants and animals that serve as food sources have all evolved mechanisms of defense against the invasion and proliferation of microorganisms, and some of these remain in effect in fresh foods. By taking these natural phenomena into account, one can make effective use of each or all in preventing or retarding the microbial spoilage of the products that are derived from them.






Dosya türü: ppt

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