Food Spoilage Low and High Temperature Preservation

1
Food Spoilage Low and High TemperaturePreservati
on

• Food Microbiology

2
Food Spoilage

• Definition
• Damage to Edible Quality
• Changes in Organoleptic Properties
• Causes

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Factors Contributing to Spoilage

• Maturity/Age
• Condition at Slaughter
• Quickness of Cooling
• Sanitation
• Inhibitors

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Low Temperature Preservation

• Concept
• Metabolic Reactions
• Enzyme Catalyzed
• Psychrophile
• Not Common
• Psychrotroph
• Responsible for Most Spoilage

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Chilling

• Temperatures
• 10-15oC
• Between Room Temp and Refrigeration
• Good for Fruits and Vegetables

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Refrigeration

• Temp
• 0-7oC
• Enzyme Activity
• Microbial Activity
• Psychrophiles

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Freezing

• Birdseye
• Quick/Fast Freezing
• Slow Freezing
• Microbial Effects
• Freezing NOT employed to DESTROY Food-borne
  pathogens
• Thawing

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High Temperature Preservation

• Destructive
• Kills microorganisms
• Pasteurization
• Mild Heat Treatment
• Sterilization
• Severe Heat Treatment