Chapter 25 Microbiology of Foods 25.

1 Food Spoilage Food Spoilage Comes from Many Microbial Sources The consumption of toxins or microorganisms can cause food poisoning and infections Airborne microbes fall onto produce Crops carry soilborne microbes to food processing plants Shellfish concentrate microbes by filtering from contaminated water Rodents and arthropods carry microbes on their feet which can be transmitted to foods Several Conditions Can Determine If Spoilage Will Occur The composition of food determines what microbes may be present For example, carbohydrate or protein content The Microorganisms Responsible for Spoilage Produce Specific Products Yeast converts carbohydrate to alcohol Some bacterial species break proteins into amino acids They then break down amino acids, yielding a foul odor Carbohydrate metabolism gives off acid and gas Some foods have antimicrobial properties Meats and Fish Can Become Contaminated in Several Ways Meats and fish usually begin without contamination because living muscle tissue is sterile Microbes can enter during handling, processing, packaging, and storage Natural casings can retain bacteria from animal intestines Organ meats spoil quickly because they are less compact and can retain bacteria from the animal Green pigment on meat surfaces is harmless discoloration due to bacterial growth Fish tissues degrade quickly Poultry and Eggs Can Spoil Quickly Contamination usually stems from infections in the bird, like Salmonella sp. Chlamydia psittaci Bacteria can penetrate egg membranes and infect the yolk Breads and Bakery Products Can Support Bacterial and Fungal Growth Spores can survive baking Cream fillings and toppings can contain contaminants Some Grains Are Susceptible to Spoilage Aspergillus flavus produces aflatoxins that accumulate in grains, nuts, and corn Aflatoxins are linked to liver and colon cancers Ergotism occurs when Claviceps purpurea deposit toxins in rye wheat barley

Milk and Dairy Products Sometimes Sour Milk is an excellent source of nutrition for humans and microbes Milk sours when bacterial enzymes digest fats into fatty acids Curdling occurs when bacteria ferment lactose into lactic acid acetic acid Some bacterial species cause curdling by breaking down casein proteins This is a critical step in cheese production Coliform bacteria can curdle proteins produce so much gas that explosions occur Ropiness can occur if capsule-producing bacteria contaminate milk Some species produce lipase that attacks butterfats, causing sourness putrid smell Discoloration can occur with bacteria depositing different pigments contamination with yeast Milk is sterile in the udder but can be contaminated in the ducts by dairy plant equipment and employees 25.2 Food Preservation Heat Denatures Proteins Blanching produce with steam during canning destroys enzymes This prevents cellular metabolism Commercial sterilization is not as rigorous as true sterilization contamination can occur Anaerobic bacteria can produce gas cause bulging in the can Acid-producing bacteria can sour canned food The holding method of pasteurization exposes milk to a low, even temperature for a long time Flash pasteurization exposes milk to a high temperature for a short time Ultrapasteurization involves exposure to an even higher temperature for 3 seconds Thermoduric organisms can survive the heat of pasteurizatrion Low Temperatures Slow Microbial Growth Enzymatic activity slows at low temperatures Freezing kills microbes through the ice crystal formation Food should not be thawed and refrozen due to the accumulation of toxins and rapid microbial growth Drying and Osmotic Pressure Help Preserve Foods Dry foods cannot support microbial growth Lyophilization (freeze-drying) involves deep-freezing then vacuum pumping off water

Osmotic pressure causes water to diffuse out of cells, causing dehydration and death Chemical Preservatives Help Keep Foods Fresh Preservatives must inhibit microorganisms be easily broken down and eliminated by humans Organic acids like benzoic and propionic acids occur naturally damage microbial membranes By-products of smoke inhibit microbial growth Sulfur dioxide retards discoloration of dried fruits Ethylene oxide preserves spices, nuts, and dried fruits Radiation Can Sterilize Food UV light reduces surface contamination of meats Gamma rays extend shelf life of meats and produce Foodborne Disease Can Result from an Infection or Intoxication Food infections are caused by the contamination of food with an organism Food intoxications are caused by the contamination of food with a toxin produced by an organism Preventing foodborne disease involves Proper processing techniques Hand washing or wearing gloves Refrigeration HACCP systems attempt to identify potential contamination points Hazard Analysis and Critical Control Point regulation It applies to points in processing where food safety can be affected 25.3 Foods From Microorganisms Many Foods Are Fermented Products Fermentation produces a number of waste products Fermented foods are less vulnerable to spoilage and disease transmission This results from acid or alcohol content Fermentation can add to food proteins amino acids vitamins Taste, texture, and flavor can be enriched Sauerkraut is well-preserved and high in vitamin C Anaerobic bacteria ferment carbohydrates in cabbage cells Vinegar is created in the spontaneous souring of wine Yeasts ferment fruit juice to create alcohol Bacteria convert the alcohol to acetic acid Cucumbers are cured into pickles by three groups of microorganisms Two groups of bacteria produce acids that soften and sour the cucumbers Yeasts establish flavors in pickles Roasted soybeans inoculated with Aspergillus oryzae produce soy sauce

Fermented sausages, cocoa, and coffee all owe their flavor in part to microorganisms Many Milk Products Are the Result of Fermentation Fermentation of lactose by bacteria makes buttermilk acidophilus milk sour cream Dry milk solids containing active bacterial cultures are added to boiled milk to form yogurt Cheese production begins when casein curdles out of milk The curd (unripened cheese) is sold as cottage cheese pot cheese cream cheese Ripened cheese is made by washing, pressing, and maybe cooking the curd In Swiss cheese, bacteria ferment lactose and produce gas that accumulates in holes Microbial enzymes can break down protein curds to produce soft cheeses Mold can ripen cheese, softening the curd by digesting proteins