2- pH

pH= - log10 {H+ } pH= 7 neutral < 7 acidic > 7 basic or alkaline. Every bacterium has an optimum, minimum and maximum pH value. Above its maximum pH or below the minimum pH, the bacterium will not grow.

Classification of M.O
Most

bacteria have optima pH at 6.8 to 7.2. All pathogens have optima at this range. Nearly all yeasts and mold have optima at pH 4.5 to 6.0. (3.0 - 3.5) lactic acid bacteria or aciduric. Yeast and mold

Acidophiles

Alkaliphiles

Vibrio cholerae

Buffering capacity
The ability of a food to resist changes in pH.
is largely related to protein content of food.

Neutral based foods are mainly spoiled by bacteria, at least initially - Meat , fish - pH 5.5- 6.6 (slightly acidic) Fruits and vegetables: Poorly buffered. Foods with low buffering capacity exhibit rapid changes in pH (rapid succession in population).

Acid

foods are largely spoiled by yeasts and

molds.
Some

aciduric bacteria including the lactic acid bacteria (LAB) are important food spoilage agents in foods such as: mayonnaise or salad dressing, soft drinks, jams jellies, fermented foods.

Developed or biological changes in pH

1. Production of organic acids during growth

of microorganism. 2.Hydrolysis of proteins/ production of amines and ammonia.

Rigor mortis: glycolysis

Anaerobic glycolysis occurs when O2 is

permanently removed from muscle tissue at death. Glycogen is converted to lactic acid. The ultimate decrease in pH ( final pH) is related to the initial concentration of glycogen (usually 1%) at the time of death.

 Red meats: (initial) 6.8-7.0 5.9 to 5.3

(post-mortem). Acid rigor. Good keeping quality.

Chicken: (initial) 6.8-7.0 5.5 to 5.9.

( post-mortem). Acid rigor.

Alkaline rigor: struggling animal. Ultimate

pH = 6.0. Poor keeping quality.

From a microbiological point of view canned foods are divided into groups in order to prevent foodposining results from Clostridium botulinum
a) low acid: pH > 4.6 meats, some vegetables (corn and lima beans) b) medium acid to acid: pH 3.7 - 4.6 tomatoes, pears c) high acid: pH< 3.7. sauerkraut, pickles , grapefruit

3. Oxidation-Reduction Potential (ORP; Eh)

ORP: It is defined as the ratio of the total oxidizing (electron acceptor) power to the total reducing (electron donating) power. The ease with which the substrate loses or gain electrons

 ORP is measured using an electrode and;

given as millivolts.
+ 600 mv

Oxidized

- 600 mv Reduced

The redox potential ( Eh) value of a food tells

us if the food will support the growth of aerobes or anaerobes.

Types of Microorganisms based on oxygen requirement

1. Aerobic: require oxygen; strict aerobe .

Use oxygen as the terminal electron acceptor in respiration. (Pseudomonas fluorescens, Aeromonas hydrophila) and most yeast and mold in foods Eh +500 to + 300 mV

2. Anaerobic: strict or obligate (Clostridium botulinum) can not tolerate oxygen. Grow in canned foods. They use other electron acceptors (NO3, SO4). Eh + 100 to -250

3.Facultative anaerobe (Escherichia coli) prefers oxygen as a terminal electron acceptor but can grow without it (can use a variety of electron acceptors). Eh +300 to -100 4. Microaerophile: Campylobacter jejuni; grows best where oxygen levels have been reduced. Vacuum packaged meats.

Example: yeasts growing on sugar aerobically (high O/R) C6H12O6 + 6 O2 6 H2O + 6 CO2 + 674 calories anaerobically (low O/R): C6H12O6 CH3-CH2-OH + 22 calories

4. Nutrient composition of the food

The nutrient composition of the food or substrate is important because it: 1. Serves as a source of energy 2. Supplies the major components (macronutrients) for biomass 3. Supplies accessory factors (micronutrients) required for growth.

Generally simple CHO and amino acid are utilized first followed by other complex nutrients

1. Most fruits and vegetable are low in protein

and fat ( rancidity and putrefaction). Many are high in CHO and this leads to organic acid formation (souring). 2. Muscle based foods are low in CHO but high in protein and variable levels of fat. Rancidity and putrefaction normally result.

5. Antimicrobial Constituents
The stability of certain foods against attack by some M.O is due to the presence of some naturally occurring antimicrobials that have shown to have antimicrobial activity.

1. Spices cloves- eugenol cinnamon- cinnamic aldehyde, eugenol garlic, onion- allicin mustard and horseradish - allyl isothiocyanate (AIT) sage, oregano- thymol

2. Bovine milk Lactoferrin Lactoperoxidase system ( LPS) 3. Egg white (albumen): lysozyme: Conalbumin

4. Fruits and vegetables benzoic acid: variety of berries citric acid- oranges, lemons vanillin - vanilla bean flavonoids- catechins, flavons, and flavonols found in apples, grapes, strawberries.

6. Biological structure
protect against invasion by microorganisms

and insects. Shell, skin, hide.., Egg shell: prevent the entry of all M.O if stored at proper storage conditions processing factors: grinding, comminute harvesting and transportation can also affect biological structure: bruising, crushing, compaction.