GENERAL AND FOOD MICROBIOLOGY PART II - L. V. Krasnikova - 2016

Introduction

Foods consumed by humans can be of animal and plant origin. This makes it possible to predict the general types of microorganisms capable of multiplying in them. During the Processing and storage of PLANT AND ANIMAL raw Materials, the number of microorganisms initially present in them either increases or decreases. Any METABOLIC ACTIVITY OF microorganisms in food raw materials and processed products leads to changes in their chemical and physical composition. If the multiplying microorganisms cause the degradation of nutrients, such microbial METABOLISM is referred to as spoilage. Conversely, if specific microflora is intentionally used in food technology, these metabolic processes are called Fermentation and biotransformation.

Special attention should be paid to microorganisms that cause foodborne infections and intoxication. If Sanitary and hygienic requirements are violated, they can multiply in most foods and accumulate toxic metabolic products.

The rate of microbial multiplication in food products is influenced by Structure and consistency, chemical composition, Water activity and pH values, the presence of antimicrobial substances, gaseous atmosphere composition, humidity, Temperature, technological parameters, and so forth.

The objectives of food microbiology include: investigating the microbiota of raw materials used in the food industry; microbiological monitoring of the technological process; sanitary and MICROBIOLOGICAL CONTROL OF finished products; obtaining and utilizing highly active industrial strains of microorganisms; intensifying technological processes based on their vital activity; developing new Methods for preserving food products against microbial spoilage; and applying new Methods and Means of disinfecting processing equipment.