ABSTRACT
Foods and microorganisms have long and
interesting associations which developed long before the beginning of recorded
history. Foods are not only nutritious to consumers, but are also excellent
sources of nutrients for microbial growth. Depending on the microorganisms
present, foods may spoil or be preserved by fermentation. Foods can act as a
reservoir for disease transmission, and thus detection and control of pathogens
and spoilage organisms are important areas of food microbiology. During the
entire sequence of food handling from the producer to the final consumer,
microorganisms can affect food quality and develop potential health effects for
humans. Food spoilage is a metabolic process that causes foods to be
undesirable or unacceptable for human consumption due to changes in sensory characteristics
(tactile, visual, olfactory or flavour). Chemical reactions that cause
offensive sensory changes in foods are mediated by a variety of microbes that
use food as a carbon and energy source. These organisms include bacteria,
fungi, protozoa and viruses. Many physical and chemical methods are employed to
control the growth of certain microbes on foods thereby preventing their
spoilage.
Table of Contents:
TABLE OF CONTENTS
Title Page i
Table of Content ii
Abstract iii
CHAPTER ONE
1.0 INTRODUCTION 1
1.1 Principles Underlying Spoilage
of Food 2
1.2 Factors Affecting the
Development of
Micro-organisms in Foods 6
1.2.1 Intrinsic Parameters 12
1.2.2 Extrinsic Parameters
1.3 Foods and Their Microbial
Spoilage 15
1.3.1 Dairy Products 15
1.3.2 Vegetables 16
1.3.3 Raw Meat 16
1.3.4 Fish 17
1.3.5 Fruits and Juices 18
CHAPTER TWO
2.0 DISEASE OF MICROBIAL FOOD
SPOILAGE 20
2.1 Types of Microbial Food Borne
Disease 20
2.2 Description of Selected Diseases
22
2.2.1 Staphylococcal Food Poisoning 22
2.2.2 Botulism 23
2.2.3 Salmonella Gastroenteritis 24
2.2.4 Shigellosis (Bacillary
Dysentery) 26
2.2.5 Escherichia Coli Enteritis 27
2.2.6 Bacillus Cereus
Gastroenteritis 29
2.2.7 Yersinia Enterocolitica
Gastroenteritis 30
2.2.8 Listeriosis by Listeria Monocytogenes
31
CHAPTER THREE
3.0 CONTROL OF MICROBIAL FOOD
SPOILAGE 33
3.1 Applications of Heat 33
3.1.1 Boiling 34
3.1.2 Pasteurization 34
3.2 Low Temperature (Refrigeration
and Freezing) 36
3.3 Drying (Removal of H2O) 36
3.4 Irradiation (Uv, X-ray, Gamma
Radiation) 37
3.5 Control of Microbial Growth by
Chemical Agents 38
3.5.1 Antiseptics 38
3.5.2 Disinfectants 39
3.5.3 Preservatives 39
3.6 Intermittent Boiling
(Tyndalization) 40
3.7 Sterilization 40
CHAPTER FOUR
4.0 CONCLUSION AND RECOMMENDATION 42
4.1 Conclusion 42
4.2 Recommendations 43
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