University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

175

Pages:

3
Author:

Amal J.

Control of Water Content (Drying)wateractivity reduced (water unavailable for chemical / bnchemical rear)Multiplication stopsshange life extendedvarious methodfeezingphysical removal of water from food (dehydration)Removal of some of the water from food (concentration).Addn of Substances that bind water infood making it unavailable(sugar salts).D Radiation .o-lonizing and Non- Inizing radiation-Inactivate manber in food-Destroy Storage Pests ,.thisI- Inactivate enzyme.Varian methodinfrared ,QUV.Atmospheric composition.\Removal of O2.-inhibit O2 dependent enzymatic and chemical rean-'nhibits growth of aerobes. Various methacParaffin wax. .Nitrogen banglushed bag (Potatochips)Controlled Atmosphere storageVacuum Packaging of fresh food (wored meats)Fermentation- Specific. microbes used (starter culture).- longer storage life- Produce acid alcoholProvent growth of undersimablemicrober- Produce antimerobial Substance.Add of chemicals- Acids 1 Inhibit microbial growth and enzymatics rear)- organic auds ( acetic, tartaric).- Inorganic aud ( phosphoric auds)- Antioxidant ( to delay oxidative vancidity)Antimicrobial agent - (Sugar salt in high conc.)Sodium benevate (antibacterial)Smoke- contain Preservative chemical 1 formaldehydo) from burning wood- Heat drive the food deing microberstrong (25g curing (salt and sugar)Salt binds with H2OAct as a dehydrating agent/ used with certain fruits and vegetables (pickles, saverkrows)Meat submerged in Salt soln called brne along with nitrate salts.Recervation by chemicalsInterfore with mechanism of cell division/Preservativespermeability of cell membrane and activity of enzymes.