By Gary S. Tucker, Susan Featherstone
Thermal processing continues to be crucial approach to nutrients protection in use this present day, and the size of the is huge. the big scale of those construction operations makes it extra vital than ever that the method is played completely at any time when: failure will bring about product deterioration and lack of revenues at most sensible, and at worst to critical affliction or death.This quantity is a definitive modern day reference for all these all for thermal processing. It covers the entire crucial information about the protection of nutrition items through warmth. It contains all kinds of nutrition product, from these excessive in acid and given a gentle warmth strategy to the low-acid sterilised meals that require an entire botulinum cook dinner. diversified chapters take care of the producing steps from uncooked fabric microbiology, via quite a few processing regimes, validation equipment, packaging, incubation trying out and spoilage incidents. The authors have wide wisdom of warmth upkeep masking all elements of the realm and characterize corporations with bold reputations during this field.This publication is a vital source for all scientists and technologists within the foodstuff production in addition to researchers and scholars of meals technological know-how and technology.
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Indd 18 9/27/2010 4:49:05 PM Microbiology of Heat Preserved Foods 19 The use of RH as a hurdle to microbial growth is considered in greater detail in Chapter 2. 8 Oxygen content/concentration of gases in the environment Controlling the availability of free oxygen is one means of controlling microbial activity within a food. Although oxygen is essential to carry out metabolic activities that support all forms of life, some microorganisms use free atmospheric oxygen, while others metabolise the oxygen (reduced form) that is bound to other compounds such as carbohydrates.
Generally, moulds are not very heat resistant, but some spores can survive heating to about 90°C for a few minutes. Mature spores (ones that have had several days to mature) are generally more resistant. These present problems for fruit canning where the process severity is limited by the breakdown in fruit texture caused by heat. Food safety risks from mould contamination are limited to mycotoxins, which are secondary metabolites produced by moulds. The name ‘mycotoxin’ comes from the Greek words, mykes (mould) and toxicum (poison).
A typical growth cycle of bacteria is shown graphically in Fig. 7. When introduced into a food, the bacteria require some time to adapt to their new surroundings, during which very little cell multiplication takes place (called a lag phase). Once adapted, cell division occurs at an exponential rate (called the log phase), during which time cell numbers increase dramatically. When certain factors become limiting (such as the food source and space) and the amount of waste products produced by the bacteria build-up, cell division slows down again (called the stationary phase) and eventually cells stop dividing, resulting in their death.