Microbial Activity
Micro-organisms occur naturally within the environment, they are able to spoil foods and they are also used in the production of foods such as the manufacturing of cheese, yoghurt and beer.
Micro-organisms cause food to deteriorate, which allows the food to decay and eventually go rotten. There are three types of micro-organisms involved in the deterioration and spoilage of food and they are;
Micro-organisms occur naturally within the environment, they are able to spoil foods and they are also used in the production of foods such as the manufacturing of cheese, yoghurt and beer.
Micro-organisms cause food to deteriorate, which allows the food to decay and eventually go rotten. There are three types of micro-organisms involved in the deterioration and spoilage of food and they are;
- Bacteria
- Yeasts
- Moulds
Bacteria
Bacteria are microscopic organisms that are single celled micro-organisms (as shown).
There are harmless bacteria's that are used in the production of food such as cheese and yoghurt, while some bacteria's cause harm and disease to humans if consumed, they are known as pathogens.
The most commonly known bacteria's which cause food poisoning are;
The optimal environment for bacteria are;
Note: If food is stored in these optimal environments, bacteria will grow which will lead to food spoilage and possibly food poisoning. Bacteria is doubles every twenty minutes.
Bacteria are single celled micro-organisms
Bacteria are microscopic organisms that are single celled micro-organisms (as shown).
There are harmless bacteria's that are used in the production of food such as cheese and yoghurt, while some bacteria's cause harm and disease to humans if consumed, they are known as pathogens.
The most commonly known bacteria's which cause food poisoning are;
- Clostridium Botulinum
- Salmonella Perfronges
- Staphylococcus Aureus
- Listeria Mononcytogens
The optimal environment for bacteria are;
- Moist Environment
- Warm Environment ((Between 5*C to 60*C) the danger zone)
- Time to grow
- Neutral Acidity (pH level)
- Oxygen
Note: If food is stored in these optimal environments, bacteria will grow which will lead to food spoilage and possibly food poisoning. Bacteria is doubles every twenty minutes.
Bacteria are single celled micro-organisms
Yeasts
Yeasts are small single celled micro-organisms that can not be seen by the human eye. Yeasts fall under the fungi group of micro-organisms. Most yeasts are used throughout food production examples are bread, pastries and beer. The fermentation process produces bubbles on the surface of the liquid and gives a strong yeasty odour and taste.
Foods affected by yeast cause a tingling sensation on the tongue it may also have a musty aroma, off flavour or and acidic taste.
The optimal environment for yeasts to grow are;
Note: Yeasts are a good example of food spoilage
Yeasts are small, single celled micro-organisms
Yeasts are small single celled micro-organisms that can not be seen by the human eye. Yeasts fall under the fungi group of micro-organisms. Most yeasts are used throughout food production examples are bread, pastries and beer. The fermentation process produces bubbles on the surface of the liquid and gives a strong yeasty odour and taste.
Foods affected by yeast cause a tingling sensation on the tongue it may also have a musty aroma, off flavour or and acidic taste.
The optimal environment for yeasts to grow are;
- Warm Environment
- Moist Environment
- Oxygen
- Time
Note: Yeasts are a good example of food spoilage
Yeasts are small, single celled micro-organisms
Moulds
Bacteria and Yeasts are unable to be seen by the human eye, however moulds are visible to the human eye. Moulds are commonly seen on food produced such as; bread, cheese, fruits, vegetables and cakes. As pictured moulds usually occur of a green, blue, white, grey or black colour. Moulds have a musty unpleasant odour, moulds are a good example of food spoilage.
Moulds are usually visible to the naked eye and appear as fluffy, cotton wool-like clumps on food.
Bacteria and Yeasts are unable to be seen by the human eye, however moulds are visible to the human eye. Moulds are commonly seen on food produced such as; bread, cheese, fruits, vegetables and cakes. As pictured moulds usually occur of a green, blue, white, grey or black colour. Moulds have a musty unpleasant odour, moulds are a good example of food spoilage.
Moulds are usually visible to the naked eye and appear as fluffy, cotton wool-like clumps on food.
Enzymatic Changes
Enzymes are organic they are non-living substances found in all cells. Enzymatic change is the continual ripening of food, which will eventually deteriorate or spoil.
Enzymatic activity completely stops if the food has been heated above 60*C and if stored at below 5*C enzymes are slows the action of enzymatic change.
Enzymes organic substances found in all cells that cause food to ripen or ahe and eventually to deteriorate or spoil
Enzymes are organic they are non-living substances found in all cells. Enzymatic change is the continual ripening of food, which will eventually deteriorate or spoil.
Enzymatic activity completely stops if the food has been heated above 60*C and if stored at below 5*C enzymes are slows the action of enzymatic change.
Enzymes organic substances found in all cells that cause food to ripen or ahe and eventually to deteriorate or spoil