Control Of Microbial Growth In Food

Dosen : Cico Jhon Karunia Simamora, SP. MSi.

Prodi Ilmu dan Teknologi Pangan
Universitas Tanjungpura
terms

 Biocide: kills biologicals

 Germicide: Kills bacteria
 Bacteriostasis: stops growth
 Asepsis: absence of growth
Some terms.

 Sterilization: destruction of all life

 Disinfecting: destruction of vegetative pathogens
 Antisepsis: disinfection of living tissue
 Sepsis: refers to microbial contamination.
 Aseptic surgery techniques prevent microbial
contamination of wounds.
Factors that influence
effectiveness
 Number of microbes
 Environmental influences
 Time exposure
 Microbial characteristics
 Bacterial populations die at a constant logarithmic rate.

Figure 7.1a
Methods of Control

 Physical
 Chemical
 Biological (TUGAS TERSTRUKTUR)
 Why is prevention best?
Physical Controls:

 Not for use on living organisms

 Somehow, alter membrane permeability and / or
structure of proteins and nucleic acids
The autoclave: Moist heat and
pressure
 15psi, 121’c, 15 minutes
 Thermal death point
(TDP): Lowest
temperature at which all
cells in a culture are
killed in 10 min.
 Thermal death time
(TDT): Time to kill all
cells in a culture
 Decimal reduction time
(DRT): Minutes to kill
90% of a population at a
given temperature
Other controls

 Heat, dry heat takes longer

 Low temperature
 Desiccation
 Osmotic Pressure
 Radiation
 Ionizing
 No ionizing (UV)
•Radiation damages DNA
•Ionizing radiation (X rays, gamma rays, electron
beams)
•Nonionizing radiation (UV)
•(Microwaves kill by heat; not especially
antimicrobial)
 Filtration Removes Microbes
Chemical Methods of Control

 May be used on living organisms

 Factors that may effect disinfecting
 Concentration of the disinfectant
 What is to be disinfected
 pH
 Organic materials
 Contact with microbe
 time
Testing

 Use dilution test

 Three microbes are used
Salmonella choleraesuis
Staphylococcus aureus
Pseudomonas aeruginosa
 Metal carriers dipped and dried
 Standard conditions 10 min at 20’C
Disk Diffusion Method
Types of disinfectants

 Phenol and Phenolics

 Halogens (iodine, chlorine) bind to aa of enzymes
 Betadine iodophor (iodine bound to organic molecules)
 Types of Disinfectants
• Phenol
• Phenolics. Lysol
• Bisphenols.
Hexachlorophene,
Triclosan
– Disrupt plasma
membranes

Figure 7.7
 Alcohol’s usually by protein denaturizing
 Heavy metals
 Oligodynamic action
 Denature proteins
 Surface active Agents (detergents)
Soap Degerming
Acid-anionic detergents Sanitizing
Quarternary ammonium compounds
Cationic detergents Bactericidal, Denature proteins,
disrupt plasma membrane

 Antibiotics
 Worry about resistance
 Not many used as preservative (Nisin, Natamycin)
 Gaseous Chemostaerilizers
 Ethylene oxide denatures proteins

 Resistance to these methods depends on the microbe.

Types of Disinfectants

 Peroxygens
 Oxidizing agents
 O3, H2O2, peracetic acid
Types of Disinfectants

 Aldehydes
 Inactivate proteins by cross-linking with functional groups (–NH 2, –OH, –COOH,
—SH)
 Glutaraldehyde, formaldehyde
 Types of Disinfectants

 Chemical Food Preservatives

 Organic Acids
 Inhibit metabolism
 Sorbic acid, benzoic acid, calcium propionate
 Control molds and bacteria in foods and cosmetics
 Nitrite prevents endospore germination
 Antibiotics. Nisin and natamycin prevent spoilage of cheese
Resistance to
chemical
Biocides