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6.pH Presr
6.pH Presr
pH= - log10 {H+ } pH= 7 neutral < 7 acidic > 7 basic or alkaline. Every bacterium has an optimum, minimum and maximum pH value. Above its maximum pH or below the minimum pH, the bacterium will not grow.
Classification of M.O
Most
bacteria have optima pH at 6.8 to 7.2. All pathogens have optima at this range. Nearly all yeasts and mold have optima at pH 4.5 to 6.0. (3.0 - 3.5) lactic acid bacteria or aciduric. Yeast and mold
Acidophiles
Alkaliphiles
Vibrio cholerae
Buffering capacity
The ability of a food to resist changes in pH.
is largely related to protein content of food.
Neutral based foods are mainly spoiled by bacteria, at least initially - Meat , fish - pH 5.5- 6.6 (slightly acidic) Fruits and vegetables: Poorly buffered. Foods with low buffering capacity exhibit rapid changes in pH (rapid succession in population).
Acid
molds.
Some
aciduric bacteria including the lactic acid bacteria (LAB) are important food spoilage agents in foods such as: mayonnaise or salad dressing, soft drinks, jams jellies, fermented foods.
permanently removed from muscle tissue at death. Glycogen is converted to lactic acid. The ultimate decrease in pH ( final pH) is related to the initial concentration of glycogen (usually 1%) at the time of death.
From a microbiological point of view canned foods are divided into groups in order to prevent foodposining results from Clostridium botulinum
a) low acid: pH > 4.6 meats, some vegetables (corn and lima beans) b) medium acid to acid: pH 3.7 - 4.6 tomatoes, pears c) high acid: pH< 3.7. sauerkraut, pickles , grapefruit
ORP: It is defined as the ratio of the total oxidizing (electron acceptor) power to the total reducing (electron donating) power. The ease with which the substrate loses or gain electrons
given as millivolts.
+ 600 mv
Oxidized
- 600 mv Reduced
Use oxygen as the terminal electron acceptor in respiration. (Pseudomonas fluorescens, Aeromonas hydrophila) and most yeast and mold in foods Eh +500 to + 300 mV
2. Anaerobic: strict or obligate (Clostridium botulinum) can not tolerate oxygen. Grow in canned foods. They use other electron acceptors (NO3, SO4). Eh + 100 to -250
3.Facultative anaerobe (Escherichia coli) prefers oxygen as a terminal electron acceptor but can grow without it (can use a variety of electron acceptors). Eh +300 to -100 4. Microaerophile: Campylobacter jejuni; grows best where oxygen levels have been reduced. Vacuum packaged meats.
Example: yeasts growing on sugar aerobically (high O/R) C6H12O6 + 6 O2 6 H2O + 6 CO2 + 674 calories anaerobically (low O/R): C6H12O6 CH3-CH2-OH + 22 calories
Generally simple CHO and amino acid are utilized first followed by other complex nutrients
and fat ( rancidity and putrefaction). Many are high in CHO and this leads to organic acid formation (souring). 2. Muscle based foods are low in CHO but high in protein and variable levels of fat. Rancidity and putrefaction normally result.
5. Antimicrobial Constituents
The stability of certain foods against attack by some M.O is due to the presence of some naturally occurring antimicrobials that have shown to have antimicrobial activity.
1. Spices cloves- eugenol cinnamon- cinnamic aldehyde, eugenol garlic, onion- allicin mustard and horseradish - allyl isothiocyanate (AIT) sage, oregano- thymol
2. Bovine milk Lactoferrin Lactoperoxidase system ( LPS) 3. Egg white (albumen): lysozyme: Conalbumin
4. Fruits and vegetables benzoic acid: variety of berries citric acid- oranges, lemons vanillin - vanilla bean flavonoids- catechins, flavons, and flavonols found in apples, grapes, strawberries.
6. Biological structure
protect against invasion by microorganisms
and insects. Shell, skin, hide.., Egg shell: prevent the entry of all M.O if stored at proper storage conditions processing factors: grinding, comminute harvesting and transportation can also affect biological structure: bruising, crushing, compaction.