Temperature Effects on the Growth of Microorganisms

INTRODUCTION Food may be contaminated with a range of microorganisms during harvesting, processing, handling operations and indirectly by way of contaminated water. Eventually, even during distribution and storage only a small quantity of these will develop and cause serious deteriorations known as food spoilage. Contamination of food with pathogens leads to foodborne diseases. Foodborne disease is any illness that results from the spoilage of food contaminated by pathogenic bacteria, viruses,

The effect of environmental factors such as temperature, osmotic pressure, oxygen concentration and pH on microbial growth and survival Abstract: Microbial growth can be affected by different environmental factors such as temperature, osmotic pressure, oxygen concentration and pH. Six experiments were carried out in this report testing for microbial growth against different environmental factors. Good aseptic techniques were used to prevent contamination, resulting in a uniform set of results

the large amount of microorganisms that can be found in everyday life. Many different types are found with in the human body. Theses experiments focused on two types of bacteria. First was Staphylococcus epidermidis, found on the skin, and second was Lactobacillus acidophilus, found in the gastrointestinal tract. Both have similar needs for growth when it comes to temperature, however, different growth environments are used. In order for growth to occur microorganisms need to obtain energy

surface temperatures are predicted to increase between 1.8 and 3.6 1C by the year 2100 (IPCC Climate Change, 2007). The increased temperature, will lead to soil water content decrease in some areas (Le Houerou, 1996). Agriculture is one of the most important sector for the survival of human life is highly affected by climate change (Deryng et al., 2014). Lobell and Field (2007), demonstrated a decrease in maize yields 8.3 % per 1 C rise, which improve the harmful effects of temperatures increases

There are numerous improper ways that a bacterial can make any type of meat go bad. This can occur if the it’s not properly preserve under the right and suitable temperatures. Usually, fresh meat be it chicken, cow meat, goat meat, and many more are naturally brown in color, but most manufacturers add food dyes in order to make it more desirable to the public eye because it is considered good for business. Meat or chicken cannot be thaw by letting it sit for a long period of time then refreeze it

forestalled by the removal of oxygen. Ultra high temperatures (UHT) explain that production of sterile product by pumping the product through a heat exchanger, which is then packed into pre-sterilized containers in a sterile environment. Ultra high temperature provide to away from infection at air-tight seal. Thus, foods shelf life is increasing at least 3 months at ambient temperature. According to Fellow,P (2000),the chart shows that time-temperature conditions for canning and UHT. Firstly UHT rise

operate in mild conditions, i.e. low temperatures, neutral pH and normal atmospheric pressure, which consequently results in low energy consumption thereby helps in saving energy. Let us see the Disadvantages now They are highly sensitive to changes in physical and chemical conditions surrounding them. The enzyme substrate mixture must be uncontaminated with other substances that might affect the reaction. They are easily denatured by even a small increase in temperature and are highly susceptible to toxic

current risk assessments for foodborne infection, which usually depend heavily upon numbers of microorganisms present on the food at the time of consumption, present challenges to industry professionals. As he postulates, the data are

on this bacterium. This was evaluated by inoculating a sterilized slice of mozzarella cheese with a known concentration of L. innocua and nisin. Then after incubation at 7°C for 5 days, the log10 reduction value was calculated. Nisin’s effect on L. innocua’s growth was also evaluated via microdilution, with the goal of determining the MIC. The bacteria grew to a much higher concentration on the mozzarella cheese after being exposed to nisin and incubated at 7°C for 5 days and the microdilution procedure

Pahang, Malaysia Tel: +60-095492825, Fax: +60-095492825, E-mail: mimi@ump.edu.my Abstract The purpose of this study is to produce succinic acid from glycerol residue through anaerobic fermentation process. The study of reaction parameters (pH, temperature and mass substrate) was performed by using expert design software in glycerol recovery process. One factor at one time (OFAT) method was performed as preliminary studies for selection of parameters range and subsequently determine its optimum condition