Microbiology - Biology Notes Online

Foodborne Microorganism – Yeasts

Published on May 23, 2024 Written by BNO Team

The term “yeast”, which is similar to mold, is often used, but it can be difficult to define. It refers to fungi that are not filamentous, but unicellular, ovoid, or spheroid, and can reproduce by budding and fission. Yeasts can be beneficial or harmful to foods. Yeast fermentations play a role in the production of bread, wine, vinegar, and surface-ripened dairy products. Yeasts can be grown for enzymes or for food. When yeasts cause spoilage in sauerkraut, fruit juices and sirups as well as honey, jellies, meats and wine, they are considered undesirable.

Food Preservation by chemicals – Food Additives

Published on May 23, 2024 Written by BNO Team

Preservation by Food Additives - Chemical Method

What are food additives? According to the Food Safety Standard Authority of India (FSSAI). Food additive may be defined as any substance not normally consumed as a food by itself or used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a … Read more

Food Preservation by Irradiation

Published on May 23, 2024 Written by BNO Team

Food radiation (the process of applying ionizing radiations to food items) is a technique that enhances the safety and prolongs the shelf-life of food by eliminating or reducing pests and microorganisms. As with pasteurizing milk, and making preserves for vegetables and fruits radiation could make food safer for consumers.

Contamination, Preservation, and Spoilage of Cereals and Cereal Products

Published on May 23, 2024 Written by BNO Team

What is spoilage? Contamination of Cereals and Cereal Products Contamination source of cereal products Cereal products, such as grains and flour, can be susceptible to contamination from various sources throughout their production and supply chain. Understanding these potential sources is crucial for ensuring the safety and quality of these food items. Here are some common … Read more

Preservation and Spoilage of Sugars and Sugar Products

Published on May 23, 2024 Written by BNO Team

Contamination Of Sugars And Sugar Products Sucrose Maple Syrup Honey Candy Preservation Spoilage Sucrose During the production of sugar, the original cane or beet juice becomes increasingly purified toward sucrose and the concentration of sugar in solution increases until crystalline sugar and high-sugar molasses are produced. The more pure a product is, the less suitable … Read more

Contamination of Foods

Published on May 23, 2024 Written by BNO Team

The growing plants carry a common microbiome on their surfaces. They could be contaminated by external sources. Animals too have a normal surface flora, as well as an intestinal one. They also release organisms through excretions and secretions. They can are also contaminated by outside sources. Animals and plants with parasitic diseases, of course, carry the pathogen responsible for the illness. The healthy tissues that are inside both animals and plants nevertheless are found to have a small number of living microorganisms or none at all.

Food Microflora – Molds

Published on May 23, 2024 Written by BNO Team

What are Molds? Morphological Characteristics of Molds In their classification and identification, they are based on their morphology (i.e. their form and structure as determined by their microscopic and macroscopic appearance). 1. Hyphae and Mycelium of Molds 2. Reproductive Parts or Structures of Molds (a) Asexual Spores of Molds (b) Sexual Spores of Molds These … Read more

Foodborne Microorganism – Bacteria

Published on May 23, 2024 Written by BNO Team

To identify bacteria in food, microscopic examination is the first step. It can determine the structure, shape, size, aggregation and staining reactions. These characteristics could be particularly important.

Food Spoilage General Principles – Chemical Changes Caused by Microorganisms

Published on May 23, 2024 Written by BNO Team

When food is called “spoiled”, it usually means that there is decay or decomposition of an unfavorable nature. Foods unfit for consumption are not considered spoiled. Spoiling could be caused by one or more of these:

Principles of Food Preservation

Published on May 23, 2024 Written by BNO Team

Unwanted microorganisms can cause food to be contaminated. The contamination is usually natural, but it can also be artificial. Natural contamination is when microorganisms attach to food during its growing stages. For example, Fruits are often contaminated by yeasts, which ferment the fruits’ carbohydrates. Artificial contamination is when food is improperly handled or processed.