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Happiness Is Not Ready Made.

This document discusses various methods for controlling microbial growth in food, including controlling access, physically removing microbes, preventing growth through temperature control methods like refrigeration and freezing, reducing water activity through dehydration, lowering pH with acids, modifying the atmosphere with vacuum packaging or gas flushing, using antimicrobial preservatives, and irradiation. It provides details on techniques like pasteurization, freezing ratings, commonly used organic acids and preservatives, and how different processing methods work to inhibit or kill microbes.

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Nomar Mercines
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34 views21 pages

Happiness Is Not Ready Made.

This document discusses various methods for controlling microbial growth in food, including controlling access, physically removing microbes, preventing growth through temperature control methods like refrigeration and freezing, reducing water activity through dehydration, lowering pH with acids, modifying the atmosphere with vacuum packaging or gas flushing, using antimicrobial preservatives, and irradiation. It provides details on techniques like pasteurization, freezing ratings, commonly used organic acids and preservatives, and how different processing methods work to inhibit or kill microbes.

Uploaded by

Nomar Mercines
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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“Happiness is not ready made.

”
Controlling
Microbial Growth
Mr. Nomar J. Mercines
Historical Aspect
During the last 5,000 to 10,000 years a variety of
techniques evolved empirically and contributed to the
increased shelf-life of plant and animal foods.
In the early 1800s Francois Nicholas Appert was
awarded a patent for a practical method of food
preservation, namely, "canning."
It was Louis Pasteur who in the mid-1800s first
established a scientific basis for the direct relationship
between food spoilage and microbial activity.
Historical Aspect
Microorganisms responsible for foodborne diseases
were first recognized around 1880.
Introduction
Microorganism can be desirable and
undesirable for food.
Desirable Undesirable
 Production of  Cause food
bioprocessed food spoilage
 Stimulate growth &  Minimize or
increase the eliminate the
viability of number
microorganism microorganism
Several Factors Influence The
Effectiveness Controlling Microbes

1. Number of Microbes
2. Types of Microbes
3. Environmental Influence
4. Time of Exposure
Methods of
Microorganism
Control In Food
1. Controlling access of the
microorganism in food.
2. Physically removing the
microorganism present in food.
3. Preventing or reducing the
growth of microorganism and
germination of spores present
in food.
4. Killing microbial cells and
spores present in food.
A. Controlling access of the microorganism in
food.
 It involves cleaning or sanitation.
1. It increase shelf life of
food.
2. Reduce incidence of
food borne diseases.
 Using various sanitizers are effective in
reducing undesirable microorganisms.
B. Control by Physical Removal
1. Centrifugation

2. Filtration

3. Trimming

4. Washing

In general these methods can partially remove


microorganism from food.
C. Control by Heat
1. Low-heat processing or Pasteurization –
The temperature used is below 100°C. The
objective is to destroy all vegetative cells of
the pathogens.
2. High-heat processed food – The process
involve heating food at or above 100°C for
a desired period of time.
3. Ultrahigh Temperature – Heating food at
very high temperature for a short time.
D. Control by Low Temperature
Foods are stored at low temperature in
different ways to extend its shelf life.

1. Ice chilling

2. Refrigeration

3. Freezing
D. Control by Low Temperature
Freezing star rating system
* - 6 º C 1 week (pre-frozen food only);​

** - 12 º C 1 month (pre-frozen food only);​

*** - 18 º C 3 months (pre-frozen food only);​

**** - 18 º C or colder 6 months (pre-frozen food;


can also be used to freeze fresh food from room
temperature).​
E. Control by Reduce Water Activity
The water activity of food can be reduced by
using one or more of these methods.
1. Natural dehydration – water is removed by
the heat of sun.
2. Mechanical drying – food travel through a
tunnel against flow of hot air that remove
the water.
3. Smoking – meat and fish are exposed to
low heat and smoke.
F. Control by Low pH and Organic Acids
 The major objective of using weak organic
acids is to reduce the pH of the food to
control microbial growth.
 Acids used: acetic acid, propionic acid, lactic
acid, citric acid, sorbic acid, benzoic acid.
G. Control by Modified Atmosphere
Aerobes Anaerobes
a microorganism an organism that
which grows in grows without
the presence of air, or requires
air or requires oxygen-free
oxygen for conditions to
growth. live.
G. Control by Modified Atmosphere
Methods are:
1. Vacuum packaging - a method of
packaging that removes air from the
package prior to sealing.
2. Gas flushing - an inert gas which is injected
and frequently removed multiple times to
eliminate oxygen from the package.
H. Control by Antimicrobial Preservatives
 Antimicrobial chemicals are used in food in
relatively small doses either to kill
undesirable microorganism or to prevent
their growth.
 Those that are capable of killing microbes
are designated as :
- Germicides
- Fungicides
- Bactericides
- Sporicides and Viricides
H. Control by Antimicrobial Preservatives
 Those that inhibit or retard microbial
growth are classified as:
- Fungistatic
- Bacteriostatic
 Example of antimicrobial preservatives:
- Spices
- Nitrite
- H2O2
- Sulfer dioxide
I. Control by Irradiation
 Those that inhibit or retard microbial
growth are classified as:
- Fungistatic
- Bacteriostatic
 Example of antimicrobial preservatives:
- Spices
- Nitrite
- H2O2
- Sulfer dioxide
Thanks!
CREDITS: This presentation template was created
by Slidesgo, including icons by Flaticon, and
infographics & images by Freepik

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