Food preservation methods aim to prevent spoilage by bacteria, fungi and other microbes. Traditional methods include drying, refrigeration and fermentation, while modern techniques involve canning, pasteurization, freezing and chemicals. Bacteria and fungi can grow rapidly in foods if conditions are suitable, as bacteria can divide every 20 minutes and fungi reproduce through spores. Controlling factors like nutrients, moisture, pH and temperature is key to inhibiting microbial growth and food spoilage.
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Bacteria, Fungi and Food
Food preservation methods aim to prevent spoilage by bacteria, fungi and other microbes. Traditional methods include drying, refrigeration and fermentation, while modern techniques involve canning, pasteurization, freezing and chemicals. Bacteria and fungi can grow rapidly in foods if conditions are suitable, as bacteria can divide every 20 minutes and fungi reproduce through spores. Controlling factors like nutrients, moisture, pH and temperature is key to inhibiting microbial growth and food spoilage.
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Bacteria, Fungi and Food
Food preservation, any of a number of methods by which food
is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation. Bacteria are unicellular organisms that have a simple internal structure compared with the cells of other organisms. The increase in the number of bacteria in a population is commonly referred to as bacterial growth by microbiologists. This growth is the result of the division of one bacterial cell into two identical bacterial cells, a process called binary fission. Under optimal growth conditions, a bacterial cell may divide approximately every 20 minutes. Thus, a single cell can produce almost 70 billion cells in 12 hours. The factors that influence the growth of bacteria include nutrient availability, moisture, pH, oxygen levels, and the presence or absence of inhibiting substances (e.g., antibiotics). The two types of fungi that are important in food spoilage are yeasts and molds. Molds are multicellular fungi that reproduce by the formation of spores (single cells that can grow into a mature fungus). Spores are formed in large numbers and are easily dispersed through the air. Once these spores land on a food substrate, they can grow and reproduce if conditions are favorable. Yeasts are unicellular fungi that are much larger than bacterial cells. They reproduce by cell division (binary fission) or budding.
The Secret Life of Microbes: Unveiling the Hidden Chemistry Shaping Our Health — A Guidebook and Workbook for Better Health: THE SECRET SCIENCE OF WELLNESS, #3