Flashcards in Key words Deck (36):
Characteristic of the food itself.
Moisture, acidity, pH, nutrition, biological strcuture, redox potential and antimicrobial properties
Environment surronding the food.
Temp, humidity and oxygen
Ratio of water vapour pressure of the food substrate to the vapour pressure of pure water at the same temp
measure of water activity of the gas phase
Poison that acts on the nervous system
Conversion of some or all of the unsaturated carbon-carbon bonds to the saturated form of hydrogen
Two systems: intact edible tissue and food dispersions.
Intact = systems of biological cells interconnected by adhesive polymer systems and/or membranes. Examples - fruits
Food dispersions - have a continous and dispered phase
Substance added to stabilise an emulsion.
Bind and immobillise water to give viscous solutions.
Gum arabic, pectin and guar gum
S/L colloid system.
In between a true solution and a suspension
Formed when macromolecules interact to forma 3D network in which water is trapped
Grow well at 0C
Optimum = 15C
microorgansism capable of surviving high temps
Don't require oxygen
require oxygen and have a high redox potential
Doesnt require oxygen and has a low redox potential
Can grow with or without oxygen
Prefer reduced oxygen environment
Bacteria that spoils foods of high sugar content
Bacteria that spoils food of high salt content
Mould that spoils dried food
Result of transfer of electrons between atoms or molecules
Cis fatty acids
Hydrocarbon chains are on the same side of the carbon-carbon bond
Trans fatty acids
Hydrocarbons are on the geometrically opposite sides of the double binds
Ability to cause diasease by overcoming the defences of the host
Degree or extent of pathogencity
traits that allow or enhance the microorgansims ability to cause disease
Used to bind host cells in adherance
Part of outer cell wall.
Liberated when the bacteria dies and the cell wall breaks apart
produced inside gram positive bacteria as part of their growth and metabolism
Then released into surronding medium
solid crystalline state of acidic and basic groups in a protein
Food processibg ior storage causing some deterioration of pigements