Factors Influencing the Development of Microbes in Food

  • S S Preetha M.Tech., Food Technology, College of Food and Dairy Technology (TANUVAS), Chennai, Tamil Nadu, India
  • Rita Narayanan Professor, Department of Food Processing Technology, College of Food and Dairy Technology (TANUVAS), Chennai, Tamil Nadu, India
Keywords: intrinsic, extrinsic, implicit, processing, spoilage, microorganism

Abstract

In this review article, the different parameters, mostly intrinsic, extrinsic, implicit, and processing, that have an impact on the microbial growth in the food environment has been discussed in detail. Intrinsic factors (pH, moisture content, O/R potential, antimicrobial constituents, biological structures, and nutrient content) as well as extrinsic parameters (Relative humidity, storage temperature, gaseous environment and activities of other microbes in the environment) determines the range and population of microorganisms associated with the food at any given point throughout their production and post-harvest handling, thus influencing the rate and type of spoilage that eventually renders the food inedible.

Published
2020-01-01
Statistics
Abstract views: 294 times
PDF downloads: 330 times
How to Cite
Preetha, S. S., & Narayanan, R. (2020). Factors Influencing the Development of Microbes in Food. Shanlax International Journal of Arts, Science and Humanities, 7(3), 57-77. https://doi.org/10.34293/sijash.v7i3.473
Section
Articles