Describe the Intrinsic and extrinsic factors affecting microbial activity in foo

Question

Describe the Intrinsic and extrinsic factors affecting microbial activity in foods.

Topics to cover:

General Microbiology and Historical perspectives

Microbial growth, survival and enumeration, History of food microbiology

Intrinsic and Extrinsic factors affecting microbial growth in varying food

Cell stress, Sub-lethal cell damage affecting culturing ability of the cell.

Microbial antagonism, Quorum sensing, and microbial food spoilage

Guidelines for Submission: This article should cover each topic that is listed here. The page length may vary based on your writing style. You can use bullet points with multiple facts that are relevant to each topic, single spacing, 12-point Times New Roman font, one-inch margins, and citations in APA format. Please feel free to use any figure/ table from literature (To avoid plagiarism, please cite the reference and should write, “adopted from Ref: Singh et al ….”).

Explanation / Answer

The intrinsic factors affecting the the microbial acitivity in foods are:

1)Hydrogen ion concentration:This means that each and every organizm has a maximal and an optimal limit of pH for growth,Moreover the foods with a pH value less than 4.5 are not spoiled by the bacteria but are usually done by the yeast.

2)Oxidation-Reduction Potential:It is defined as the ease with which a substrate gains or loses electrons and micro-organisms show different amount of sensitivity to the oxidation-reduction potential.

The extrinsic factorsaffecting the microbial acitivity in foods are

1)Temperature: Different types of micro-organisms need different temperatue to grow

a)Psychrotrophs:They grow well below 7 degree C and their optimal temperature is between 20 to 30 degree C

b)Mesophiles: They grow between 20 to 45 degree C

c)Thermophiles:They grow well above 45degree C.

2)Presence of gases like carbon dioxide which causes rottening of apples as the microorganizms exist under the influence of such gases.

Reference:https://onlinelibrary.wiley.com/doi/abs/10.1002/9781119962045.ch20

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