Lecture #9. Food Microbiology. Conditions for Spoilage. Water pH Physical structure Oxygen temperature. Microorganism Growth in Foods. Intrinsic Factors. composition pH presence and availability of water oxidation-reduction potential altered by cooking physical structure
growth for detection of
even when plaque-forming
ability is lost
Any partial breakdown of carbohydrates taking place in the absence of oxygen.
White vs. Red: juice or juice and skin
Yeasts: Ferment when no oxygen around.