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Beneficial role of microorganisms Microorganisms in food production fermentation

  MICRO ORGANISMS IN FOOD   General characteristics   •              Bacteria are minute unicellular plant like microorganisms. The length of bacterial cell is about 1um and smaller than this in diameter. Bacteria are classified according to the shapes of their shells. Cocci is spherical in shape, bacilli, elongated cylindrical forms, spiral, they can pass through natural pores of foods. Bacterial spores are seed like and they are more resistant to most processing conditions than yeast or mold spores. •              Bacteria with few exceptions, cannot grew in media as acid as those in which yeast and mold thrive. They multiply by cell division. Under favourable conditions bacteria can double their number every 30 min. Some bacteria cannot tolerate oxygen (anaerobes) and some require oxygen for growth (aerobes). Some can grow in an atmosphere dev...

  FOOD CONTAMINATION & FOOD ADULTERATION Food adulteration of food stuff is commonly practiced in India by the trader. Adulteration defined as the process by which the quality or the nature of a given substance is reduced to •                   • The addition of a foreign or an inferior substance. •                   • The removal of vital element.   According to PFA Act Food Adulteration includes 1. Intentional addition, substitution or abstraction or substances which adversely affect the purity and quality of foods. 2. Incidental contamination of foods with deleterious substances such as toxins and insecticides due to ignorance, negligence, or lack of proper storage facilities. 3. Contamination of the food with harmful insects, micro-organism like bacteria, fungus, molds etc. during pro...