Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Wednesday, October 27, 2021

Controlling microbial growth

Most methods used to kill microorganism may be applied in a milder treatment to inhibit microbial growth. 

Sublethal heating, irradiation, or treatment with toxic chemicals frequently causes injury to microorganisms and impaired growth without death. 

Injury is reflected through an increased lag phase, less resistance to environmental conditions, and greater sensitivity to other inhibitory conditions. 

Synergistically combinations of inhibitory agents, such as irradiation plus heat and heat plus chemicals, can increase microbial sensitivity to inhibitory conditions. 

Injured cells appear to require synthesis of some essential cell material (that is, ribonucleic acid or enzymes) before recovery is accomplished. 

Microbial growth is inhibited through maintenance of hygienic condition to reduce debris available to support bacterial proliferation. 
Controlling microbial growth

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