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What conditions are the most favourable for microbial food production -…
What conditions are the most favourable for microbial food production
Temperature
Hot
Heating food breaks the structure of germs, which causes them to be unable to function. Heat kills most food-borne bacteria like salmonella which is usually contracted from undercooked eggs.
Cold
Cooling the foods like using a fridge preserves food by slowing do the growth, reproduction of microorganisms and the enzymes which causes food to rot.
Danger Zone
The danger zone temperatures are between 4-60 degrees and is where the bacteria strive and grow the fastest. The bacteria are able to double in less than 20 minutes.
Moisture
Very moist
Why?
A surface of high moisture can positively affect microbial growth since it is an ideal habitat for bacteria. This is due to the enzymes present.
Very dry
Why?
Low moisture can negatively affect the microbe's ability to grow. Low water availability lowers intracellular water potential, reduces hydration of the enzymes and thus results in less growth.
Oxygen levels
HIgh Oxygen Levels
Why?
Certain microbes are extremely sensitive to the amount of oxygen in the air. High levels of oxygen can either expedite the growth or hinder it.
Low Oxygen Levels
Why?
Certain microbes cannot grow without oxygen or in low oxygen levels since their methods of energy production and respiration require the transfer of electrons to oxygen.
pH Level
Optimum
All organisms prefer a neutral pH or a pH level of 7 for optimal growth