Food Microbiology Yazhini

MICROBIAL GROWTH ,INTRINSIC
PARAMETERS OF FOOD
AFFECTING THE MICROBIAL
GROWTH
SYNOPSIS
1.Introduction
2. Factors affecting microbial growth
2.1 Moisture content
2.2. Oxidation-reduction potential
2.3. Hydrogen ion concentration (pH)
2.4. Nutrient content
2.5. Biological structure
2.6. Antimicrobial components
INTRODUCTIO
N:
• Microbial growth is defined as increase in number of cells,
not the size of the cells.
• Microbial cells obtain all required nutrients from food nearby.
• Food may be plant or animal origin
• Each type of food has its own characteristic constituents
which may affect the growth of microbial cells.
• The growth depends on the availability of nutrients and
other factors present over there
FACTORS AFFECTING MICROBIAL
GROWTH
• In general, there are of two types of factors exist:
(i) Intrinsic Factors :

1.Moisture content
2.Oxidation-reduction potential
3. Hydrogen ion concentration (pH)
4. Nutrient content
5. Biological structure
6. Antimicrobial components
(ii) Extrinsic Factors :
1.Temperature
2.Oxygen etc.
INTRINSIC FACTORS: MOISTURE
CONTENT
• Microbial cells require water in an available form to grow in food products.
• In ancient time foods are preserved by controlling their moisture content.
• Microbiologists usually express the water requirements of microorganisms in
terms of the water activity (aw ) of the food or environment.
• It is defined as the ratio of water vapor pressure of the food substrate to the
vapor pressure of pure water at the similar temperature.
• Most fresh foods i.e. fresh meat, vegetables, and fruits, have aw values that
are close to the optimum growth level of most microorganisms.
OXIDATION- REDUCTION POTENTIAL OR REDOX POTENTIAL
• The growth of microorganisms in food differs if the growth medium will act as
electron donor or electron receptor.
• It is the ratio of the total oxidizing (electron accepting) power to the total
reducing (electron donating) power of the substance.
Microorganisms can be classified into four groups on the basis of Eh
values:
• Aerobe: high Eh value (positive or oxidized)
• Anaerobe: low Eh value (negative or reduced)
• Facultative anaerobe: at both high and low Eh
• Micro-aerophilic : at relative low Eh values i.e. Lab
HYDROGEN ION CONCENTRATION (pH)
• It is a measure of the activity of the (solvated) hydrogen ion.

• It measures the hydrogen ion concentration.
• Pure water: pH very close to 7 at 25°C.
• Solutions with a pH less than 7 are said to be acidic and
• Solutions with a pH greater than 7 are basic or alkaline.
• The intrinsic pH of foods varies with origin and types of food i.e. in their
natural state, most foods such as meat, fish and vegetables are slightly
acidic while most fruits are moderately acidic.
NUTRIENT CONTENT:
• Microorganisms have need of certain basic nutrients for their growth and
maintenance of physiological functions.
• These nutrients include water, a source of energy, nitrogen, vitamins, and
minerals.
• Microorganisms select their food as substrate on the basis kinds and
proportions of nutrients present in foods. Varying amounts nutrients are present
in foods :
• Plant foods have high concentrations of different types of carbohydrates and
varying levels of proteins, minerals, and vitamins.
• Milk and milk products and eggs are rich in nutrients.
• Meats : protein, lipids, minerals, and vitamins.
BIOLOGICAL
STRUCTURES
• Biological structures are basically natural covering found on plant
and animal origin foods, may prevent the entry and growth of
microbial cells.
• Such type of structures is considered physical barriers provide
excellent protection from pathogenic microorganisms.
• Examples include outer covering of fruits and vegetables, testa of
seeds, shell of nuts, animal hide, egg cuticle, shell, and membranes.
ANTIMICROBIAL
COMPONENTS
• Some foods intrinsically contain inherent naturally-occurring antimicrobial
compounds that can provide microbiological stability to them.
• There are a number of plant-based antimicrobial constituents known.
• Examples are essential oils, tannins, glycosides, and resins that can be found
in certain food.
OU
K Y
A N
T H

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MICROBIAL GROWTH ,INTRINSIC

(i) Intrinsic Factors :

• It is a measure of the activity of the (solvated) hydrogen ion.

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