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Extra resources for Food Microbiology, Third Edition (Issues in Environmental Science)
Example text
9 shows the range of aw values associated with a number of different food commodities. Because low water activities are associated with three distinct types of food three terms are used to describe the micro-organisms especially associated with these foods: (i) halotolerant – able to grow in the presence of high concentrations of salt (ii) osmotolerant – able to grow in the presence of high concentrations of unionized organic compounds such as sugars (iii) xerotolerant – able to grow on dry foods.
Similarly as the pH is decreased below the pKa the proportion of undissociated acid increases. 3 presents a list of some common food-associated acids and their pKa values. This partial dissociation of weak acids, such as acetic acid, plays an important part in their ability to inhibit microbial growth. It is well established that, although addition of strong acids has a more profound effect on pH pro rata, they are less inhibitory than weak lipophilic acids at the same pH. This is because microbial inhibition by weak acids is not solely due to the creation of a high extracellular proton concentration, but is also directly related to the concentration of undissociated acid.
2 as CO2 is lost from the egg after laying, is a commonplace exception to this. 2 Approximate pH ranges of some common food commodities 26 Factors Affecting the Growth and Survival of Micro-organisms in Foods alkaline foods, is fermented shark, produced in Iceland and known as hakar, which has a pH of 10–12. The acidity of a product can have important implications for its microbial ecology and the rate and character of its spoilage. For example, plant products classed as vegetables generally have a moderately acid pH and soft-rot producing bacteria such as Pectobacterium carotovorum and pseudomonads play a significant role in their spoilage.
