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By Anthony Lopez
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Hervé This (pronounced "Teess") is an across the world well known chemist, a well-liked French tv character, a bestselling cookbook writer, an established collaborator with the famed French chef Pierre Gagnaire, and the one individual to carry a doctorate in molecular gastronomy, a state of the art box he pioneered.
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Additional info for A Complete course in canning and related processes
Temperature Oxygen Relative Humidity (RH) Micro-organisms grow over a wide temperature range (−34° to +100 °C). Specific micro-organisms do, however, have an optimum temperature range in which they will grow best. This preference for temperature forms the basis of dividing micro-organisms in groups. Oxygen is essential to carrying out metabolic activities that support all forms of life. Some micro-organisms use free atmospheric oxygen, while others metabolise the oxygen (reduced form) which is bound to other compounds, such as carbohydrates.
65. It has been found to cause a slimy growth on salted meats, cheeses, and in brines. It is also one of the causes of spoilage of yoghurt. • Saccharomyces bailii is a spoilage yeast causing spoilage in mayonnaise, tomato sauce, fruit drinks, and wine. Sa. bailii is resistant to benzoate and sorbate preservatives. • Zygosaccharomyces spp. can grow in high sugar concentrations and can cause spoilage of jams and jellies. Zygosaccharomyces. 62. 5 Important bacteria in the food industry Bacteria are the most important group of food poisoning and food spoilage organisms that must be considered in heat-processed foods (Pflug, 2005).
G. meat, fish, eggs). Some strains produce blue-green pigments. g. green rot, black rot, pink rot, and red rot). They have varied nutritional requirements and can even cause spoilage of bottled water. 6 Botulism Botulism is an intoxication caused by a toxin produced in foods by the micro- organism called C. botulinum. This organism is a rod-shaped, spore-forming Bacillus. It originates in the soil in all parts of the world. Clostridium botulinum is an anaerobic bacterium; it does not grow in the presence of free oxygen or on surfaces that support the growth of many other types of bacteria.