Vol. 7, Issue 3 (2019)
Factors affecting microbial growth in livestock products: A review
Author(s): Dipak Kumar Banerjee, AK Das, N Thakur, S Talukder, A Das, J Sonowal, BR Paul, RK Khare and DT Sakunde
Abstract: Livestock products such as milk, meat and eggs are very good source of high quality proteins, essential vitamins, minerals and water. High nutrient density in these products facilitates growth of different microbes resulting in spoilage and food poisoning. The microbial growth is affected by many factors within and surrounding the livestock products. These factors can be broadly classified into two categories namely intrinsic and extrinsic factors. The parameters that are inherent part of the food products are referred to as intrinsic factors which include nutrient content, water activity, pH, oxidation-reduction potential, biological structures, antimicrobial constituents and competitive microflora. Extrinsic factors are those properties of the storage environment that affect both the product and microorganisms. They are temperature, relative humidity and presence and concentration of gases. Proper understanding of these factors and their interaction with each other can help us in formulation of strategies for prevention of growth of spoilage organisms and food borne pathogens.
Pages: 4017-4022 | 301 Views 69 Downloads
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How to cite this article:
Dipak Kumar Banerjee, AK Das, N Thakur, S Talukder, A Das, J Sonowal, BR Paul, RK Khare, DT Sakunde. Factors affecting microbial growth in livestock products: A review. Int J Chem Stud 2019;7(3):4017-4022.
