THERMAL DESTRUCTION OF MICRO-
ORGANISMS
Destruction of micro-organisms: Micro-
organisms are found everywhere in
environment and are capable of adapting
themselves to almost every growth condition.
Presence of some micro-organisms maybe
beneficial as in the production of cheese,
pickles, leavening of bread etc, while some are
harmful and are associated with food spoilage.
Infective types of bacteria, such as
Salmonella and Shigella, multiply in the
intestinal tract and cause disease through
infection of the host. In contrast, bacteria like
Staphylococcus aureus and Clostridium
botulinum produce the toxins present in the
food at the time of consumption and are the
direct cause of illness.
Food storage under conditions that
prevent bacterial growth do not provide safety
against infective pathogens, but do so against
toxicogenic food poisons. Moulds also produce
toxins, the mould Aspergillus flavus produces a
toxin, aflatoxin which when present in food is
a health hazard.
