Microbial Spoilage of Foods | Food Technology Lecture

At every stage of processing, a food product is exposed to several factors that may affect its quality. Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics. Spoiled foods may be safe to eat, i.e. they may not cause illness because there are no pathogens or toxins present, but changes in texture, smell, taste, or appearance cause them to be rejected. Food spoilage may be caused by a wide range of reactions including some that are mainly physical or chemical, others due to the action of enzymes or microorganisms.
This food tech lecture video will provide the viewer with the knowledge of how different microorganisms interfere with the main mechanisms involved in the loss of food quality for the most important food commodities.
Link to the summary tinyurl.com/u9fbk8h
6:08 Correction: *Pseudomonas synxantha is responsible for the yellow colour in milk
**CHAPTERS**
0:00 Introduction
0:49 Milk spoilage
7:24 Microbial spoilage in milk products
9:16 Meat spoilage
15:31 Fish spoilage
18:47 Egg spoilage
21:24 Cereal spoilage
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[@foodemy]

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[@_grvtiwari_]

You not replying on Instagram Please reply here

[@poojajha2080]

Great effort for making concepts clear👍

[@smf2811]

Geart information

[@rakeshkumar-bg6jl]

wow thank you very much mam its very helpful...keep adding more videos like this....

[@purradevendar9969]

Great faculty thanks a lot mam🙏🙏🙏🙏🙏🙏

[@shrutilondhe1329]

I truly appreciate you for your efforts and great lectures... Thank You!

[@foodemy]

Thank you for your kind words, Shruti.

[@thisicharan]

Outstanding lecture.. Take a bow foe ur efforts and skills 👌

[@foodemy]

Thank you for your kind words

[@sujatachatterjee3879]

Thank you. This was actually helpful.

[@foodemy]

Glad it helped!

[@prajjwalsharma3056]

Very nice and informative video...great👏

[@foodemy]

Thank you Prajjwal

[@shaileshugale5500]

Nice

[@vigneshwarang5142]

Thank you for the notes !

[@foodemy]

Glad you found it helpful!

[@kidsfun173]

Super mam

[@mansikate5911]

Thank you mam Best session you have cleared my all doubt

[@foodemy]

Glad to hear that

[@akshitmunjal4684]

Great videos guys please cover rest of the topics of gate xe food microbiology.

[@foodemy]

Thank you Akshit We will try to cover it

[@shubhisingh2182]

very effective for revision

[@foodemy]

Glad it was helpful. Keep watching.

[@bismaiust5618]

Thanku mam.

[@mahimarai743]

Awesome 👍

[@foodemy]

Thank you, Mahima!

[@adityakarn2]

Thank you, In short I got very much knowledge

[@foodemy]

Glad to hear that, Aditya!

[@sreyaghosh2109]

Very good lecture

[@foodemy]

Thank you, Sreya!

[@zerashaan4433]

Thankyou so much really helpful 👍🏼

[@foodemy]

Glad you liked it, Zera!

[@sanjayparengattil7534]

Thank you

[@foodemy]

You're welcome Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@prabhakar_kumar_ray]

Thank you ma'am, You explained very well. Please write as clear as possible.

[@foodemy]

Thank you Prabhakar for your kind words. And thank you for your suggestion

[@prabhakar_kumar_ray]

@@foodemy please make lecture videos for diploma students also.

[@bhontiborahkachari5248]

Thankyou for this video, it was very helpful... Could you please help me out by providing information about spoilage of fruits and vegetables in brief?

[@foodemy]

Glad to hear that ♥️ Please DM us on Instagram instagram.com/FoodemyOfficial or on Facebook facebook.com/FoodemyOfficial so that we can provide you with the exact information you need.

[@datcaramelskin]

Very nice lecture ma’am. But pls do you know anything on the mechanism of bacteria in spoilage of tomato fruit and mechanism of fungi in spoilage of tomato fruit

[@MKSeafoodInstitute]

Good explanation and info madam

[@foodemy]

Thank you 🙂

[@shifahbashir8140]

Is it enough for gate or not

[@chaithrachethu1556]

Can I please get a video on microbial spoilage of frozen food ma'am... please....I'm having the exam...This video was very helpful for food spoilage..tq so much

[@TT-lf3ye]

Nice explanation can u do a video ABT microbiological quality standards on food

[@foodemy]

We shall try to make a video on it

[@ayurmed3615]

Thanks mam !🙏✍️

[@foodemy]

You are most welcome. Keep watching. Follow us on Instagram, LinkedIn and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial www.linkedin.com/company/FoodemyOfficial facebook.com/FoodemyOfficial

[@nikhilreddyyedla4647]

Good evening mam Mam, in case of MILK what about coxiella burnetti ?

[@life9367]

Can thermal hydrolysis of fat occur at room temperature ?

[@alphacombo2461]

My selection is done in niftem

[@foodemy]

Congratulations

[@MKSeafoodInstitute]

Good

[@foodemy]

Thank you

[@_grvtiwari_]

mam will it be enough for FSO?

[@CryptoBountyHunt]

Mam the protein spoilage is called putrifaction what is the carbohydrates and lipids spoilage is called

[@patiencequansah4452]

we were given an assignment and this just helped.. but the question asked again that why do the various microbes cause the foodborne diseases - what factors are involved ?

[@foodemy]

Hi, Please note that microorganisms require nutrition for their growth which can obtained from various food sources. When these microbes fed upon food for their nutrition and release toxins as waste or byproducts, the ingestion of such food by humans causes health related symptoms, it therefore leads to food borne disease. Other risk factors that can cause food borne diseases include improper cooking and holding temp., Contaminated equipment, unsafe food sources, poor personal hygiene etc. Hope this helps clear your doubt.

[@patiencequansah4452]

@@foodemy thank you so much. The work has been submitted but i believe that i wrote something similar

[@praticksinha1248]

yellow flavour of milk is due to Pseudomonas synxantha not Pseudomonas syncyaneum please correct it..

[@foodemy]

Hi Pratick, thanks for the observation. Yes, yellow colour in milk is due to Pseudomonas synxantha. Also, Pseudomonas in general is responsible in discolouration in milk.

[@sagarh7181]

Would this suffice for GATE ?

[@KhanKhan-sl5ii]

what is food spoilage with respect to oil plz give me a answer or suggest any website

[@foodemy]

The chief type of spoilage in fats and oils is Rancidity that is accompanied by undesirable flavours. Rancidity can be of two types. The spoilage due to oxidation, chemical or microbial, is termed as "oxidative rancidity", as distinguished from changes resulting from hydrolysis, by lipase originally present or by those from microorganisms, causing "hydrolytic rancidity". Extensive oxidation, usually following hydrolysis and the release of fatty acids, can result in "ketonic rancidity". Molds cause both oxidative and hydrolytic decomposition that results in rancidity. Among bacteria that can decompose fats are species of Pseudomonas, Micrococcus, Bacillus, Serratia, Achromobacter and Proteus; and among molds, species of Geotrichum, Penicillium, Aspergillus, Cladosporium, and Monilia.

[@tasleemkhan7816]

We are facing a lot of problems in cakes fungal problem .a very short shelf life. I need some solution.

[@foodemy]

Hi Tasleem. You can contact us on Instagram instagram.com/FoodemyOfficial

[@mrakumar6070]

So cute dear 😘

[@infopediabyrohan1518]

Is there any microbial spoilage in spices (Whole/Grounded)

[@foodemy]

Microbial spoilage in spices is usually not a concern. Properly dried and stored spices are resistant to bacterial and fungal spoilage due to their low water activity. However, improper processing, storage and transporting of the spices can increase the chances of post harvest contamination and mold spoilage. Reference for further information: 'Microbial spoilage of spices, nuts, cocoa, and coffee' by Pinkas et.al (2009)

[@infopediabyrohan1518]

@@foodemy Thank you 😊

[@BA-MishraVibha]

Mam , the sweetness in corn is due to ? Which sugar 1) sucrose, 2) maltose, 3) glucose,,4) fructose . Pls reply

[@instantnotesinmicrobiology3100]

Fructose

[@shrikantmadde6281]

Is this Btech food technology lecture??

[@foodemy]

Hi Shrikant. Yes, it covers some portions of BTech curriculum as well

[@khyatigupta9958]

Very fast explanation of everything

[@foodemy]

Thank you Khyati

[@GURPREETSINGH-vb7yr]

What are the references for this topic?? mention the book please

[@foodemy]

Food Microbiology by William C Frazier

[@GURPREETSINGH-vb7yr]

@@foodemy thanks

[@anjuganapriya7735]

Yellow milk caused by Pseudomonas synxantha..?

[@foodemy]

Pseudomonas synxantha causes a yellow color in the cream layer of milk, coincident to lipolysis and proteolysis. Species of Flavobacterium can also give yellowness. Reference: Food microbiology by W.C. Frazier

[@abubakarsiddiq3905]

Hey guys I need a help actually iam an mechanical engineering student. I have doubt about changing the optional sections in gate xe exam from one subject to the other I mean if "I have completed fluid mechanics and want to opt thermoddynamics then how should I do that, I have read the instructions but I couldn't get that so I found u people who could be of some help to me in this regard", it would be so nice of u if I could get some help. 🙏🙏🙂🙂

[@srilekha4159]

After aptitude and maths u ll get to choose there itself on the monitor

[@srilekha4159]

For more clarity go to offical website of gate they have given mock test there so u open it u ll understand more easy

[@srilekha4159]

By the way are u writing food tech??

[@abubakarsiddiq3905]

Thank you for ur suggestion and nope I am not writing food technology, I have just used this platform to my need I mean to get an answer or solution to my problem

[@abubakarsiddiq3905]

🙂🙂

[@prabhakar_kumar_ray]

Will you please make lectures for diploma students

[@foodemy]

Hi Prabhakar. We shall try to make some lecture videos for diploma students as well

[@dineshkushwaha10]

Thank you maam....... But it is little more bacteria to memorize it....... You can share only important aspects........ Kya matlab bna maam ase to book mai likha hai sab.....

[@foodemy]

Hi Dinesh. Thank you for your inputs. This video was not made with the purpose of listing out bacteria to memorise. This is a 24 minute explanation of the microbial spoilage of various foods. Thanks for watching.

[@abhishekbhatt8321]

Niftem mein interview ki weightage kitni %cent rehti hai for admission in m.tech

[@foodemy]

DM us your queries on Instagram instagram.com/foodemyofficial

[@dhruvsuthar5584]

Mam u r so cute ☺️☺️

[@foodemy]

Oh thank you

[@supriyaswami8486]

I want all lesson please send mi

[@foodemy]

Hi Supriya. We wouldn't be able to make videos for all the lessons. But we will be making many videos which will cover many of the lessons you require

[@gyanbaba5290]

I take admission in bsc food tech. But there is no channel who makes a videos on the chapter wise topic

[@sakshinijhon4547]

Good video but I can't understand ur writing plz write properly

[@foodemy]

Hi Sakshi. We shall definitely try to fix this in our next video

[@sakshinijhon4547]

@@foodemy ok thanks

[@gyanbaba5290]

Hlo miss,, Please make lectures on food technology topics in Hindi because in youtube,, koi BHI channel nhi hai jiski help SE hum online study Kar ske..

[@shakuntlashakuntla6658]

mam please Hindi me bhi thoda sa explain kare

[@foodemy]

Hi Shakuntala. It will not be possible for us to teach in Hindi as well.

[@shakuntlashakuntla6658]

ok

[@sunitasingh6851]

15:30