THE EFFECT OF FOOD STRUCTURE ON MICROBIAL ACTIVITY
Keywords:
Food structures: ready and natural emulsions, vegetables, fruit structures.Abstract
The ability of microorganisms to grow on foods depends on storage conditions, food composition, presence of additives and food structure. But, in structured foods the mobility is restricted; microorganisms are immobilized and grow as colonies. It must be considered that most of food products present some degree of structure, such as the case of emulsions, gels and solid foods. However the effect of structure on microbial growth is scarce evaluated specially when dealing with spoilage flora. The main objective of this chapter is to review the bibliography concerning the effect of structure on microbial growth and on the activity of stress factors with special emphasis on water activity (aw) depressors and on antimicrobial agents. This information will help to choose the conditions that assure food microbial stability and contribute to improve the food safety and quality.
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